The salt-bottomed oil is green and non-polluting, with bright color, rich and mellow taste, nourishing taste, not crispy, fat but not greasy, soft and not spleen, appetizing and spleen, with unique and rich raw meat flavor. Other meat products are superior in "color, fragrance, taste". The salt-edge oil bottom can maintain its nutritional value for a long time without adding any food additives. The physicochemical indicators of nitrite, lead and arsenic in meat are low in human body and are greener and healthier than other meat products.

Salt-side oil bottom meat, bright color, fat but not greasy, full of mouth fragrance. The oil bottom meat is a kind of storage method for meat foods developed in the ancient times when the monks living in the “Yu Du Yi” (ie, Panzhihua Yanbian) are used to prevent pork rotting and deterioration in the hot summer. As for the ancestors of the Dagu, why the pork processed in this way is called the oil bottom meat, and so far has not yet obtained a more authoritative explanation. The processing method is also very simple. Cut the pork into a block of about one kilogram. After the lard in the pan is boiled, put the cut pork into the oil pan, put the appropriate amount of salt, and wait for the moisture in the meat. After the simmering, the meat is taken out into the prepared ceramic pot, and the oil is poured into the tank. The bottom of the oil is also made - this bottom of the meat is also a bit magical, without any refrigeration facilities. In the case, it will not rot and deteriorate after being placed for several years. This meat is mellow, not crispy, fat but not greasy, soft and not fleshy, appetizing and spleen, full of color and flavor. According to folklore, the Three Kingdoms (AD 223), the ancestor of the Han dynasty, Liu Bei, died. The upper ruling class of the southwestern Yi dynasty, the "Southern Zhongda surname", took advantage of the internal troubles of the internal troubles (the inner worry king Liu Bei died, the foreign troubles and the Dongwu lost, the north has strong Enemy Cao Wei approached) and publicly opposed the split and split. The prime minister Zhuge Liang took the lead of the emperor Liu Bei and assisted the young master Liu Chan to govern the country. Faced with tremendous pressures and threats inside and outside, after carefully analyzing the internal and external situation of Laos, Zhuge Liang believed that in order to achieve Liu Beidong’s refusal to Dongwu and the North’s ambition to rule the world, it is imperative to repair the internal affairs first. He chose the inside. After the efforts of the people, the foreign and the East Wu continued to maintain the alliance, after nearly two years of hard work, the domestic order of the country was well established, the people were stable, the national strength was strengthened, and the internal government was further consolidated. In Jianxing three years (that is, in 225 AD), Zhu Geliang’s time to solve the "internal worry" has matured. So in the spring of this year, he led the army to the south, and killed the defenders in the Yusong County (now Xichang). Shuai "Gao Dingyuan, kidnapping Yizhou (now Jinning, Yunnan) Prince sent the Dongwu's Meng won and Zhu Hao, who launched the rebellion in the Weihe River (now Guizhou Huangping) to levy. Zhuge Liang’s pro-West Road army was entered by the Anshang County (now Yibin Pingshan County) along the rope water (Jinsha River) waterway into the Yuelu County, defeated the rebels in the Vietnam War, and after the rebel leader Gao Dingyuan’s dagger, Zhuge Liang continued to rate. The army went south to Panyu in the south of Yizhou, and won the crusade. The Great Military Economics did not (now Huili County), and the ancient ferry crossing the Lai River (Yayu River) into the salt margins, and the history was called "five." The moon is crossing, not deep." At this time, the Nanzheng army of the prime minister went through thousands of miles, and the battle was already lacking. The battle line was too long, the logistics supply was difficult, the climate was hot, and the meat delivered to the front line had already decayed and could not be eaten, resulting in the deterioration of the physical condition of the soldiers. In a downward trend, Zhuge Liang was very anxious about this, but for a moment he could not think of a good solution. One night, Zhuge Liang walked out of the military account with two very close guards in a very worried mood. Unconsciously, he came to the local indigenous people's home. The owner saw the guests coming to the door and told the family to put on the wine and meat to entertain the prime minister. Zhuge Liang picked up a piece of meat in the bowl and slowly chewed it in the mouth. This meat is not a fresh pig but has a delicate taste and a long scent. Zhuge Liang is quite strange. He asked how the meat was made. How long did it take? The owner replied that the local monk invented the name of the oil, which has been stored for more than a year. Zhuge Liang listened, secretly applauded, busy and got up and took the owner's road, "Go, go to my military account to teach the military chefs to make the oil bottom." In this way, Zhuge Liang succeeded in finding the solution to the soldiers in the army. The method of supplementing the problem has restored the combat effectiveness of the troops and the physical strength of the soldiers, and later left a "seven-seven-seven-seven" Meng’s beauty talk with Meng’s battle. In the autumn of the next year, Zhuge Liang completely achieved the victory of Pingding Nanzhong. After the class teacher returned to the DPRK, every time he mentioned the oily bottom of the monks, he still had to be greatly appreciated. Today, the Yanbian people who lived in the mountains and rivers not only brought the sacred invented techniques of the ancestors to the extreme, but also pushed them to the market and registered trademarks, making them a gift for many visitors to Panzhihua. Preferred gift for friends and family. Characteristic characteristics The oil bottom meat is a kind of storage method for the preservation of meat food in the hot summer when it is living in the “笮都夷”. It is also very simple to process and make the processing method. The pork is cut into a block of about one pound. After the lard in the pan is boiled, put the cut pork into the oil pan, put the appropriate amount of salt, and after the water in the meat is dried, put the meat into the pork. In the prepared ceramic can, pour the oil into the can, and the oil bottom is ready.

Technical requirements for quality of salt-side oil bottom meat I. Variety Black-haired pigs with local pigs and Landrace pigs and their offspring. Second, feeding conditions Feeding environment and feed conditions (1) Feeding environment: The breeding ground is located in the mountainous area between 1200m and 3500m in the production area, with lava groundwater and stream water as the main drinking water source. (2) Feed conditions: local wild vegetables, corn, sweet potatoes, potatoes, etc. are the main feeds. 2. 3. Standard for delivery: 12 to 18 months old, weighing more than 110kg. 4. Environmental and safety requirements: Feeding environment, prevention and control of epidemic diseases must implement relevant national regulations and must not pollute the environment. Third, slaughter 1. Pig source standards: healthy pigs from the production area that meet the quality requirements of the living body. 2. 3. Hot hair: The scalding water temperature is 58 ° C to 63 ° C, and the scalding time is 8 to 12 minutes. Fourth, the processing technology Raw material selection: It is appropriate to choose pork belly below pork chops, and lean meat accounts for about 55%. 2. 3. Process points: (1) Trimming: remove the lymphoid tissue, remove the bone and leave the skin, cut into a pound of squares, easy to fry, to ensure that the moisture and oil content in the meat table is consistent. (2) Pickling: Use the prepared traditional marinade containing edible salt to dry evenly and then put it into the container for 2 to 3 days to ensure the meat taste. (3) Deep-fried: Put it in a pot that has been infused with lard, and the meat should be fully fried and the water should be fried. (4) Packing: The fried meat needs to be naturally cooled, and then it is placed in a special fired earthen jar and infused with lard until the meat is submerged. (5) Storage: Store the meat after the altar in a storage room with a temperature of 12 to 24 ° C. The storage time is more than 3 months. Five, quality characteristics Sensory characteristics: the skin and the meat are not separated, it is yellowish or golden yellow, the color is bright and uniform, the taste is moderate and salty, the mellow is rich, the skin is simmering. 2. . Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the salt margin oil bottom producing area may apply to the Yanbian County Quality and Technical Supervision Bureau of Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and reported to the AQSIQ for approval. After the announcement. The statutory testing agency for salt-side oil bottom meat is designated by the Sichuan Provincial Bureau of Quality and Technical Supervision.