When the autumn wind blows, eat cured meats.

Every year after the beginning of autumn in the lunar calendar, when the north wind blows coolly, the season for making preserved meat among the people comes.

Cured meat, also called bacon or air-dried meat, is a specialty delicacy in southern China. Autumn and winter are the best seasons for making cured meat.

Some people say: The most beautiful Lingnan cured food must come from Lianzhou cured food.

In Lianzhou, Dongpihui cotton sausage is the best.

Enter Dongpi and learn about Dongpi Huimian Sausage. Dongpi Huimian Sausage is produced in Dongpi Town, Lianzhou City, Guangdong Province. It is a national geographical indication protected product.

It is a local specialty food in Lianzhou City, Qingyuan. It has a long history of more than 300 years and is named after it is produced in Dongpi Town.

The most important thing in the production process of Dongpi Hui Cotton Sausage is to marinate it thoroughly, then wash it thoroughly, and then cure it thoroughly.

Marinate the freshly cut pork belly thoroughly with a certain amount of salt, sugar, and wine.

There will be a lot of salt and frost on the washed and marinated bacon, which needs to be washed off before drying.

The thoroughly washed pork belly is dried in the sun for 2-3 days, and then air-dried under the shade.

Sausages being dried↑The production of sausages originates from the way Cantonese people have preserved and cooked food for centuries. Air-drying and drying are the essence of food production. They are easy to make, cook, and preserve. This is the wisdom and crystallization of Cantonese people.

, is the treasure of Dongpi Huimian Sausage.

Dongpi Huimian Sausage is both fat and thin and more delicious. The common Cantonese style sausage has a fat-to-thin ratio of 5:5 or 3:7, which makes it difficult for people who like to eat sausage but are afraid of greasiness.

Today I would like to recommend a Cantonese-style sausage with a fat-to-thin ratio of about 1:9, which is refreshing and non-greasy - Lianzhou Dongpo Huimian Sausage.

Click on the picture above to buy now ↑ A truly 100% lean sausage will taste very bad, so when making this sausage, we choose lean meat with a small amount of fat from native pigs fed by farmers.

The sausage made in this way has a firm and tough texture, is refreshing and not greasy, and is not spicy at all.

There are no nitrites or preservatives added in the production process of this sausage, so the shelf life is relatively short and it is recommended to freeze it.

All made with fresh meat, low in sugar and salt and healthier.

Shelf life: 90 days at 5-18°C | 180 days at 0-5°C | 365 days at ≤0°C. All kinds of delicious food. The more you eat, the more you want to eat!

To truly appreciate the wonders of Dongpi Huimian Sausage, you must not only recognize the product, but also know how to cook it.

The most well-known application of sausages in cooking is clay pot rice.

Place thinly sliced ??sausage slices on top when the rice is 7 or 8 mature, then add an egg and top with some green vegetables blanched in boiling water before serving.

Finally, let it simmer for a while using the residual heat of the casserole, not to mention how delicious it is.

Friends who like to eat fried rice can try replacing the ham and lunch meat in fried rice with sausage.

Cut the sausage into small dices, stir-fry in oil for a while, add other ingredients, and finally add the white rice, stir well and season, and the delicious sausage fried rice is ready.

The packaging of this Dongpo Huimian sausage is also very thoughtful.

The sausages inside are all vacuum-packed, and the outside is in a high-quality paper bag with handles for easy carrying.