Lawei Wei steaming is a traditional dish in Hunan, belonging to Hunan cuisine. It is made from steamed pork, waxed chicken, bacon, chicken soup and seasoning. The method is simple, the waxy fragrance is strong, salty and sweet, palatable, flexible and not greasy, and has the effects of appetizing, cold, and digestion. The terrain in Hunan is low and the climate is warm and humid. Fresh meat products should not be stored, but the smoked bacon is preserved and stored. Gradually, the people also developed a eating habit of eating bacon. As early as the Han Dynasty, Hunan ancestors used bacon to make delicacies. In the Qing Dynasty, such dishes were well known, and “wax and steamed” is one of many bacon dishes.