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