Sausage in Guangdong,Different Flavor of Meat in Winter
2 min readTraditionally,cured meat is processed of meat or poultry~ with salt and spices and wind-dried in low temperature for one winter.Due to its special taste and flavor,it has a long history in China and is closely connected to culture.
There was a story in Huangpu involving the origin of Guangdong sausage.In 1866,a porridge store owner named Wang Hong in Huangpu,Zhongshan City cut the leftover meat into small pieces and stirred with sugar and cooking wine in case that the meat went bad next day.He put the meat into pig’s small intestine and hung them in the warm stove to dry.It turned out to be very delicious!So he made meat in this way afterwards and earned a large sum of money.Neighbors began to imitate,with some of them making improvements upon the procedures.Finally,the sausage came into being.
The trend that people in Guangzhou rush to purchase sausage well demonstrates their love for it.They always bring a box of sausage when visiting friends and relatives.At home,they never forget to put pieces of sausage when cooking.Their feelings toward sausage are deeply rooted in the diet culture of Guangzhou and the eating habits they have from childhood.
It’s time to eat sausage when wind starts to blow in autumn.For people in Guangzhou,the scent of sausage really gives off in November or even in December. At this time of the year,north wind sweeps over Guangdong and the sausage I5 more fragrant.Walking on the newly built street,golden and oily cured meat IS hanging on a bamboo stick in the windows in front of or behind the house.The pleasant smell of cured fish,meat,sausage,and duck smells seem to tell us that the New Year is coming to us on the way.
