Wax products

Sichuan-style cured meat and Cantonese and Hunan cured meat are all representatives of domestic cured meat products, all three are cured meat products and smoked products, although the production process is the same, but there are differences in the materials.

Sichuan bacon

Sichuan bacon belongs to Sichuan cuisine, and compared with bacon in other regions, Sichuan bacon is indispensable and spicy. Sichuan people love spicy, and bacon should also be spicy. Sichuan bacon meat is bright red, pork raw materials use two knife meat or sitting dun meat, and marinated with salt and pepper for several days, and then smoked and dried by branches, its edible methods are diverse and convenient, can be steamed, can be fried, can be stewed soup.

Among the Sichuan bacon, the old bacon belonging to Qingcheng Mountain is the most sought after by diners. The authentic Qingcheng Mountain old bacon is black and yellow, the skin is golden, the meat is shiny after cooking, the cut is rose-colored, and the taste is fat but not greasy. Sichuan pepper is an indispensable raw material for the old bacon of Qingcheng Mountain, after adding Sichuan pepper, the bacon is salty and fresh with a sense of numbness, which is very enjoyable. After purchasing, bacon is placed in the refrigerator compartment of the refrigerator and can be stored for a long time, even if it does not spoil for a year or two.

Bacon is sold in Chengdu all year round, and old bacon from Qingcheng Mountain is sold in supermarkets, farmers' markets, and specialty stores. Generally speaking, the packaging of bacon in farmers' markets is relatively simple and suitable for ready-to-buy and ready-to-eat, while the bacon in supermarkets and specialty stores is vacuum-packed, which can be carried over long distances without smoky odors.

 

Where to buy: Farmers' markets, supermarkets, specialty stores

Sichuan-style sausage

Sichuan sausage and Cantonese sausage are the two traditional types of sausage on the market today, Sichuan sausage is different from Cantonese sausage, Sichuan sausage is heavy spicy, Cantonese sausage is sweet. Sichuan-style sausages are spicy and have a red oil color on the outside.

Sichuan-style sausages are made of pork, with a fat-to-lean ratio of about 3:7, and condiments such as chili powder, Sichuan pepper powder, sugar, and salt are added. Sichuan-style sausages are roughly divided into two types: natural air-drying and air-drying and then smoking. Most of the sausages in Mianyang are non-smoked sausages, although they retain the original taste and taste of the meat, but they are not the mainstream of Sichuan-style sausages. From Chengdu to the south to Zigong and Leshan, including the original eastern Sichuan and today's Chongqing, the process of smoking sausages is indispensable.

After cooking, the Sichuan-style sausage is red and white after being cut, and the red is the red of lean meat, and it is the red of chili pepper. However, there is no need to worry about biting into the ingredients such as pepper and pepper, and when making Sichuan-style sausages, peppers and peppercorns are generally ground into powder, which only plays a role in enhancing the flavor. Sausages are also the same as bacon, one of the common ingredients in Sichuan families, there are many choices, easy to buy, you can buy homemade sausages at the farmers' market, or you can go to the supermarket to buy packaged and processed products.

Sichuan-style sausages are generally cooked with water alone and then sliced and eaten, without adding other ingredients, and the cooking method is simple.

 

Where to buy: Farmers' markets, supermarkets, specialty stores