This Chinese Tradition is Nothing Like You Think | Modern Meat Processing in Sichuan скачать в хорошем качестве

This Chinese Tradition is Nothing Like You Think | Modern Meat Processing in Sichuan

#杀年猪 #chinesenewyear #tonnies Join us as we visit a modern pig slaughterhouse near the Chinese New Year, exploring the process of pork meat processing. We observe the operation, which adheres to European standards for modern pork production. The segment concludes with a demonstration on how to cook some of the prepared pork, including a delicious pork soup for dinner. For many Chinese families, killing the New Year pig marks the end of a year of hard work and the true beginning of Spring Festival. It’s smoky, symbolic, deeply human — and full of meaning. In this special collaboration with Sichuan International Communication Center — the professional external media organisation of the Sichuan-Chongqing region — I was invited to Meishan, Sichuan, to explore how this centuries-old tradition is being reimagined through modern science and food technology. At Dekon Tönnies Food Co., Ltd., German expert Thomas guided me through a high-tech, highly controlled, and surprisingly transparent process that challenges many Western assumptions about meat production in China. This wasn’t the rural courtyard scene many imagine — it was precision engineering, hygiene standards, and data-driven efficiency. But the story doesn’t end at the factory. I also rolled up my sleeves to cook traditional dishes including pao zhu tang and Dongpo pork knuckle — dishes that carry the emotional weight of the New Year across generations. One pig connects past and present. Tradition meets technology. Culture meets modern life. Is this the future of Chinese food traditions? Let me know what you think in the comments.