1. Raw materials: pork, beef, natural pig casings

2. Process: 1) Pure manual filling: The hand strength and the thickness of the intestines in the filling process are completely inherited by the experience of senior workers and the oral traditions of generations of masters and apprentices. The hundred-year-old manual filling process is retained because manual filling is more chewy than machine filling.

2) Two times of fumigation and roasting: first steaming and then roasting. After half an hour of steaming at a high temperature of 82 degrees, the intestines are basically steamed, and then two hard woods (oak wood, elm, ash, etc.) are fumigated and roasted. For the first smoke, the intestines are initially smoked to red, and the casing is tightened; two hours after the second smoke, the furnace is closed and the residual heat in the furnace is used for overnight low-temperature smoked roasting. The intestines are smoked and roasted into an oily maroon red, the intestines are irregularly folds (contrast with other brands' electric roasting process), and the meat is firm and chewy

3) Selected ingredients: a. Strictly select high-quality pork and beef. The red sausage with beef is firmer, more chewy, and rich in protein. b. The "Lithuanian" process recipe passed down hundreds of years ago, our garlic Not garlic powder, but fresh garlic chopped. The garlic is fragrant and fragrant; c. The fat in the red intestines is very particular. only the pork spine fat on the back of the pig is used. It is chewy and resistant to high-temperature smoked roasting. Nutritional introduction: The red sausage provides the human body with protein, carbohydrates and fatty acids, as well as 21 kinds of amino acids and vitamins necessary for the human body. Today, the Qiulin Lidaos red sausage has become a foreign tourist to Habi Eat and leave Habit as a gift.