Group 1 - A recent incident in Nanjing's Jiangning district involved a man stealing cured meat from a farmer's yard, which led to public curiosity about the local delicacy known as "Lulang cured meat" [2] - The incident sparked interest among local and external netizens, with many expressing a desire to taste the cured meat and asking for purchasing links [2] - The tradition of making cured meat in Nanjing is deeply rooted, with historical references dating back to ancient texts, highlighting its significance in local culture and cuisine [2] Group 2 - The preparation methods for Nanjing's cured meat have been documented by historical figures like Yuan Mei, who detailed various curing techniques in his work "Suiyuan Shidan" [4] - Traditional methods include using soy sauce, salt, and wind for drying, with specific techniques attributed to notable historical figures, emphasizing the culinary heritage of the region [4] - The current practices of making cured meat still align closely with historical methods, showcasing the continuity of culinary traditions in Nanjing [4]