After Minor Snow, the temperature declines sharply and the air becomes dry. It is the best time to start making preserved pork. Until the Chinese Spring Festival, it will be well made and enjoyed. In the past, when storage conditions were poor, people created many ways to store food. Preserved pork is one of them. Thus even in the bitter winter, the whole family could enjoy meat without going out. Some even say preserved pork tastes more delicious than fresh meat.

The pigs are raised by families and every family will save half of the pigs to make preserved pork. After clearing the pork and cutting it into stripes, various spices are added onto the surface of the stripes with a brush. They are then sealed in a jar or other vessels until the spices are totally absorbed. Then they are taken out and air dried for about 20 days. After being steamed or fried, the pork tastes tender, crisp and savory. Preserved pork is edible for about half a year.