It's pine trees. Bacon is a special traditional dish, which is found in Hunan cuisine and Sichuan cuisine. Smoked bacon is a special new year's product in Sichuan and Chongqing, while Hunan bacon is most famous for Hunan Anhua bacon and Xiangxi bacon. Anhua bacon is big, black in color, smoked dry, fine in meat quality and delicious; Xiangxi bacon is red and bright, smoked and salty.

Fresh pork is pickled with pepper, dried Chili and cooking wine, and then smoked with cedar branches. After the bacon is steamed, the aroma is overflowing, fat but not greasy, thin but not stiff, and the entrance is endless.

The purpose of making bacon is to preserve meat products for a long time, because in the past, pigs were not killed every day in rural areas, and there was no farmer's market. After killing pigs in the twelfth lunar month, you need to keep meat at home for one year, which is a peasant tradition handed down.

Fresh meat is cut and marinated for about 10 days, then cooled for half a month, and then hung in the kitchen under the influence of kitchen smoke. After half a month, it became "smoked bacon". Long-term preservation does not rot, wax is delicious, cooked and sliced, lean meat is brownish red, fat meat is oily but not greasy.

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