The method of making it is to cut the pork into small, long strips, mix it with cooking wine, salt, ginger, and five spice powder as seasoning, marinate it for 5-6 days, and then hang it in a ventilated place to air dry until the moisture is gone. It is then hung over the fire pit and smoked with the smoke from burning firewood or tea shells in the fire pit. Because the smoking process is slow and the wood and oil fragrances of the chosen wood fuels and tea shells are special, the pork strips become black, greasy and hard like iron after 1-2 months of smoking.

When eating it, cut off a piece and burn the skin until it is crispy. After washing it clean, it can be steamed or stir-fried. Because Huotang bacon is usually smoked in the lunar month, and because it is smoked using the smoke from the fire pit, it is called "Huotang bacon". It is a traditional delicacy of the Dong people. No matter how far or how long the Dong people are away from their hometowns, they always yearn for the taste of their hometown's Huotang bacon.

General Su Yu, who left his hometown more than 60 years ago, still reminisces about his hometown’s Huotang bacon. This shows that Huotang bacon, a delicacy of the Dong people, is no less famous than Chairman Mao Zedong's favorite dish, red-braised pork.

（Translated by Yao Yuan）