Before answering this question, we should first understand the characteristics of preserved meat in Sichuan, Hunan and Guangxi.

let's talk about the characteristics of Sichuan bacon first.

Sichuan has a long history of making bacon. Sichuanese have the habit of making bacon since ancient times. Every holiday and marriage celebration, there must be bacon "debut". It can be said that Sichuanese are "unhappy without wax".

There are generally five ways to cure Sichuan bacon, among which "Ancient Pharaoh Bacon" by Liu Gongzi in Qingcheng Mountain is the most famous. It is said that Liu Gongzi used the traditional folk manual method to make bacon. According to different tastes, he first marinated the slaughtered fresh local pork with salt, white wine, spiced powder, pepper and other things. Then, after entering the twelfth lunar month, he hung the marinated local pork on the rack at the mouth of the stove and smoked it with the smoke curling up in the stove. Among them, cypress branches, orange peels, grapefruit shells and other things were added to the stove. As for the other four practices, we won't go into details.

Sichuan is the origin of Zanthoxylum bungeanum, and Hanyuan area has long been the origin of Gongjiao in history, which is very famous. Therefore, Sichuan people have unique conditions for using pepper as seasoning; In addition, Sichuan is also rich in peppers. As a result, Sichuanese "rubbed" spices such as pepper and pepper into the bacon, thus giving Sichuan bacon a spicy taste. In fact, this is the biggest feature of Sichuan bacon.

Next, let's talk about the characteristics of Hunan bacon.

Hunan bacon has a very long history. Hunan people have the habit of making bacon since ancient times, and they are well-known at home and abroad. Hunan people generally make bacon in three steps, namely, "preparing materials, pickling and smoking", and the workmanship is very fine. Because of the exquisite workmanship, Hunan bacon has formed the characteristics of "dry", "cool" and "fragrant". According to experts, Hunan bacon is "red and bright in color, smoked and salty, fat but not greasy, delicious and unusual" and has a very unique flavor.

Then talk about the characteristics of Guangxi bacon.

Guangxi people also like to eat bacon. Guangxi bacon also has the steps of "batching, curing and smoking" in production. People in Guangxi are very particular about making bacon, especially in cutting, smoking and drying, which makes Guangxi bacon have the characteristics of "golden color, uniform strips, neat cutting, no broken bones, transparent fat, dry flesh, delicious meat and strong bacon flavor".

I talked about the characteristics of "Sichuan, Hunan and Guangxi" bacon. Next, let's talk about where the bacon is delicious.

as the saying goes, "thousands of people have different tastes", and the taste is different. Different people have different taste preferences. Some people like spicy flavor; Some people like the fresh flavor, while others like the flavor of "outstanding bacon", so there is no such thing as "where bacon is delicious and where bacon is not delicious". If you like Sichuan bacon, you can eat Sichuan bacon. If you like Hunan bacon, you can eat Hunan bacon. If you like Guangxi bacon, you can eat Guangxi bacon. Suit people, not force them. According to khufu's idea, bacon is delicious everywhere, so long as it can be eaten every day, it is a very happy thing.

well, this is my personal opinion. Welcome to discuss.