Buying Chinese Cured Meat: A Guide to Authentic Flavour

Are you looking for authentic Chinese cured meat to give your dishes that unmistakable, traditional flavour? Whether you know it as larou (臘肉) or lap yuk, finding the right kind can be a challenge. Some varieties are sweet and mild, while others are spicy and intense. This article is a practical guide to help you choose the perfect cured meat for your culinary plans, whether you're preparing a classic rice dish, a stir-fry, or a steaming hot pot.

What to Look for When Buying Chinese Cured Meat

Before making a choice, there are a few key factors to consider that will help you find the product that best suits your taste and dish.

1. Flavour Profile: Regional Differences

Not all Chinese cured meat is the same. The flavour is heavily influenced by its region of origin.

• Cantonese Cured Meat: This is the most well-known variety, often referred to as lap yuk. It has a sweet-and-savoury taste, achieved through a marinade of soy sauce and Chinese rice wine, among other ingredients. It is relatively mild and very versatile.
• Sichuan Cured Meat: This variety, known as larou from Sichuan, is much bolder. It is seasoned with Sichuan peppercorns and chilli, resulting in the signature mala (numbing and spicy) flavour. Perfect for those who enjoy a bit of heat.
• Other Regional Styles: There are many other varieties, such as those from Wenzhou, which are often marinated in a rich soy sauce for a deep umami flavour.

2. Culinary Applications

Think about how you plan to use the meat, as this will influence your choice.

• Steaming with Rice: Cantonese cured meat is ideal for this. The fat and flavours infuse into the rice, creating a wonderfully aromatic dish.
• Stir-frying: Both Cantonese and Sichuan cured meats can be used. Slice them thinly and stir-fry with vegetables like garlic scapes or bell peppers.
• Hot Pot Ingredients: Thin slices of Sichuan cured meat add a rich, spicy depth to your hot pot broth.

3. Ingredients and Preparation

A look at the ingredients list provides insight into the quality and flavour profile. Brands like La Wei Ju specialise in traditional Chinese delicacies and use authentic recipes. Also, pay attention to the preparation instructions; almost all cured meat must be cooked, steamed, or fried before consumption.

Recommended Chinese Cured Meat

Based on product specifications and popularity, we have selected a few top choices for you.

La Wei Ju Sichuan-Style Mala Cured Meat

Why It Stands Out This product delivers the authentic taste of Sichuan. The pork belly is carefully seasoned with a blend of Sichuan peppercorns and chilli, creating that signature numbing and spicy (mala) flavour.

Pros

• Authentic Sichuan Flavour: For lovers of the spicy and numbing mala sensation.
• Versatile: Suitable for stir-frying, steaming, or as a flavour enhancer in a hot pot.
• Rich Taste: The fat content ensures that the flavours penetrate well into other ingredients.

Who Is It For? For the adventurous home cook who wants to give their dishes an authentic, spicy Sichuan kick. Ideal for stir-fries with vegetables or as one of the ingredients for hot pot.

La Wei Ju Cantonese Cured Meat 300g

Why It Stands Out This is the classic, sweet-and-savoury variety that many know and love. The pork is marinated in Chinese spirits and soy sauce, which gives it a deep and rich flavour without being overpowering.

Pros

• Classic Flavour Profile: The familiar sweet and savoury taste of Cantonese cured meat.
• Ideal for Rice Dishes: Perfect for steaming with rice, as in a traditional clay pot rice dish.
• Aromatic: Releases a wonderful aroma during cooking, which stimulates the appetite.

Who Is It For? For home cooks looking for the authentic taste of Cantonese cuisine. An excellent choice for beginners trying Chinese bacon for the first time, as well as for connoisseurs who appreciate the classic flavour.

La Wei Ju Wenzhou Cured Meat In Soy Sauce 300g

Why It Stands Out This specialty from Wenzhou is distinguished by its high-quality soy sauce marinade. The meat is slowly dried, creating a deep, savoury umami flavour that is both rich and refined.

Pros

• Rich Umami Flavour: The soy sauce marinade provides a deep, savoury taste.
• Balanced Seasoning: A well-balanced mix of soy sauce, cooking wine, and spices.
• Versatile: Delicious when steamed, stir-fried, or even as a flavouring in fried rice.

Who Is It For? For those who enjoy a deep, savoury flavour that is less sweet than the Cantonese style and less spicy than the Sichuan variety. An excellent choice for anyone looking to explore the diversity of Chinese delicacies.

Looking for Other Chinese Delicacies?

If this isn't exactly what you were looking for, or if you're curious about other traditional products, there's a world of sausages, cured duck, and other specialties to discover. Explore our full range to find more authentic flavours.

View all our cured meats

Frequently Asked Questions About Chinese Cured Meat

How do you store Chinese cured meat (larou)?

Unopened, Chinese cured meat can be stored in a cool, dry place. Once opened, it is recommended to store it in the refrigerator and consume it as soon as possible. For longer storage, it can also be frozen.

Do you need to cook Chinese bacon (lap yuk) before use?

Yes, Chinese cured meat is a raw, preserved product and must always be thoroughly cooked before consumption. The most common methods are steaming, boiling, or stir-frying. Steaming makes the meat tender and brings out its flavours.

What is the difference between Sichuan and Cantonese cured meat?

The main difference is the flavour profile. Cantonese cured meat (lap yuk) is predominantly sweet and savoury. In contrast, Sichuan cured meat (larou) is smoky, spicy, and numbing due to the use of chilli and Sichuan peppercorns. The choice depends entirely on your personal preference and the dish you want to create.

Written by the Joybuy Product Recommendation Officer