Chaigoubao in Zhangjiakou is an ancient town beyond the Great Wall. According to legend, during the Qianlong period of the Qing Dynasty, a chef named Guo opened a bacon shop here, which was famous in the area of Beijing-Baotou Line. The bacon he cooked is rotten and tender, consistent in appearance, bright in color, mellow in taste, fat but not greasy, thin and not stuffed, not only unique in flavor and rich in nutrition, but also has the functions of appetizing, dispelling cold and promoting digestion. This kind of meatball is smoked with dead wood, mosquitoes and flies don't climb in summer, and it doesn't go bad after being stored for a week in dog days. It is a unique local flavor food. According to Huai 'an County Records, "Chaigoubao bacon is very good and famous outside the province. Give it to relatives and friends, it's all praise. "It is said that when Eight-Nation Alliance went to Beijing, Empress Dowager Cixi and Emperor Guangxu fled and passed Chaigoubao for dinner. They appreciated Chaigoubao bacon. Since then, it has been designated as a tribute by Cixi.

There are many kinds of smoked bacon, such as smoked pork belly, smoked pig's head, smoked pig's trotters, smoked ribs and smoked water 10.

Exercise:

1. To make Chaigoubao bacon, first put the selected meat into the pot, pour in the old soup for many years, and add a certain proportion of spices and ingredients such as pepper, star anise, cinnamon, clove, fennel, Amomum villosum, garlic, green onion, fresh ginger, lobster sauce and sweet noodle sauce. And then smoked with cypress.

2. The bacon that just came out of the pot is purple, and there are shiny small oil bubbles on the shiny skin; The skin is rotten, the meat is tender, the fragrance is delicious, and the characteristics of good color, fragrance and taste are maintained.

In 198 1 and 1982, it has been rated as a quality product in Hebei province for two consecutive years.