China sauce meat has a long history and a wide variety. Due to the changes in accessories and processing, there are many varieties. Well-known ones are: Guilou Beijing Sauced Meat from Fuling Food Factory, Shufeng Beijing Sauced Meat from Chengdu, Tianshenghao Sauced Meat from Beijing, Tianbaolou Sauced Meat from Tianjin, Guangdong Sauced Meat from Shanghai and Wujiang Sauced Meat from Jiangsu. "Guilou brand" Beijing sauce meat has bright color, bright red or purple muscles and milky white fat; The pulp is dry and firm, and there is no obvious dent in finger pressure; The entrance is delicious, sweet and salty, fragrant and fluid-producing, fat but not greasy. The more you eat it, the more fragrant it is, and the stronger the sauce flavor is, which has the inherent flavor of Beijing sauce. "Tianbaolou" sauce is rich in flavor, bright in color, distinct in red and white, delicate and moist in meat, fat but not greasy. Guangdong sauce is sweet and delicious, and the sauce is mellow and sweet, fat but not greasy.