Anchang, a historic town in Shaoxing, Zhejiang Province, is widely known in China for its traditional winter cured meats. For generations, local families have relied on natural winter air, time, and craftsmanship to preserve pork using soy sauce, salt, and slow drying — creating flavors that are deeply rooted in regional food culture.
Unlike industrially produced cured meats, Anchang cured meats are made only in winter, when low temperatures, dry air, and seasonal winds create ideal conditions for natural curing.
🌬 Why Anchang Cured Meats Are Made Only in Winter
The production of Anchang cured meats depends heavily on the natural environment. Winter offers:
- Low temperatures that slow spoilage
- Dry air that helps moisture evaporate evenly
- Natural wind flow that enhances aroma development
Because of this, Anchang cured meats are typically produced only between late autumn and early winter, and each batch is influenced by weather conditions such as humidity, temperature, and wind direction.
This is also why no two batches taste exactly the same — a hallmark of authentic traditional craftsmanship.
🥩 Common Types of Anchang Traditional Cured Meats
🔗 Anchang Chinese Sausage (Lap Cheong)
Anchang-style Chinese sausage is made from fresh pork, natural casing, traditional soy sauce, and Chinese baijiu.
After stuffing, the sausages are naturally air-dried for 10–15 days, resulting in a firm yet juicy texture and rich savory aroma.
👉 Explore our Anchang Chinese Sausage (Lap Cheong) to experience this classic winter specialty.
🔗 Anchang Soy Sauce Pork Belly
Soy sauce pork belly is another winter staple in Anchang households. Fresh pork belly is rubbed with spiced salt, marinated in soy sauce, and then air-dried to about 70–80% dryness.
The result is a balance of fat and lean meat, with deep umami flavor that pairs well with steamed vegetables.
👉 Discover our Anchang Soy Sauce Pork Belly, handmade in small winter batches.
🔗 Anchang Soy Sauce Duck
Handmade winter duck prepared with spiced salt, bay leaves, fennel, and secret soy sauce. Naturally air-dried to 70–80% dryness, this duck is tender and rich in aroma, perfect for family meals or festive occasions.
👉 Check out our Anchang Soy Sauce Duck.
🔗 Anchang Soy Sauce Dried Bian Fish
Fresh Bian fish are cleaned, rubbed with spiced salt, marinated in soy sauce, and air-dried, resulting in a savory, aromatic fish snack. Weight varies slightly due to natural drying.
👉 Explore our Anchang Soy Sauce Dried Bian Fish for authentic winter flavors.
🔗 Anchang Cured Pork Ribs
Pork ribs are rubbed with spiced salt, marinated in secret soy sauce, and naturally air-dried to about 70–90% dryness. Each piece weighs 400g–1kg, and slight weight variations are normal. Perfect for steaming with vegetables or rice.
👉 Discover our Anchang Cured Pork Ribs
🏠 Small-Batch, Family-Style Production
Traditionally, Anchang cured meats were made in family courtyards, balconies, and riverside homes, where meats were hung outdoors and turned daily by hand.
Today, some producers still follow these methods in small registered workshops, focusing on:
- Fresh ingredients
- Traditional seasoning
- Natural air-drying
- Strict seasonal production
This approach prioritizes flavor, safety, and authenticity over mass production.
❄ Storage and Modern Packaging
While Anchang cured meats were historically stored at room temperature in winter, modern producers now use:
- Vacuum sealing
- Frozen storage
This helps preserve flavor while meeting modern food safety standards and enabling wider distribution.
🍽 How to Enjoy Anchang Cured Meats
Anchang cured meats are typically steamed rather than fried, allowing the cured aroma to fully develop.
Popular serving methods include:
- Steamed Chinese sausage, sliced
- Steamed soy sauce pork belly with cabbage or bamboo shoots
- Added to rice or simple vegetable dishes
Light cooking highlights the natural flavor without overpowering it.
🌿 A Taste of Shaoxing’s Winter Tradition
Anchang cured meats are more than food — they represent a seasonal rhythm of life in Shaoxing.
From winter preparation to family meals, these products reflect patience, craftsmanship, and respect for nature.
If you are looking to experience authentic Chinese winter-cured meats, Anchang-style products offer a rare connection to traditional food culture.
