Fried lard residue. [Photo/WeChat account: rugaofabu]

Natives of Nantong in Jiangsu province have a special fondness for lard and fried lard residue. To children, they are savory treats, while for adults, they serve as the perfect finishing touch for stir-fried dishes and dumpling fillings.

To make this delicacy, cut hind leg meat and pork belly into strips about one finger wide, wash and blanch them, and then pour them into a preheated hot pot.

Simmer slowly over low heat for about 30 minutes until the water gradually disappears. As the oil is continuously forced out by heat, the clear and transparent liquid begins to boil.

The color of the pork changes from pure white to slightly yellow, and finally to golden brown. Due to the caramelization, the flavor in the fatty meat is greatly enhanced.

At this point, a unique fragrance has already filled the entire house. Take a piece of still slightly hot lard residue and put it in your mouth, you'll experience a world of flavors.

There are various ways to eat lard residue. The simplest way is to eat it directly, in its original crispy form. If you chop the lard residue and stir-fry it with vegetables, the vegetables absorb the aroma of the lard residue. Alternatively, when making soup, adding a few pieces of lard residue makes the soup even richer and more flavorful.