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Autumn is a refreshing season perfect for Zhongshan people to dry preserved meat. On November 20, the preparation of cured meat began in Yakou Village, Nanlang District.

The making of Cantonese preserved meat relies on air drying and sun exposure, which allow the food to slowly ferment with the wind and sunlight over time to finally present the most exquisite flavor. This flavor is also imbued with a sense of nostalgia.

Preserved meats of various kinds are dried on a ground in Yakou Village.

Residents and tourists come to visit and purchase preserved meat.

Adequate sunlight is essential for drying preserved meat.

Yakou Village is situated near the ocean, and fishes play an essential role in preserved meat.

Cured meat emits an enchanting luster in the sunlight.

The Chinese sausages are arranged neatly, showing an enticing color.

Sun-drying helps preserve the unique freshness of Cantonese preserved meat.

A tourist visits the ground and takes pictures. (Photos/Miao Xiaojian)