Three Preserved Delicacies of Mianyang

Three Preserved Delicacies of Mianyang

　　The “Three Preserved Delicacies of Mianyang” — preserved pork, preserved fish, and preserved chicken — are a signature flavor of Mianyang. They are as renowned as the “Three Steamed Dishes of Mianyang,” celebrated throughout the Jingchu region and famous across the land. With their unique characteristics, they are considered masterpieces of Mianyang’s culinary culture. When locals mention stir-fried preserved pork with Artemisia selengensis or preserved chicken simmered in a hot pot, their mouths water and their throats tighten with anticipation.

　　 The reason meat, fish, and chicken are all prefixed with the word “preserved” (腊) is that these foods are all cured during the La month (the last lunar month), reflecting a distinct seasonal tradition.

　　 The preparation of the “Three Preserved Delicacies” involves many nuances. First, in terms of ingredients, pork, beef, and mutton are the main choices, though other meats can also be preserved. However, pork is the most common and widely used, known to everyone and easy to prepare. The pork should not be too fatty or too lean; beef should not have tendons; and mutton should not have fat.

　　 For fish, mackerel, grass carp, and carp are the primary choices, with carp being the best, followed by grass carp, and then mackerel. These three types of fish are large, have thick flesh, low moisture content, minimal shrinkage, and good flavor, making them ideal for preservation.

　　 As for poultry, it generally refers to chicken, duck, and goose, but domestic chicken and wild duck are the main choices. Domestic chicken often comes from roosters, not only because hens are kept for laying eggs the following year but also because roosters are larger, heavier, have more meat, and less fat, making them more worthwhile to preserve.

　　 Secondly, in terms of curing methods, fish are split along the back rather than the belly, and should not be washed with water — simply wiping the inside and outside with a damp cloth is enough. After being gutted, chicken, like meat, should not be washed with water either; if dirty, just wipe it clean with a damp cloth. In terms of seasoning, the principle of “slightly salty, never bland” should be followed, supplemented with spices such as prickly ash, flower pepper, five-spice powder, and white liquor. Once cured, the “Three Preserved Delicacies” are rich but not greasy, lean but not tough, fragrant to the nose, and full of flavor when chewed — offering a truly distinctive taste.

　　 Thirdly, in terms of timing, the curing process must take place after the Winter Solstice and before the Beginning of Spring. If cured before the Beginning of Spring but cured brine is extracted after that, the flavor will be significantly inferior.

　　 The people of Mianyang not only have unique methods for preparing the “Three Preserved Delicacies,” but also have many particular ways of enjoying them. For example, these three foods steamed in a basket taste better than those pan-fried or boiled — they offer an authentic, rich original flavor. Preserved fish tastes better when torn by hand rather than chopped with a knife. Stir-fried preserved pork with Artemisia selengensis or garlic sprouts is even more aromatic. Preserved pork wrapped in sticky rice balls has a uniquely delicious taste. A hot pot with preserved chicken surpasses even Chongqing hot pot, with an exceptionally savory broth that leaves one deeply moved.

　　 The “Three Preserved Delicacies” are not only delightful dishes but also have medicinal benefits. Preserved pork cooked with lily bulbs and glutinous rice can stop diarrhea; ground dried bones of preserved pork can treat diarrhea. For boils or swellings, simply apply a slice of fatty preserved pork to the affected area to draw out pus, reduce inflammation, detoxify, reduce swelling, and relieve pain. Preserved pork broth has heat-clearing and fire-purging effects. Moreover, the “Three Preserved Delicacies” possess the excellent quality of “resisting corrosion and never spoiling.” As long as they are hung in a well-ventilated and light place, kept from getting damp or wet, they won’t deteriorate or rot even after one or two years. If stored sealed in a jar, they can last even longer. In summer, no matter where you place them, flies and mosquitoes dare not approach — they are truly “upright and incorruptible.”

　　 The people of Mianyang have a long history of making the “Three Preserved Delicacies,” with the tradition dating back to the late Eastern Han Dynasty. When Zhuge Liang lived in Mianyang, he greatly enjoyed the “Three Preserved Delicacies” from his father-in-law, Mr. Huang’s home. Liu Bei praised them highly, saying, “A unique skill of Jingchu.” Guan Yu remarked, “Excellent in color, aroma, and taste.” Zhang Fei simply said, “Delicious, delicious, truly delicious.”

　　 When Chen Youliang declared himself emperor at Caishi Jetty, he once hosted a grand banquet for his ministers. The table featured both the “Three Steamed Dishes” and the “Three Preserved Delicacies,” all distinctly in the flavor of Mianyang. These were supervised by Empress Luo in the imperial kitchen, treating the civil and military officials to a feast for the senses.

　　 In 1932, Commander He Long led the Red Third Army to station in Mianyang. That Spring Festival, the local people enthusiastically offered the “Three Preserved Delicacies” to comfort the Red Army soldiers. Commander He, after tasting Mianyang’s preserved pork, fish, and chicken, repeatedly praised, “The people of Mianyang are skilled artisans — they preserve meat, fish, chicken, and duck so well!”