老饕聊中国腊味Chinese Ancient Cuisine Culture- Cured Food    

腊味在中国有著悠久的历史，不管是中国南方还是北方都有自己特色的腊味食品。到了冬季，大家就准备杀年猪，用腌、熏两种制作方法制作腊味。腊味食品能有效的保存食物，还能让食物更鲜美。可以制作的腊味有很多，有腊肉、腊鱼、腊鸭等。腊味，是中国一个传承了几千年的味道。腊味的制作方法分为两种：1.薰制，是用松木、橘皮等熏烤而成，有木香与茶果的味道，腊香醇厚。2.腌制，是加盐腌制，自然风干，约一个月左右。有天然的原味，味道纯正。

Cured Food has a long history in China. No matter where the South or the North of China has cured meat with local speciality. In winter, people would cure or smock pork for preserving the pork. This is a effective way to preserve food and make food still be fresh. There are a lot of food can be cured, such as cured meat, cured fish, cured duck and so on. Cured food has a flavour which has been transmitted for thousands of years.There are two method to make cured food: the first one is smocking, which is burning pine and orange peel to smock meat, for that can leave wood and fruit smell on the food. This way can make food has strong flavour. The second one is curing, which is curing meat with salt and drying meat by natural wind for about one month, for that can keep flavour natural and right.