Tonglu, Hangzhou: Drying Soy Sauce-braised Foods to Welcome Chinese New Year

As Chinese New Year draws near, Dou Jinjun, a villager from Yong'an Village, Yaolin Town, Tonglu County, Hangzhou City, Zhejiang Province, China, is busy making and processing traditional soy sauce-braised foods such as braised pork and duck in soy sauce, with the appetizing smell travelling through the air and creating a strong festive atmosphere of Chinese New Year.

Lip-smacking ducks braised in soy sauce [Photo by Wang Lilin, Lv Qing]

At noon of January 12, in the courtyard of Doujia Agricultural Products Co., Ltd., Dou Jinjun and other villagers were moving rows of soy sauce-braised foods to the yard for drying. In a short while, grease oozed from the soy sauce-braised ducks, dark and shiny, making the ducks look more appetizing and lip-smacking.

Soy sauce-braised foods such as braised pork, duck and fish in soy sauce are the traditional delicacies passed down from generation to generation in Jiangsu and Zhejiang provinces, and also the dishes regularly served at the table of Chinese New Year's Eve dinner. From the Beginning of Winter (the 19th solar term) to the Beginning of Spring (the first solar term) every year, Dou Jinjun starts to be occupied in making soy sauce-braised foods, including selecting meat and soy sauce, braising meat in soy sauce, and drying braised foods in the sun and in air. 

Cured sausages [Photo by Wang Lilin, Lv Qing]

Speaking of the secret to make soy sauce-braised foods, he said candidly that special focus must be placed on every minute detail to ensure a good product quality. According to him, firstly, the quality of raw materials should be guaranteed. The pigs raised locally should be selected to ensure the freshness of the pork. Then, slice the pork into strips, pour the prepared soy sauce over the pork and marinate it in a certain proportion for 48 hours. Through the drying in the sun and in the chilly winds, the meat will become tighter. In addition to mastering the basic skills, changes in humidity, sunlight, and even temperature need to be taken into consideration. It is due to the meticulous production process that the soy sauce-braised foods made by Dou Jinjun have been recognized by the market.  

Dou Jinjun said that it is his goal that his home-made soy sauce-braised foods can leave a deep impression on the people by tickling their taste buds. (Text by Wang Lilin, Lv Qing)