Bacon is a specialty of Chaigoubao Town, Huai 'an County, an ancient town outside the Great Wall. It has a history of more than 200 years. According to legend, when Empress Dowager Cixi and Emperor Guangxu fled to the west during the Gengzi period, they stopped at Chaigoubao to taste bacon, calling it exquisite cuisine. There are many kinds of smoked pork in Chaigoubao. Now there are smoked pork (pork belly, pig head, ribs and water), smoked mutton, smoked chicken, smoked rabbit meat and smoked dog meat. Especially those sausages with peculiar smell are smoked into fine dishes with positive color, delicious taste and high quality. Especially the bacon that just came out of the pot, red and purple, trembling, shiny skin braved small oil bubbles. The skin is rotten and the meat is tender, which is delicious. It is used as a cold dish with some green leeks sprinkled on it, which looks like a delicate handicraft. The most famous bacon in Chaigoubao is "Seal" bacon. Because of its pure and unique technology, the production process is complex and fine. After stewing, boiling, stewing and skilful cooking, the meat is Jiao Hong and elastic, and it is slightly "chewy". The meat is tender and less fat, and the food is cool and light but not greasy; The white elephant is rich and fragrant and smells delicious; It does not rot for a long time, and mosquitoes and flies do not love it. It can be said that cooking is necessary, meat is wonderful, it can be said that it is delicious in dishes and the top grade in the top grade. Banquets are necessary, and meals are always available. Chaigoubao bacon won the provincial-level famous product at the' 97 Agricultural Expo in Hebei Province, and was also rated as "National Quality Standard Food" by China Food Industry Association 1999. Meanwhile, Chaigoubao Bacon Products Factory was named as a key food enterprise in China by the Association. The products produced by this factory are widely sold in Zhangjiakou, Hohhot, Taiyuan, Beijing, Shijiazhuang and Tangshan with their "high quality". At present, the factory is carrying out a 3000-ton technical transformation and expansion project. (Zhangjiakou)

Production method:

1. Material preparation: 50 kg of second-class pork with a fat of about 3 cm is selected and cut into blocks with a square width of 16 ~ 17 cm, and the thickness is generally about 1.6 cm.

2. The ingredients in the first pot are: aniseed, pepper, fennel, cinnamon, clove (in one bag), Amomum villosum and nutmeg (in another bag). Prepare onion, garlic, ginger, sweet noodle sauce, black noodle sauce, bean curd, soy sauce and vinegar.

3. Put the tenderloin first in cook the meat, and put other meat with skin on it. In addition, add 1 kg green onion, 250g garlic and proper amount of salt. Finally, add water to the undercooked meat, boil it with low fire, and then add sweet noodle sauce, black noodle sauce, bean curd, soy sauce and vinegar.

4. After boiling, turn the meat up and down and continue to simmer with slow fire. Turn the pan every 0.5 hours and cook for about 2 ~ 4 hours. Because it is a slow fire cook the meat, the oil layer is strictly covered on the broth, and all the ingredients in the pot can be put into the meat, so the meat tastes delicious, which is the key to making Chaigoubao bacon.

5. When smoking, drain the oil soup, stack it on the iron grate, put cedar sawdust (150 ~ 200g) in the iron pot under the iron grate, cover the pot, heat it with slow fire 15 minutes and take it out.

6. Broth can be cooked for 7 times, adding appropriate amount of cold water, salt, onion, garlic and ginger each time. The dosage of other seasonings such as sweet noodle sauce should be flexibly controlled according to the color of broth.

Product features:

The color is purplish red, bright and shiny, and the epidermis braves glittering and translucent small oil cells, which are not greasy, thin and not stuffed, fragrant and delicious. It is not only nutritious, but also has the functions of waking the stomach, dispelling cold and promoting digestion.