产品制作技艺入选广州市番禺区非物质文化遗产项目名录

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Craftsmanship to select high-quality bone with the Chinese side meat, also known as five layers of meat, remove the ribs by hand, to retain periosteum, pig abdominal fat tissue more, which is also entwined with muscle tissue, fat and thin interval, thin meat and fat layer is clear, this part of the lean meat is also the most tender and juicy, traditional production, air-dried drying, non-abandoned production techniques, to maintain the original natural quality, slightly tipsy wine with a hint of sweet, fragrant meat, delicious taste.