Always appealing: Jingjiang dried pork slices. [Photo provided to etaizhou.gov.cn]
The production of dried pork slices in China can be dated back over 3,000 years. Those from the county-level city of Jingjiang – administered by Taizhou city, in East China's Jiangsu province – stand out for their special requirements. These include selecting fresh pure lean meat from the pig's hindleg as an ingredient, slicing the meat into thin pieces, mixing with multiple spices and superfine fish sauce – going through over 10 processes – and then being baked in special bamboo trays.
Jingjiang dried pork has rich red color, it's thin with precise slices and has a fragrant smell. Put a piece into your mouth and the salty and sweet flavors are intertwined. Savor when it is softened and find the right balance between chewy and soft, with an endless aftertaste.
