The Hakka customarily baste the pork and whole chickens used for offerings at New Year in salt and wine, then leave the meat to marinate for about six hours before cooking; the salt and wine seeps into the meat, preserving it remarkably well, as well as enhancing the flavor and aroma.
客家人習慣將年節祭拜的全雞與豬肉抹上鹽與酒，隔餐蒸食，讓鹽酒滲入肉質裡，巧妙地保存食物且增加香味。