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Bangbang meat is a traditional snack of the Han people in Xi'an, Shaanxi Province. It is a meat product made from pig intestines, smoked and grilled. Generally, thick smoke from incomplete combustion of wood chips, tea leaves, sawdust, cypress branches, cereal grass, etc. is used to absorb it and add a special flavor to the food. Xi'an's Bang Bang Pork has a history of more than 100 years. It first appeared in the cypress forest area of Dongguan and Nancheng in Xi'an. When selling, the operators carried oval wooden boxes on their backs and held wooden fish-shaped wooden sticks in their hands while knocking and shouting, and hawked along the streets, hence the name. People in Xi'an usually fry a plate of bangbang meat for New Year's Eve dinner. The characteristics of bangbang meat are: red color, tender meat and mellow flavor, rich incense, and the more you chew, the more fragrant it becomes.
