When the chill of winter sets in, China embraces a culinary tradition that has been cherished for generations: the preservation of meat. Known as la rou, these preserved meats are a winter season specialty, offering a delightful array of flavors that range from sweet to spicy.
Preserved meats are typically made during la yue—the last lunar month of the traditional Chinese calendar. This period is ideal as the temperatures are cool but not freezing, perfect for drying and preserving these flavorful staples. While la rou generally refers to pork products, other cured meats, known as la wei, are crafted across China using whatever local ingredients are available, including goose, duck, rabbit, and even seafood.
These preserved delicacies are more than just food; they are a significant part of China's cultural heritage. Much like bacon and sausages in the West, Chinese preserved meats are made with generous amounts of salt, and many varieties are smoked over fire to enhance their rich flavors. Each region boasts its unique recipes and ingredients, resulting in a diverse and vibrant tradition that continues to be celebrated today.
From the savory notes of smoked pork to the intricate spices of preserved duck, China's preserved meats offer a taste of history and tradition, making winter meals both hearty and memorable.
Reference(s):
cgtn.com