Preserved pork from ancient villages
Made from locally raised free-range pigs, slaughtered and cured during the lunar December (La Yue), then hung over a "fire pit" and smoked slowly with pine branches for an extended period. The outside turns yellow while the inside remains red, with a fragrant aroma. It does not spoil even when stored for a long time, and whether roasted, boiled, stir-fried, or steamed, it tastes sweet and delicious—truly exceptional in flavor.
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