冬至过后，街头巷尾，房前屋后，成串腊肉挂在架上，阳光下的通透，腊月风吹来的一阵飘香，最是那城市里的一片生活风情。
After Winter Solstice, strings of preserved pork, which are hung everywhere, transparent and sweet-smelling, constitute the flavor of life of the city.

久闻鲜香，入口不腻，色泽透明发亮、黄里透红，吃起来肥不腻口，瘦不塞牙， “唇齿留香”的人间极品——“腊肉”。
腊肉是湖北湖南四川等中西部地区的特产，已有几千年的历史。
每年冬至过后，武汉的大街小巷，各家阳台或是酒店门口，到处晾晒着一排排的腊肉。这已成为武汉每逢腊月的特殊一景。腊肉也成为武汉人过年必备的一味特色。
近年来武汉的各大超市，也出现了各种品牌的腊肉、熏肉系列，深受武汉市民喜爱。

腊味“天仙配”
代表菜：
洪山菜薹炒腊肉
如果将武汉腊肉比为牛郎，那洪山菜苔就一定是织女。这一对“天仙配”所营造的意境，只有品尝过后才能领略一二。武汉腊肉与湖南、四川腊肉不同。只是因为冷空气更强劲，所以口感更爽，腊味更浓。而洪山菜苔是菜心中的“菜心”，其口感集爽、脆、滑、嫩、鲜于一身，属于上天造物时特别眷顾一类，堪称国色天香。当武汉腊肉遭遇武汉的洪山紫菜苔，要多美就有多美。

做法：
洪山菜薹炒腊肉，做法很讲究。菜薹要选洪山宝通寺周围种植的，要既鲜且嫩，主要吃薹，薹用手折，长约寸许，洗净沥干备用。腊肉也要切成一寸长的薄片，先放进锅里煸妙，然后捞起，再炒菜薹，最后把腊肉掺入，起锅装盘。吃时菜薹鲜嫩脆香，腊肉醇美柔润，别有风味。

红薯蒸腊排
原料：腊排骨、小米、糯米面、红薯
做法：
1、将小米浸泡一个小时以上备用。红薯切小块放入冷水中浸泡，红薯削皮后容易变色，要用水泡着。
2、汤锅中放冷水，放入腊排骨，煮开后关火。
3、将腊排骨在温水中清洗干净，剁小块。
4、取一个大碗，先在碗上抹一层油，摆好腊排骨。
5、倒出小米中多余的水，放两勺糯米面混合均匀。放糯米面是为了让小米的粘性好一些。
6、将小米和糯米面的混合物均匀的撒在腊排骨上。
7、铺上一层红薯块。
8、高压锅中加水，放一个三角架，将碗放三角架上，盖好锅盖。
9、上气后再蒸15分钟。
稍微晾凉，将碗倒扣在一个大盘子上，一盘美味的红薯蒸腊排就做好了。

推荐菜品：
腊肉娃娃菜
把腊肉切成黄豆般的小粒儿，加进上汤来煮，嫩黄的娃娃菜有了这抹粉红，更见清丽。

腊肉煲艿芋
清一色的奶芋头，小巧而圆滚，它与腊肉慢火细炖，腊香芋用香融为一体，那味真沁入心脾。

腊味鲜笋衣
在鸡汤里加入腊肉，用土罐加入笋衣炖好，吃时将腊肉取走，口感平中见鲜。腊味箭杆白则是把长梗白菜腌制后与腊肉一起炒，特别下饭。

藜蒿炒腊肉
先把腊肉煎到金黄，起盘。将藜蒿放油锅里炒，加红辣椒干，爆炒，加盐，再放炒好的腊肉。在藜蒿颜色碧青时起锅。藜蒿的草香，腊肉的咸香，是不是勾起你的食欲了呢？

豆皮炒腊肉
在武汉当数小桃园的最有名。当鲜香的豆皮，遇上了醇香的蜡肉，你还能拒绝吗？

Sweet-smelling and delicious and not greasy, tender lean meat, the best food in the world with “lingering after-taste”------“preserved pork”.

Preserved pork is the specialty of Hubei, Hunan and Sichuan, with a history of several thousand years.

After Winter Solstice, rows of preserved pork are dried everywhere in Wuhan, forming special scenes, which has also become an indispensable specialty during Spring Festivals for Wuhan citizens.

In recent years various brands of preserved pork and bacon appearing in Wuhan’s supermarkets are welcomed greatly by Wuhan citizens.

“Perfect matches” of preserved food
Representative:
Preserved Pork with Hongshan Flowering Cabbage

If Wuhan preserved pork is Niu Lang, Hongshan cabbage is Zhinu. Only part of sweetness of such “perfect match” can be known after tasting it. Wuhan’s preserved pork differs from Hunan and Cichuan’s preserved pork. It tastes more delicious and has stronger flavor due to cooler air. Hongshan cabbage is delicious, crispy, smooth, tender and fresh. When Wuhan’s preserved pork is encountered with Hongshan, the best comes into being.

Preparation:
Particular preparation is required. Fresh and tender flowering cabbage around Hongshan Baotong Temple should be used. Break the flowering cabbage by hand into an-inch-long pieces, wash and dry them. Pork is cut into an-inch-long slices, which are stir-fried first. Dish out pork and stir-fry the flowering cabbage. Mix pork in. Dish them out. The fresh, tender, crispy flowering cabbage together with pure and nice and tender and smooth pork has a distinctive flavor.

Recommendation:
Preserved Pork with Bean Skin (Xiaotaoyuan Soup Restaurant)
Preserved Pork with Artemisia

链接：
腊肉的腌制方法：
（一）原料与修整 选择新鲜的猪肋条肉，去骨后，切成长约45厘米、宽约4厘米的肉条。
（二）配料 原料肉50千克，细盐1.5千克，硝酸盐0.025千克，砂糖3千克，无色酱油1.25千克，汾酒（或白酒）0.75千克，白胡椒粉0.1千克，咖喱粉0.025千克。
（三〕腌制 将肉条按实际重量称取食盐和硝酸盐，腌制12～14小时，起缸后用40～45℃温水洗去表面淤血等污物（不要浸泡），然后将其余配料混合均匀，再腌制2～3小时。腌制后穿上麻绳，挂于竹竿上晾干。

Links:
How to make preserved pork:
(I) Material and cutting: choose Debone fresh ribs, cut them into 45cm-long and 4cm-wide pieces.

(II) Ingredients: raw pork 50 kg, salt 1.5 kg, nitrate 0.025 kg, sugar 3 kg, clear soy sauce 1.25 kg, Fen Jiu (or liquor) 0.75 kg, white pepper powder 0.1 kg, curry powder 0.025 kg

(III) Preservation: preserve for 12～14 hours with salt and nitrate in proportion to pork weight. Take them out. Wash away dirt with 40～45℃ warm water (no immersion). Mix other ingredients and preserve for another 2～3 hours. Run hemp ropes through them and hang them on rods.