广东腊肉, or Cantonese cured meat, is a traditional Chinese delicacy made from pork. The meat is marinated in a mixture of soy sauce, sugar, and spices, then air-dried and sometimes smoked. This process enhances its flavor and preserves it for longer periods. Often enjoyed during the Lunar New Year, 广东腊肉 is typically sliced thin and can be cooked in various dishes, such as fried rice or steamed with vegetables. Its rich, savory taste makes it a popular ingredient in many Cantonese recipes, showcasing the region's culinary heritage.