Hunan's smoked fish and meat arrive in time for Spring Festival

As Spring Festival approaches, the savory aroma of slowly smoked fish and meat filled the air in a traditional workshop in Helonghu township of Yueyang, Hunan province.

The owner, Tan Wang, 46, has continued the family craft of smoked delicacies for 15 years. In her workshop, rows of glistening smoked fish and golden-brown dried meat hang under natural light, ready to be eaten during the most important holiday of the year.

Located near Dongting Lake, the town has long been celebrated for its fresh fish production and traditional curing methods.

"We only smoke locally farmed fish," Tan explained to local media. "To lock in the freshness, they are cured right after they're caught." Only salt and baijiu, a traditional Chinese liquor, are used to cure the meat, no other additives.

To get the perfect smoked fish, timing is everything. Production begins only after the winter solstice in December, when the cold, dry winds off the lake create perfect curing conditions. The process takes over 20 days, involving careful salting, air-drying, and smoking with natural ingredients.

"Our smoking recipe hasn't changed for generations," said Kuai Chao, Tan's husband. "It is what gives our food their authentic color and taste."

During the peak season, orders pour in from across the country.

Tan's craft is part of a much larger local industry. Helonghu township is home to nearly a thousand businesses specializing in smoked products. The town's total annual output exceeds 2 million kilograms, generating an annual value of nearly 200 million yuan ($28.8 million).

Tan hopes to expand her product range and online sales channels, "so more people can share in this traditional taste of the new year".