Smoked Preserved Pork from Lianshan

Smoked Preserved Pork from Lianshan, Qingyuan

　　In the past, when refrigerators were unavailable, it was customary for rural households to prepare preserved meats after the end of farming activities each lunar month of La. The typical method involved cutting pork into strips, marinating them with seasonings for a day and a night, then hanging them over the stove to be smoked into preserved pork.

　　Other varieties include preserved sausages, chicken, duck, and even preserved birds. Among these, the Yao people’s preserved pork is especially famous, known for its savory yet not greasy taste and firm texture.

After the Start of Winter, the weather turns clear, dry, and breezy—perfect conditions for drying preserved meats. In Xinzhou Town, Yangdong District, Yangjiang City, the production and sale of preserved meats have entered their peak season. The front yards, backyards, and even rooftops of village houses are hung with golden-hued preserved meats, wafting enticing aromas that are sure to make one’s mouth water.