Which sausage is the best in the country? After selection, these 6 places are very famous. Is there your hometown?
Although there are many styles of claypot rice, my favorite is the simple sausage claypot rice. The aroma of burnt rice, paired with oily sauce, and crispy sausage, it is really delicious. It is precisely because of claypot rice that I also like traditional meat products such as sausages.
There are many places in our country that produce sausages. During the Chinese New Year every year, sausages are also an indispensable representative of the taste of the New Year. Among the many sausage producing areas in China, 6 places are relatively famous. Next, let me share with you, where are the origins of these 6 sausages? Is there your hometown?
- Guangdong Cantonese-style sausage
One of the most important ingredients in the Cantonese-style sausage claypot rice mentioned above is the Cantonese-style sausage from Guangdong. Cantonese-style sausage is made by mincing lean meat and fat, pouring them into casings and drying them in the sun. Different from sausages from other places, Cantonese-style sausages have more sucrose and alcohol added to them, so they taste sweeter.
Cantonese-style sausage is rich in fat, so it is more suitable for stir-fried vegetables, such as fried broccoli with sausage, stir-fried cabbage with Chinese sausage, etc. It can also be used with staple foods, such as claypot rice, fried rice, sausage cakes, etc. There are many varieties of Cantonese-style sausage, such as pork sausage, beef sausage, squid sausage, pig heart sausage, egg yolk sausage, etc., each with its own characteristics.
- Sichuan style sausage
When it comes to all kinds of cured meat, the Sichuan-flavored sausage from Sichuan must be indispensable. Like some of my Sichuan friends, sausages, bacon and other cured meat are must-have New Year dishes on the table of the New Year’s Eve dinner every year. Sichuan-style sausage is mainly made of various meat ingredients, which are twisted into cubes, then added with auxiliary materials, poured into casings, fermented and dried.
If more sugar is added to Cantonese-style sausages, then chili noodles and pepper noodles must be indispensable in the seasoning of Sichuan-style sausages. Unlike Cantonese-style sausages, which are sweeter, Sichuan-style sausages are mostly spicy and spicy. Sichuan-style sausage itself has a strong taste, and it can be eaten directly by steaming or boiling. In addition, it is also very suitable for home-cooked stir-fry with garlic sprouts, leeks, bamboo shoots, etc.
- Yunnan Dian style sausage
Every year in the twelfth lunar month, all kinds of Yunnan-style sausages can be seen hanging in the major farmers’ markets in Yunnan. It can be said that Yunnan’s sausages have a very long history and there are many types. Different from the freshness and sweetness of Cantonese-style sausages and the spicyness of Sichuan-style sausages, the taste of Yunnan-style sausages is in between, neither too sweet nor too spicy.
In the production process of Yunnan-style sausages, local specialties such as Qiubei peppers and grass fruits are usually added. The sausages produced in this way have a unique sweet and peppery aroma, which is also full of flavor. Use Yunnan-style sausages to steam the rice. After it comes out of the pot, the aroma of the sausages will come out. The rice has absorbed enough fat in the sausages, and the grains are fragrant. You have to eat 2 or 3 bowls of rice to be satisfied.
- Hunan Xiangxi sausage
The Xiangxi sausage from Hunan is also a well-known sausage in the country. If you compare Xiangxi sausages with Cantonese-style sausages and Sichuan-style sausages, the taste of Xiangxi sausages is closer to Sichuan-style sausages, with a heavier taste, but the spicy taste is not as strong as Sichuan-style sausages.
The ingredients used in Xiangxi sausages range from those that run on the ground to those that fly in the sky and those that swim in the water. In terms of the production methods of Xiangxi sausages, some are made in the sun and air-dried, while others are hung up and smoked with firewood. The sausages made by different methods have slightly different tastes. For example, Xiangxi sausages smoked with firewood will taste like wood.
- Guizhou smoked sausage
Two or three months before the Spring Festival every year, Guizhou people will start to prepare sausage stuffing at home. After all, the special delicacy of sausage is indispensable in the taste of Guizhou people. When making sausages, it is generally better to use native pork raised in the country, and it should be fat and thin pork. The most characteristic of Guizhou sausage is smoked sausage.
Set up a smoking barrel or shed in the yard, put the stuffed sausage in a cool and ventilated place, let it dry in the sun for 2-3 days, and then start smoking. When smoking sausages, charcoal fire or pine branches are generally used, and some sugar cane peels or orange peels are added to the fire. The smoked bacon is golden in color and attractive, full of fragrance in the courtyard, and it tastes uniquely smoky.
- Harbin red sausage
Speaking of sausages in Northeast China, we have to mention the red sausages in Harbin. Harbin red sausage originated from Russia first. It is made of pork as a raw material. After being marinated, it is poured into casings and then baked or smoked. The appearance of Harbin red sausage is ruddy, and the meat is full of fragrance. It is suitable for both rice and wine.
I remember that a few years ago, CNN in the United States conducted a selection of "14 Chinese famous snacks that overseas Chinese miss most", and Harbin red sausage was selected. In this regard, CNN also gave a comment, "It is chewier than American hot dogs and more flavorful than British sausages." Harbin red sausage tastes like garlic, with a bit of smoked aroma, full of graininess, and it tastes unique.