If you want to buy authentic and delicious Sichuan sausages, I suggest you go to the rural market to find the kind sold by stalls. Most of the pork is raised by farmers themselves, and there is little feed. Most of the seasonings are peppers and peppers grown in the countryside, which are proper and original. Compared with Sichuan sausage, the sweetness of Cantonese sausage can stimulate people's taste buds more in clay pot rice. During my seven years in Guangdong, my favorite has always been Guangdong sausage clay pot rice! Secondly, sausages can be fried with many dongben, for example, Dutch beans, kale, nest bamboo shoots and so on. There is also the famous bacon clay pot rice in Guangdong. It can be said that there are quite a few uses of sausages. Cantonese sausage is also delicious if it is used to make clay pot rice. In short, different regions have different tastes, depending on the taste.
My favorite thing about Cantonese sausages is steaming. I used to work in Guangzhou, especially when I wanted to eat faster rice. I steamed the rice, picked up a sausage and put it on the rice. When the rice is cooked, so are the sausages. Cantonese sausage is a little sweet and has a light taste. Anhui local sausages are also delicious, salty and fragrant, with the original flavor of sausages. However, Cantonese people are not used to eating. Some friends in Guangdong eat local sausages in Anhui, saying that they are delicious but easy to get angry! The oil juice of steamed sausage is mixed with rice to make the rice softer, more elastic and more delicious. Take a bite of sausage, and the faint sweetness of wine and meat fills the whole mouth, which is particularly satisfying.