Dong Preserved Meat of the Tongdao Dong Ethnic Group

Dong Preserved Meat of the Tongdao Dong Ethnic Group

　　Dong preserved meat of the Tongdao Dong ethnic group, commonly known as "jie rou," is called "nans" or "wuld" in the Dong language. The varieties include pork, duck, beef, and beef steak. Winter is the best season for making it.

　　　　The preparation method involves soaking the meat in salt in a basin, allowing it to dry slightly, then curing it in a wooden barrel. The bottom layer is lined with glutinous rice or sticky rice paste as a brine base, and each layer of meat is topped with a layer of this brine. It is then covered with bamboo leaves or palm leaves, followed by a wooden lid, sealed tightly, and pressed down with heavy stones. After several months, it is ready to eat. The preserved meat does not require cooking—it has a vibrant color and salty flavor. It can also be pan-fried, stir-fried, or grilled, with grilling producing the most aromatic result.