Where in China is the sausage the most delicious and authentic? See if your hometown made the list!

Where in China is the sausage the most famous and authentic? The New Year is almost here, and every household is starting to stock up on New Year goods, smoking cured fish, cured meat, sausage, cured chicken and cured duck. Many urban families buy these cured products from stores every year, because they don't have the specific environment for smoking them. So many friends ask, where in our country is the cured meat and sausage the cleanest and most famous? First, they want to buy with confidence; second, they want authentic flavor. Last time, the Nongxun website editor introduced the authentic cured meat producing areas in our country; today let's talk about sausage.

Sausage can be divided into three major categories: light soy sauce sausage, also known as "white oil sausage"; dark soy sauce sausage; and duck or pork liver sausage (collectively called run chang). Sausage is a common food in Guangdong, Hong Kong, China, Macao, China and other parts of southern China.

Guangdong Sausage

Cantonese-style sausage has the characteristics of an attractive appearance, bright color, rich aroma, delicious fresh taste, thin casing and tender meat. Cantonese-style sausage comes in a wide variety of types, mainly including light soy sauce sausage, dark soy sauce sausage, dried fresh duck sausage, cured gold and silver sausage, pig heart sausage, lean pork sausage, dried oyster sausage, fresh shrimp sausage, egg yolk sausage, rose pork sausage, beef sausage, chicken sausage, duck sausage, shiitake mushroom sausage, squid sausage, conpoy sausage, as well as regionally distinctive Dongguan sausage and dozens of other varieties.

Anshan Meat Date Sausage

Anshan meat date is a type of stuffed sausage produced by the cooked meat processing plant of the Anshan Food Company in Liaoning. It has a long history and is called meat date, or meat date sausage, because it resembles a red date in shape. Its color is bright red, just like a red date, and its taste is sweet and salty and pleasant.

Rugao Sausage

Rugao sausage has a long history and is one of the nationally famous sausage varieties. It can rival Cantonese-style sausage and is called "Ru-style" sausage.

Rugao sausage originated in the Tongzhi period of the Qing dynasty and has a history of more than 100 years. It uses fresh pork with a fat-to-lean ratio of 2 to 8, adds salt, white sugar, yellow wine and ginger-scallion juice in a reasonable formula, is stuffed into pig casing and naturally sun-dried and air-dried. Its characteristics are neat strips, tight meat texture, bright color, rich aroma and rich nutrition. The lean meat is chewy but not tough, and the fat is oily but not greasy.

Sichuan-style Sausage

Sichuan-style sausage is also called Sichuan-style sausage, Sichuan-flavored sausage, Sichuan-flavored sausage, etc. It is a very ancient food production and meat preservation technique, using meat as raw material, cut and ground into dice, mixed with auxiliary ingredients, stuffed into animal casing, then fermented, matured and dried. Sichuan-style sausage has a numbing and spicy taste, an oily red appearance and a bright color; after cutting, red and white alternate, and the spicy aroma is pungent. There are many ways to eat it: steamed, stir-fried, cooked in soup with noodles, and so on.

Laiwu Sausage

Formerly called "nan chang", it is made from the black pork of a local Laiwu breed called "Laiwu Black". Its color is dark brown, but this has nothing to do with the "black" of the black pork; it is mainly because more soy sauce is used in the curing process, giving it a really strong Shandong cuisine style. Therefore, the characteristics of Laiwu sausage are dark brown, glossy and mellow in taste.

Harbin Red Sausage and Air-dried Sausage

Red sausage originated in Lithuania in Eastern Europe and was brought to Harbin by Russia. During production, red sausage is smoked and roasted with wood chips, so the finished product has a smoky, roasted aroma, mixed with meat fragrance, which is very tempting.

Harbin air-dried sausage is one of the few representatives of northern Chinese-style sausage. The biggest difference between northern air-dried sausage and southern air-dried sausage is that Harbin air-dried sausage is cooked and can be eaten directly. After the sausage is made, it is steamed at high temperature and then naturally air-dried. Eaten directly, it has a very chewy texture, is not greasy after prolonged chewing, and has a unique flavor.

Taiwan-style Sausage

Taiwan-style sausage originates from Taiwan, China. It tastes relatively sweet and also has a special spice flavor; it is mainly made by stuffing, and when eaten it can be roasted, steamed or pan-fried, making it a leisure meat food suitable for eating; traditional Taiwan-style sausage uses pork as raw material, but beef, mutton and chicken are also acceptable, and it must contain an appropriate amount of fat.

The order above is not a ranking; it is just to introduce a few relatively famous sausage producing areas. In fact, most rural areas have their own habit of stuffing sausage, and then some areas favor sweetness while others favor saltiness, so everyone can buy according to personal taste.

For wonderful pictures and text and popular comments about where in China the sausage is the most authentic, you may be interested in the content recommended below by Nongxun website. Welcome to read.

Agricultural products you may be interested in:National high-quality sausage supply