Where in China is the most authentic and delicious cured meat (larou)? See if your hometown made the list

Fellow farmers, there's just over a month left until the Chinese New Year. Have you all started making your cured fish, cured meat, sausages and the like? It is understood that because pork prices have risen quite sharply this year, many households this year are mainly smoking cured fish, cured duck and cured chicken, but cured meat is always an indispensable delicious dish for every household in many rural areas of our country during the New Year. Today we'll mainly talk about which place in our country makes the most authentic cured meat. The ranking is in no particular order!

1. Xiangxi cured meat

When it comes to the most original-tasting cured meat, Xiangxi cured meat is the most famous. During its production, Xiangxi cured meat undergoes a long period of smoking, and moreover many of the burning tree stumps have a special fragrance, so although the cured meat smoked this way does not look impressive, its flavor is salty and fragrant, rich but not greasy, and chewing it fills the mouth with saliva and leaves a lingering fragrance on the lips and teeth, making it deeply favored by consumers. Many tourists say that they have traveled to the Xiangxi area and found the cured meat there not tasty at all, but the editor wants to tell everyone that only the cured meat smoked in the homes of local villagers is the most authentic, as many scenic spots have already become commercialized.

2. Cantonese-style cured meat

Guangdong's Cantonese-style cured meat is a traditional famous dish of the Guangdong region and belongs to Cantonese cuisine. This dish is golden yellow in color, uniform in strip shape, neatly cut, without broken bones, with transparent fat, dry meat, fresh and delicious meat quality, and a cured aroma.

The raw material for Cantonese-style cured meat uses pork belly strips without the milk breast, cut into strips 1.5 cm wide and 33 to 38 cm long, made by curing and baking, with a delicious taste and good for preservation. However, because pork has a relatively high cholesterol content, obese people and those with high blood lipids should not eat too much of it.

3. Longxi cured meat

Longxi cured meat is a traditional famous dish complete in color, aroma and taste, belonging to Gansu cuisine. This dish has a long history. According to records, the curing of Longxi cured meat began around the Qianlong period of the Qing Dynasty, so Longxi has also been named "the hometown of Chinese cured meat" by the relevant national authorities.

4. Sichuan cured meat

Hunan, Sichuan, Guizhou and other places all have the habit of eating cured meat. In Sichuan households, there is the custom of making cured meat in winter. As the Shu region is a major producer of Sichuan pepper, the biggest difference between Sichuan cured meat and cured meat from other places is that the flavor of the spices is richer.

5. Guizhou cured meat

Autumn cured meat is one of the traditional customs of Guizhou. The so-called "autumn" is actually "smoking", and the finished cured meat will have the special smoky aroma of pine and cypress branches.

6. Enshi, Hubei

Badong Tujia cured meat of Enshi, Hubei. Its taste is different from other cured products, with a burnt-yellow color, meat that is hard on the outside and soft on the inside, a rich smoky aroma and a unique flavor. The Tujia people of Enshi have a special preference for cured and smoked flavors, so Tujia cured meat is famous throughout the country.

Alright, the cured meats from the above places are ranked in no particular order. After all, each place has certain differences in taste and method. Besides these six, do you have any other relatively famous cured meat producing areas to introduce? Actually, during the New Year, many wild game meats can be smoked, such as cured chicken, cured duck, cured sausage and cured spare ribs, all of which are great delicacies.

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