The first kind: Harbin sausage. Harbin sausage originated in Russia and spread to Tianjin for almost a hundred years. It tastes a little garlic, not very greasy. Xiaodong likes eating very much. Stir-fried dishes, fried rice and boiled soup are all delicious, especially when they are freshly baked. I can eat one at a time.
The second kind: Cantonese sausage. Cantonese sausage comes from the south, and southerners prefer sweetness, so it is also called sweet sausage. The whole casing is red, which is a side dish often cooked by Cantonese people. The sweet taste, whether southerners or northerners, is impressed by his taste and is also the favorite of children.
The third kind: Anchang sausage. An Chang Xiang Chang also has a long history, which began in Jiajing period of Ming Dynasty. It was made by roommates with fresh pork leg. It tastes like soft meat, arouses people's appetite and is an essential dish for local people's New Year's Eve.
The fourth kind: garlic sausage. Garlic sausage is an irresistible taste, especially in old Beijing. Garlic is added to the meat stuffing of garlic sausage. Sausage, which is famous for its garlic smell, can't refuse its taste.
Fifth: Sichuan spicy sausage. Sichuan spicy sausage is worthy of the name. It tastes salty and spicy, and the dried meat is rich, which makes it more fragrant when fried.
Sixth: Laiwu sausage. As a northerner, Laiwu sausage is a kind of sausage that I use the meat of the earth black pig as raw material, from snacks to sausages. When I like steamed rice best, it tastes particularly good.