Traditional pickling techniques from the Qinba Mountains, featuring a distinctive smoky flavor. A non-intangible cultural heritage delicacy from Yongxing Fang, representing the traditional New Year's taste of Southern Shaanxi.
Shaanxi Southern Cured Meat
Traditional pickling techniques from the Qinba Mountains, featuring a distinctive smoky flavor. A non-intangible cultural heritage delicacy from Yongxing Fang, representing the traditional New Year's taste of Southern Shaanxi.
Traditional Craftsmanship
Shannan cured pork is made using time-honored salting and smoking techniques passed down through generations in the Qinba Mountains. Locally raised pork is cured for several days with salt, Sichuan peppercorns, star anise, and other spices, then slowly smoked over low heat with arborvitae branches and tangerine peels for over a month to complete.
Signature Flavors
Finished product has a vibrant red color with a slightly dark exterior; the meat inside is richly red and translucent. It offers a savory, mellow taste with a strong smoky aroma that's intense yet not overpowering. The fat is tender without being greasy, while the lean parts are juicy and never dry—each bite becomes more flavorful as you chew.
How to use
Can be steamed, stir-fried, or used to make soup. The most common way is to slice and steam it for direct consumption, or stir-fry with scallions and green peppers. You can enjoy various cured meat products at Yongxing Fang, priced at approximately 20-35 yuan per serving.
