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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The ribs were removed by hand to preserve the periosteum. There was more fat tissue in the belly of the pig, among which there was muscle tissue, this part of the lean meat is also the most tender and juicy. Traditional air-drying drying, preservation of the original natural quality, non-abandoned production technology, ingenuity products.