Dong Ethnic Flavored Acidic Meat and Fish
Made from locally raised free-range pigs, ducks, and river fish in the Dong villages, these meats are preserved using a series of traditional Dong curing methods over a period of more than six months, resulting in uniquely flavored Dong ethnic meat products. For hundreds of years, these preserved foods—【acidic meat, acidic duck, and acidic fish】—have been cherished as special dishes to entertain honored guests in Dong villages.
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