Inserting sausage, put white wine and ginger is the purpose of deodorization, deodorization, put sugar is to reduce the fibrosis of the meat, soy sauce to play the role of aroma and color, salt is to enhance the role of taste.
Chinese sausage about the creation of the North and South Dynasties before the first in the Northern Wei Dynasty, "Qimin Essentials" of the "enema method", the method has been passed down to the present day. Chinese sausage enema sausage without starch, can be stored for a long time, cooked and eaten, flavorful, mellow and rich, long aftertaste, the more you chew the more fragrant, far better than the enema products in other countries, is one of the traditional Chinese specialties, renowned at home and abroad.