Chinese sausages drying in the sun
Chinese sausages cooked with eggs
Seasonal treat
By Jin Yingying
As temperatures drop, the aroma of freshly made sausages wafts through the air at some farmer's markets.
At the Qianjiangyuan Farmer's Market, a highly anticipated seasonal stall, known for its traditional handmade sausages, has once again opened its doors to eager customers.
Yu Saihe opened the stall in 2008, offering a unique business venture -- the on-the-spot stuffing of sausages. With winter setting in, local residents are seizing the opportunity to partake in the age-old tradition of crafting sausages under the clear sky and abundant sunshine.
Making sausages is a routine before the Chinese New Year. Compared to last winter, this year's weather has been more favorable. The crisp air and ample sunlight provide optimal conditions for the traditional sausage-drying process. Yu assures her customers that as long as the rain holds off, the sausages will be dried perfectly.
The sausage recipe remains unchanged, using fresh pork, a secret blend of seasoning made of salt, sugar, monosodium glutamate, and some homemade sorghum wine. The meticulously stuffed sausages are then left to bask in the sun for 2-3 days, followed by an additional 2 weeks of air-drying in a cool area before they are ready for consumption.
While the ingredients may seem simple, Yu emphasizes that the exact proportions are a closely guarded secret, adding to the mystique of the traditional recipe. This year's prices reflect a decrease of 5 yuan across all levels, thanks to a drop of the local pork price.
The sausages sold on the second floor of the market are in plain and spicy flavors. Notably, Hangzhou locals seem to prefer the non-spicy ones.
For those who care very much about the pork quality, Yu encourages them to bring the pork they buy elsewhere. She would charge a 20 yuan per kilogram processing fee for the seasoning and labor. Large orders may be eligible for discounts, according to Yu.
Customers are also encouraged to experiment with their own seasoning preferences, with Yu offering guidance. To those bringing home partly dried sausages, she advises regular checks to ensure optimal drying without sacrificing elasticity.