1. According to legend, in the Xia Dynasty, people sacrificed to the gods in December of the lunar calendar, which was called "twelfth month", so December was also called twelfth month. In rural areas, many people have a brazier in their classrooms, and the smoke from the brazier just smokes the bacon hanging on the beams. It is said that some bacon has been smoked for five or six years, and the more smoked, the more fragrant it is. In principle, all meat can be preserved with wax, which is rich in flavor and salty and sweet. Bacon has become a part of China's food culture.

2. Lianzhou is located in the northwest of Guangdong Province and belongs to the river bed valley. It is windy in autumn and winter, and the dry and cold north wind has formed the unique flavor of bacon precisely because of Lianzhou's unique climate and geographical location.

It has a history of more than 300 years, and it is crispy and refreshing, with endless aftertaste. As early as the early Qing Dynasty, people flourished and six animals flourished. At that time, pork was often surplus except for normal slaughter and sales. By chance, a local villager spread the leftover pork on the noodles with salt. The next day, he hung the pork salted all night with a rope. It was the solstice of winter, and it snowed for several days. The family took down the braised pork and cooked it, only to find that it tasted different, salty and delicious. Since then, the process of curing pork into bacon with salt has spread.

3. Until the last century 19 12, represented by Guan Suichang and others, the processing of bacon had been further studied and developed. They used Chinese fir as scaffolding, and bamboo poles to set up a five-or six-meter-high sun shed with pine bark at the top and no shelter around, which was ventilated and avoided direct sunlight. Dry in the shed during the day, and dry the bacon in the open air outside the shed at night. After sunrise, bring the bacon back to the arbor and dry it repeatedly until the bacon is air-dried to the finished product. After the accumulation of experience, we finally created a unique bacon with a unique flavor. Because of its unique quality, delicious aroma and endless aftertaste, bacon became famous for a time. By the 1930s, bacon was exported to Hong Kong, Malaysia, Singapore, the Philippines and other Southeast Asian regions, and was well received by consumers.