The dried fish are hung on poles. [Photo/Tide News]

The winter drying season of Zhoushan, East China's Zhejiang province, has returned, as colder air signals the arrival of a cherished local tradition.

At Yingzhou Seafoods, a provincial-level intangible heritage workshop, workers have begun the annual production of wind-dried ribbonfish, carrying on a craft that defines the region's classic seafood flavors. Skilled workers clean, cut, and rinse the fish, then soak them in light brine before hanging them in ventilated spaces. Rows of silver fillets reflect the early light, their thick flesh and rich fat making them perfect for drying.

Fang Chengfa is a city-level inheritor with more than 50 years of experience in fermented and wine-marinated seafood. He continues to rely on handcrafted methods without additives, preserving the natural flavor and tenderness of the fish. The workshop will also prepare dried eel, dried mackerel and a range of fermented products made from ribbonfish, pomfret, and yellow croaker.

Zhoushan's seafood-processing traditions date back to the Spring and Autumn Period (770-476 BC). Yingzhou Seafoods carries these methods forward by blending the classic approach of "a knife, a pinch of salt, and days of sun" with modern techniques. The company now offers several product lines featuring homestyle dishes, chilled seafood and snacks.

Yingzhou Seafoods plans to expand offerings that suit local tastes while strengthening the brand and safeguarding Zhoushan's enduring seafood craftsmanship.