Top Ten Sausage Varieties in China
1. Sichuan sausage
Sichuan sausage is a spicy meat product, which is made from long strips of meat, seasoned with various seasonings, and then poured into casing for fermentation, aging and drying. This kind of sausage has the color of red oil on the surface. After cutting, it will smell pungent aroma, and the cut surface is red and white.
2. Cantonese sausage
Cantonese sausage is a traditional sausage variety which is made by mixing lean meat, fat and various auxiliary materials, filling natural or artificial casings, and drying and baking. According to the stuffing inside, it can be roughly divided into dozens of colors, such as raw sausage, chicken sausage, beef sausage, squid sausage and old sausage. It has the characteristics of bright color, mellow fragrance, fresh and delicious.
3. Houjie sausage in Dongguan
Houjie sausage is a traditional famous dish in Yuer cuisine, which originated in Dongguan, Guangdong Province in the Ming and Qing Dynasties and has a long history of production. Houjie sausage is different from other sausages. It is made by mixing fat meat, lean meat, duck liver and pig liver in a certain proportion, adding ingredients, drying and other production steps. It tastes mellow and crisp.
4. Shaoxing Anchang Sausage
In Shaoxing, there is an old saying that no salt can't make sauce, but the sausage variety originated from Shaoxing is a traditional sausage variety, which has the characteristics of lean meat, fat, strong flavor and slightly sweet. It is made of soy sauce and local famous Shaoxing wine.
5. Xiangxi sausage
This traditional sausage with obvious salty taste is one of the famous specialties in Xiangxi, Hunan Province. It has the characteristics of mellow taste, rich flavor, more fragrant chewing and endless aftertaste. However, although the local people do not look good after making it, it tastes good, and Tujia people in western Hunan will hang this sausage on the beams.
6. Rugao sausage
This sausage, which is comparable to Cantonese sausage and has a long history of production, is deeply loved by the masses because of its dense meat, bright color and appearance, moderate salty flavor and rich flavor, and won the second prize of Nanyang Persuasion Conference on 19 10.
7. Jinhua sausage
When it comes to Jinhua, Zhejiang, the famous Jinhua ham may come to mind first, but this pure sausage without starch is as delicious as Jinhua ham. It is a traditional sausage variety, which is only seasoned with salt, sugar and wine, filled with casing and made through multiple processes.
8. Harbin sausage
Sausage originated in Russia, made of pork, starch and garlic, and its appearance is fiery red. After the construction of the Middle East Railway, it was introduced to China, and the taste was mellow and delicious. It is the most famous sausage in Harbin, Jiamusi and Manzhouli, and one of the famous specialties in China.
9. northeast blood sausage
This northern traditional food is made of pig blood or sheep blood, mixed with chopped boiled mutton, chopped onion and various seasonings, and cooked by enema. When cooking after cooking, it is usually sliced and eaten while it is hot. In the northeast, it will be served with northeast sauerkraut.
10. Yunnan rice enema
Glutinous rice sausage, also known as rice sausage, is an ether processed product with seasoned glutinous rice and pork intestines as the main raw materials. It is widely distributed in Chaoshan area of Guangdong, Taiwan Province area of China and Yunnan area, and is deeply loved by people because of its convenient carrying and storage.