Guangdong and Sichuan Sausages: Homemade, Farm-Fresh, Perfect for Craving, and Ideal for Guests
Previously, preserved pork and cured sausage were delicacies enjoyed only during the Spring Festival. However, with the improved living standards and increased availability, people can now purchase them from various locations or online, and enjoy diverse flavors from different regions.
Although both preserved pork and sausage are preserved foods, their different tastes come from the varying production processes in different regions.
Chinese preserved pork and sausage were developed before the Northern and Southern Dynasties. The methods of producing preserved pork and sausage have been passed down for centuries.
We can categorize sausage into three main types: soy sauce sausage, old soy sauce sausage, and liver sausage, often called '' (run chang), which means 'to moisten the intestines'.
Sausage is a common food in Guangdong, Hong Kong, Macao, and other southern regions. Sausage is typically made by inserting pork into a pig intestine, followed by a series of compression, dehydration, and drying processes.
Sichuan sausage utilizes the meat of wild boar in many regions, making wild boar sausage a representative of Sichuan sausage.
The meat of wild boar is from ecologically raised, specialized wild boar, which has a firm and perfect texture, making it ideal for producing sausage and releasing the best flavor.
Sichuan hot dogs refer to the distinctive hot dogs produced in Sichuan Province. Sichuan hot dogs are spicy and flavorful, with a vibrant red color, particularly attractive. When sliced, they display a beautiful red and white pattern, with an intense aroma.
However, Sichuan hot dogs cannot be exposed to sunlight, as this will cause the fat to solidify and become rancid, darkening the lean meat. Sichuan hot dogs have a rich and unique aroma that delights spicy food lovers, and they are delicious with rice.
