Sichuan people have a deep obsession with cured meat. In the beginning, cured meat was made because meat was precious and difficult to store in winter. After being smoked with salt and air-dried in cold and dry winter, it was easy to store for a long time.

In an era of material shortages, celebrating the New Year means being able to eat the most precious gluttonous meal of the year. Meat stamps for the new year will always be more than before.

Making bacon sausage is a big project. The older children get up before dawn and rush to queue up. If they are late, they will not be able to buy it. Younger children need to go outside to pick cypress branches for smoking bacon. After lighting the branches, the fresh pork that has been washed and skewered is taken to the smoky depths until it becomes waxy and charred (called "煍" in Sichuan dialect), and then hung in strips in a ventilated wall.

Sausage also requires the whole family to go out together. Choose a sunny and warm afternoon to carefully put the ground Hanyuan pepper and Shuangliu Erjing into the sausage casing together with salt, monosodium glutamate, sugar, wine and minced meat. Every time I stroke, my heart is in my throat. I have to take a big breath when I finish stroke, for fear that if I don't pay attention to the casing bursting, my efforts will be in vain.

In many places, the calendar is used to count the days to celebrate the New Year, but in Sichuan, bacon and sausages are the time scale - when the number of bacon and sausages on tree branches, corners, and clothes drying poles increases day by day, it will happen if you are not careful while walking. If you get hit on the head by sausages that bend over the branches, and if you have the smell of oil on your face from being exposed to the sun, it’s the New Year.

The production of cured meat is restricted by geography and climate, and is mostly produced in Sichuan, Chongqing, the two lakes, and Guangdong and Guangxi. It is said that many northerners feel that cured meat has a stale greasy taste and is not as refreshing as sauced meat.

It turns out that only Sichuan people who really love cured meat have developed fancy ways to eat cured meat.

In addition, bacon sausage has a special meaning in Sichuan. People in Sichuan know that in the Stone Age when there was a shortage of meat, everyone was still discussing "where is the pork cheap enough to make bacon?" and "this year we have made two more spicy sausages." At this time, they suddenly glanced at the street In a certain house, the windows, doors, and balconies of a house are filled with bacon and sausages, and the "wine pool and meat forest" exudes a true sense of local pride that will surely shock passers-by from all directions into speechlessness and stop and watch with admiration for a long time.

Beijingers show off their houses, Northeasterners show off their minks, and real Sichuanese show off which one makes more bacon and sausages. This impression has been retained until modern times, and some girls even threatened to "marry a rich man like this" people".