Introduction: Làròu (cured meat) refers to a processed product made from meat that has been cured and then roasted (or sun-dried). Its strong preservative properties extend its shelf life and add a unique flavor, which is the main difference from salted meat.
To learn more delicious cured meat recipes, we recommend the daily feature: Bringing Hometown Flavor: Làròu
The name "làròu" (腊肉) is not because it is made in the twelfth lunar month (là yuè, 腊月). In classical Chinese, the character "là" (腊) for the month and the character "xī" (腊) for the meat were originally different characters. That is, the "là" for the month was the traditional character, while the "là" for the meat was the simplified form of the month's character. Therefore, the reason it is called "làròu" is that the character for the meat was originally a simplified version of the character for the month. As for why people now pronounce it as "là" instead of "xī", besides the fact that the simplified characters have eliminated the distinction, it may also be related to the fact that cured meat is generally made in the twelfth lunar month to be ready for the New Year's Eve dinner.
Morphology
Well-smoked cured meat is consistent in color and texture. When cooked and sliced, it is translucent and glossy, with a bright color, yellowish-red in hue. It has a rich and mellow taste; the fatty part is not greasy, and the lean part is not tough. It not only has a unique flavor but also functions to stimulate the appetite, dispel cold, and aid digestion. Hubei cured meat maintains excellent color, aroma, taste, and appearance, earning the praise that "the aroma of one family's cooking meat fills a hundred homes."
Characteristics
From processing and storage, the quality of the cured meat remains unchanged, retaining its aroma for a long time and not spoiling even after extended periods. Because it is smoked with cypress branches, mosquitoes and flies do not land on it, and it does not spoil even during the hottest summer days, making it a unique local delicacy.
By raw material, there are varieties made from pork, mutton, and their offal, as well as chicken, duck, and fish. By region, there are types from Guangdong, Hunan, Yunnan, Sichuan, and more. Due to differences in the selected parts of the raw material, there are many other varieties. Famous varieties include Cantonese cured meat, Hunan cured meat, and Sichuan cured meat.
Cantonese cured meat is most famous for its "lǎn tiáo" (cured pork belly strips), made from pork ribs that are cured and roasted. It is characterized by strict ingredient selection, fine craftsmanship, golden color, neat shape, rich and mellow aroma, and a sweet and delicious taste.
Hunan cured meat, also known as "Sanxiang cured meat," is made from "Ningxiang pigs," which have thin skin, tender meat, and suitable weight. It undergoes six processes: cutting, preparing seasonings, marinating, washing off excess salt, air-drying, and smoking. Its characteristics are reddish-yellow skin, waxy-like fat,棕-red muscle, a balanced saltiness, a rich smoky aroma, and a non-greasy taste.
Sichuan cured meat is cut into 5cm-wide strips, then marinated, washed, air-dried, and roasted. The finished product is red like fire, has a rich aroma, a delicious taste, and is nutritious.
In addition, there are Henan's "butterfly" cured pig head, Hubei's cured pig head, chicken, fish, and duck, Guangxi's cured pig liver, Shaanxi's cured mutton and donkey meat, Changzhi's cured donkey meat in Shanxi, and Gansu's cured beef.
Nutritional Value
1. Cured meat is rich in phosphorus, potassium, and sodium, and also contains fat, protein, carbohydrates, and other elements.
2. Cured meat is made from fresh, skin-on pork belly, cut into pieces, and marinated with salt and a small amount of sodium nitrite or sodium nitrate, as well as spices like black pepper, cloves, bay leaves, and fennel. It is then air-dried or smoked. It has the effects of stimulating the appetite, dispelling cold, and aiding digestion.