Harbin is a city rich in red sausage, with dozens of large and small brands and varieties. This is directly related to the historical style of the city. In addition to well-known brands such as Qiulin Lidos, Roulian Red Sausage, and Shangwei Red Sausage, Nongda Red Sausage also has a good reputation and reputation in a specific range. In fact, I have heard of Agricultural University Red Sausage a long time ago. As the name suggests, it is produced by the food processing plant of Northeast Agricultural University. As early as more than 20 years ago, the food major of Agricultural University established a meat processing base, mainly producing Harbin's specialty - "red sausage". On the one hand, it facilitates students' practical learning, and on the other hand, it also solves some problems. Domestic demand, self-production, self-sales, self-sufficiency, mainly supplies teachers and students in schools, and never has sales outlets outside schools. Later, the red sausage became special, and the taste was loved by more people, and the price was relatively affordable. Many people came here because of its reputation, and the supply exceeded the demand during the holidays. In 2004, Agricultural University invited a veteran of Harbin red sausage production, Mr. Yu Gaorui, a former master chef of the Harbin Meat Factory, as a technical guide to comprehensively adjust and improve the production process and taste of Agricultural University's red sausage, making it The quality of Nongda Sausage has reached a higher level. Mr. Yu Gaorui is over 80 years old, but he still insists on going to work every day and working with the same enthusiasm as young people. Under his leadership and guidance, Nongda Red Sausage still adheres to the traditional production technology and ingredient standards. In order to deliberately pursue the taste and shelf life, any flavor enhancers and condiments that have an impact on the human body will be added.

The production base of Agricultural University’s red sausage is located in a quiet corner of the campus. It still accepts many interns every year to provide practical education in food processing. Because of the traditional production method and low-key behavior, Nongda Red Sausage seems to have been affected by book fatigue, like a shy literati working on his own article, not ostentatious, not frivolous, but unaware of the delicious taste and reputation It is already known to the whole world.

Mr. Yu Gaorui is a master chef with decades of experience. When he was in the meat factory, he was responsible for making red sausages exported to Russia and other countries, and he was very skilled in this skill. There are over a hundred species, and there are many more to be discovered and practiced. Under his guidance, the Nongda Red Sausage Food Factory currently mainly produces several varieties such as traditional red sausage, tea sausage, Harbin sausage, small tripe and dry sausage, with authentic taste and rigorous workmanship.

If you want to taste those traditional delicacies that are no longer common, you still need to go through the hard work of traveling and come to the campus in person.