Dingzhou casserole is actually a pork sausage, but unlike the slender Sichuan sausage, Dingzhou casserole is thick and heavy in appearance, with one stick weighing more than 4 kilograms, which can be said to be overbearing, which is rumored to have been invented by the Song Dynasty's great writer and eater Su Dongpo when he served as the governor of Dingzhou.

The specific method is the common practice of enema, the selection of lean meat and fat meat grated and yam mixture, plus a variety of ingredients, stirred into a paste after filling in the preparation of oversized cotton bags, first put into the boiling water to cook for an hour to cool down into the smoker box on the wire rack smoked for seven or eight minutes on the cooked. Authentic Dingzhou casserole with broth mix, now outside the supermarket to sell is not Dingzhou casserole, the best Dingzhou casserole have to eat hot, just come out, as long as you have eaten Dingzhou casserole, very few people say it is not good.

Specifically, how to eat is very casual, can be cold, stir-fried, and other dishes together with the stew, of course, there are a lot of people will be casserole chopped sandwiched in the baked goods to eat. Now not to the New Year, there are some people will do a lot of their own casserole, of course, is very popular with the guests.