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Tongdao Dong bacon

2022-06-02
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Winter is the best time to make the Dong bacon. To produce the bacon, the first step is to salt the meat in a basin, then make it a little drier and pickle it in a wooden barrel for several months. For pickling, the salted meat is layered in the wooden barrel, and each layer consists of a sandwich structure, with glutinous rice at the bottom, meat in the middle and bamboo leaves on top. After that, the barrel remains sealed with a wooden lid and a stone until the meat turns bright and salty. The Dong bacon can be fried or roasted.