The origin should start from the period when Genghis Khan was in charge of the mainland. According to records, in order to maintain the fighting capacity of soldiers on the battlefield, Genghis Khan filled pig intestines with rice and vegetables, air-dried or frozen them, carried them and galloped on the battlefield.

Tiandeng rice sausage is made by grinding rice into rice slurry, then adding pig blood into the rice slurry, and mixing pig blood into the rice slurry. And pour it into the intestines. Or rice slurry is directly poured into pig intestines. And steamed in a pot. When eating, it needs to be processed and fried in a pan. Add peanut oil, soy sauce and a little old vinegar when frying. Add pepper and so on according to personal taste.

It's a hometown snack that Tianren and others have to eat every time they go out to work and go home. It is also the hometown flavor that I miss most when I work outside. Stir-fry for a little longer. Put some pepper on it. Wait until the casing outside is fried and chewy. And then with radish acid, it is even more delicious.