Xiashan villagers continue seafood-drying tradition

A villager dries prawns in Xiashan village, Ningbo on sept 7. [Photo by Jiang Pan for chinadaily.com.cn]

Residents of Xiashan village in Ningbo, Zhejiang province have been busy drying newly-caught seafood outdoors since the start of the 15th solar term, White Dew, which began on Sept 7 this year.

During White Dew, temperatures begin to drop gradually, making it the best time to dry seafood.

Villagers salt the fresh fish and prawns, and put them outside to airdry, a traditional way to ensure the original flavor is preserved. The dried seafood will be delivered to markets around the nation.

"It is inconvenient to transport and preserve new catches. That's why many visitors prefer buying dried fish and prawns," says Zheng Yaqin, a fisherman in Xiashan.

Xiashan village is a fishing village in the city's Ninghai county. The fish-drying tradition has been passed down for more than 100 years.

With the development of the tourism industry in Ninghai, the dried fish have become a popular souvenir among visitors, which helps boost local incomes.