Soy-marinated ducks. [Photo/tidenews.com.cn]

As the year draws to a close, Shuangpu town in Hangzhou's Xihu district comes alive with preparations for the New Year. Locals hang cured meats and preserved goods outside their homes, filling the streets with the rich aroma of tradition.

Central to these preparations are the town's signature "Three Treasures": soy-marinated duck, salted chicken, and wind-dried fish, all crafted from farm-raised poultry and fresh catches from the Qiantang River.

At the Yunzhou Restaurant in Dongjiangzui village, rows of cured meats line the courtyard walls. Owner Lai Liying and her team prepare ducks, from cleaning to sun-drying, ensuring the flavors are deeply infused. "The secret lies in sun-drying them until the oil begins to drip," Lai explained, adding that many of the ducks are pre-ordered by locals as prized New Year gifts. 

No New Year celebration in Shuangpu is complete without its famous Tushao liquor, a locally distilled sorghum spirit. Renowned brewer Zheng Liquan, who produces 200,000 kilograms annually, uses time-honored methods to distill a pure and fragrant liquor.

From flavorful dishes to the warmth of Tushao liquor, Shuangpu town's New Year preparations are steeped in tradition, offering a glimpse into the heart of Hangzhou's festive spirit.

Tushao liquor. [Photo/tidenews.com.cn]