Bacon

Two provinces are known for their cured bacon. In Yunnan, which also produces fine salt-cured hams, bacon is known as wu hua rou. In Guangdong, it is called ng far yuk. In both, it is essentially a slab of fresh pork belly that is rubbed with an extra-thick, dark, rich pearl soy sauce and air dried to cure. It must be cooked before using and can be used as you would any bacon. It is most often added to stir-fries or cooked together with rice in such dishes as a glutinous rice Stir-fry or a loaf of glutinous rice. It is also an ingredient in turnip and taro root cakes.