Raw Material Selection: We select native crossbred pigs with a rearing cycle of over one year, weighing 300–320 jin. 

The meat contains higher levels of amino acids and myoglobin, delivering richer meat and fat aroma. The pork belly 

features thick, plump fat layers. We use fresh pork belly and adopt pre-cooling aging technology to maximally preserve

 the natural sweet taste of the meat. Pure Salt Curing: We employ Sichuan well salt. Its calcium content ranges from 0.1 

g to 0.7 g per 100 grams, and it abounds in natural minerals including calcium, magnesium, potassium and iron.

 Compared with ordinary sea salt or lake salt, Sichuan well salt boasts more abundant natural mineral elements,

 offering mellow flavor and distinctive quality. Innovative Craftsmanship: An upgrade of traditional techniques. 

We inherit the paper-wrapping method dating back to the Republic of China era. The paper-wrapping process

 underwent a major upgrade in 2025: ① More breathable paper; ② Full-sided wrapping covering both ends;

 ③ The rice paper is crafted from bamboo fiber. Flavor Profile: It emits an inviting fruity wood smoke aroma with

 strong cured meat fragrance. The preserved pork presents an amber (yellowish-brown) hue. When sliced, the

 meat appears firm. Freshly smoked pork straight from the smoke house shows a jelly-like tone, while chilled 

sliced cured pork takes on a jade-fat complexion. Smoking Duration: Each piece of cured pork undergoes a 90-day

 smoking process. Daily smoking time is strictly controlled between 6 and 7 hours to restore the authentic traditional 

craftsmanship and nostalgic taste of classic cured pork to the greatest extent. Smoking Timber: We source oil-tea 

camellia and fruit trees native to Anhua. Burning oil-tea camellia releases a unique tea fragrance that penetrates 

deep into the meat, lending the cured pork a subtle tea note and enriching its layered flavor. Smoking with oil-tea 

camellia maintains steady temperature, facilitating precise control over the smoking process and yielding ideal color

 and texture for the cured pork.