While experts point to emissions as the main cause of air pollution, Chinese authorities regularly come up with some funny explanations… like blaming smoked bacon for environmental deterioration.
And so Rao Bing, deputy head of the Dazhou Environment Protection Bureau, announced on Jan. 4 that one of the causes of the city’s severe smog is the process of smoking bacon, a traditional method of preserving pork used by local residents.
Eating preserved pork and sausages has been practiced in Sichuan for a long time. Almost every household makes their own smoked bacon in preparation for the Chinese New Year, which is on Feb. 19 this year.
Consequently, local Chengguan or law enforcement officers have started to raid and have forcibly demolish meat-smoking sites.
Bloggers joked that this might be why Dazhou’s air “smells like smoked bacon.” One pointed out that:
Smoking bacon has a long history, but smog does not.
Well, apparently smoking bacon could have affected the air, but not by “that much,” according to Chongqing Evening News.
A volunteer with a non-government environmental protection organization, which did a three-day survey at a dozen bacon-smoking sites, told the media: “The impact of the smoking process is confined to a 55-yard radius.”