In many Shaoxing specialties, sausage is considered to be a good kind of "wine billet", and Shaoxing sausage and sausage in Anchang is the most famous. In winter, go to the ancient town of Anchang, you can see the street hanging sausage, strings of strings, along with dried fish, bacon, etc. hanging together, will be along the street silhouette scaffolding dressed up like a vineyard.

Wax sausage practice is relatively simple, the first fresh pork cut into cubes to one centimeter square size is appropriate, the meat should be clamped fine clamping the kind of oil, so that the sausage is ready to eat will be oil and fragrant and chewy.

And then cut the meat into the diced soy sauce, salt, monosodium glutamate and other condiments, the most important thing is to drop a few drops of white wine, now Anchang people commonly used a kind of soju called "a drop of incense", drops of wine sausage not only tastes better, but also allows the sausage to be stored for a long time, the flavor is also more and more fragrant.

Then the meat is poured into the sausage, stuffed as tightly as possible so that there is little air inside, and the mouth of the sausage is tied securely with a string.

Finally, the sausage will be hung under the eaves of the house to dry in the sun or air-drying, generally according to the weather conditions to air-drying for more than a week before consumption, but only really dry through the sausage flavor is the best, but also the most can be put long.

Hanging in front of the street store sausage

Sausage eating method is mainly steamed, the whole section of sausage sprayed with yellow wine, placed in a pot steamed, the aroma is overflowing, eat up the oil nourishing incense ......