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Nanfeng Pork is a traditional famous dish in the Jiangnan area. A kind of cured pork between ham and bacon, used as a condiment in dishes. It is only produced in the Jiangnan area, especially Jinhua and Lanxi, which are rich in wind meat. Beifeng meat is produced in Rugao, Jiangsu and other places. It is a seasonal cured meat product (generally cured during the Huangmei period) and can be tasted from July to September of the year. Its meat is tender, plump in fat, refreshing and not greasy, and is best for cooking in summer. I have a piece of Shanghai Lao Datong Xiang Zao Feng Pork at home. I cut two pieces and used them to make soup. After boiling one piece, I took it out and sliced it into slices and stir-fried the mugwort stalks. The special smell of the volatile oil of Chrysanthemum chrysanthemum mixed with the salty aroma of the Feng Pork was delicious
