Hunan has a long history of cured meat, dating back to the Han Dynasty. By the Qing Dynasty, “Steamed Assorted Cured Meats” became a famous Hunan dish.
Shaoshan’s country-style cured meat is a traditional specialty: pork is salted, then smoked over low heat. Every winter solstice, locals hang cured meat on walls, smoking it with rice husks and orange peels while cooking. This method renders excess fat, leaving the meat bright red, smoky-salty, rich but not greasy, tender and flavorful
Serving Ideas: Steamed Assorted Cured Meats, Stir-Fried Cured Meat with Green Peppers, Stir-Fried Cured Meat with Garlic Sprouts—perfect with rice or wine.
Recipe: Use fresh pork chunks, salt lightly, air-dry slightly, then smoke slowly with rice husks and orange peels. Fire-Dried Fish: Clean small finger-length fish, remove guts, smoke-dry over low heat. Both are flavorful and ideal for meals or gifts.
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