Binhai Cured Sausage 滨海香肠
Binhai Cured Sausage is featured among the local specialties of Jiangsu.
Binhai Cured Sausage (滨海香肠) is a dried pork sausage from Binhai (滨海) in Yancheng (盐城), Jiangsu. The Yancheng city government lists its making technique (滨海香肠制作技艺) among the city-level items of intangible cultural heritage.
How it is made
The sausage is made from locally raised native pigs. Lean meat from the fore shoulder and the hind leg is cut into small cubes along with a full measure of fat, then mixed with a special sausage spice and glucose water and left to stand for three to four hours. Sugar, soy sauce and wine go in next, and the mixture is stirred until evenly seasoned.
The meat is then packed into small-intestine casings. As the maker squeezes and smooths each length by hand, a needle is pricked into the casing to let air out, and both ends are tied firmly with coloured thread. The sausages hang on drying racks through five sunny days, then are taken down and hung in a cool store. The Yancheng culture, radio, television and tourism bureau says this plain, old-style processing keeps as much of the pork's own flavour as possible.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-25. Recipes and servings vary between kitchens.
Image credits & notes (1)
- Reference photo of a similar dish · 同类菜品参考照片A similar preparation is pictured; the local version may differ. 同类菜品参考照片，当地做法可能不同。Photo: Peachyeung316 · CC BY-SA 4.0Resized for the web; the photo itself has not been edited. Thumbnails may show a cropped view.
