Hang Dry Meat

Speaking of meat hanging in China, each region has its own specialty. For example, the Cantonese variation is sweet, flavored with sugar, rice wine and soy sauce. In Sichuan, everything tends to be spicier. For the Hui people, cured goose is rubbed with baijiu and salt. In Yunnan, preserved goose is tossed in a broth with Chinese yam and ginger after cutting it into pieces. So, care to share your favorite mix?

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