Dongshan Yao is poor due to the lack of life, food, livestock understood, one year except on holidays or birthdays and other festive days can eat the meat, usually very difficult to see the carnivorous. Is rich, can have the bean curd to send wine, ten days and a half months eat meat dish, it is a kind of enjoyment. But every year, regardless of home bred swine or not to raise pig, are trying to do is call Dayaoshan delicacies of smoked bacon. Just a pig family, almost all the marinated pig, except the spring festival food and gifts from relatives and friends, the remainder for food use, and some can even eat to the beginning of winter. Do not raise pig, to others buy half or one leg, wax to hang on the Kang, at least to eat only meat after inserting field, all empty.
Dayaoshan bacon production well salted, smoked, boiled three processes. Every winter, the temperature of cooling, then kill the pig can make bacon. Because Yao smoked bacon is self feeding, so generally have to make to the twelfth lunar month when you kill the swine.
Swine slaughtered, cooker boil water with iron, reoccupy knife hair clean shaven, and hooks pig upside down in a bar bar, scoop water and then wash it again, then open section to the viscera removed pigs, pig even killed. All the pigs from the backbone in half cut on the chopping board, then the pork skin with a knife scrape a can, must not be meat into the water flushing, let the meat fresh water, without any pollution. Then the meat cut into one or two kg with a knife, slicing into the clean crock inside, each containing one layer is sprinkled with salt, rice wine, five spices powder, marinade, and then add the cylinder head, the crock placed in ventilated and cool place, do not let it be wet, use two to three days, let salt, wine infiltrated fleshy, then taken out, the use of bamboo strips or brown the meat pieces of wear, strung into a suspended from a crane hanging on the fire smoked.
Huotang on meat hanging bar, bamboo rod or a stout wooden for general use. Each hanging a certain interval to meat, cannot let it pasted together. Bacon suspension height, away from the furnace of L. 2 meters to l.5 meters, let the meat slowly accept BBQ stove Tang fire smoke, fresh meat in fire smoke smoked, evaporate moisture, color from white into yellow, sweet meat. Fire barbecue firewood, firewood is used, it should not be too large, otherwise the baked smoked meat if leaking oil, it lost the scent of bacon. If using rice husk, Corn Cob slag or grass wood drying smoked, smoked bacon that color, flavor more thick. Fresh baked for a long time, the flesh mask on a layer of black soot, but will not affect the fleshy, rather fleshy more bright yellow and transparent, the taste even more delicious. The precious jade to eat bacon year end of the year, taste more to eat more to say.
Yao meat production is smoked kungfu, taste on cooking skills. Cook the bacon should first pay attention to a knife, in the furnace, is once again. Meat from the temperature down, put in the pot, 45 ℃ hot water one bubble, a wisp of grass to the meat over a, on the flesh of the soot off immediately, to what you see is a piece of yellow wax penetration, the scent of smoked meat. Don't cut into thin slices in the solution must be cut knife, thickness of 0.5 cm, 23 cm wide, ca. 4 cm pieces. When cooked first with ginger, garlic and moderate oil, until the pan Baoxiang, the meat into the pot, stir to oil spills, meat color from orange becomes moist and transparent, add the amount of soy sauce, instant salt, acid pepper, fried to uncover the explosive, acid pepper crushed with a spatula, put appropriate amount of water the warm fire, simmer for 20 minutes, then put a little garlic, coriander, fried to water, see fleshy bright yellow and transparent, you can pan into the dish.
This cooking bacon, color and flavor are available. In view of the wax bright yellow, smell the aroma, delicious, succulent thin and not astringent, fat but not greasy, crisp and pleasant, so be well-known far and near, enjoyed the reputation of the Yao ethnic delicacies.
Dongshan Yao meat little dishes. Because of the past are very cold, vegetables. When have the Spring Festival, most of the people in Shangjie to buy Chinese cabbage and radish mountain, as Food enjoy. Usually in the winter season only their own kind of mustard, spring bamboo shoots, bracken meal. Summer season, often with pumpkin, beans, pepper and Yamanaka Sonoko. Voids in the vegetables over, many families will make their own tofu and bean curd residue table.
东山瑶家生活较为清苦，因粮食缺乏，饲养禽畜甚少，一年除逢年过节或生日等喜庆日子能吃上肉外，平时很难见到肉食。就是殷实人家，能有豆腐送酒，十天半月 吃上一顿荤菜，也算是一种享受。但是每到年关前，无论家里饲养了年猪或未养年猪的，都要设法做被人称之为瑶山珍味佳肴的烟熏腊肉。只不过养年猪的家庭，杀 猪后几乎全部腌制好，除春节食用和馈赠亲友外，剩余的留作自食自用，有的甚至可以吃到次年立冬。不养年猪的，就向别人分购一半或一腿，腊制好挂在炕上，最 少也要吃到插田以后，才事成肉空。   
    瑶山的腊肉制作很讲究腌、熏、煮三道工艺。每年立冬之后，气温变冷，这时杀的猪就可以制作腊肉了。因瑶家的烟熏腊肉都是自做自食，故一般都要到腊月杀年猪时才制作。   
    年猪宰杀后，用灶锅烧水烫好，再用刀将毛刮得干干净净，而后用铁钩将猪倒挂在横木杆上，舀清水再刮洗一遍，接着开剖把猪的五脏六腑取出，猪就算杀好了。全 猪从脊梁分两半砍开摆上案板，再把鲜肉的皮用刀刮一次即可，切不可将肉放入水中冲洗，让鲜肉保持新鲜干水，不受任何污染。随之用刀将肉切成一二公斤一块， 分层装入洁净的瓦缸内，每装一层就洒上适量的食盐、米酒、五香粉等腌料，而后加上缸盖，将瓦缸放在通风凉爽的地方，不能让它受潮湿，搁置两到三天，让盐、 酒渗透肉质，再取出来，用竹篾或棕叶子将肉一块块地穿起来，串成一吊一吊的挂在火塘上进行烟熏。   
    火塘上挂肉的横杠，一般用毛竹竿或结实的木条。每吊肉间要有一定的间隔，不能让它粘贴在一起。熏肉悬挂的高度，距火炉l. 2米～l．5米，让肉慢慢地接受灶塘火烟的熏烤，鲜肉在火烟的熏烤下，挥发掉水汽，颜色由白逐渐变成腊黄，散发出馨香的腊味。火塘烧烤的木柴，多用柴蔸， 火势不宜过大，否则烘熏的肉如果渗出油来，那就失去腊肉香味了。烘熏时如果用谷壳、玉米棒渣或草柴，那熏出的腊肉色泽、香味更加浓烈。鲜肉烘烤久了，肉上 掩上了一层黝黑的烟尘，但不会影响肉质，相反肉质更加黄爽透明，其味更加香美。故有瑶家腊肉年头吃到年尾，味道越吃越美之说。   
    瑶家腊肉制作在于腌熏功夫，味美要靠烹饪技巧。烹煮腊肉首先要讲究刀工，次在火候，再次才是佐料。腊肉从火塘上取下，放在盆子里，用45℃左右的热水一 泡，拿一小把禾草往肉上一抹，蒙在肉上的烟灰立即脱落，给你看到的是一块橙黄腊透，泛着香气的烟熏肉。在解刀时不能切成薄片，必须切成厚度0．5厘米，宽 约2 3厘米，长约4厘米的肉块。烹煮时先配少许姜片、蒜头和适量茶油，待油锅爆响，将腊肉倒入锅内，爆炒至油渍溅出，腊肉颜色由原来橙黄变得滋润透明时，即时 加放适量酱油、食盐、酸辣椒，加盖煎至爆响，揭盖用锅铲将酸辣椒碾碎，放适量清水，加盖用温火焖上20分钟，再放上少许青蒜、香菜，炒至水尽，见肉质黄爽 透明，即可出锅入盘。     
    这般烹饪的腊肉，色香味齐备。观之腊黄透亮，嗅之香气扑鼻，食之香脆可口，肉质瘦而不涩，肥而不腻，脆嫩怡人，故遐迩闻名，享有瑶家珍馐佳肴之美誉。   
    东山瑶家菜肴荤食甚少。因天寒地冻，蔬菜过去也十分匮乏。每逢过年，大多数人都要上街购买萝卜和白菜回山，作为美食享用。平日在冬春季节只有自己种的芥 菜，春天的竹笋、蕨菜送饭。夏秋季节常以南瓜、豆角、辣椒和山中菌子为食。在蔬菜交接的空隙，许多家庭便自己做豆腐和豆腐渣佐餐。]