1. When I think of eating bacon, my nose seems to smell the smell of bacon, and my saliva is spinning under my tongue. At that time, my mother often fried bacon for me to eat. She took the bacon from the bottom of the building, washed it, cooked it in a retort, cut it into pieces, and fried it with dried lobster sauce and wild onion, which smelled fragrant.

2. Neighbors all know that the bacon preserved by mother is full of incense, fragrant, mellow, fat but not greasy, and thin and not stuffed.

3. Bacon and sausage are essential foods on the table in Sichuan people's Chinese New Year holidays, wedding celebrations and other banquets. Bacon is generally made from pork soaked in salt for several days, and then smoked and dried by branches and leaves of cereal grass or cypress trees. Its unique smoky flavor makes diners unforgettable.

4. After the bacon is steamed, it is fragrant, fat but not greasy, thin but not stiff, and the entrance is endless.

5. Smoked bacon is a kind of delicious new year's goods in southern rural areas. Smoked bacon is large in size, black in color, smoked dry, fine in meat quality and fragrant in taste. The color is bright red, smoky and salty. Fresh pork is pickled with pepper, dried chili pepper and cooking wine, and then smoked with fragrant firewood.