Steamed Cured Meats

Lawei Hezheng is a celebration of Hunan's curing traditions. Slices of cured pork belly, cured sausage (la chang), and cured fish are arranged on a plate with black fermented soybeans and dried chilies, then steamed until the fats render and the flavors meld. The steaming softens the cured meats while concentrating their smoky, savory intensity. The rendered fat creates a rich sauce that's perfect over rice. It's a winter specialty that showcases Hunan's love for preserved foods.

📖 History

Curing meat for winter has been a Hunan tradition for centuries, dating back to the Ming Dynasty. Lawei Hezheng emerged as a way to showcase multiple cured products in one dish.