As Spring Festival 2026 approaches, the coastal village of Gangkou in Danzhou comes alive with rhythmic waves and cultural resonance. Local fishermen are reviving a 400-year-old culinary tradition – preparing sun-dried red fish – that continues to shape both regional identity and Lunar New Year celebrations across Asia.
This artisanal practice, recognized as part of Danzhou's intangible cultural heritage in May 2022, transforms freshly caught red fish from the Beibu Gulf into golden-hued delicacies through meticulous scaling, salting, and sun-drying processes. The resulting product serves dual purposes: a savory staple for family reunions and a symbolic gift representing abundance in the coming year.
"Each fish carries our connection to the sea and ancestors," explains veteran fisherman Lin Wei, his hands moving deftly through the preparation process. While modern food preservation methods exist, over 80% of village households still employ traditional techniques passed through generations.
The resurgence of this heritage craft demonstrates China's growing emphasis on preserving regional traditions while meeting contemporary culinary demands. As families across Asia prepare for this year's Lunar New Year celebrations on February 17, Danzhou's dried red fish continues its journey from coastal workshops to festive tables nationwide.
