Winter is the perfect time to make dried salted fish and fishermen have already started doing so in the Wanggezhuang neighborhood of Qingdao, Shandong province.

Cleaned and processed fish are hung to dry in the Wanggezhuang neighborhood of Qingdao, Shandong province. [Photo by Liu Mingyuan/qingdaonews.com]

Fishermen make traditional sun-dried fish during winter in the Wanggezhuang neighborhood of Qingdao, Shandong province. [Photo by Liu Mingyuan/qingdaonews.com]

Salted fish slices are hung to dry in the Wanggezhuang neighborhood of Qingdao in East China's Shandong province. [Photo by Liu Mingyuan/qingdaonews.com]

Spanish mackerel, angler fish, eel and cuttlefish can all be pickled and dried. [Photo by Liu Mingyuan/qingdaonews.com]

The taste of sun-dried fish is completely different from that of fresh fish. The dried fish can be stewed with turnips, steamed with cornbread, or just fried with peanut oil. [Photo by Liu Mingyuan/qingdaonews.com]

Rows of dried fish are hung along the beach in Qingdao. [Photo by Liu Mingyuan/qingdaonews.com]