Sour pork is usually made from winter to the future and before the start of spring. Every family will cut or slice the skin, pig's head, pig's neck and other inexhaustible meat until it has a certain sour taste.

This hot and sour sauce is just another manifestation of steamed meat. Sour vinegar is a storage method for preserving meat and dishes in ancient and modern rural areas. Meat, fish and root vegetables with low moisture content are wrapped in a layer of vinegar powder, put into a crock, sealed upside down in a crock filled with water, so that the raw materials can continuously absorb moisture from the crock, and after a series of lactic acid fermentation, it is a food storage method with sour and fresh flavor.