Yichang traditional smoke-cured pork

For Yichang locals, nothing brings more joy than a hot pot of smoke-cured pork stewed over a wood-fire. Smoke-cured sausage, pork ribs, pork belly and pig trotters are regional favorites when preparing this dish, often served while entertaining guests in Yichang.

Pig slaughtering has been a longstanding New Year tradition, with the excess pork preserved for the new year through curing and smoking.