Yichang traditional smoke-cured pork

2024-01-16 14:01:19
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.

 


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