Yao-style cured meat

Yao-style cured meat

　　Yao-style cured meat is a specialty of Jianghua Yao Autonomous County in Yongzhou City, Hunan Province. The lean part of the meat is bright red, while the fat is translucent. It has a crispy texture, rich flavor, and is not greasy—offering an exceptionally delicious taste. It is considered a premium dish enjoyed daily by the Yao people and served to guests on special occasions.

　　Jianghua Yao Autonomous County is located in the southern part of Yongzhou City, Hunan Province. Throughout history, the county has been known for its talented people and beautiful land. It is the largest and most populous Yao autonomous county in China, earning the reputation as the “Number One Yao City in China.”

　　Jianghua cured meat is a treasured dish used by the Yao people to entertain guests. It is said to have been first created by Panwang, the ancestor of the Yao people, which is how it got its name. Its production method is unique to the Yao people of Jianghua and has been served at state banquets multiple times, receiving high praise from all who taste it. The meat strips are golden and shiny, fragrant with a crisp bone and tender fat, offering a distinctive flavor that stays preserved for years without spoiling.

　　Making cured meat is a custom and a cultural tradition among the Yao people in our county. Every year before the Spring Festival, the Yao locals here make cured meat.

　　The best time to cure meat is between the Winter Solstice and the beginning of spring in the lunar calendar. Cured meat made during this period boasts beautiful color, rich aroma, and can be stored for a long time. The method involves purchasing fresh pork, cutting it into strips (each about 1–2 kilograms), then rubbing it with salt and liquor (preferably Sanhua wine) and letting it marinate for 7–9 days. Afterward, wash it with warm water, thread the pieces onto ropes, and hang them above the wood-burning stove to slowly dry and be naturally smoked by the fire (if no wood stove is available, drying in the sun is also acceptable). The smoked meat turns a scorched yellow color, and if smoked longer, it becomes scorched black. If there’s leftover cured meat that isn’t eaten by spring, it can be washed with warm water, dried again, and stored in a dry ceramic jar, where it can remain unspoiled for up to a year.