As the Spring Festival approaches, the air in Tunchang County, Hainan Province, is filled with the rich aroma of cured meats. Local food factories are bustling with activity, preparing specialties like cured black pork jerky and sausages that are essential to Chinese New Year celebrations.
These mouthwatering delicacies are cherished for their crispy skins and tender meat, making them a highlight on the Hainanese dinner table during the festivities. The process of curing meats is a time-honored tradition, passed down through generations, symbolizing prosperity and good fortune for the year ahead.
The preparation begins weeks in advance, with artisans carefully selecting the finest cuts of pork. The meat is marinated in a blend of local spices, then air-dried to perfection, locking in flavors that delight the taste buds. Families eagerly await the moment when they can share these treats during reunion dinners, bringing everyone together in celebration.
For many, the taste of cured meats is synonymous with the spirit of the Spring Festival—a reminder of home, family, and the richness of Chinese culture. Whether enjoyed on their own or used to enhance other dishes, Hainan’s cured meats offer a flavorful journey that captures the essence of the season.
Reference(s):
Hainan cured meat: Taste of Spring Festival on tip of tongue
cgtn.com
