I remember that every year in lunar December in my hometown, Xinyang, each family begins to prepare bunches of bacon and sausage hanging from yard to yard (embrace) the upcoming New Year. Walking in such a street view and sniffing the smell of pickled bacon(腊肉),I always have a sense of (happy).
Xinyang, located on the boundary between the north and the south, is rich in rice, wheat and fertile land due to its unique (geography) position and climate. Therefore, it cultivates the characteristics of Xinyang people who have a good appetite delicacies. According to relevant records, the history of Xinyang's pickled bacon dates back to the Ming Dynasty, the locals learned to keep its special taste by preserving it in a special bean. People in Xinyang love their life so much that even during (tough) times, they still inherited the soul of taste and made delicious pickled bacon. Actually, Xinyang's pickled bacon is made in seemingly simple way by drying the meat in the shade but it brings out the flavor of the food (it) and stays with our memory for long.
You'll never become fully conscious of how much you value it until you (tear) apart from it. Such is Xinyang's pickled bacon, one of my unforgettable memories of my hometown despite time (tick) by.
