that's pork loin with salt. It is a kind of practice that is changed from the practice of Guangdong-style salt chicken. The principle is the same as that of salt chicken. It uses the heat conduction of crude salt to slowly heat the pork loin. The finished product tastes dry and fragrant, with a special salty flavor.

As for the advantages and disadvantages, there is nothing wrong with it, and there is nothing wrong with it. Some people like to eat fried pork loin because it is tender. Some people like to eat old bacon because it is chewy. Similarly, the pork loin with salt is not tender. One more thing, the brothers on the third floor are wrong. When making pork loin in salt bureau, a layer of oil paper or lotus leaf will be wrapped on the surface of the pork loin. The high-grade tin-coated paper will not directly contact the pork loin with salt, so the nutrition will not be excessively lost. Put it directly in salt and cook it. The pork loin made in that way is inedible and salty.