In the historical process of its formation and development, Longxi bacon has also absorbed and integrated the wisdom of the people of all ethnic groups living in the Longxi region in history, and absorbed the essence of the meat cooking technology of various ethnic groups. As far back as the Sui and Tang dynasties, "money meat" and "lakou tiao" were the crystallization of the intermingling between the ethnic minorities living in the Longxi region and some of the ethnic minorities in the western region.
After the Tang Dynasty, the legendary Writer Li Chaowei of Longxi, who was famous in Jiangnan, was very particular about food, and his mother was a female chef with excellent cooking skills, and a food that could make different flavors under her hands was called "Shan Po". The "bacon" made by her has a good color and flavor, and has been paid tribute to Chang'an as a tribute, laying the foundation for the inheritance and development of Longxi lamb.
The Song, Liao, Xia, and Jin dynasties were another period of great ethnic integration in China's history, and it was also a period in which the western ethnic groups in Longxi County were staggered and interspersed and competed with each other. The Khitans of the Liao Kingdom, the Dangxiang clan of the Western Xia, and the Jurchen clans of the Jin Dynasty all exchanged food culture here. From 907 to 1125 AD, the Khitan people were active in the vast areas of the Yellow River, Tao, and Wei River Valleys, and the main dish was "pig, sheep, chicken, rabbit" with bone meat cooked, and "raw onion, leek, garlic, vinegar each dish" dipped and eaten, which is quite similar to the way pigs are slaughtered after the "Lapa Festival" today.
After the Khitan people entered Longxi, in the long-term mixed life environment of various ethnic groups, they also passed on the production skills of Longxi bacon. A large number of Jurchens in the Jin Dynasty entered the Longyou and Han ethnic groups, and set up the Jinguo Gongchangdu Commander-in-Chief's Mansion in Longxi, and during the fall of the Jin Kingdom in 1234 AD, in accordance with the Jurchen custom of "feasting and drinking music, all learning the Han style" and the living habits of the Longyou Han people during the Yuan Dynasty, the regional meat product "Longxi Bacon" continued and developed. In the Ming Dynasty, food exchanges between the Han and fraternal ethnic groups such as the Jurchens, huis, and Uighurs were unprecedentedly active. This can be seen in Liu Bowen's book "Pluripotent Contempt". Liu Bowen was not only a military expert and a military teacher of Zhu Yuanzhang, but also a dietary health care family, in which he collected the recipes of various ethnic groups since the Tang, Song and Yuan dynasties, among which the meat food category has a record of Longxi bacon ham. Therefore, the formation of Longxi bacon is also the crystallization of the dietary integration between various ethnic groups, and the various ethnic groups are interdependent and promote each other, which also creates conditions for the continuous development of Longxi bacon.