The purpose of adding monascus powder to sausage is to add color to sausage and make sausage brighter. Monascus powder also has a certain antiseptic effect and can effectively extend the shelf life of sausage.

China sausage was produced before the Northern and Southern Dynasties, and it was first seen in the "enema method" contained in Qi Yaomin's Book in the Northern Wei Dynasty, and its method has been passed down to this day. China sausage can be preserved for a long time without starch, and eaten after cooking. Delicious, mellow and full-bodied, with a long aftertaste. Far better than enema products in other countries. It is one of the traditional foods in China and enjoys a high reputation at home and abroad.