In the heart of Gansu province lies Longxi County, a place known not just for its ancient history and rugged landscapes, but for one of the most beloved cured meats in northwest China—Longxi Bacon. This smoky, savory, slightly chewy delicacy reflects both the climate of the region and the deep food traditions carried through generations.
Longxi Bacon is more than just a preserved meat. It is a flavor memory for the people of Gansu. Winters are cold and dry in Longxi, which creates the perfect natural environment for salting, curing, and smoking pork. Families prepare bacon in large batches, hanging rows of marinated pork under eaves, rooftops, or designated curing rooms. The aroma fills courtyards and alleyways, signaling festival seasons and family gatherings.
Whether stir-fried with vegetables, steamed until tender, or simply sliced thin and eaten with steamed buns, Longxi Bacon is a staple that carries the warmth and wisdom of generations. In this article, we’ll explore its background, preparation, variations, and a complete step-by-step recipe so you can recreate its rich rustic flavor at home.
What Makes Longxi Bacon Special?
Longxi Bacon (陇西腊肉) differs from other Chinese cured meats in several ways:
1. Dry Northern Climate
Gansu’s high altitude and cold, arid winters make it ideal for outdoor curing. The dry air prevents spoilage while enhancing the smoky aroma.
2. Firm, Chewy Texture
Unlike southern Chinese bacon—which tends to be sweeter and softer—Longxi Bacon has a firmer bite and a salt-forward flavor, suited for stir-fries and hearty winter dishes.
3. Distinct Seasoning
The classic marinade includes:
- Salt
- Sichuan peppercorn
- Star anise
- Ginger
- Garlic
- Local baijiu (Chinese distilled liquor)
This creates a slightly numbing, aromatic profile that stands out.
4. Traditional Smoking Method
Hawthorn wood, fruit wood, or corn stalks are often used for smoking, producing a subtle sweetness.
5. Long Shelf Life
Properly cured Longxi Bacon can last months, making it a reliable winter staple for rural households.
The Cultural Importance of Longxi Bacon
Traditionally, Longxi families prepare cured meats right before the winter season. It is deeply tied to Chinese New Year, family reunions, and rural winter life. Making bacon is a communal activity: relatives gather to clean pork, prepare marinades, massage seasonings into the meat, and hang strips on bamboo racks.
For children in Longxi, watching bacon sway in the winter wind is a joyful memory. For adults, its aroma brings comfort during long, cold months. Many households still use ancient curing recipes passed down through grandparents.
How Longxi Bacon Is Traditionally Made
The process includes:
- Selecting fresh pork belly or pork shoulder
- Rubbing generously with salt and spices
- Marinating for 3–7 days
- Air-drying in cold weather
- Smoking slowly over fruitwood
- Drying again until firm
Each family may have its own variation—some include chili, some emphasize peppercorns, and others use yellow wine instead of baijiu. But the spirit of the dish remains the same: bold, simple, rustic, and deeply satisfying.
Prep Time & Cook Time
Prep Time: 30 minutes
Marinating & Curing: 3–7 days
Smoking & Drying: 1–2 days
Final Cooking Time (before eating): 20–30 minutes
Total Time: Several days (including curing and drying)
Servings: Makes approximately 6–8 servings
Ingredients for Making Longxi Bacon at Home
For the Curing
- 1 kg pork belly or pork shoulder (skin on)
- 80–100 g coarse salt
- 1 tablespoon Sichuan peppercorn
- 2 tablespoons crushed garlic
- 1 tablespoon ginger, grated
- 2 teaspoons sugar
- 2 star anise
- 1 tablespoon chili flakes (optional but common)
- 50 ml baijiu or strong vodka (optional but recommended)
For Smoking (Optional but Traditional)
- Fruit wood chips OR
- Dried corn cobs OR
- Tea leaves + brown sugar mixture (indoor smoking alternative)
Step-by-Step Recipe: How to Make Longxi Bacon
Step 1: Prepare the Pork
Wash the pork belly or shoulder thoroughly and pat dry.
Cut it into long strips about 4–5 cm wide—this helps the curing process.
Let the strips air-dry for 1–2 hours until the surface feels slightly tacky, not wet.
Step 2: Prepare the Spice Rub
In a bowl, mix:
- Salt
- Sichuan peppercorn (lightly crushed)
- Star anise
- Garlic
- Ginger
- Sugar
- Chili flakes (optional)
Rubbing freshly crushed peppercorn ensures the fragrance is stronger.
Step 3: Massage the Pork Thoroughly
Rub the seasoning mix firmly into every surface of the pork.
Massage for several minutes so the spices absorb into the meat.
Pour baijiu over the pork lightly—this helps sterilize and deepen flavor.
Step 4: Marinate the Pork
Place the seasoned pork into an airtight container.
Press the strips down to remove air pockets.
Let the pork marinate in the refrigerator (or a cold winter room) for 3–7 days, flipping once per day.
The longer you marinate, the saltier and firmer the bacon becomes.
Step 5: Air-Dry the Bacon
After marination, hang the strips in a cool, windy place.
This could be:
- A balcony
- A shaded courtyard
- A garage with good air circulation
- A cold kitchen
Dry for 1–2 days until the surface is dry to the touch.
Step 6: Smoke the Bacon (Traditional Method)
If you want authentic Longxi flavor, smoke the pork.
Use:
- Fruit wood (apple, pear, peach)
- Hawthorn branches
- Corn stalks
Smoke on low heat for 3–5 hours, ensuring the temperature stays low so the meat doesn’t cook.
Step 7: Dry Again
After smoking, hang the bacon for another day to firm up.
Once the bacon becomes slightly stiff and reddish-brown, it is ready for cooking.
How to Cook Longxi Bacon (Three Popular Home Styles)
Longxi Bacon is not eaten raw. Here are common cooking methods:
1. Steamed Longxi Bacon (Most Traditional)
- Slice the bacon thinly
- Steam for 20–30 minutes
- Serve with steamed buns or rice
Steaming softens the smoky, salty meat.
2. Stir-Fried Bacon With Leeks
A classic winter dish.
- Slice bacon
- Stir-fry with garlic and leeks
- Add a splash of water to soften
3. Bacon Potato Stew
Rustic and hearty.
- Fry bacon slices
- Add potatoes
- Add water and simmer until tender
Serving Suggestions
Longxi Bacon pairs well with:
- Hand-pulled noodles
- Steamed rice
- Flatbreads
- Garlic greens
- Stir-fried cabbage
A simple dipping sauce of vinegar + garlic is traditional and helps balance the heaviness.
Nutrition Information
Approximate per 100 g of prepared Longxi Bacon (before cooking):
- Calories: 350–450
- Protein: 15–20 g
- Fat: 30–40 g
- Carbohydrates: 1–3 g
- Sodium: High due to curing
- Key Nutrients: B vitamins, iron, zinc
Health Notes
- High in protein but also high in sodium
- Best eaten in moderate portions
- Goes well with vegetables to balance richness
Tips for Success
- Use fresh pork—not frozen—for best curing results
- Keep the curing environment cold to avoid spoilage
- Do not reduce salt too much—salt is essential for preservation
- The smoking step adds major flavor; try not to skip it
- Slice the bacon thinly before cooking for best texture
Why You Should Try Making Longxi Bacon
Longxi Bacon carries the spirit of northwest China: rugged landscapes, hardworking families, and ancient food wisdom preserved through simple methods. Making it at home lets you experience a part of Gansu’s winter traditions, even if you live far away.
The process is slow, mindful, and deeply rewarding. As the aroma of smoke and peppercorn rises from your kitchen, you’ll get a small taste of what rural Gansu smells like during winter.
Whether you choose to steam it, stir-fry it, or cook it with vegetables, Longxi Bacon brings warmth and depth to any meal.
