Qiaowei Cured Pork，吃完这一口，滁州人就可以过年了！

当春的细雨浸润滁州的田野，清明化作西涧春雪里软糯的乡愁；夏阳正盛时，滁河的鱼虾肥美，一道梅白鱼鲜掉眉毛，是夏至时节最解暑的馈赠；秋风掠过琅琊山，金黄的银杏与菊花同时相遇，滁菊的清香成了白露时节的温暖慰藉；冬雪覆盖古城墙，一碗热气腾腾的马厂羊肉面端上桌，肉质酥烂、面条软糯，驱散了大雪的凛冽 —— 这，就是刻在二十四节气里的滁州味道。

When the spring drizzle soaks the fields of ChuZhou, the mugwort with a unique fragrance emerges around the Qingming Festival, turning into the soft and glutinous nostalgia in green rice cakes. In the scorching summer, the fish and shrimp in the Chu River are plump and tender; a plate of steamed white fish is so delicious that it delights the taste buds, serving as the most refreshing gift during the Great Heat. When autumn winds sweep over Langya Mountain, golden ginkgo leaves meet plump chestnuts, and the sweet aroma of sugar-fried chestnuts fills the streets and alleys, becoming a warm comfort after the Frost's Descent. When winter snow covers the ancient city walls, a pot of steaming Dingyuan braised goose is served on the table; its tender meat and rich sauce drive away the chill of the Major Snow—this is the flavor of ChuZhou engraved in the 24 Solar Terms.

当大雪的寒意渐深，冬至节气携着 “昼短夜长” 的人文印记如约而至。《二十四节气里的滁州味道》海外（英文）版第四期，以一块油润红亮的桥尾腊肉为引，为海外观众解锁滁州冬日最醇厚的时光风味。这不仅是一场跨越山海的味觉品鉴，更是一次深植于节气民俗的文化对话，让世界读懂滁州人 “冬至腌腊，以待来年” 的生活智慧与百年饮食底蕴。

As the chill of Major Snow deepens, the Winter Solstice arrives as scheduled, carrying the cultural connotation of "shorter days and longer nights". The fourth episode of Chuzhou Flavors Through China’s 24 Solar Terms (Overseas English Edition) invites the global audiences into the most mellow winter flavors of Chuzhou forged by time,taking the a piece of moist and red Qiaowei Cured Pork as its introduction. More than a culinary journey across mountains and seas, it is a cultural dialogue rooted in solar-term customs—allowing the world to understand the Chuzhou people’s life wisdom and centuries-old dietary heritage of "curing meat on Winter Solstice in preparation for the coming year" .

冬至时节的滁州，寒风掠过皖东平原，却吹不散农家小院的酱香浓郁。桥尾腊肉是江淮地区腌腊文化的代表，其制作技艺历经数百年传承，早已成为滁州独有的味觉符号。滁州人遵循 “冬至腌腊，迎年纳福” 的节气古训，将腌腊视为抵御冬日食材匮乏、迎接新年的传统仪式。屋檐下悬挂的腊肉，是滁州冬日里最具烟火气的风景。

In Chuzhou during the Winter Solstice, the cold wind sweeps across the eastern Anhui Plain, yet it cannot dispel the rich aroma of soy sauce in the small courtyards of rural households. Qiaowei Cured Pork stands as a representative of the salted and cured culture in the Jianghuai region. Its craftsmanship, passed down through centuries, has long become a unique gustatory symbol of Chuzhou. Following the ancient solar term adage "salt and cure during the Winter Solstice to welcome the New Year and embrace good fortune", Chuzhou people regard salted and cured meat as a traditional ritual to combat the scarcity of ingredients during winter and usher in the New Year. The bacon hanging under the eaves is the most festive sight in Chuzhou during winter.

对于海外观众而言，桥尾腊肉或许是陌生的味觉体验，但其中的文化共鸣却跨越山海。《二十四节气里的滁州味道》海外（英文）版以细腻镜头，呈现冬至皖东风光、阖家分享腊肉的温暖场景，让海外友人不仅尝到滁州的冬日滋味，更感受到中国人 “顺应时节、以食寄情” 的生活哲学。

For overseas audiences, Qiaowei Cured Pork may be an unfamiliar taste experience, but the cultural resonance it embodies transcends mountains and seas. Chuzhou Flavors Through China’s 24 Solar Terms (Overseas English Edition) presents, through delicate photography, the scenery of the East Anhui region during the Winter Solstice and the warm scene of families sharing bacon, allowing overseas friends to taste the winter flavors of Chuzhou，and to feel the Chinese philosophy of "following the seasons and expressing emotions through food".

《二十四节气里的滁州味道》海外（英文）版

将陆续上新

邀您共赏！