Time to make sausages for welcoming Chinese New Years
CHONGQING (CQNEWS) -- After the Beginning of Winter, here comes the Light Snow. November 22nd is the Light Snow of 24 Chinese solar terms. According to the custom, people will begin to “pickle bacon in the chilling wind and reserve it for the winter”. In the north of China, it is customary to store sauerkraut and pickled pickles, while in the south, sausage, bacon and dried fish should be prepared.
The butcher is making sausages for citizens.
In farmers’ markets and supermarkets in Chongqing, many mountain city citizens are busy making sausages. It is learned that citizens generally begin to make sausages after the Beginning of Winter, with the majority making sausages around the Winter Solstice, but the “upsurge” of sausage-making has been brought forward this year.
Shihuishi Market has three sausage processing stalls, with an average of nearly 100 jin of sausage each day.
In the Shihuishi Market of Yuzhong District, there are long queues in front of three sausage processing stalls. Mincing meat and making sausage, the division of labor and cooperation of the butchers in the stalls are quite skillful. Basically, the citizens have ordered 10 jin at least, and some have orders dozens of sausages directly. Ms. Zhang said, “This year’s price is much cheaper than that of last year, so I plan to make more, for myself, and send some to the relatives and friends in other places to try it out.”
According to Tang Jie, the person in charge of Shihuishi Market in Yuzhong District, there are dozens of pork butchers, and most of them accept sausage reservation. At present, three special sausage processing stalls can make nearly 100 jin sausages per day, and it is expected that the sausage-making amount will further increase from the end of November to the middle of December.
The staff of Hema Fresh Chongqing Nanhu Store is pickling pork belly.
At the Fresh Hema Chongqing Nanhu Store sausage-making area, the staff are plastering pork belly with pepper and coarse salt in full swing, and the sausage-making machine is busy working. The shelf on the side is full of oily sausages, spreading for more than ten meters.
The already-made sausages of Hema Fresh Chongqing Nanhu Store.
According to Nie Ya, the head of meat and poultry in the store, at present, the sausage in the store only costs more than 20 yuan per jin, compared with 40 yuan per jin last year, which is more than 40% cheaper than that in the same period last year. If 50 jin of sausage is made, 1000 yuan can be saved. “Pork prices have picked up recently, but we haven’t raised the price yet. Combined with the cooler temperatures, in previous years, the peak sales season will come after the Beginning of Winter; this year, it is more than a month earlier,” Nie Ya said.
According to the monitoring of Chongqing Commission of Commerce, at present, the supply of pork in Chongqing is adequate, and consumption is stable. It is expected that as citizens begin to pickle bacon and sausages in winter, pork consumption will increase, and the price of pork in Chongqing may rise steadily. (Translated by Wang Junli, Fathom Language Limited)