A 50-word composition describing bacon.

Smoked with fireworks such as pine and cypress and Artemisia annua. And smoked pine branches, Artemisia annua and so on. Into the meat together to make bacon, sweet and delicious, fat but not greasy. It is made by baking fennel, cinnamon, pepper and pepper, grinding and mixing with other seasonings. Then the meat is pulled into strips with a thickness of 3 to 4 cm, a width of 6 cm and a length of 35 cm, then kneaded into balls and mixed with seasoning.