Ding’s Sausage

Ding’s Sausage

　　Ding’s Sausage from Cuizhuang Village in Cang County originated during the Yongzheng reign of the Qing Dynasty (1723–1736) and is an exclusive, time-honored family recipe of the Ding family. Also known as Qimei Sausage, it is said to have been named after Emperor Qianlong tasted it while traveling to the south of the Yangtze River and passing through Cangzhou. Ding’s Sausage uses high-quality ingredients, is meticulously crafted, has a unique flavor, and is rich in nutrition. The casings are made from sheep intestines, with lean pork as the main ingredient, complemented by more than ten seasonings in precise proportions, including nutmeg, grass cardamom, black cardamom, cinnamon, sandalwood, cinnamon bark, aromatic spices, sesame oil, fresh ginger, and salt. In modern times, monosodium glutamate has also been added. The sausage is produced at an annual output of over 2,400 jin. The product is mainly sold locally but is also distributed to places such as Tianjin, Beijing, Shijiazhuang, Nanjing, and even Xinjiang. In 1956, the People’s Liberation Army garrison in Xinjiang invited Ding Yunsheng, the authentic inheritor of Ding’s Sausage, to make sausages there. Ding’s Sausage has also appeared on the menus of important banquets hosted by the provincial government for foreign guests. National leaders such as [Names Redacted], Wang Enmao, and others have tasted Ding’s Sausage and spoke highly of it.

　　Ding’s Sausage uses high-quality ingredients, is meticulously crafted, has a unique flavor, and is rich in nutrition. The casings are made from sheep intestines, with lean pork as the main ingredient, complemented by more than ten seasonings in precise proportions, including nutmeg, grass cardamom, black cardamom, cinnamon, sandalwood, cinnamon bark, aromatic spices, sesame oil, fresh ginger, and salt.