The Harbin old school has excellent red intestine practice, its products are glossy and wrinkled, smoked and fragrant, delicious and dry, fat but not greasy, high protein content and rich nutrition. It is a top-grade product for banquet and cold drink, and has become an indispensable gift and consumer food for all levels of consumers. This red sausage is selected strictly from the selection of materials, and added natural spices to blend, making its fragrance more intense. It is a good food, tourism and gift for the young and old. The red intestine is made of high quality pork and beef, and the intestine is pig and beef intestine. Starch and various seasoning are added, which are made by salting, filling, filling, baking, cooking, smoking and other processes. The classic red intestine is made by traditional technology, and the taste is also very classic and familiar. Marinate the raw material meat with salt, so that the salt mixture evenly into the body. Lean meat is peeled and bone removed, and marinated separately with fat, knead evenly, refrigerated. Stir, cut the marinated meat into dice, add ingredients, mix it into the meat grinder, and then pour into the starch dissolved in clear water and mix well. Then add the fat dice and pork. Enema. The filling is poured into the casing with the enema machine. After filling, it is a section every 20 cm. The joints are fastened with a string. bake. The red intestine was put into the oven for baking, and the baking temperature was 65-80 ℃, and the baking time was 0.5-1 hour according to the thickness of the casing. The baking standard is to dry the casing and red meat filling. Cook in water. Boil the red intestine in water, the intestine will be stiff and elastic. This is the perfect integration of tradition and modern, which is a comprehensive experience of taste buds and emotions. Eat a red intestine and feel the strong enthusiasm of Harbin.