Raft sausage is named because it looks like a sheepskin raft, which is a local water transport. The production is extremely exquisite, using fresh whole sheep large intestine, which has been refurbished and cleaned by hand for later use. Chop heart, liver, lung, kidney and selected meat into minced meat, mix with chopped onion, Jiang Mo, salt and pepper, mix well, and carefully pour into intestines. Tie the mouth with fine hemp rope, steam in a steamer or cook in a meat pot. Cut the steamed sausage into small pieces. When the oil in the wok is hot, add chopped green onion and shredded ginger, stir-fry until slightly yellow, put in a bowl, and pour in garlic paste, Chili oil and mature vinegar. Suddenly, the aroma is rich, fat but not greasy, fresh and delicious.