1, taste a: The sliced noodles of high-quality bacon have rich aroma and outstanding meat flavor, and have the rich sugar and wine flavor inherent in Cantonese-style bacon. Inferior bacon noodles have no smell of wine and fresh meat, and some still smell stale and sour, or have obvious smell of chemical reagents.

2. Second look: high-quality bacon, whether packaged or in bulk, has obvious label contents such as trademark, product name, place of origin and production date. The product color is smooth and natural red or jujube red. Inferior bacon is generally unlabeled or vague, with dark color and "artificial red" (using industrial pigment) and different sizes.

3, three touches: high-quality bacon feels dry, the casing is tight, it is elastic after bending, the section is smooth and nonporous, and the texture is good. Inferior bacon is wet to the touch, loose in texture, separated from meat, easy to bend, soft and moldy, loose in meat quality and large in holes. In addition, it is best to buy sausages with dry appearance and natural wrinkles caused by baking or air-drying shrinkage. Such sausages are delicious and easy to store. On the contrary, don't choose a smooth shell.

Finally, from the color of meat, it is best to choose the true color of pork. If sausage is too bright red meat and additives are not indicated on the ingredient list, then it is suspected that the meat is not very good and illegal additives are added to cover it up.