Anchang sausage

Anchang sausage is unique because of its geographical environment. First, Anchang was the gathering place of "wine jars" and "sauce jars" in the old days. The sausage made of high-quality Shaoxing wine and handmade soy sauce from Renchang Sauce Garden is pure, refreshing and delicious, which is incomparable elsewhere. Second, the ancient town is criss-crossed, and the houses are built near the river, with many eaves galleries. It is dry and ventilated in winter, which is convenient for drying without being directly irradiated by the sun, ensuring that sausages do not go oily and deteriorate, which is conducive to long-term preservation without losing their original flavor. Since then, it has become a well-known Shaoxing specialty.

Renchang Soy Sauce

The traditional techniques of Renchang Soy Sauce are as follows: beating koji with a stick, steaming with a clay stove, pressing dregs with a wooden frame machine, visually observing the color of soy sauce, tasting it salty and light, fermenting, drying and storing it in a sauce jar, and carrying oil out and delivering it by shoulders. They used seven stone jars as sauce jars, placed them in the open air, and covered them with bamboo (the shell was changed from a military cap to an iron plate). Soybeans and wheat flour are used as raw materials for sauce making. Soak and steam soybeans first, mix with wheat flour, ferment, add water and salt, and turn over the jar at any time. This is the so-called "double-cylinder soy sauce". If wheat flour is used as raw material, the wheat cake is steamed, fermented and dried, and then broken into granules. Put it in a sauce jar, put it in with soy sauce instead of water, constantly bask in the sun, and turn over the jar at any time. This is "mother-child soy sauce". Handmade soy sauce and sweet noodle sauce need to be brewed for more than 6 months, so that the sauce surface is bright and dark red. The dog days are the best time to dry the sauce, but if the sun is not strong enough, the fragrance will not be dried, and if the sun is too strong, it will be scorched, so it is necessary to constantly flip and cover it to ensure that the hand-brewed sauce can be dried evenly, thus brewing the mellow taste of traditional sauce products.