Shahe Roast Meat

Shahe Roast Meat

　　Shahe Roast Meat was created by Li Zongxiang from Shahe Village, Shahe Township. Due to his outgoing personality, straightforward temper, fiery disposition, and loud voice—resembling that of a cannon—he earned the nickname “Big Cannon.” The smoked meat products he made came to be known as “Cannon Meat,” or “炮肉” in Chinese. The ingredients are slow-cooked in a long-aged, flavorful broth until tender and fully infused with taste. Then they are traditionally smoked. The resulting meat has a distinctive texture and unique flavor—aromatic yet not greasy, tender yet not sticky—truly exceptional. It quickly became a local sensation. Most meat shops in the county town sell it.

　　Its fame spreads far without needing feet; a secret recipe surely hides in its meat.

　　Once you taste it, even three days later, its lingering aroma still hovers above the beams.

　　What is “Cannon Meat”? When hosting guests, locals were once asked this question by their visitors, who in turn wondered, “Is it named after a person?” The reply was, “Indeed.” In Shahe Village, there were three brothers: the eldest was called Big Cannon, the second Second Cannon, and the third Third Cannon. The meat made by these three brothers was fragrant but not greasy, tender but not falling apart, and had a uniquely delicious flavor. Their “Cannon Meat” gained great renown throughout the region.