Wood shavings smoulder in a smoking stove with firewood burning below, smoked fish, chicken and duck hang on a bamboo rack, a blue-and-white plate is piled with cut smoked fish and meat, and wood chips lie on the table.
Smoke and flavour
Introduction
Meat, fish and poultry smoked over wood, rice or other materials.
Smoked foods are foods made with smoke, chiefly smoked meat, smoked fish and smoked poultry. The smoking material is often wood or rice, and the smoke colours and flavours the food and also helps it keep. One smoked duck of Sanming in Fujian is first cured, then braised, and then smoked over rice. Smoked ham keeps ham as its main class with smoking as a second class, and smoked cured pork belongs to Cured Pork and Sausage; smoked foods with no product class of their own take this class as their main one, and meat that is only air-dried belongs to Dried Jerky.