During the Spring Festival, sausage is an indispensable traditional delicacy on the table in many regions. As early as 1000 years ago, the famous agronomy monograph of the Northern Wei Dynasty "Qi Min Yao Shu" introduced a "enema method", which is similar to the sausage we eat today. In Sichuan and Chongqing areas, "filling sausage" is a folk custom spread to this day after winter.
small Sichuan sausage supports the big industry
Chengdu, a city famous for its delicious food and comfort, is a land of abundance. The rich products of the land of abundance do not allow the eaters to easily abandon any part. Even the pig intestines are arranged clearly.
For more than a hundred years, fat sausage powder shops, food shops and hot pot shops all over the streets often list them as essential dishes.
The cleaned large intestine is used to boil soup, while the small intestine is tied with a knot, which looks like the hat knot on the top of the melon skin hat. Therefore, it is called "hat knot" by Chengdu and later simplified as "maojiezi". Because of its crisp teeth and one mouthful of pulp, Chengdu people eat no less than 8 tons of maojiezi a month.
Xinkaisi street is a street that can be found by following the smell hundreds of meters away. On this street less than 300 meters away, there are more than a dozen shops selling sausage and bacon. Every December month, it is an arena for each family to display their works and solicit business.
The filled sausage is hung ruddy on the door pole or on the table rack. After about two weeks of sun drying or natural air drying, you can get the annual flavor bred by time. Cut two sections of sausages that have been dried and steamed at will, which is a delicacy that Chengdu people can't get tired of eating.
concentrated smoked sausage
Industrialization in Sichuan {123567}
In the impression of most old Sichuan people, the process of "smoking" must be added to the authentic Sichuan sausage. In Jinggang village, Wufeng mountain, Dazhu County, Dazhou City, Sichuan Province, the most traditional sausage smoking method is still retained.
However, in cities, for environmental protection reasons, residents are not allowed to burn branches for smoking. In order to meet the needs of citizens, since last year, Dazhou has set up a number of environmental protection and smoke-free convenience service points in the urban area to help citizens focus on environmental protection and smoked bacon by purchasing services.
In Jinma street, Wenjiang District, Chengdu, as long as residents bring their sausages and bacon to this meat processing enterprise, they can enjoy the free integration service of fresh meat pickling and fumigation, while the government gives enterprises certain subsidies.
Yuan Li, director of Chengdu Wenjiang District Jinma Street comprehensive convenience service center
At the beginning of 2022, more than 100 residents in Jinma street, Wenjiang brought nearly 2000 kilograms of sausage and bacon to participate in the fixed-point smoking. What makes residents and enterprises taste the sweetness is the energy-saving hot air circulation furnace independently developed by the enterprise.
This unique energy-saving hot air circulation stove in Sichuan Province can bake about 3 tons of sausage at one time and retain the taste of smoked sausage to the greatest extent. The equipment was put into operation in the summer of 2021, breaking the time limit of making cured meat only in autumn and winter. Moreover, the ingenious setting of the baking program compresses the whole production cycle from the traditional two weeks to 36 to 48 hours, greatly reducing the power cost.
According to the data of fengzang meat consumption released by a large e-commerce platform, fengzang meat has doubled since 2020, and now the consumption scale of fengzang meat has tripled to 2019. Sichuan, Guangdong, Zhejiang and Hunan contribute nearly 80% of the consumption of cured meat, while Sichuan's spicy flavor ranks first in terms of sales and growth. With the changes of the consumer market, cured meat has been upgraded from the traditional special supply in autumn and winter to a full-season food.
Half a month before the Spring Festival, Yang Yan, who sells sausages and bacon in Longmenshan Town, Pengzhou, Chengdu, has basically completed the sales task of this season. In the past two years, Yang Yan's live broadcasting and goods business has become more and more prosperous, driving the local pig breeding in the village.
Local small sausage has made a great revitalization. In 2021, 420000 pigs were sold in Pengzhou, a year-on-year increase of 20%. The per capita disposable income of farmers in Chengdu reached 29128 yuan in 2021, a year-on-year increase of 10.2%. In 2021, the total number of tourists received by leisure agriculture was 140 million, with a year-on-year increase of 46%, and the total operating revenue increased by more than 10%.
[half an hour observation] revitalize folk food and explore wealth gold mine
Kill new year pigs, collect firewood, fill sausages and smoked sausage. They are not only delicious food, but also unforgettable folk customs. At present, many rural entrepreneurs are engaged in this field. Although the sausage is small, it reposes the original nostalgia, and also connects industries such as travel, travel, housing, food, shopping, entertainment and so on. Boost consumption, industry first, broad market space, lack of new business ideas, lack of new consumption ideas, that is, a traditional food in traditional folk customs. As long as you work hard, it can also trigger a wave of consumption. As the old saying goes, the market is here. Talented people get wealth.
