Sausage refers to meat products with Chinese characteristics that are made from meat as raw materials, chopped into cubes, supplemented with auxiliary materials, and poured into animal casings to be fermented and matured. It is the largest category of meat products in China.

Sausage is a common food in Guangdong, Hong Kong, Macau and other parts of the South. It is made by putting pork in a casing made of pig small intestines and then compressing, dehydrating and drying. Sausage is made from pork as raw material and chopped. Or minced into cubes, marinated with salt, nitrate (preservative), sugar, koji wine, soy sauce, etc., then filled into natural casings, dried, air-dried, or baked. Dried sausage products. Stored sausages, such as in the refrigerator, usually preserves the umami taste for about 3 months. The sausages are stored for more than 120 days without starch. They are eaten after cooking, with a delicious flavor, full-bodied, and long aftertaste. The more you chew, the more delicious it is, far better than enema products in other countries.