Sanbaitan village in Hangzhou's Yuhang district is adorned with racks of sun-dried fish. [Photo/hangzhou.com.cn]

Under clear skies, the courtyards of farmers in Sanbaitan village, Hangzhou's Yuhang district, were adorned with racks of sun-dried fish on Dec 18. The gleaming, marinated fish glistened under the sunlight, filling the air with a unique, savory aroma.

Sanbaitan, Yuhang's largest freshwater lake, spans over 120 hectares and connects to the Grand Canal. Its pristine waters create an ideal natural fishery.

Winter marks the prime season for black carp, or snail carp, a local variety of grass carp weighing over 5 kilograms. Farmers traditionally harvest these fish, preserving them through natural drying methods to create flavorful dried fish.

Sanbaitan village in Hangzhou's Yuhang district is adorned with racks of sun-dried fish. [Photo/hangzhou.com.cn]

Following time-honored practices, the fish are salted without washing, allowing their natural oils and flavors to shine. After more than 10 days of air drying, the fish develop a rich, savory taste, perfect for simple steaming, cooking, or shredding.

This seasonal craft not only preserves tradition but also adds a distinctive culinary delight to preparations for the Chinese New Year.

Sanbaitan village in Hangzhou's Yuhang district is adorned with racks of sun-dried fish. [Photo/hangzhou.com.cn]

A villager prepares a black carp for sun drying. [Photo/hangzhou.com.cn]