by Florence Lanxuan Liu

Printed and Published by ©Dough Press

Shanghai, China 2024

21cm X 29cm X 3cm

In January of 2024, on the cusp of Chinese New Year, I found myself drawn back to Anchang Water Town - a place steeped in history with an odd combination of commercialized shops, tourists, and a living community. Nestled within this unique town lies a captivating annual event: the meat-curing season. With a stable amount of local soy sauce produced as one of Anchang’s specialties, cured meat are more so a by-product but attracts more attention because of its unique interactions with the architecture and the people. The distinctive aroma of soy sauce and cured meat permeates the air. As I navigated the narrow alleyways, trying to avoid the hanging meat, I was struck by the ingenuity of the townspeople in utilizing their surroundings for this yearly ritual. Through the act of '晒(shai)' - to hang, to exhibit, to expose - I witnessed a community coming together to create a vibrant and temporary installation. Inspired by this display, I have endeavored to capture and share the essence of this tradition in the form of a book. By documenting and reproducing the art of hanging, my hope is to preserve and continue the tradition of ‘晒(shai)’.