It is a kind of famous snack in Xian. Created by Fan Bingren and Fan Fengxiang father and son in 1925 it has already a history of almost 80 years. Won the “Golden Tripod Prize” award the bacon was assessed as fine quality product by the Ministry of Commerce in 1989. It is a kind of cued-meat made with assorted sauces in a kettle but is softer and easier to chew, tasty yet with a lasting flavor. This is due to a careful choosing of materials, complete seasoning and fine cooking to turn and what is more is the use of long boiled broth in the process of turning out the bacon, and so the bacon prepared is uniquely superior than the others. It distinctive feature is: “You won’t feel too greasy to take the fat nor feel dreggy to have the lean; You can take it without chewing and the aftertaste remains in your mouth for long” as people put it.
Fan Family Bacon
The basic way of making the bacon is like this: Use suitable fresh Meat, which is neither too fat nor too lean and clean it in water. Then put it into the long boiled broth by first slicing into long straps with each weighing about 1-2 kilos, and add in suitable amount of cold water, salt, cooking wine, colored sugar, and other seasonings as star anise, small fennel, cassia bark, Chinese prickly ash and clove, totally dozen in number wrapped up in bag. Press all of them water with an iron-grid and make it hulling quickly over strong fire and get away with the foam on the broth surface. Keep the pot boiling over a normal fire for about 2 hours, and change to boil it over a slow fire for another 3-4 hours. By the time die meat has already become soft and easy to handle, out with it from the broth and getting away with the bones lay the meat in the porcelain plate ready for use. Since few pieces of meat and lay them in between the baked white-flour cake fresh out of stove, and eat it just like having a hamburger and you’ll feel a lasting aftertaste. The bacon is full of protein, fat and carbon dioxide if having it together with the while cake.