广式腊肠 讨论广式腊肠是将瘦肉经粗绞、肥膘经切丁后，配以辅料， 灌入天

Wide sausage <br> discussion is the wide sausage meat after twist crude fat fat was diced, together with the adjuvants, poured into natural casings or artificial casings and then drying by baking; Due to the wide sausage adding more sugar and wine, coupled with high heat and humidity of the environment, the Cantonese-style sausage a unique flavor. <br>Cantonese-style sausage has a beautiful shape, bright color, mellow flavor, delicious flavor, thin tender characteristics. Cantonese-style sausage color variety, the main pumping their remaining intestines, intestinal soy sauce, fresh duck intestines dry, wax gold and silver intestines, pig heart, lean pork intestines, intestinal oysters, shrimp intestines, intestinal egg yolk, rose pork sausage, beef sausage, chicken sausage, duck sausage, mushroom sausage, squid intestines, Yao column frozen and Dongguan sausage with local characteristics dozens.

Wide sausage<br>Discussed that the broad-style sausage is the lean meat through the coarse twist, fat after the cut, with auxiliary materials, poured into the natural intestine or artificial intestine clothing and then drying and baking, because the broad-style sausage added more sucrose and wine, coupled with high-heat and high-humidity environment, so that the broad sausage formed a unique flavor. Wide-style sausage has a beautiful appearance, bright color, fragrance mellow, delicious taste, thin meat characteristics. Wide-style sausage variety, mainly raw sausage, old intestine, fresh duck dried intestine, sausage, pig heart, lean pork intestine, sausage, fresh shrimp intestine, egg yolk intestine, rose pork intestine, beef intestine, chicken intestine, duck intestine, mushroom intestine, squid intestine, column frozen and with local characteristics of Dongguan sausage dozens of kinds.

Cantonese Sausage<br>It is discussed that Cantonese sausage is made of lean meat, fat and diced, supplemented with auxiliary materials, poured into natural sausage or artificial sausage clothes, and then dried and baked. Because Cantonese sausage is added more sucrose and wine, coupled with high heat and humidity environment, Cantonese sausage forms a unique flavor.<br>Cantonese sausage has the characteristics of beautiful appearance, bright color, mellow fragrance, delicious taste, thin skin and tender meat. There are many varieties of Cantonese sausage, including raw sausage, old sausage, fresh duck sausage, sausage of gold and silver, pig heart sausage, lean pork sausage, oyster sausage, fresh shrimp sausage, yolk sausage, rose pork sausage, beef sausage, chicken sausage, duck sausage, mushroom sausage, squid sausage, yaozhu jelly and Dongguan sausage with local characteristics.<br>