Qingcheng Mountain Preserved Pork

Qingcheng Mountain Preserved Pork

　　Qingcheng Mountain Preserved Pork is a renowned specialty of Qingcheng Mountain in Dujiangyan City. It is favored by both domestic and international tourists for its green meat sources, long-standing production techniques, delicious flavor, and long shelf life. The preserved pork has a blackish-yellow appearance with distinct layers, a golden and glossy skin, while the lean meat appears dark red and reveals a rose color when sliced. It boasts a rich aroma, offers a fragrant taste upon eating, and leaves a long-lasting aftertaste. It can be prepared in various convenient ways—steamed, stir-fried, or used in soups.

　　　　The Making of a Fine Piece of Preserved Pork

　　　　1. Select a well-fed, around 300-jin (150 kg) pig that has been raised for at least one year without feed.

　　　　2. Use over 3 jin (1.5 kg) of salt for every 100 jin (50 kg) of pork.

　　　　3. Smoke-cure the salted meat over firewood for half a month.

　　　　4. Keep the meat three to four meters above the open flame, smoking it slowly with light smoke.

　　　　5. Choose dried hardwood for the smoking process.

　　　　Preserved pork has existed since ancient times. In terms of origin, those produced in Sichuan are known for their fiery red color and rich fragrance. A steaming plate of preserved pork is an essential dish for New Year's Eve dinners.