Daming Wubaiju Sausage 大名五百居香肠
Daming Wubaiju Sausage is featured among the local specialties of Hebei.
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Daming Wubaiju Sausage (大名五百居香肠) is a seasoned, air-dried and steamed sausage from Daming (大名). Its preparation uses a measured balance of lean and fatty meat, cut into small dice. The finished sausage combines sweet and salty flavours with a rich aroma that lingers as it is chewed.
How it is made
Daming County Government’s description specifies six parts lean meat to four parts fat, with skin and bones removed. The meat is diced into pieces one to two centimetres across, then mixed with minced ginger, salt, aromatics and aged soy sauce. The mixture is packed into fresh casings and hung to dry in moving air. Steaming follows, and the sausages are dried again afterwards.
Flavour and texture
The links are evenly formed and have a full, savoury fragrance. Daming County Government describes a rich but non-greasy taste and an aroma that grows stronger with chewing.
Where it comes from
Daming County Government dates the business to 1821, when Wang Xiangyun (王湘云), originally from Jinan (济南), opened a shop in Daming. It explains Wubaiju (五百居), “five-hundred dwelling”, through the roughly five hundred li said to separate Daming from his hometown. The sausage became a local food for entertaining guests and giving as a gift.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-26. Recipes and servings vary between kitchens.