Making sausages 制作臘腸

During Major Snow, people in southern China, including Nanjing, Hangzhou, Hefei and Chongqing, make sausages, an important part of preparation for Spring Festival.

在大雪節(jié)氣，南京、杭州、合肥和重慶等南方地區(qū)的人會制作臘腸，這是過年必備的重要食物。

The best meat for sausage comes from the butt of the pig. The sausage should be dried in a well-ventilated place in the shade, and is edible after a week. Cut off a certain amount, and boil or fry it as you like.

做臘腸最好選用豬屁股肉。做好的臘腸要在通風良好的地方陰干，一周后即可食用。切下一段臘腸，煮或煎都行。