The event sets up 170 booths and has invited 18 local preserved meat makers to participate. Preserved meat chefs will showcase their skills of hand-making Chinese sausages.
Along rivers and coasts, on tidal flats and in the mountains, people search for wild ingredients, and turn them into amazing Lingnan delicacies with love and passion.
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.
