Smoked Sausage

Smoked Sausage

　　Smoked Sausage

　　　The unique smoked sausage of western Hunan is one of the most popular meat products. A true native of Cili would never be fond of the currently trendy Tangrenshen sausage. According to Tujia ethnic customs, the sausage from Cili should first have lean pork minced, then mixed with chili peppers, ginger, dried tangerine peel, and other seasonings before being stuffed into pig intestines and smoked for one to two months. Its deliciousness is enough to overshadow many other self-proclaimed “specialty dishes.”