|
| |
|
| Something Fishy | | A farmer in Zhuji City of Zhejiang Province strings his rich harvest of fish on bamboo poles beneath the sun to dry on December 26. Chinese people traditionally killed large amounts of fish or livestock in preparation for the Spring Festival feast. They applied salt to the fish and meat they could not eat and dried it in the cold wind to preserve them for future meals at a time when there were no freezers or fridges. The method continues to this day and dried fish has become an indispensable delicacy at the Spring Festival (SHANGHAI DAILY) |
|
|
