Different from other cured pork, Fenghuang’s smoked meat is hung on kitchen beams for smoking. Many things can be used to make smoked meat such as sausages, cured beef, cured duck and cured chicken. Before making smoked meat, the meat should be rubbed with salt and set aside for three to five days and then smoked with wood. The temperature in mountainous areas is cool and houses are mostly made of wood. In such a ventilated environment, smoked meat can be preserved for a long time. The longer the smoked meat is preserved, the more fragrant it tastes. The smoked meat may not look good, it tastes really delicious.