Qingchengshan old bacon is a famous specialty of Qingchengshan in Dujiangyan City, which is favored by Chinese and foreign tourists because of its green meat source, long history of production technology, delicious meat taste and long storage time. Qingchengshan old bacon has black and yellow appearance, distinct layers, golden skin and luster. The appearance of lean meat is black and red, and it is rose after cutting. Strong fragrance, strong entrance and long aftertaste. There are various ways to eat, such as steaming, frying and stewing soup.

The birth of a good piece of bacon

1. Choose a big fat pig weighing about 300 Jin and feed it without feed for one year.

2, 100 kg of pork should use 3 kg of salt.

3. Bacon is smoked with firewood for half a month.

4, the meat should be three or four meters away from the open flame, and the smoke should be smoked slowly.

5. The firewood for smoking should be hardwood dry firewood.

Bacon has existed since ancient times. As far as the origin is concerned, the finished products in Sichuan are as red as fire and have a strong aroma. A bowl of steaming old bacon is a must-have dish for New Year's Eve.