Sausage is one of the most representative delicacies of Laiwu, the best way to make sausages in Laiwu is the town of Kou, there are many delicacies in Kou Town, the status of sausages can be ranked in the top three [Ya Ya], Laiwu Kou Town "Sausage" is a traditional craft of Kou Town, which has been famous for a long time. Laiwu sausage is made of Laiwu black pork as raw materials, and is accompanied by Chinese medicinal materials such as cloves and dill seeds, which not only has a mellow taste and a long aftertaste, but also has the effect of enhancing appetite, as well as the advantages of durability and durability, which is favored by consumers. Among them, Shunxiang Zhai nangu is even more famous, really black brown oil bright, exotic fragrance, can be described as a superior meal.
Wushun Xiangzhai sausage has a history of hundreds of years, at first there was only one brand called "Shunxiangzhai ", it was during the Daoguang years, Licheng County people Su Zhiting moved from Jinan via Boshan to Tusikou (now Kou Town), developed and produced with the support of Su Zibin, the mayor of the gentry and celebrity town. It takes delicate, mellow and delicious "Laiwu pig" pork as raw materials - 70% lean meat, 30% fat meat, according to the ratio of 12 and a half pounds of soy sauce, 2 and a half pounds of salt, a dry casing ratio, plus sand kernels, star anise, edge cinnamon, peppercorns, stone drops, cloves and other accessories, by scraping, cutting meat, mixing filling, enema, boiling intestines, drying and other processes. It has the characteristics of rich nutrition, delicious clear mouth, residual aroma of meals, increase appetite and fly not stinging, insect moth, long storage and deterioration, and has the reputation of "dish on the dish". After Su Zhiting's death, Su Ruoyanzi inherited his father's business as a manager, and sold nearly 100 catties of sausages every day in the 1930s.
Before the liberation, Kouzhen ShunXiangzhai was very small, with only 6 managers, cooks and clerks. During the Battle of Laiwu in 1947, the store suffered severe damage, but fortunately a part of the old soup and more than 60 broken sauce jars still exist. In the second half of the following year, the clerk Zheng Liancheng summoned the store staff to reorganize the store, raise funds to buy shares, and open for business. In 1955, Shun Xiang Zhai shop was changed to a public-private partnership, and the staff increased to more than 10 people, with a total capital of more than 4,000 yuan. In 1956, Shun Xiang Zhai was transformed into a state-run unit. By 1984, the plant had grown to 55 employees. With a loan of more than 1 million yuan, the processing technology was transformed. After that, pig slaughtering - deboning - grinding meat - stirring - filling - drying - cooking - packaging basically realized mechanized and semi-mechanized assembly line operations, by the end of 1985, the annual output of sausages reached more than 400,000 catties. At the same time, the sausage processing enterprises of collective, individual and joint household offices in Kouzhen have surged up, and gradually developed more than 30 processing plants such as Yushunzhai, Yishunzhai, Yuanxiangzhai, Zhengshunzhai and Huixiangzhai, with Shunxiangzhai as the leader, rapidly expanding, so that the annual output of sausages in Kouzhen has reached more than 600,000 kilograms
Nowadays, in Laiwu, whether it is a feast full of friends or a dinner table at home, people can eat delicious sausages. It can be said that almost every restaurant in Laiwu has a place for sausages, that is, in Beijing, Jinan, Qingdao, Hangzhou and other big cities, you can also find Laiwu sausage stores. It is no exaggeration to say that it swept through most of China. In this way, Laiwu people who work in the field still keep asking their old families not to forget to bring sausages and pancakes when visiting them.