The cured meat in Sichuan，the most distinctive food when you plan to go here

The cured meat in Sichuan，the most distinctive food when you plan to go here
The cured meat in Sichuan is a famous delicacy among the Sichuan cuisines. The appearance of this dish is golden and yellow and the inside is red and white as well as color is bright and attractive. The status of the cured meat in Sichuan specialties is absolutely not lower than any other snack or meat products.  The cured meat is dried directly above the ground in some area without being smoked. It is eaten the same way as bacon with the flavor of smoke.
The cured meat in Sichuan has a long history and is famous at home and abroad. As the name implies, the cured meat is the meat that through smoking in December to ensure meat can be enjoyed before spring. In the absence of refrigerated methods, being dried and salted is the best way to store meat. In addition, winter is a good season for cured meat.

Almost every household in Sichuan makes the a lot cured meat before. There are five ways  for the production og cured meat in Sichuan . Among them, the ancient methods of  Mr.Liu at Qingcheng Mountain is the most famous one. Liu Gongzi made them with  traditional and ancient method. According to different taste, the fresh pork  with salt, white wine, five flavor powder, pepper and so on are salted.

The cured meat in Sichuan is rich in nutrition, as it is rich in phosphorus, potassium and sodium, and also contains fattiness, cholesterol, carbohydrates and other elements. The local people usually use black pepper, clove, fragrant leaves, fennel and other spices, and then the meat is being dried or smoked. Thus, the  cured meat has the therapeutic effect to stimulate one's  appetipet, dispel coldness, promote digesting food and other functions.