The meat made three months ago can be eaten today. Some ethnic minorities in Yunnan will pickle and ferment the meat to eat it. They are wrapped with banana leaves and fermented with glutinous rice and spices. The common feature is A small amount of salt is naturally marinated and fermented by virtue of Yunnan's unique weather resources. The meat has a slight sour taste, and it is fragrant but not greasy!
I cook a goose along with 2 ducks every year as a Christmas tradition. I marinate them over night in a mixture of apple juice with a cup of fresh orange juice, they’ve always turned out amazing. About 15 minutes after taking them from the oven I cover them lightly with orange marmalade.