Where in China has the best bacon?

Before answering this question, you should first understand the characteristics of bacon in Sichuan, Hunan, and Guangxi.

Let’s first talk about the characteristics of Sichuan bacon.

Sichuan has a long history of making bacon, and Sichuan people have had the habit of making bacon since ancient times. Every time there are festivals or marriage celebrations, bacon must appear. It can be said that Sichuan people are "unhappy".

There are generally five ways to make Sichuan bacon, among which the "Ancient Pharaoh Bacon" made by Liu Gongzi of Qingcheng Mountain is the most famous. It is said that Liu Gongzi used the traditional handmade method of making bacon. According to different tastes, he first added salt, white wine, allspice, chili and other ingredients to the fresh local pork after slaughtering for marinating. Then, after entering the twelfth lunar month, the marinated pork was marinated. The prepared local pork is hung on a rack at the mouth of the stove, and smoked using the green smoke rising from the stove. Among them, cypress branches, orange peels, grapefruit shells and other things are added to the stove to infuse a special fragrance. Taste. As for the other four methods, we will not go into details.

Sichuan is the origin of Zanthoxylum bungeanum. The Hanyuan area has been a famous production area of ??tribute pepper for a long time in history. Therefore, Sichuan people have unique conditions for using Zanthoxylum bungeanum as condiments; in addition, Sichuan is also rich in chili peppers. Therefore, Sichuan people "rubbed" spices such as Sichuan peppercorns and chili peppers into the bacon, giving Sichuan bacon a spicy taste. In fact, this is the biggest feature of Sichuan bacon.

Next let’s talk about the characteristics of Hunan bacon.

The history of Hunan bacon is also very long. Hunan people have had the habit of making bacon since ancient times, and it is well-known at home and abroad. Hunan people generally divide bacon into three steps, namely "preparing ingredients, pickling, and smoking", and the workmanship is very delicate. Due to the exquisite workmanship, Hunan bacon has the characteristics of "dry", "refreshing" and "fragrant". According to experts, Hunan bacon is "bright in color, smoky and salty, fat but not greasy, and extremely delicious" and has a very unique flavor.

Let’s talk about the characteristics of Guangxi bacon.

Guangxi people also like to eat bacon. Guangxi bacon also has the steps of "ingredients, pickling, and smoking" in its production. Guangxi people are very particular about making bacon, especially in terms of knife skills, smoking and drying. This gives Guangxi bacon "golden color, uniform strips, neat knife skills, no broken bones, transparent fat, dry flesh, It has the characteristics of "delicious meat and strong cured flavor".

I have talked about the respective characteristics of bacon from "Sichuan, Hunan and Guangxi". Next, let’s talk about which place has “the best bacon”.

As the saying goes, "Thousands of people have a thousand flavors", and the tastes are different. This means that different people have different taste preferences. Some people like spicy flavor; some people like fresh flavor, and some people like "emphasis on cured meat" flavor. Therefore, there is no such thing as "which place has delicious bacon and which place has bad bacon". If you like Sichuan bacon, you eat Sichuan bacon; if you like Hunan bacon, you eat Hunan bacon; if you like Guangxi bacon, you eat Guangxi bacon. It's appropriate for people and can't be forced. According to Lao Hu's idea: The bacon is delicious anywhere, as long as you can eat it every day, it is a very happy thing.

Okay, this is my personal opinion. Discussions welcome.