Smoked bacon is a great taste of the New Year in Jiangxi Xiushui area. Fresh pork through pepper, dried chilli, pickled wine, and then a small fire fragrance of cypress warm smoked. Smoked bacon, color Hongliang, smoked salty. After steamed bacon, mellow smell of fat and not greasy, thin rather stiff entrance memorable. Smoked bacon purpose is to make long-term preservation of meat products, and handed down a peasant tradition, the twelfth lunar calendar butcher. After slicing meat marinated 10 onwards halogen, then Liangshai half, then hung in the kitchen by the stove smoke influence, after more than a month Serve "smoked bacon." For long does not rot, wax, flavor and beauty, so even stay to summer consumption will not be bad, taste just as delicious, the flavor is still due in the BBQ process, smoked meat fat is finished as far as possible, so eat up I do not feel greasy. Indian cane, cooked sliced, lean reddish brown Arisawa, fat but not greasy, adorned the seats are appropriate.