Cao Changmu was busy filling sausages. Photo by Chen Chao
Cao Changmu's family is busy filling sausages. Photo by Chen Chao
Cao Changmu is smoking sausages. Photo by Chen Chao
Cao Changmu shows off his smoked bacon and sausages. Photo by Chen Chao
Eating sausages and bacon during the Spring Festival is a custom in the Sichuan-Chongqing region and a symbol of "New Year's Taste". On January 12, the family of Cao Changmu, a villager in Yubeisheng Town, Chongqing, was busy filling sausages and smoked bacon to prepare New Year goods for guests, and the smoked bacon was also in short supply. It is reported that Cao Changmu has been using traditional craftsmanship to make this "New Year's taste" for more than 30 years. Cao Changmu introduced that the old bacon has to go through six processes such as pork selection, cutting and curing, smoking, etc., pork selection, cutting length and width, condiment configuration and smoking time are exquisite.
Source: China News Network