Libo has a long history of making sour meat, so it enjoys a high reputation. Local people like to make pickled sour meat from meat. After the meat is sliced, add salt, pepper rice and other ingredients according to the proportion, mix well, and then put it into the altar and seal it. It can be eaten after half a month. The fat meat is milky white, while the lean meat is dark red. The taste is sour but not greasy, delicious and delicious.