At that time, Lin Mingguan was a small town with a small population. South Street has a donkey meat shop that has been operating for many years. The name of the store is Guo Daran, and he has accepted the bacon technology handed down from his ancestors since he was a child. After his processing in ingredients and heat, boiled donkey meat enjoys a high reputation in southern Hebei. It sells as much as it is cooked that day, and its business is booming and it sells well everywhere. In particular, the donkey intestines are fragrant and rotten, fat but not greasy, so there is a saying in the village that "you can give up the mother and son, not the donkey intestines." In North Dongjiekou Scenic Resort Scenic Area, there is also a donkey meat shop run by Han Liuzhu. He cook the meat, ten days and a half months can't sell. Although he tried to find a way to flavor, process and temperature, few people were interested. He looked at the prosperity of the Guo family, feeling breathless and helpless, and had to blame himself for being poor.
Master Du Zhushan strolled to Lin Mingguan, passed Guo Daran's shop and smelled a tangy smell of meat. Before the case, a group of customers rushed to buy it. Although Master Du has never tasted meat, he knows that the owner is a master of braised pork. After the customer left, he went into the butcher's shop, chatted with Guo Daran and asked the chef about the blanking. Guo Daran said: "This is a century-old soup, and there is no need to add any seasoning." Mangosteen knows that this is a way to send laymen away, so it is inconvenient to ask more questions. This is not speculation, so he got up and walked out of the butcher shop. When I walked to the shop in Han Liuzhu, a scenic spot in northern Dongjiekou Scenic Resort, there was a smell of meat, but there were no customers. The two of them started talking slowly. Han Liuzhu revealed his bad luck, and his business couldn't keep up with Guo Daran's resentment. Mangosteen said, "I can call you the champion of the meat industry." I am delighted to stay in the column and ask about the origin of mangosteen. Originally a colleague, I left mangosteen at home, and mangosteen taught me how to irrigate donkey intestines. Mangosteen first cleaned donkey meat, dried it, chopped the cooked ribs into minced meat, then mixed with broth, added spices such as pepper, fennel, Amomum villosum, dried tangerine peel, cinnamon, clove and Jiang Mo, mixed with white oil, minced meat and paste, then poured into sausage skin and cooked for two hours. After cooking, it's unheard of. The bay is like a crescent moon, as thick as a child's arm, and the entrance is full of saliva, and the fragrance floats ten miles. This is the "Lingguan sausage" in the early years of the Republic of China. Han Liuzhu is a caring person. After tasting it, he felt that the flavor was not strong and the sausage skin was pale and crisp. He changed the filling oil into sesame oil, cooked it and fumigated it with pine smoke. Finally, it became the famous "smoked sausage", which is the so-called Lin Mingguan sausage.