Making preserved pork

制作腌肉

After Minor Snow, the temperature declines sharply and the air becomes dry. It is the best time to start making preserved pork, which by the Chinese Spring Festival would be ready to enjoy. In the past, when storage conditions were poor, people developed many ways to store food and preserved pork is one such example. So even in the bitter winter, the whole family could enjoy meat. Some even say preserved pork tastes more delicious than fresh meat.

小雪節(jié)氣后，氣溫驟降，空氣干燥。這是開始制作過年吃的腌肉的最好時(shí)機(jī)。過去儲(chǔ)存條件差，人們研究出了很多保存食物的方法，腌肉就是其中之一。這樣即使是在嚴(yán)冬，一家人也可以享用肉食。有些人甚至認(rèn)為，腌肉比鮮肉更為美味。