Hainan’s Cured Meats: A Taste of Spring Festival on the Tip of the Tongue
As the Spring Festival approaches, the air in Tunchang County, Hainan Province, is filled with the rich aroma of curing meats. Every year, cured meat is a staple on the reunion dinner table across China, symbolizing prosperity and togetherness.
Local food factories in Tunchang have begun their bustling preparations for the Chinese New Year specialties. Among the most sought-after delicacies are the cured black pork jerky and sausages, renowned for their crisp skins and tender, flavorful meat.
“The process of making these cured meats is a tradition passed down through generations,” says a local producer. “We take pride in our methods, ensuring each bite is mouthwatering.”
The popularity of Tunchang’s cured black pork jerky and sausages has made them stars of the Hainan Spring Festival dinner table. Families eagerly await the moment they can share these treats, the drifting aroma creating an unmistakable festive atmosphere.
The cured meats not only satisfy the palate but also evoke memories of past celebrations, strengthening the bonds between family and friends. As the festival draws near, the heartwarming tradition continues, bringing joy to both locals and visitors alike.
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Hainan cured meat: Taste of Spring Festival on tip of tongue
cgtn.com
