The town bambar meat is selected from Hanjiang black pigs. It is now cold-salted. It is added with salt, pepper, star anise, cinnamon, fennel and cloves. It is marinated in a tank, and it is out of the tank for about ten days. Then it is ignited slowly with the leaves of cypress and camphor. Bake to dry, and hang on the stove all the year round. The skin color is golden and lustrous, the color is bright, the lean meat is rosy, the fat meat is yellowish, the taste is mellow, and the fat is not greasy. It is unmatched by the same kind of bacon. The palate is mellow and has a long aftertaste.

Hanzhongxian is produced in the Hanzhong Qinba Mountain Area, which is known as the “Northwest Xiaojiangnan”. She gathers the aura of the heavens and the earth, absorbs the essence of the sun and the moon, uses the single bud or one bud and one leaf as the raw material, and is processed through special techniques. Cheng, the shape is slightly flat and pretty, the green is obvious, the aroma is high and long lasting, the soup is green and clear, the taste is fresh and refreshing, the leaves are evenly fresh, bright green, and rich in natural zinc, selenium and other trace elements.