1, Cantonese sausage
Cantonese-style sausage is the most widely spread sausage in China, which is characterized by fat and thin, fragrant but not greasy, thin skin and tender meat, and sweet mouth.
2, Sichuan sausage
Sichuan sausage tastes spicy, with oily red appearance and bright color. After being cut, it is red and white, and it smells spicy. Sichuan-style sausage not only uses fat and thin pork, but also adds pepper powder and Chili powder, so it tastes spicy and delicious, which is very enjoyable.
3. Yunnan sausage
Yunnan-style sausage is a kind of sausage with Yunnan special flavor. Yunnan-style sausage is relatively simple, seasoned with fine pork leg and various spices. The local pork in Yunnan is rich in flavor and chewy, and with the unique climate in Yunnan, the dried sausage can combine the flavor of meat with the flavor of spices.
4. Xiangxi sausage
The flavor of Xiangxi sausage is similar to that of Sichuan sausage, and it is also heavy. Hunan sausage is famous all over the country. Besides sausage, there are bacon, preserved fish, dried wax and so on. Xiangxi sausage is red and bright, smoked and salty, fat but not greasy, and it has added a variety of spices, which is not as sweet and greasy as Cantonese sausage, nor as heavy as Sichuan sausage, and it has a unique flavor.
5. Northeast sausage
Harbin sausage is a typical representative of Northeast China. Harbin sausage originated from Lithuania in Eastern Europe. With the construction of the Middle East Railway, it was spread to China by foreigners. Although the skin of Harbin sausage is ruddy, it is rich in meat flavor and fragrant but not firewood. Harbin sausage has a strong smoked flavor with garlic flavor and fat diced inside.
6. Laiwu sausage
Laiwu sausage is a famous sausage in Shandong province with a long history. Laiwu sausage, also known as "southern sausage", is black, brown and shiny in color, mellow in taste, rich in nutrition, and has the advantages of storage and transportation resistance. Laiwu sausage uses "Laiwu Black" black pork, uses more than ten kinds of spices, and adds high-quality soy sauce. The sauce flavor is rich, and the more you chew it, the more fragrant it becomes.
7. Rugao sausage
Rugao sausage is a special sausage in Jiangsu, which has a long history as Laiwu sausage. It can be traced back to Tongzhi period and has a history of one hundred years. Rugao sausage, also known as "French sausage", is similar to Cantonese sausage. Rugao sausage is made of pig foremeat, hind leg lean meat and fat meat. The meat is rich in flavor, salty and sweet, with moderate sweetness and full of chewiness.
8. Anchang sausage
Anchang sausage is a specialty of Anchang Town, Shaoxing, Zhejiang Province. Every household in Anchang is making sausages around the twelfth lunar month. Anchang sausages are chewy and have obvious meat grains. They are made of fine meat, fat and thin, fragrant but not greasy.
9. Dongpu Fengchang
Dongpo sausage is named "Fengchang" because it needs to be dried by the wind at the waist of the mountain in the production process, instead of being dried by the sun alone. It is taken out of the shed for a cool breeze in the morning, and it is taken back into the shed at noon when the sun is strong and the temperature is high. The production of Dongfeng sausage and fat lean meat are also very particular. The fat sausage is called Sanqi sausage and the fat sausage is called Erba sausage.
10, Wuzhou sausage
Wuzhou sausage is a special product of Guangxi Zhuang Autonomous Region, with a development history of more than 60 years. The origin of Wuzhou sausage also comes from Cantonese sausage. Wuzhou sausage has its own characteristics, such as slender shape, complete cylindrical shape, clear red and white color, rich wax flavor, crisp casing and crisp meat, salty and slightly sweet.