At Lishui Yuyue Brewing Food Co, workers prepare stewed duck in soy sauce. [Photo/Tide News]

At Lishui Yuyue Brewing Food Co, workers prepare stewed duck in soy sauce and stewed pork in soy sauce, each movement reflecting a deep respect for traditional craftsmanship.

As Spring Festival approaches, households in Lishui, Zhejiang province are busy preparing traditional foods like stewed duck in soy sauce and stewed pork in soy sauce, which locals love.

"The curing time must be just right – not too long or too short – and the drying process is quite intricate. We spray the meat with baijiu daily, which not only prevents microbes but also enhances the aroma," explained Chen Xudong, a representative of Lishui Yuyue Brewing Food Co.

At Lishui Yuyue Brewing Food Co, a worker dries stewed duck in soy sauce. [Photo/Tide News]

After about ten days of drying, under sunlight and breeze, the meat's surface gradually turns golden and shiny with a tantalizing aroma.

Currently, these seasoned meats are no longer exclusive to Lishui locals. More and more people from other regions are falling in love with this Lishui delicacy.

"We have received over 1,000 orders so far, with customers from nearby cities like Hangzhou, Shanghai, and Jinhua," said Chen.