Xuwu Chen's Big Sister Large Sausage Wrapped in Small Sausage Introduction
Sister Chen, Chen Limei, just retired from her job and couldn't sit idle. Determined to start a new business, she noticed that there was no one selling "Da Chang Bao Xiao Chang" (large intestine wrapped around small intestine) in the Situn area, so she decided to set up a stall. Although Sister Chen's "Da Chang Bao Xiao Chang" has only been operating for a short period, it has gained high popularity. Both the rice sausage and the pork sausage are made entirely by hand, using solid ingredients and authentic flavors that have earned a great reputation. The "Da Chang Bao Xiao Chang" consists of two components: rice sausage and pork sausage. The production of rice sausage involves soaking glutinous rice for 2 hours, draining it, and then sautéing with lard, shallots, and dried shrimp before mixing it with the rice. The mixture is then stuffed into pork casings and cooked. After cooking, it is cooled and set aside. The production of pork sausage involves grinding pork, mixing it with spices and seasonings, stuffing it into casings with a machine, and then drying it out. The rice sausage is made in the morning of the day while the pork sausage is prepared a few days in advance to allow for drying. At the market, after setting up the stall, the rice sausage and pork sausage are grilled over charcoal until cooked and kept warm. When customers order, the rice sausage is sliced open, then filled with sauces, garlic, and pickled vegetables, followed by the pork sausage, wrapped up, and packed. In addition to "Da Chang Bao Xiao Chang", Sister Chen also sells salted pork, which is made in-house. The method involves rubbing pepper, salt, and spices onto the three-layer pork and refrigerating it for 3-4 days to allow the flavors to meld. At the market, it is first grilled over charcoal...
