During the Chinese New Year, if you want to talk about which dish must occupy a plate, lap-mei, you will be unanimously elected.
This is a delicacy conspired by the Chinese and time.
In order to store meat food in the lunar month, people marinated it with salt and other seasonings, and tried their best to fight against time by smoking, roasting, and drying to create this human delicacy.
Lap-mei is not only a delicacy, but also a vivid interpretation of fireworks in the world.
In the middle of winter, the village farmyard, the small town in the south of the Yangtze River, and the people in the market.
Under the eaves and on the balconies of every house, strings of cured meat are hung, bringing mouth-watering dry incense and incense.
Cantonese sweet, Sichuan-style spicy, Zhejiang's fresh, Hunan's smoky flavor.
When fire and smoke, sunlight and wind
The taste of time and human affection is fused together, and the unique rich and long aroma is the taste of the year, but also the taste of home.
People are fascinated by this unique scent.
It spans thousands of years, shortens the distance between other places and hometowns, and connects people with each other.
On the day of reunion, take out the cured meat, and it will be fragrant in the air, on the knife and on the cutting board.
When soaked in the aroma of oil, the moment we put it in our mouth, we know what lap-mei is.
Remember, your hometown's lap-mei?