After being removed from the vat the strips are slowly smoked over a mixture of sugarcane bark, charcoal, orange peel and rice husks, until they have acquired a lovely luster and exude a delicious aroma.
然後用甘蔗皮、木炭、橘子皮、稻殼等作為燃燒材料燻烤，要花上大半天的時間，把臘肉燻到香氣濃郁、色澤澄黃。