Shuifu Bacon in Zhaotong

Shuifu Bacon is a traditional and beloved delicacy from Shuifu, a city in Zhaotong, Yunnan Province. Known for its rich, smoky flavor, this cured meat is an integral part of the local culinary culture, especially during the Lunar New Year when families prepare these goods to celebrate the season. Shuifu Bacon is deeply tied to the area’s “腊味记忆” (lawei memory), a nostalgic reminder of home and tradition, evoking feelings of warmth, family, and cultural heritage.

Key Products:
Shuifu Bacon includes a variety of cured meats, all made using traditional, time-honored methods that combine natural preservation techniques with the unique flavors of Yunnan. The most common products include:

Smoked Bacon (腊肉):

• Description: The backbone of the Shuifu bacon tradition, this is made by curing the meat with salt, wine, and spices, followed by smoking over cypress wood to develop its unique flavor. The smoking process imparts a rich, aromatic taste that distinguishes it from other cured meats.

• Uses: This bacon is often enjoyed as a snack, in stews, or as part of traditional festival dishes.

Smoked Pork Ribs (腊排骨):

• Price: ¥27 per jin (500g).

• Description: This product is a specialty, with the ribs marinated, cured, and then smoked to perfection. The process is more intricate than simple bacon, giving it a complex and savory taste that’s a favorite for holiday meals.

• Uses: Smoked pork ribs are commonly given as gifts during the New Year or used in celebratory family meals.

Smoked Pork Trotters (腊猪脚):

• Price: ¥33–35 per jin.

• Description: Pork trotters are cured and smoked using traditional methods, offering a tender texture and rich flavor. They are often prepared for New Year celebrations or special family gatherings.

• Shelf Life: 3 to 6 months when stored properly.

• Uses: These are often enjoyed in soups or as part of a festive spread.

Traditional Production Methods:
The preparation of Shuifu Bacon follows ancient preservation techniques that have been passed down through generations. The process typically involves:

Curing: Salt, wine, and local spices are used to cure the meat. This not only preserves the meat but also enhances its flavor.

Smoking: The meat is traditionally smoked over cypress branches. The smoking process adds depth to the flavor, creating a unique aromatic profile. In some regions, such as in the Chishui area, the “青烟不见明火” (only see green smoke, no visible flame) smoking standard is strictly followed, ensuring a perfect balance between flavor and preservation.

Air-drying: The meats are hung in the open air to dry, further concentrating their flavors.

Cultural Significance:
Shuifu Bacon is more than just food—it represents the essence of home and family in the region. During the Lunar New Year, families prepare and hang these cured meats as a tradition, with the sight of hanging sausages and bacon evoking nostalgia and warmth. The act of preparing these meats is a deeply ingrained cultural practice that symbolizes the welcoming of the new year and the preservation of local traditions. It is also a way for people to share a taste of their homeland with friends and family, both near and far.

Modern Production and Market:
As the tradition of bacon-making has evolved, it has expanded beyond local households to become a commercial product. In places like Chengdu, there are now specialty stores that cater to the demand for local cured meats. The commercialized version of Shuifu Bacon maintains traditional production methods but uses modern packaging and distribution to meet market needs. These products are also available online through e-commerce platforms, making it easier for people across China—and even abroad—to experience the flavors of Yunnan.

Local and Regional Sales:
While much of the bacon is made in Shuifu and neighboring regions, Shuifu Bacon can also be found in cities like Chengdu and other Yunnanese communities. Many products are sold as gift boxes for holidays, emphasizing the cultural importance of giving cured meats as a sign of respect and well-wishing during the Lunar New Year.

Quality Control and Market Regulation:
To ensure the safety and quality of these traditional products, the Shuifu authorities, including the Shuifu City Public Security Bureau and Market Supervision Bureau, have conducted special checks on bacon products. These checks focus on preventing illegal additives or unknown sources of meat from being used, ensuring that the traditional flavors are preserved while keeping the food safe for consumers.