Bacon is a type of cured meat in China, what is its origin?

Bacon originally originated in BCThe Hakka ancestors migrated from the south of the Central Plains, and they used salt to keep the pork fresh.

Bacon is a traditional Chinese delicacy, each place has its own characteristics, many places make bacon, usually marinated in the lunar month, so it is called "bacon". Bacon is a specialty of Hubei, Sichuan, Hunan, Jiangxi, Yunnan, Guizhou, Gansu Longxi and Shaanxi, and has a history of thousands of years. It is a method of preserving meat, and after the pigs are killed in December across the country, the meat cannot be eaten.

According to records, as early as more than 2,000 years ago, Zhang Lu, known as the King of Hanning, was in the southern chin after being defeated by the army, and when he passed through the red temple pond in Hanzhong, the Hanzhong people entertained him with high-quality bacon. Bacon has a long history, at least in the era when Confucius lived, the ancestors knew how to make bacon, it is said that Confucius was particularly fond of bacon, he once said that as long as he gave me ten pieces of bacon, I could teach anyone, and it was a habit of students to give bacon to teachers, but it was a habit. In ancient language, it was called "Shuxiu", which means a bundle of dried meat.

Sichuan needs to make bacon all over the country, and every family needs to do it in winter, buy fresh leg meat and pork belly, wash it, fry it with salt to cool, and then add five-spice powder and peppercorns. The seasoning powder made in this method is more fragrant, first spread the pork evenly with white wine, then wipe the meat evenly with seasoning, hang it in a ventilated place, light the cypress branches, and then add a little. After the husks of the dried fruits are ignited, the marinated bacon is smoked and colored, so the bacon is fragrant.

Now there is bacon in all regions of our country, which is an indispensable delicacy for us, not only eaten during the New Year, but also eaten at ordinary times.

Bacon, also known as cured meat, originated during the Xia Dynasty in ancient China and has a long history in China.

Cured meat is salted, also called pickled meat, cured meat, and salted meat; It is a provincial excellent product in the 1982 salted meat competition in Sichuan Province; Its product features: clean appearance, neat knife work, solid muscles, no mucus on the surface, bright red color of the cut surface, and slightly yellow fat. It has the flavor inherent in bacon meat.

Bacon is made by salting meat and drying or smoking it in winter.

It is mainly popular in Sichuan, Hunan and Guangdong, and is usually salted in the wax moon of the lunar calendar, so it is called "bacon".

The origin of bacon is that people inadvertently preserve a type of meat that is air-dried and kept for a long time.

Cured meat is salted, also known as pickled meat, salted meat, and salted meat; It is delicious and can be stored for a long time.

There is more bacon than in the south, and bacon is rarely eaten in the north, which has been spread since ancient times.

Bacon can be stored for a long time, and in ancient times, without a refrigerator, bacon could be stored for a long time.

<> bacon originated in China and can be traced back to the Xia Dynasty.

Development of bacon

1. According to legend, during the Xia Dynasty, the people sacrificed to the gods in the twelfth month of the lunar calendar called La, so December is also called Layue;

2. In the early days of the Qing Dynasty, in the peaceful and prosperous era, by chance, a local villager spread the remaining pork with salt and made bacon by chance.

3. Dating back to 1912, represented by Guan Suichang and others, there has been further research and development on the processing and production of lap-mei; By the thirties of the last century, the time-honored brand Suichang has been exported to Hong Kong, Malaysia, Singapore, the Philippines and other Southeast Asian regions, and is well received by consumers.

The origin of bacon: Because bacon is a traditional delicacy that people like to eat, and it can also be a good product that can be given to each other, it has a long history in China. In the ancient Xia Dynasty, in the 12th month of the lunar calendar, the gods were sacrificed to the gods called the wax moon, and the month of December was called the wax moon, and the bacon was made in the winter by salting the meat by air drying and smoking, and the cold winter wax moon was eaten under the lamp in front of the stove in the name of the family, and firecrackers were set off, so the bacon and pickled products were slowly integrated into the elements of the home.

The origin of bacon is in the Zhou Dynasty**There are records about meat and cured meat. Because in the folk students can give a number of gifts to the teacher as a tuition or dowry, this kind of dried meat is called Su Xiu, so in the Song Dynasty, bacon gradually became an indispensable delicacy on the court tribute and the Spring Festival table of the common people.

Most of the bacon is a specialty product in Hunan, Sichuan, Guangdong and other regions, and has a long cultural history, and the bacon in Hunan is the most famous. Use fresh meat. Add salt with peppercorns, star anise, cinnamon and other spices for pickling, 7 to 15 days after the tank with a dumpling leaf rope to hang up and drip dry water for processing, and then use cypress branches, sugarcane peel or firewood to bake, hang and slowly smoke and dry with fireworks.

And although bacon is a simple delicacy, the quality of bacon is closely related to the season, so the wax moon belongs to the cold dew festival and the small cold festival, and the taste of bacon produced in autumn and winter is very positive, and the meaning of bacon is the taste of happy reunion.

Bacon is a type of cured meat in China, mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south, and is called "bacon" because it is usually cured in the lunar month. The form is smoked.

Also called bacon, every year into the winter wax month, every household slaughters the pig, in addition to leaving enough fresh meat to eat for the New Year, the rest of the remaining fresh meat with salt, with a certain proportion of pepper, anise, cinnamon, cloves and other condiments, marinated into the tank. Called bacon, every year into the winter wax month, every household slaughters the pig, in addition to leaving enough fresh meat to eat for the New Year, the rest of the fresh meat with salt, with a certain proportion of pepper, anise, cinnamon, cloves and other condiments, marinated into the tank.

According to legend, in the ancient Xia Dynasty, people sacrificed to the gods in the twelfth month of the lunar calendar, which was called La, so December was called Layue. According to records, as early as more than 2,000 years ago, Zhang Lu called the king of Hanning, defeated and went south to Bazhong, passing through the red temple pond in Hanzhong, Hanzhong people entertained him with high-quality bacon; It is also rumored that in the twenty-sixth year of Guangxu in the Qing Dynasty, the Empress Dowager Cixi took refuge in Xi'an with the Guangxu Emperor, and the local officials in southern Shaanxi had paid tribute to the bacon.

Bacon is a specialty of Sichuan, Guizhou, Shaanxi, Hunan, Hubei and other central and western regions, with a history of thousands of years.

Bacon is made by salting meat and drying or smoking it in winter. In the cold winter months, Chinese people with "home" as the social component will sit around under the lamp in front of the stove, eat bacon, set off firecrackers, and say goodbye to the old and welcome the new. The delicacy of bacon and all kinds of cured meat products has slowly integrated into the elements of "home" and the happiness of home.

The traditional habit of processing and making bacon is not only ancient, but also widespread. Every winter wax month, that is, "light snow" to "spring before", every household kills pigs and sheep, in addition to leaving enough fresh meat for the New Year, the rest of the fresh salt, with a certain proportion of pepper, anise, star anise, cinnamon, cloves and other spices, pickled into the tank. After 75 days, it is hung on a palm leaf rope string, dripping with water, and processed and made.

It is made by slowly smoking cypress branches, sugarcane bark, tsubaki bark or firewood, and then hanging it up and slowly drying it with fireworks.

The origins of Chinese smoked bacon can be traced back to the Xia Dynasty。According to legend, during the Xia Dynasty, people sacrificed to the gods in the twelfth month of the lunar calendar called "La", so December is also called Layue. In the countryside, many houses have a brazier, and the smoke from the brazier is just enough to smoke the bacon hanging on the beams of the house, and some of the bacon is said to be smoked.

Five or six years, the longer the smoke, the more fragrant the bacon will be. In principle, all meat can be cured, with a strong aroma, sweet and salty taste, and now lap-mei has become an important part of Chinese food culture.

<> bacon originated in China and can be traced back to the Xia Dynasty.

Development of bacon

1. According to legend, during the summer dynasty, the people sacrificed to the gods in the twelfth month of the lunar calendar, which is called La, so the twelve finches scattered the moon is also called Layue;

2. In the early days of the Qing Dynasty, in the peaceful and prosperous era, by chance, a local villager spread the remaining pork with salt and made bacon by chance.

3. Dating back to 1912, represented by Guan Suichang and others, there has been further research and development on the processing and production of lap-mei; By the thirties of the last century, the time-honored brand Suichang has been exported to Hong Kong, Malaysia, Singapore, the Philippines and other Southeast Asian regions, and is well received by consumers.