Beijing Sausage, a cherished traditional snack, has been enjoyed by locals since the Ming Dynasty. This street food comes in two main varieties: Large Beijing Sausage and Small Beijing Sausage.
- Large Beijing Sausage: Made by stuffing cleaned pork intestines with a batter of wheat flour, red yeast rice water, clove, cardamom, and over ten other seasonings. After boiling, it’s sliced into pieces, pan-fried in pork fat until crispy, and served with a savory garlic sauce. The result is a crunchy, salty, and spicy delight.
- Small Beijing Sausage: Crafted from a thick starch batter mixed with red yeast rice water and tofu residue, it’s steamed, sliced, fried in pork fat, and drizzled with garlic sauce. It’s crispy on the outside, tender on the inside, and traditionally served on bamboo skewers.
Historically, Fuxingju, located east of Houmen Bridge, was the first renowned Beijing Sausage shop. Other famous establishments include Juxianju on Chang’an Street and Fengnian Sausage Shop near Qianmen.
This snack gained prominence during the Qing Dynasty when Empress Dowager Cixi personally praised its unique flavor. Over time, it became a staple at temple fairs and local markets, symbolizing Beijing’s culinary heritage.
Key Ingredients: Starch, pork fat, salt, garlic sauce
Flavor Profile: Salty, savory, crispy on the outside, tender on the inside
Historical Roots: Ming Dynasty
Phoenix Lee https://chinese-tradition.com/beijing-sausage-a-traditional-street-snack-with-a-rich-history.html