The first is the board. During the stew and steaming process, the cured bacon is placed on the high-quality camphor wood board. All the greasiness is absorbed by the board, which keeps the meat fresh and oily but not greasy.

The wooden board has been used for a long time, and there are slight cracks on the surface. The longer the wooden board is used, the better it is. It is the same as the clay pot used to make claypot rice in Guangzhou. The longer the time, the better, and the claypot rice will be delicious.

, the same is true for the camphor wood board with steamed knife board.

The second is fragrance. The fragrance here consists of three aspects: the first is pork. The black pigs produced in Huizhou, Lantian Pigs, and even native pigs raised by farmers are all the sources of pork ingredients for Huizhou Dao Ban Xiang.

, mainly because these pigs grew up eating whole grains, and their meat quality is incomparable to pigs raised in cities that eat feed. Therefore, their meat quality is unique and can be regarded as natural and pollution-free.

When marinating pork, pork belly is used, which is meat with moderate fatness and leanness, well-defined layers, and is cooked but not rotten, making it easy to eat.

In addition, the most important step in marinating pork is "drying", and the time is very particular. Generally, the marinated pork is placed outdoors on a sunny day before and after the Spring Festival. After being exposed to the sun, the white flesh gradually fades.

Yellowing and oily.