柴沟堡熏肉,据说已有二百多年的历史.清末民初,当地有个叫敦玺的人,对熏肉的制作贡献很大,他吸取前人的制作经验,总结出熏肉独特的制作工艺.这种熏肉皮烂肉嫩,表里一致,味道醇香,不仅营养丰富,而且有开胃、去寒、消食等作用. Chai Gou Fort bacon, is said to have been more than two hundred years of history.Qing Dynasty and the early Republic of China, a local man named Dunxiu made a great contribution to the production of bacon, he learned from the experience of the predecessors, summed up the bacon Unique production technology. This bacon rotten meat tender, consistent in the table, mellow taste, not only nutritious, but also appetizers, to the cold, digestion and so on.