People buy "Jiang-ya" , or stewed duck in soy sauce at a shop in Hangzhou, capital of East China’s Zhejiang province, January 9, 2020. In Hangzhou, this roasted meat is almost a must on the menu in the winter tradition. Pickled and air-dried for several months, the stock meat products are ready to serve just in time to meet the vast demand during Spring Festival. (Photo: China News Service/ Cai Zixin)
People buy "Jiang-ya" , or stewed duck in soy sauce at a shop in Hangzhou, capital of East China’s Zhejiang province, January 9, 2020. In Hangzhou, this roasted meat is almost a must on the menu in the winter tradition. Pickled and air-dried for several months, the stock meat products are ready to serve just in time to meet the vast demand during Spring Festival. (Photo: China News Service/ Cai Zixin)
People buy "Jiang-ya" , or stewed duck in soy sauce at a shop in Hangzhou, capital of East China’s Zhejiang province, January 9, 2020. In Hangzhou, this roasted meat is almost a must on the menu in the winter tradition. Pickled and air-dried for several months, the stock meat products are ready to serve just in time to meet the vast demand during Spring Festival. (Photo: China News Service/ Cai Zixin)
People buy "Jiang-ya" , or stewed duck in soy sauce at a shop in Hangzhou, capital of East China’s Zhejiang province, January 9, 2020. In Hangzhou, this roasted meat is almost a must on the menu in the winter tradition. Pickled and air-dried for several months, the stock meat products are ready to serve just in time to meet the vast demand during Spring Festival. (Photo: China News Service/ Cai Zixin)
People buy "Jiang-ya" , or stewed duck in soy sauce at a shop in Hangzhou, capital of East China’s Zhejiang province, January 9, 2020. In Hangzhou, this roasted meat is almost a must on the menu in the winter tradition. Pickled and air-dried for several months, the stock meat products are ready to serve just in time to meet the vast demand during Spring Festival. (Photo: China News Service/ Cai Zixin)
