Hsinwu Chen's Big Sister Chorizo Wrapped in Sausage

Yunlin Foods


Sister Chen, Chen Limei, has just retired from her job and, unable to sit idle, has decided to embark on a new business venture. She noticed that there were no vendors selling the popular "Large Sausage Wrapped in Small Sausage" in the Keelung area, so she decided to set up a stall. Although Sister Chen's "Large Sausage Wrapped in Small Sausage" stall has only been operating for a short time, it has gained a high level of recognition. Whether it's the rice sausage or the pork sausage, everything is handmade with high-quality ingredients and authentic flavors, earning rave reviews. The "Large Sausage Wrapped in Small Sausage" consists of two components: rice sausage and pork sausage. The process of making rice sausage involves soaking glutinous rice for 2 hours, draining it, then sautéing it with lard, shallots, and dried shrimp before mixing it in with the rice. This mixture is then hand-filled into pork intestine casings, boiled until cooked, and left to cool. The pork sausage is made by finely grinding pork, mixing it with spices and seasonings, and then filling the casings using a machine before leaving them to dry. The rice sausage is prepared fresh on the same day, while the pork sausage is made a few days in advance to allow time for drying. Once at the market, the rice and pork sausages are grilled over charcoal until cooked. When customers place their orders, the rice sausage is slit open, topped with condiments, garlic, and pickled vegetables, and finally wrapped around the pork sausage before being placed in a bag. In addition to the "Large Sausage Wrapped in Small Sausage," Sister Chen also sells salted pork, which she makes herself by applying pepper, salt, and spices to the pork belly and refrigerating it for 3-4 days to allow the flavors to develop. At the market, the pork is first grilled over charcoal...

Address:No. 38, Wenguang Rd, Wunan Village, Koushu Township, Yunlin County 653, Taiwan

Hsinwu Chen's Big Sister Chorizo Wrapped in Sausage Introduction

Sister Chen, Chen Limei, has just retired from her job and, unable to sit idle, has decided to embark on a new business venture. She noticed that there were no vendors selling the popular "Large Sausage Wrapped in Small Sausage" in the Keelung area, so she decided to set up a stall. Although Sister Chen's "Large Sausage Wrapped in Small Sausage" stall has only been operating for a short time, it has gained a high level of recognition. Whether it's the rice sausage or the pork sausage, everything is handmade with high-quality ingredients and authentic flavors, earning rave reviews. The "Large Sausage Wrapped in Small Sausage" consists of two components: rice sausage and pork sausage. The process of making rice sausage involves soaking glutinous rice for 2 hours, draining it, then sautéing it with lard, shallots, and dried shrimp before mixing it in with the rice. This mixture is then hand-filled into pork intestine casings, boiled until cooked, and left to cool. The pork sausage is made by finely grinding pork, mixing it with spices and seasonings, and then filling the casings using a machine before leaving them to dry. The rice sausage is prepared fresh on the same day, while the pork sausage is made a few days in advance to allow time for drying. Once at the market, the rice and pork sausages are grilled over charcoal until cooked. When customers place their orders, the rice sausage is slit open, topped with condiments, garlic, and pickled vegetables, and finally wrapped around the pork sausage before being placed in a bag. In addition to the "Large Sausage Wrapped in Small Sausage," Sister Chen also sells salted pork, which she makes herself by applying pepper, salt, and spices to the pork belly and refrigerating it for 3-4 days to allow the flavors to develop. At the market, the pork is first grilled over charcoal...

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