Under the tropical sun of Hainan Province, rows of crimson snapper glisten on bamboo racks – a centuries-old preservation practice now celebrated as living cultural heritage. The art of preparing Danzhou dried fish, recently added to the city’s intangible cultural heritage list, combines practical food preservation with generations of maritime wisdom.
Local fishers begin by meticulously descaling and gutting freshly caught crimson snapper before applying precise salt measurements. The fish then undergo natural sun-drying, transforming into durable protein sources that sustained coastal communities through monsoon seasons and long voyages.
"This isn’t just food preservation – it’s edible history," explains Chen Wei, a third-generation fish processor. "The exact salting techniques and drying durations vary between families, passed down like precious recipes."
Recognized in May 2022 as municipal-level intangible heritage, the practice now attracts culinary tourists and food historians alike. Modern Hainan restaurants incorporate the umami-rich dried fish in traditional dishes, while export markets value its shelf-stable nutrition.
As climate-controlled drying facilities emerge, traditional practitioners emphasize the irreplaceable role of Hainan’s specific sunlight patterns and sea breezes in creating the product’s signature flavor profile. The heritage listing aims to preserve both the technique and the ecological knowledge embedded in this sustainable food tradition.
