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In the ancient county of Longxi, the traditional snacks are full of famous food, among which the best is Longxi bacon, in 2011, its production skills were listed as the third batch of Gansu Province intangible cultural heritage representative projects. Longxi bacon is still a national geographical indication protected product, therefore, Longxi County has also been named "the hometown of Chinese bacon" by the relevant state departments. 
The autumn breeze rises, and the taste of cured meat is eaten". 
When the golden wind is cool, in the villages of Longnan District, Gansu Province and Longxi County, Dingxi City, it is time to make bacon. Compared with the production skills of Longnan bacon, Longxi bacon has less smoking and roasting links, but it takes the skills of marinating and drying to the extreme. 
In the bacon world, Longxi bacon is definitely a school of its own - it does not have the common smoky taste or sweetness of other types of bacon or even the unavoidable stale taste of preserved products. 
For Longxi bacon, Gansu people are too familiar. Because no matter in the streets and alleys of any city, from time to time you can see someone selling Longxi bacon, which can be sandwiched with dry flour flatbread or hot steamed buns, and the rich fat of the bacon is wrapped in the pure wheat fragrance, which seduces people's gluttony alive. The ingredients of Longxi bacon mainly come from the pigs raised in Zhangxian County and Minxian County, especially the best in Minxian Fern Nettle Pig. Pigs raised by farmers in Minxian County are grazed in spring and captive in autumn. When grazing, they take the clear spring nectar as a drink, and secretly "tonic" a lot of wild herbs in the mountains and wilderness, when the bacon pickling households purchase and slaughter in winter, the meat quality is very delicate, the skin is thin and the fat thickness is moderate, red and white, the layers are distinct, it is marble-like, it seems to have a faint medicinal fragrance, so natural taste, how can it not be beautiful?
Roughly speaking, there are six processes for marinating Longxi bacon, and the old artist vividly summarizes it as "slaughtering pigs to be cold, rubbing sugar and salt, pressing between the barrels of meat legs, turning over and drying diligently after a month and a half, and collecting anti-oil cream". The first step is to select a good pig to slaughter, peel and extract large bones, heads, limbs, etc., but do not break the skin, must maintain a large shape, and then marinate in the tank for ten days to half a month. The seasoning is made of coarse salt and whole granular peppercorns, ginger peel, grass fruit, large incense, cumin and pepper from Zhangxian County. The marinated bacon can be hung under the eaves, and in addition to the sun, it is more important to freeze it in a moderately cold climate. When it is almost received in the house, it is hung and eaten slowly, and it can be eaten until about the fifth lunar month of the second year. 
The big ones who specialize in bacon don't do it. They all have large cellars, and they put raw meat in a neat layer in the cellar, then sprinkle a layer of spices, and so on until the cellar is full. The finished bacon is fragrant and tender, bright and transparent, not dry, and can be stored for a long time. 
When it comes to sale, you have to steam the Longxi bacon, which is an important process, and you need to use a special pot - with a pot (rare outside Longxi), put a steamer in the pot, and the whole meat is steamed on it. When the meat is cooked, cover it with gauze, and put it on the wooden table**. The bacon on the wooden case looks very good: the lean meat is bright like a red glow, thin but not firewood;The fat is crystal like agate, fat but not greasy, and slightly transparent. The owner of the bacon seller will not miss one detail: when the customer comes to buy meat, he uses a slender blade to cut down a thin piece of meat, so that the customer can taste it first. 
The knife is very ceremonial, one is to treat the guests warmly, and the other is to show the boss's knife technique, cut ultra-thin, and the beautiful color and texture of the bacon instantly captured the hearts of diners. 
* |Dingxi Rong Media.
Edit |Ma Yujie.
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