在砂拉越的华人社区里，若提起“招安熏肉”，许多人都会露出会心的微笑。那是一种来自祖辈的味道，一种从福建南安招安镇飘洋过海而来的家乡香。

早年间，招安人远渡南洋，在婆罗洲的热带土地扎下根来。没有冰箱的年代，先辈们用最朴实的智慧——盐、糖、酱油与烟火，创造出独特的腌肉技艺。

In the Chinese community in Sarawak, if the "Chawan smoked meat" is mentioned, many people will smile knowingly. It is a flavor that comes from our ancestors, a hometown fragrance that comes across the ocean from Chawan Town, Nanan, Fujian.

In the early years, the Chawan people traveled to the Southeast Asia and took root in the tropical land of Borneo. In the days before refrigerators, our ancestors used the simplest wisdom — salt, sugar, soy sauce and fireworks to create a unique technique for curing meat.