Fire and Flavor Curing Meat for Chinese New Year

Fire and Flavor Curing Meat for Chinese New Year "La rou," and other Chinese cured meats, are central to Lunar New Year festivities. Traditionally prepared during winter, the process involves salting, drying, and occasionally smoking the meat over a fire. This method imparts a distinct smoky taste. Curing meat is a cultural practice, signifying prosperity. These meats feature in numerous New Year dishes. The cold weather aids in the curing process, preventing spoilage. The preparation of these meats often occurs in family settings, strengthening communal bonds during the holiday season. They are a staple of the celebration, representing tradition and good fortune.