Laosai hard shell reason:Laosai may just be filled well, not cured to taste, and not well characterized, we will directly put the sausage under the hot sun for drying, this time a layer of sausage outside of the sausage will be dehydrated, and then the phenomenon of peeling will occur, it will be separated from the meat and skin, all will become very hard, we are in the drying of the sausage The last time to tie a few small holes.

Laosai hollow reason: It may be because of the GuanLa sausage inside the meat is not enough, may also be because previously belonged to a kind of hot state, but air-drying sausage has been the kind of heat out of the air, so it is in a kind of hollow state. meat filled so that it's not hollow or less.

"Autumn winds, eat preserved meat" is the traditional food culture of the Lingnan region, as a common dish on the table of the Guangdong region in the autumn, winter and spring seasons, preserved meat is not only a kind of preserved delicacies that can be enjoyed, but also a delicious food that can convey a kind of tradition and a kind of affection, which people usually use to give to each other, and it is one of the must-have goods of the Chinese New Year.

Waxed meat, that is, from the beginning of autumn, the meat to salt, air-dried or smoked and made of the name, "preserved meat" word, referring to all the meat after waxing, common in Guangdong are preserved sausage, preserved meat, preserved chicken, preserved duck, preserved fish, preserved pigeons, preserved mice, preserved duck kidneys, and so on.