At that time, people hung pork on beams, smoked it and dried it. In this way, pork can be preserved for a longer time, and the locals think that the longer the pork is preserved, the better the quality. Moreover, at that time, ordinary people were reluctant to eat those long-term preserved pork, thinking that the longer the time, the higher the value of these pork. Generally speaking, these pork preserved for a long time are specially taken out for guests to use after visiting. There is a delicious food in Sichuan, that is, pork is smoked on the beams and then dried. This delicacy embodies the uniqueness of local food. At first, these people will kill the pigs, then hollow out all the internal organs and fill them with some seasonings. At that time, people stuffed not only some seasonings, but also some grains. For example, after the whole pig is stuffed with things like grain, people will choose to sew up the pig's wound. After completing the above steps, these Sichuanese will bury the whole pig in wheat bran. The main purpose of this is to volatilize the water in pork. After the water in pork completely volatilizes in a certain period of time, people will take pork to the beams for smoking. This practice can often keep pork for a very long time. For Sichuan people, the longer the shelf life of these foods, the more precious they are. You know, in ancient times, the shelf life of these foods was often very short, so the people of Sichuan invented this method to make foods have a longer shelf life. This can reflect the wisdom of Sichuan people. At that time, people thought that the value of these processed pork was also very high. The longer the time, the higher the value of these pork. In normal times, these Sichuanese simply don't want to eat these processed pork. Under normal circumstances, these Sichuanese will share them with the guests when they arrive. Although some people are not used to the pork processed by Sichuanese, it shows a feature of Sichuan cuisine.