Donkey Sausage

　　Donkey Sausage

"Donkey Sausage is a traditional delicacy from Yongnian County, Handan City, belonging to the cuisine of Hebei Province. Originating in the late Qing Dynasty, it has a history of nearly a hundred years and is recognized as a 'Chinese Traditional Famous Snack,' a local flavor specialty of Yongnian County, Hebei Province."

　　"There is a Chinese saying, 'Dragon meat in the sky, donkey meat on the ground,' which speaks to the high quality and delicious taste of donkey meat, esteemed as a premium delicacy. Yongnian's 'Donkey Sausage' is made from carefully selected donkey meat, minced into pulp, mixed with mung bean starch, cold-pressed sesame oil, and various premium seasonings dissolved in a broth to form a paste. This mixture is then stuffed into donkey intestines, tied into small bundles, sterilized through high-temperature steaming, and finally smoked over fruitwood. Therefore, Yongnian's 'Donkey Sausage' is also known as 'Donkey Stuffed Intestine.' The sausage is rich in nutrition, delicious, and has a long-lasting aftertaste, making it highly favored by consumers."

　　"The Yongnian County Catering Service Company is a state-owned enterprise primarily engaged in the production and sale of 'Donkey Sausage.' It owns the largest 'Donkey Sausage' production workshop in the county, equipped with advanced machinery and strong technical expertise. Building upon traditional techniques and through years of research and refinement, the company has established production standards for 'Donkey Sausage.' Its product is finely processed and authentic in flavor, enjoying enduring popularity. It has been designated as an official reception food by the Handan Municipal Government and has won the titles of 'Consumer Trusted Product' at the 3rd, 4th, 5th, and 6th Hebei Provincial Consumer Trust Commodity Awards. In 1997, it was recognized by the China Cuisine Association as a 'Chinese Famous Snack.' The 'Linyingguan' brand and '?' brand sausages produced by Yongnian County Catering Service Company are widely acknowledged as the authentic Yongnian 'Donkey Sausage.'"

Storage Method:

1. After making the sausage, hang it in a well-ventilated place to air-dry. If bubbles appear, prick them with a needle to release the air. Tie the sausage into sections approximately every 12 centimeters. Turn it over again after two days.

2. The drying time depends on factors such as temperature and wind strength. Generally, around 7–10 days is sufficient. It can be eaten after 3–4 days. However, do not dry it too much, or the texture will suffer.

3. You can also store it in a plastic bag and freeze or refrigerate it. Alternatively, dip a cotton swab in a small amount of peanut oil and evenly coat the surface, then hang it in a cool place below 10°C.