In Guangdong province, meats cured during the winter are harvested in the last month of the lunar calendar (腊月) to be gifted to families and friends for the upcoming Chinese New Year celebration. These “waxed” duck, pork or sausage signify a “smooth” year as they are preserved in oil. The Cantonese like to cook them in a claypot with rice. Today, this dish is available all year round because wax meats are produced by climate-control machines.