Where is the best sausage in China？ So many flavors, which one do you choose？

　　Article source: authentic scenery

　　Original title: Where is the "intestine" in China the best?

　　Author: Wang Xiaolan

　　Homesickness is a shallow sausage, the taste is on the tip of the tongue, and the thoughts are in my heart. When my mother started to work hard for filling sausages, the taste of the year would be there.

　　It’s not enough to go to the market once. You have to go to see the meat inquiry every day, just like the martial arts experts in the Jianghu, waiting for the best opportunity to attack quickly and accurately. When I come home from the vegetable market with all kinds of spoils with different degrees of fat, it is the highlight of my life. I don’t consciously hold my head high when I walk, and I must greet my acquaintances warmly:

　　"How many pounds of intestines have you poured this year?"

　　"Well, the meat is expensive this year, just pour ten pounds."

　　"Winter wax and wind pickling, storage to protect against winter". Sausage was born under the simple desire of people to keep food for a long time. The minced meat was seasoned and poured into casing, and the life of food was prolonged under the power of air drying. Nowadays, sausages have traveled all over the country and become unique taste representatives. The shiny Cantonese sausages on the clay pot rice exude attractive charm; Sichuan sausage sliced into plates is an excellent appetizer; The portable Harbin sausage on the train makes the instant noodles shine … They arrive as scheduled every winter and wear "autumn pants" in an orderly way, which becomes the most delicious thing in the world at the moment of reunion.

　　Sweet? Salty? Spicy?

　　When the meat put on "autumn pants"

　　The charm of sausage lies in that "there are a thousand kinds of flavors for every one who eats food". Even sausages in the same province, different counties and even different stores will have different tastes.

　　Not only the taste is different, but also the taste depends on your preference. No matter the fat ratio of 28 to 37, even if you want to be thin and full, the boss can satisfy it. Sausages are extremely inclusive. In this matter, we can all experience a "private order".

　　Sichuan sausage: Bashi is very comfortable! "Sichuan sausage is so delicious that I didn’t find it was raw after eating the second root!"

　　Yesterday, I saw someone in the circle of friends posting such a status, which is definitely the best annotation for the excellent taste of Sichuan sausage. The charm behind simple food often comes from meticulous raw materials, such as pigs carefully kept in captivity for a year with natural feed, fresh and healthy hind leg meat, and local authentic pepper. These ingredients with local flavor are stuffed into casings and dried in the most primitive way.

　　The most correct way to punch in Sichuan sausage is to cook and slice it, without any complicated operation. A bite of meat and wine is simpler and more delicious. Just like the hearty and domineering Sichuan spice girl, there is a gentle and emotional lifestyle hidden in her irritable personality.

　　In Sichuan, where sausages are everywhere, it is superior to others to be able to fill pork ribs with sausages, and the technology of filling pork ribs with sausages must be quite mature. The ingredients that look similar, under the digestion of ribs and minced meat, taste very different.

　　If the sausage is fragrant, then the pork ribs sausage is cool, tearing and eating bones; If the sausage is a cold dish that shines on the dining table, then the pork sausage doesn’t even need to be served. When watching TV, it is an excellent and delicious snack. "Pa", it just happens to meet a brittle bone and chew it in your mouth. It feels like winning the lottery.

　　Cantonese sausage: "small and fresh" in the intestine

　　In the sausage world, Cantonese sausage is comparable to Sichuan sausage.

　　Claypot rice is the most famous spokesperson of Cantonese-style sausage. It is an attractive scenery when the oily sausage is quietly spread on the rice. The quantity does not need much. The sweetness of sausage can penetrate into the whole bowl of claypot rice. It is the most gratifying moment to find a piece of sausage in the maze of rice.

　　The beautiful appearance of Cantonese sausage can not be separated from the two soul mates, sucrose and wine. Under their nourishment, Cantonese sausage has a particularly beautiful appearance, shining with crystal light in the sun. The taste is also very unique, and the feeling of sweetness with wine makes people feel drunk, and the entrance is smooth.

　　Cantonese sausage not only has a slim face, but also has a chubby and lovely appearance. Dongguan sausage is like this. When it is tied, the interval is short, and when it is hung and dried, it becomes a half-finger-long oval meat ball. It has a lovely name called short sausage. The short sausage tastes stronger because of too many sections, and sometimes it has the urge to swallow it in one mouthful, and experience the feeling that the full minced meat breaks through the casing and explodes in the mouth.

　　In addition to the famous clay pot rice, Cantonese sausage can also be used as a dish, fried peas, scrambled eggs, and even cakes. It adds icing on the cake to many ingredients with a slightly sweet but not greasy taste. Cantonese sausage is the "small freshness" in sausage industry. With its sweet taste, it rebuilds the happiness of life.

　　Laiwu sausage: just "sauce"

　　Sausages in the north look very different from Sichuan sausages, one is full of excitement and the other is dark. Whether it is Laiwu sausage or Boshan sausage, it looks dark and not pleasing. This is due to the addition of soy sauce in the meat stuffing, which changes the color of sausage, but it is these drops of soy sauce that bring the homesickness of many northerners and the taste of their yearning.

　　If the essence of Sichuan sausage is spicy and Cantonese sausage is slightly sweet, then Laiwu sausage and many northern sausages it represents should be salty and fragrant. The use of soy sauce not only changed the appearance, but also added a little sauce flavor to the sausage. The freshly steamed Laiwu sausage looks like cream chocolate, black and milky white intersect and reflect, the fat is crystal clear and smooth, and the lean meat is chewy.

　　Wanderers in the north will freeze the sausages sent by their mothers in the refrigerator, and take them out when the spring blossoms. The moment they are on the pot, the days with their mothers seem to be coming back.

　　Smoked horse sausage: wild and delicious

　　In Ili Kazakh Autonomous Prefecture in the northwest of Xinjiang, every year in late autumn and early winter, a wild delicacy-smoked horse sausage is brewed here.

　　When Ili horse is the most plump, it is a traditional means for Kazakhs to save for the winter by killing horses and storing meat. Although the taste of directly air-dried horse meat is already amazing, it is candidly admit defeat compared with horse intestines. Horse sausage is made of horse ribs as the main material, supplemented by minced meat from other parts, which is poured into the sausage and brewed delicious in sun drying and wood fire smoking. When you eat it, you have to gnaw at the bones, meet with minced meat, and at the same time, it is attached to the skin and full of toughness. This kind of food full of nomadic pride and informality will surely satisfy all your imaginations about bones.

　　The history of the counterattack of saying "eat and eat" and bullying "cooked intestines"

　　If the charm of raw sausage lies in the happiness at the moment when it comes out of the pot, then the charm of cooked sausage lies in that it can be eaten at any time and place without waiting. They have been smoked in the process of making, and they can drink it until dawn when they are eaten.

　　The most famous of these is Harbin sausage. In the past two years, no matter where you are, there may be a Harbin sausage wrapped in vacuum packaging and red in body at your doorstep. This kind of sausage originated in Russia came to Harbin on the "free ride" of the railway. It has been quietly brewing in this brand-new land for a hundred years and has become a famous local specialty food in Harbin.

　　In Harbin, many sausages hang naked outdoors, and the north wind can’t cover its prestige. When a gust of wind rises, the smell of sausages is in the air.

　　Beijing garlic sausage and Harbin sausage look like a pair of "brothers and sisters", one strong and one gentle.

　　Garlic foam is added in the filling process of garlic sausage, which retains the aroma of garlic and lacks the spicy taste of garlic. Even people who don’t eat garlic can’t help but look at garlic sausage twice. At first, they still have a fear of garlic. After aftertaste, they can’t stop.

　　In the deli in old Beijing, garlic sausage is a very popular guest, and only pine nuts and small bellies can be equally divided with it. The coat of pine nuts with small belly is made of pork belly, and the filling is filled with fragrant pine nuts. It is smoked by smoked sausage, and it is round and looks extremely cute. It is most suitable to be cut into triangles as a kind of appetizer.

　　Similar to pine nut tripe, there is also Luohan tripe, which is also filled with pork tripe. The stuffing is richer, and chicken soup, chicken, mushrooms and diced bamboo shoots can be stuffed in, which means that a big belly can accommodate. Lohan’s belly is not round, so it needs to be squashed, like a square with rounded edges and corners.

　　Dingzhou also has a kind of pork enema, also known as Dingzhou braised pork, which is different from the braised pork in the usual sense. It is made of pork and sweet potato powder and broth, each of which has arm thickness. When Dingzhou braised pork is hung together, the scene is very spectacular.

　　There are big ones and small ones. In Anshan, Liaoning Province, the heroic and hearty northeast people have made a small and lovely meat jujube sausage. The meat jujube sausage tastes very tight, and the small ones are connected together, just like jujube, so it is called "meat jujube".

　　If you can hold it, the world is yours

　　Chinese is the best at "eating". It’s not enough to put long trousers on pigs, beef and mutton, so they have the idea of more food.

　　The window is covered with silver frost, and the northeast people who go to the kang in the house must welcome the wanderers from afar with a bloody sausage. When slaughtering pigs and sheep, the delicious northeast people will not even let go of their blood. The big basin receives the blood, constantly stirs it, and the seasoning is poured into the intestines, tied tightly and bound, cooked in the pot, sliced, and the bright pig blood is wrapped in the casing and served on the table, and the entrance is instant, as soft as custard.

　　Blood sausage can also be combined with the most authentic sauerkraut in Northeast China to make a fresh and attractive stewed sauerkraut with blood sausage, which is rich in flavor, fresh but not greasy. Blood sausage with glutinous rice becomes rice blood sausage. After soaking glutinous rice soft, it is mixed with pig blood, and after adding seasoning, it is also cooked. Sliced rice sausage is black and red in color, fragrant with rice, and tastes softer and more glutinous. In addition to the northeast, many places such as Guangxi and Yunnan are popular in eating rice and blood sausage.

　　I don’t know if the taste of blood sausage is like egg custard, which inspires people. Curious foodies began to pour egg liquid into the casing. Steamed egg sausage is full of attractive orange, fresh and bright. You will also add pieces of preserved eggs to the egg liquid, which will become a double egg sausage, with orange, yellow and black and gray intertwined, like a Lego game.

　　There is also a kind of fried enema in Beijing. The most primitive fried enema actually has the blessing of pig intestines. It is made of more than 10 kinds of raw materials such as flour, red rice water, cloves and cardamom, and poured into the intestines. After cooking, it is cut into small pieces, fried in pig oil and poured with salted garlic juice. The taste is crispy and salty.

　　However, with the passage of time, most of fried enema in Beijing has lost its "intestines" and turned into a simple fried batter. If you can meet fried enema, who used to eat in the original way, you should cherish it!

　　Did you eat sausages from your hometown this year?