Cured poultry products are commonly found in South China. They are slaughtered, butchered, and rubbed with baijiu – a high-alcohol Chinese spirit – before salting, which dries out the meat and prevents bacteria from growing on it. They are often used for soup and steamed with rice.
Due to import restrictions, they are very rarely found in the supermarkets of Western countries, however, this doesn't stop Chinese people residing overseas from making their own at home.
