Harbin is a city that produces red sausage, large and small brands and varieties are not less than dozens of this is a direct relationship with the city's historical flavor. In addition to Qiu Lin Ridos, Meat Union red sausage, the Commerce Commission red sausage these well-known brands, Nongda red sausage in a particular range has a good reputation and word of mouth. In fact, I heard of Nongda Red Sausage a long time ago, and as the name suggests, it is produced by the food processing plant of Northeast Agricultural University. As early as more than 20 years ago, the NNU food program set up a meat processing base, mainly to produce Harbin's specialty - "red sausage" as the main, on the one hand, to facilitate the practical learning of students, on the other hand, also solves part of the domestic demand, self-production, self-service, self-sufficiency, mainly to supply teachers and students at school, outside of the school, the place where the red sausage is produced. On the one hand, to facilitate students' practical learning, on the other hand, to solve part of the domestic demand, self-production and self-sustainability, mainly for teachers and students in the school, never set up sales outlets outside the school. Later, the red sausage to make the characteristics of the taste by more people, the price is relatively affordable, many people come to the New Year's festivals is in short supply. 2004, the University invited a production of Harbin red sausage of the oldest, the original Harbin Meat Factory teacher Yu Gao Rui old Mr. as a technical guide, the full range of adjustments and improvements to the red sausage of the Nongda's production processes and flavors, so that the Nongda's red sausage quality has been on a higher level. The quality of Nongda's red sausage has reached a higher level. Mr. Yu Gao-rui is already over 80 years old, but he still insists on sitting in the class every day, working with the same enthusiasm as the young people. Under his leadership and guidance, Nongda Red Sausage still adheres to the traditional production process and ingredient standards, and does not add any flavor enhancers and seasonings that have an impact on the human body in order to intentionally pursue the taste and shelf-life.

The production base of Nongdaeng University is located in a quiet and peaceful part of the campus, and still accepts a lot of interns every year for practical education in food processing. Because of the traditional production methods, coupled with low-key behavior, Nongda Red Sausage seems to be also affected by the influence of bookishness, like a shy literati to do their own articles, do not publicize, not frivolous, but do not know that the taste and beauty of the name has been known to the world.

Yu Gao Rui old Mr. is a master with decades of experience, when in the meat factory, he was specifically responsible for the production of red sausage exported to Russia and other countries, the hands of no less than one hundred and ten kinds of masterpiece, there are still a lot of varieties yet to be excavated and practiced. Under his guidance, the current Nongda red sausage food factory mainly produces traditional red sausage, tea sausage, Harbin sausage, tripe and dry sausage and several other varieties, taste authentic, rigorous work.

You want to taste those who have not seen much of the traditional tastes, but also need not begrudge the car and horse labor, personally come to the campus it.