1. Bacon refers to processed products made by curing meat and then baking (or exposing it to sunlight). It is divided into two categories: smoked and non-smoked. In the past, bacon was processed in the twelfth lunar month (December), so it was called bacon. Bacon is a general term that includes cured and air-dried bacon and cured and smoked bacon, that is, bacon. In other words, compared with ordinary bacon, in addition to being salted and air-dried, bacon also undergoes a smoking process. That is, cypress branches, sugar cane bark, chun bark or firewood are slowly smoked and roasted, and then hung up and slowly smoked and dried with fireworks. Either hang it on the top of a wood-burning stove, or hang it over a wood-burning stove, and slowly smoke it dry with fireworks. The western region has lush forests and abundant grass, and almost every household burns firewood for cooking or heating, which is a favorable condition for smoking bacon.

2. Bacon varieties in different regions: Bacon is mainly divided into: Hunan bacon, Sichuan bacon, and Cantonese bacon. Hunan bacon and Sichuan bacon are mainly smoked bacon. Hunan Shapoli bacon focuses on the original flavor, so no spices are added before being smoked, while Sichuan bacon is made with spices added and then smoked; Chinese-style bacon is mainly sun-dried and air-dried, without the smoking process. Cantonese bacon is a famous traditional dish in Guangdong and belongs to Cantonese cuisine.