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As the leading preserved meat producer in Qingping Town, the centuries-old preserved meat production process of “Huerkang“ has been recognized as the intangible cultural heritage of Mianzhu City. For many years, Xie Deyong, the eighth-generation inheritor of “Huerkang“, has been insisting on collecting pigs from door to door in the town. He believes that high-quality pork is the key to high-quality mountain preserved meat, and that the pork on the market can’t satisfy his requirements, and that only villagers’ own ecological pigs in the high mountains, consuming natural grains and miscellaneous grains, and drinking clean and fresh water from high mountains can give mountain preserved meat a unique flavor. Only the villagers’ home-fed mountain ecological pigs, eating natural grains and cereals, drinking fresh mountain spring water, can make mountain bacon unique flavor. The centuries-old traditional production process seems simple, but in fact each step needs to be carefully handled, greatly testing Xie Deyong’s patience. High-quality fresh pork and the traditional production process have made the brand of mountain bacon “Huoerkang“ in Qingping, Jiudingshan, a success. Mountain bacon can be eaten in various ways, the video shows the most primitive way to eat boiled mountain bacon, and the most common way to eat it is dry stirring, stewing, stir-frying and so on, which is versatile and not overpowering. After cooking mountain bacon dry but not firewood, fat but not greasy, smoke flavor elegant, a bite into the soul, awakened the taste of this winter.
