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By the mid to late Qing Dynasty, the lives of people in Beijing had declined drastically. Using meat was considered too extravagant, so Fried Sausage evolved into a new form. Ingredients such as starch and red rice flour were filled into Pork Large Intestine, which was then sliced, fried, and served with a garlic dipping sauce. The taste was quite good, and the key was the reduced cost. Many households could afford it, and this type of sausage spread quickly, becoming kn ...
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