Guangdong Sausage Alcohol Style 14oz/bag🈵️188包邮

English The Chinese sausage was created around the Southern and Northern Dynasties. It was first seen in the "Enema Method" of the Northern Wei Dynasty "Qi Min Yao Shu", and its law has been passed down to this day. More famous are Cantonese sausage, Sichuan sausage, Jiangsu Rugao sausage, Zhejiang pig and beef mixed sausage, Hunan big sausage, etc. Various sausages have different processing methods and characteristics. Chinese sausage has no starch, can be stored for a long time, eaten after cooking, delicious flavor, full-bodied and rich, long aftertaste, more chewy and more fragrant, far better than other countries' enema products, is one of the traditional Chinese specialty foods, well-known at home and abroad. Among the Chinese bacon meat products, the most popular are the Cantonese-style bacon, the Hunan bawei and the Sichuan bacon. Among them, the Cantonese-style bacon is the “absolute protagonist” on the bacon market. The Cantonese-style sausage is made by slashing the lean mea