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Sausage, commonly known as sausage, refers to a Chinese characteristic meat product made from meat as raw material, cut into cubes, supplemented with auxiliary ingredients, stuffed into animal casings, fermented, matured and dried. It is the largest category of meat products in China. Chinese sausage was created before the Southern and Northern Dynasties, and the enema method was first recorded in the "Qi Min Yao Shu" of the Northern Wei Dynasty. The method has been passed down to this day. Sausage can be divided into three major categories: soy sauce sausage, also known as white oil sausage; old smoked sausage and duck or pig liver sausage (collectively called moist sausage). The main producing areas are Guangdong, Guangxi, Sichuan, Hunan and Shanghai. Except for the slightly different ingredients, the preparation methods of various types of sausages are roughly the same.
