在中国南方，人们顺应天时，踏着节气，将鸡鸭鱼肉腌盐入味，来抵御冬日的寒冷，储藏着在春节团聚时享用。馥郁淳厚的味道，这腊肉，变成了了一种难言的思念。咸中带辣，辣中带甜，甜中带香，把凌冽的冬天，渲染成一个热烈的期盼。
In the southern regions of China, people follow the rhythm of nature, adapting to the seasonal changes. They salt and marinate chicken, duck, fish, and meat to withstand the winter cold, storing them for enjoyment during the Spring Festival reunion. The rich and mellow flavor of this Chinese sausage becomes an indescribable longing. With a combination of saltiness, spiciness, sweetness, and fragrance, it transforms the harsh winter into a warm anticipation.
儿时，都是自家灌肠挂肉，或找熟识的街坊帮忙，吃得相当放心与满足，总以为走到哪，滋味都是一样的。可背上行囊远离家乡后，才知道那肉感饱满、香气袭人的舌尖味道，在异乡竟如此难得。
During childhood, it was common to make sausages and hang meat at home, or seek help from familiar neighbors. The taste was reassuring and satisfying, with the belief that no matter where you go, the flavor remains the same. However, only after leaving hometowns and traveling far, one realizes how precious the full-bodied, aromatic taste on the tip of the tongue is in a foreign land.
咸中带点辣，辣中带点甜，甜中带点香，肥瘦搭配刚刚好，这是浓郁饱满的川式腊味，定能惊艳你的味蕾。
Salty with a hint of spice, spicy with a hint of sweetness, sweet with a hint of fragrance, perfectly balanced between lean and fat – this is the rich and full-flavored Sichuan-style cured meat that will surely enchant your taste buds.
责编：武玥