Qiánjiāng Smoked Bacon

Qiánjiāng Smoked Bacon

　　Smoked Bacon

　　After the Winter Solstice, when it enters the “Nine Cold Periods,” it is the season for rural families to slaughter pigs and cure meat. The pork is divided into over twenty parts according to cuts, salted for one to two days, and then smoked for about a month to make smoked bacon. The cured meat develops a distinctive aroma and can be eaten boiled as is, or sliced thinly and stir-fried with garlic sprouts, green peppers, and other vegetables for a uniquely flavorful dish.