Huangpu Sausage

Huangpu Sausage

　　 "Huangpu Sausage" is widely renowned for its distinctive flavor. When the cured meat season arrives, many people purchase sausages from Huangpu to serve with meals or give as gifts. It is said that in the late Qing Dynasty, there was a permanent pork congee stall in the Huangpu market. Business was usually steady, and the owner, nicknamed Old Hong "Xing" (where "Xing" is a local dialect pronunciation meaning "Mister"), managed to scrape by feeding his family two meals a day. That winter was unusually harsh, and no one came to the street to eat congee. Left with no choice, "Old Hong Xing" decided to cure the pork he had prepared for sale. A couple of days later, he found that not only had the cured meat not gone bad, but it also emitted an enticing aroma. However, he didn’t dare cook it for customers out of fear of ruining his reputation, so he planned to dry it and use it himself as a side dish. But since the meat had already been sliced, drying it would be too troublesome. Spotting some ready-made pig intestines, he had a sudden inspiration: he removed the casings, finely chopped the meat, stuffed it into the intestines, and tied them into sections with straw to dry in the sun. After a few days of wind and sun exposure, the result was a savory, pleasantly textured sausage with a unique flavor. In similar situations afterward, he made more using the same method. Through repeated trial and refinement, he finally dared to test the market — and the product turned out to be a big hit, with business thriving more and more. Later, Old Hong Xing took his two sons to open a branch shop in Chencun, Shunde. Word spread rapidly from person to person, eventually reaching Guangzhou. Many people even hired small boats (the only means of transport between Guangzhou and Chencun at the time) to go to Chencun specifically to buy his sausages.

　　 Later on, Old Hong Xing opened a shop in Guangzhou to expand his business, promoting the product under the name "Huangpu Sausage." Over time, Huangpu Sausage became a well-known and highly praised local specialty.