The sun-drying of cured ducks in Liandu district, Lishui, Zhejiang province. [Photo/Lishui Daily]

There is an old saying that goes, "No New Year can pass without cured food." This sentiment is profoundly observed in Liandu district, Lishui, Zhejiang province.

The Spring Festival in Liandu always begins with the sun-drying of cured meat. As the 12th lunar month approaches, every family in Liandu is busy drying cured meat, cured duck, and cured sausage, as all are destined to become part of their Spring Festival reunion feasts.

These cured delicacies adorn window sills and the fronts of houses, creating a distinctive and picturesque scene in Liandu.

Despite its oily content, the cured meat does not taste overly greasy. It pairs well with rice or wine and can be incorporated into various dishes.

The cured duck is made with high-quality soy sauce and a variety of natural spices. During the marinating process, the duck is coated with sauce and kneaded thoroughly to allow the sauce to better penetrate its meat. As sunlight bathes the duck, a rich and unique aroma gradually emanates.

The cured sausage is made from local pork and handmade soy sauce and sugar. The freshly made sausage delights with its firm meat and the enticing smell of the sauce.

For the people of Liandu, cured food isn't merely a culinary delight; it is a cherished winter tradition integrated into their lives. It represents not just a type of cuisine, but also the warmth shared among people.