After one pound of pork is stuffed into sausages and dried, there are usually two to three ounces left.

Sausage, also known as sausage, is a long cylindrical tubular food made by mincing animal meat into strips and then filling it into casings. Chinese sausages have a long history and there are many types, mainly divided into Sichuan-style sausages and Cantonese-style sausages.

In addition to the two more famous sausages mentioned above, there are also Jiangsu Rugao sausage, Yunta sausage, Shandong Zhaoyuan sausage, Hunan Zhangjiajie Tujia sausage, Wuhan sausage, Liaoning sausage, Guizhou small sausage, Laiwu Nan sausage sausage, Weifang sausage, Zhengyanglou air-dried sausage and Jiangsu sausage, etc.