Beichuan is the intersection of the life and culture of the Qiang and Han ethnic groups in the past dynasties. The northwestern mountainous area is the traditional Qiang area. The traditional production techniques of Beichuan bacon here have a long history, and the traditional production techniques of Beichuan bacon can be seen everywhere. The traditional production techniques of Beichuan bacon have a long history, exquisite technology, good color and taste. The traditional process of pickling whole pigs (fat) has been placed for many years without deterioration. Every household has the custom of competing in aged bacon. The production of bacon is almost rooted in, covers and reflects all aspects of the production and life of the Yu Qiang society. The production techniques of Beichuan old bacon are derived from the oldest food preservation techniques of the Qiang people. Every family will slaughter the New Year pigs around the winter solstice every year. The production techniques of Beichuan old bacon adopt the ancient traditional method. First, the meat is divided into pieces and then salt is added to the stone jar for pickling. After about seven days, the jar is opened. After the jar is opened, the pickled meat needs to be hung for one to two days to drip out the excess salt water. Finally, it can be hung on the fire hall where the Qiang people roast fire or on the stove for cooking to smoke. During the smoking process, people will collect local cypress branches and green oak branches for smoking. The Qiang people have the habit of roasting firewood. From the winter of the current year to March and April of the next year, the bacon will be smoked all the time. This kind of bacon can be stored for one to two years. The cooked bacon is full of fragrance, comfortable taste, and long aftertaste. It can be said to be a delicacy with color, fragrance, and taste. The reason why Beichuan's bacon is the best is that 1. It is because the Qiang people live in the mountains above 1,300 meters above sea level to pickle bacon with a unique flavor, and 2. There are also unique features in the process of pickling and smoking. When applying salt to fresh meat, the salt should be fried until it is hot. Thick meat should be applied more, and thin meat should be applied less. The amount depends on experience, otherwise it will be too salty or too light. Too salty tastes bad, too light is not delicious, and it is not easy to preserve. Old bacon is suitable for both wine and rice. It is a good food for the local Qiang people in Beichuan to entertain relatives and friends during the Spring Festival and for a long period of time in the second year. There are many ways to eat bacon. It can be cut into slices after cooking, or it can be cooked and fried with bacon, or fried with green garlic, garlic moss, celery, bitter gourd and other vegetables. It tastes excellent and is not greasy. Modern hot pot friends often have bacon hot pot and dip it in seasonings. The traditional production skills of Beichuan bacon are being replaced by various modern production processes. At the same time, the traditional production skills of Beichuan bacon are complex and are difficult to master. Many of the older generation of traditional Beichuan bacon production artists have passed away one after another. Most of the bacon artists who can still make bacon have gone out to work in other industries. The younger generation is unwilling to learn because the skills are difficult to learn. Many traditional skills and unique skills are facing the risk of being lost. In order to prevent the loss of traditional experience and technology, we will increase publicity so that everyone can understand the traditional production skills of Beichuan bacon, this ancient craft, and strive for government policy support so that traditional crafts can continue to be passed on. Information source: Mianyang Intangible Cultural Heritage Protection Center Information source: Mianyang Intangible Cultural Heritage Protection Center