腊味 (la wei) means cured/dried/preserved meat. In China, meat that is salted and cured in the winter wind and sun is called 腊味.
The word 腊 (la) is also known as wax in English , thus 腊味 is also known as waxed meat. Actually in Chinese, La means the 12th month in the Chinese Lunar Calendar.
Curing originated from a time when food could not be easily obtained or stored and preservation methods are not aided by modern technology.
La wei are made during the winter months when the cold dry air blows. During winter, families will start curing, salting and smoking meat for the year ahead.
Traditional way of curing meat is very simple. Meat is being rubbed with salt and various herbs and spices, then hung near the roof of the house to dry.
There are many varieties of cured meat, the common ones are:
La Chang 腊肠， cured sausages or Chinese sausages.
Liver sausages 润肠
La Rou 腊肉, cured pork belly
La Ya 腊鸭， cured duck
There are many ways to use cured meat, the most basic and simplest way is by steaming. This steamed assorted cured meat platter is served along with slices of Japanese cucumber.
Pairing cucumber with cured meat provides a contrast in the food texture. As cured meat are slightly salty and greasy, the refreshing crispy cucumber cut the grease nicely and bring freshness to the dish. Lettuce can also be use as a wrap.
Pot To Plate 