Cantonese cured meat is formed through continuous practice and improvement over generations. Cantonese cured meat is made of high-quality ingredients and exquisite craftsmanship. It is deeply loved by the public for its beautiful appearance, bright color, mellow and fragrant, delicious taste, thin, crispy and sweet skin, and long storage. The production process of Cantonese cured meat is quite strict: only hind leg meat and fat pork are used for pork, and pure rose wine is used for wine; the grade and specifications of "37 sausage" and "28 sausage" are strictly controlled, and the production requires "filling, pouring evenly, and tying tightly". In addition, self-dried soy sauce and dark soy sauce are used to make the cured meat truly have "soy sauce flavor", "flavor" and "aroma". The production of cured sausage can be divided into several processes such as "cutting meat", "stuffing", "drying" and "finished product". The representative of Cantonese cured meat, "Huangshanghuang cured meat shop", was founded in the 29th year of the Republic of China. After more than half a century of development, it has occupied an important position in the cured meat family.