Anyue jar meat is a special snack in Anyue County, Ziyang, Sichuan. Jar meat is a special food for farmers in Anyue. It is made by secret fermentation of fresh meat in a crock. A large number of beneficial bacteria are produced in the process of pickling and fermentation, which are fat but not greasy.

Tanrou is the crystallization of the wisdom of the working people in Anyue County, Sichuan Province. As early as the Western Han Dynasty, due to the shortage of grain and the limitation of storage conditions, the wise ancestors of Anyue skillfully mixed dried vegetables such as Jiangdou Gan and dried vegetables and pork with spices such as spiced and star anise, and put a layer of dried vegetables and a layer of roasted pork breast in the earthen altar. After several months, it gradually formed a unique flavor, mellow and delicious, and rich in nutrition.

According to legend, in 48 AD, the Empress Dowager Xu Huangyu took the jar meat made by her mother and went to (now South Korea) to spread Chinese food overseas. In the revolutionary war years, Kang Sui, an Anyue revolutionary, put jar meat in his backpack every time he went out, and used the characteristics of good nutrition and easy storage of jar meat to "sell jar meat!" "Is it Tong Xian's jar meat?" "No, it's from Zhou Pu" is a code word to contact revolutionary volunteers and collect and transmit information. Successfully organized and launched "Tongxian-"which shocked Sichuan and abroad, and pushed the revolutionary activities in Anyue area to zero. After Tong Xianhou, many revolutionaries joined the Northern Red Army to resist Japanese aggression. With the footsteps of the Red Army, the story of jar meat spread widely and enjoyed a high reputation in China.