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本期文本
腊肉是中国的传统美食。
Cured meat is a traditional Chinese food.
它通常以猪肉、牛肉、禽肉等各类肉类为原料，通过腌制、风干、烟熏等工艺制作而成。
Usually, it is made from pork, beef, poultry, and other kinds of meat through curing, air-drying and smoking methods.
在古代，人们没有冰箱。
In ancient times, people had no refrigerators.
寒冬腊月里，人们生火取暖时，会把肉悬挂在房梁上风干保存。
They hung meat on the roof beams to dry for preservation during the cold winter months when they lit fire for warmth.
柴火产生的烟雾，恰好将悬于上方的肉熏干。
The smoke from the fire dried the meat hanging above.
人们发现，这种方法不仅能让肉类长期保存，还能赋予其独特的风味。
People discovered that this method not only preserved meat for a long time, but also created a unique taste.
后来，这种做法逐渐发展成了腊味制作工艺。
Later, this developed into a cured meat-making craft.
如今，人们通常在“小雪”至“立春”期间制作腊肉。
Today, people usually make cured meat after "Minor Snow" and before "Beginning of Spring".
这段时间制作的腊肉，正好可以在春节期间享用。
The cured meat made at this time can be enjoyed during the Spring Festival period.