Traditionally, whenever there was a glut of fresh fruit -
strawberries in the garden, wild blackberries from the hedgerow - it
would be turned into jam. Vegetables would be preserved for the winter in thick, chunky
chutneys and pickles. Fruit cheeses are old-fashioned country fare, and
the apple cheese is a smooth, rich preserves that makes a delicious
alternative to lemon curd.
From early autumn
to late winter, it is the most suitable time to eat preserved foods,
like preserved sausages, preserved meat and preserved ducks. But how can
we choose good preserved food?
According to
Chinese cuisine, there are two kinds of preserved sausages: pork
sausage and liver sausage. Pork sausages are made of diced lean pork and
fat while liver sausages are made of duck or pig liver, diced lean pork
and fat. Good preserved sausages have equal distribution of lean pork
and fat. They are red but not brightly red and not too soft when being
pressed. Also, they have a pleasant smell. Preserved meat is made of
pork belly and has a nice smell. If the smell is unpleasant, the color
is dark yellow, do not buy it. The Preserve ducks from Nanan (a province
in China) are the most famous. Pierce the tail of duck with a bamboo
stick, remove and smell, to buy if the smell is strong enough. If not,
do not buy it.
