Mingxi dried meat is a Hakka-style food, with a long history, known for more than 500 years, ranking first in the "Eight Dry Meats of Western Fujian", well-known at home and abroad. It is made of fresh pork hind leg lean meat, traditional craftsmanship, superior condiments, and carefully baked by slices, pickling and charcoal. The product has the characteristics of non-drying, rosin and sweet, original taste, incense, sauce, spicy, long aftertaste and so on.
At the end of the Southern Song Dynasty (1277), after Wen Tianxiang recruited troops in Nanjian Prefecture, he wanted to go to Tingzhou, passing through Mingxi Town. At that time, many people in Mingxi participated in the QinWang's division, and before the team was pulled out, relatives and friends always had to send some gifts to their relatives who were about to leave. Inspired by the teacher to send "shuxiu" (jerky), some people cut the lean pork into thin slices, marinate it with natural and precious spices, and roast it into dried meat and give it to relatives so that they can be carried by the xingjun and can be eaten at any time. Since then, Mingxi dried meat has become famous and widely circulated.
Mingxi County is located in The Lotus Ridge of Xiafang Township in the north, surrounded by mountains on all sides, with overlapping peaks. The northwest and northeast are steep in the mountains, with an altitude of 700-1000 meters. Slightly lower in the south, the lowest outlet of Yutang Creek in the southeast is 180 meters above sea level in the Yaosu Plain. Mingxi belongs to the subtropical oceanic monsoon climate, the average annual temperature is 18 °C, the average annual rainfall is 1800 mm, the average annual frost-free period is 261 days, the climate is mild, the rainfall is abundant, the winter is less severe, the summer is not hot, and the sunshine is sufficient. Due to the advantages of climate and light factors, the conditions for drying and drying of Mingxi meat have been formed.
In order to better meet the needs of the audience, Mingxi meat producers began to introduce projects, the combination of modern equipment and traditional handicrafts, not only to achieve large-scale standardized production, to ensure the stability of product quality, but also the use of new preservation technology and packaging technology, can greatly extend the shelf life of the product at the same time, maintain the traditional flavor of dried meat products. The extension of the shelf life of the product effectively promotes the expansion of the product sales channels.
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