Xu Wu Chen Jia Da Jie Large Sausage Wrapped in Small Sausage Introduction
Sister Chen, Chen Limei, just retired from her job and decided to embark on a new business venture. She noticed that there were no vendors selling "Da Chang Bao Xiao Chang" in the Xinshi area, and thus decided to set up a stall. Although Sister Chen's "Da Chang Bao Xiao Chang" has only been operating for a short time, it has gained a tremendous reputation. Both the rice sausage and the regular sausage are handmade by herself, using high-quality ingredients, and are known for their authentic flavors. "Da Chang Bao Xiao Chang" consists of two parts: the rice sausage and the regular sausage. The rice sausage is made by soaking glutinous rice for 2 hours, draining it, and then mixing it with pork lard, shallots, and dried shrimp that have been sautéed until fragrant. This mixture is then stuffed into pig intestines and boiled until cooked, then left to cool. The regular sausage is made by grinding pork, mixing it with spices and seasoning, and stuffing it into casings using a machine, then left to dry. The rice sausage is made fresh in the morning, while the regular sausage is prepared a few days in advance to allow for drying. Once at the marketplace, the rice sausage and regular sausage are grilled over charcoal until cooked. When customers place their orders, the rice sausage is sliced open, filled with sauces, garlic, and pickled vegetables, and finally wrapped around the regular sausage before being bagged. In addition to "Da Chang Bao Xiao Chang," Sister Chen also sells salty pork, which is homemade. The method involves rubbing pepper, salt, and spices on pork belly, then refrigerating it for 3-4 days to let the flavors infuse. At the market, she first grills...
