Enjoy savory meat on the bone and a warm bowl of cured pork rib soup as the year ends.

When the weather turns cold and frost forms on the ground, it’s time to make cured meats. Yunnan has many ways to preserve pork ribs: Shidian’s bone residue, Lijiang’s famous cured ribs, and wind-dried rib sausages stuffed into casings – all are mouthwatering just by name. For us, cured meats are the signature flavour of winter.

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