Dawangji Sausage [Jiangsu Suining Specialty]

What is Da Wang Ji Sausage? Authentic Jiangsu Suining Specialty: Dawangji Sausage

Summary:Do you want to know what Dawangji Sausage is? This article is a detailed introduction toJiangsu Suining specialty - Dawangji Sausage. The editorial team of China Specialty Network reviewed and collected relevant information about Dawangji Sausage, and reorganized and edited it. The full text takes about 6 minutes to read, mainly including the basic introduction of Dawangji Sausage and the product characteristics of Dawangji Sausage? How did the history of Da Wang Ji Sausage come about? The production method of Dawangji sausage and the awards and honors of Dawangji sausage

Basic Introduction to Dawangji Sausage

In Suining County, Xuzhou, Jiangsu Province, there is a type of sausage that uses the simplest ingredients, the most simple methods, the most authentic taste, and returns to the traditional sausage making method. It has been renowned locally for more than 300 years

"Wangji Sausage, the King of Sausages", whether it is the pride of the locals or the praise of outsiders, at least indicates the status and reputation of Wangji Sausage in the birthplace of Han culture and its surrounding areas

Authentic Suining Dawangji sausages have a slender appearance, dry and firm meat, salty and fresh with a slight sweetness, and no fancy taste, just the fresh and fragrant taste of traditional sausages themselves. Suining Dawangji sausages are mostly made from fresh lean pork, especially pork hind leg meat, with its exclusive seasoning formula unknown to outsiders. It only contains more than ten Chinese herbs and twenty aftertaste seasonings, without any additives. The entire production and processing process involves numerous steps, resulting in a rich and delicious aroma. Although Suining Dawangji sausages do not contain preservatives, perhaps due to their slightly heavy salt content and special production techniques, they can be dried outdoors for three years without rotting or losing their flavor. On the contrary, the longer the time, the better the taste

Suining Dawangji sausages are mostly made from fresh and lean pork, especially pork hind leg meat. The seasoning formula is its exclusive secret recipe, which is unknown to outsiders. It only contains more than ten Chinese herbs and twenty aftertaste seasonings, without any additives. The entire production and processing process involves multiple steps, so its aroma is mellow and the taste is delicious

How did the history of Da Wang Ji sausages come about

It is said that Dawangji sausages originated in the Qing Dynasty. During the Kangxi reign, in 1666 AD, a chef from the imperial kitchen selected a lean pork dish with various seasonings and steamed it in small intestine to adjust the dietary structure of Emperor Kangxi. After drying and slicing, it was presented to Emperor Kangxi. After using it, Kangxi felt that it was particularly fragrant and not greasy, with a pure and beautiful taste, so he gave it the name "sausage" and received high praise

Dawangji Sausage enjoys high popularity in Suining, Xuzhou, the birthplace of Han culture, and surrounding areas. It is known as the "King of Sausages, King of Sausages"

The method of making Dawangji sausage

Taking 10 pounds of pork as an example (70% lean meat, 30% fat meat), mix with 7 taels of salt, 3 taels of white sugar, 2 taels of soy sauce, 1 tael of Daqu wine, half taels of nitrate water, and an appropriate amount of Thirteen Fragrances. After preparing the ingredients, the meat should be ground into a filling, then marinated with seasonings, and poured into a casing. A sterilized needle (a household sewing needle is sufficient) should be used to puncture the filled intestine (that is, some small holes should be made in the casing to remove air and moisture from the sausage, and no bubbles or water droplets should be left inside the sausage), and then the meat in the intestine should be squeezed tightly. Then tie it in sections of about 15 centimeters with clean thin wires. Hang it in a well ventilated place to dry until the sausage is dry and hard, then cut off the tie wires of each section to make it

Awards for Dawangji Sausage

Won the "Jiangsu Local Famous and Excellent Product Award" and the "Most Popular Product among Consumers" award in Xuzhou City. Wangji sausage, due to its unique craftsmanship, has been awarded the title of "Xuzhou Municipal Intangible Cultural Heritage" and "Green Food"