"Spectacle, decades of rare encounters, Sichuan people frantically in the summer sausages! Because pork has dropped from 30 yuan a catty to 10 yuan a catty now. "In recent days, a video of a summer sausage filling has become very popular on short video platforms.
The workshop owner is filling sausages with customers
The Red Star News reporter interviewed and learned that the Ximen Farmers' Market in Ziyang, Sichuan, where the video is located, because the price of pork fell to 10 yuan per kilogram, many citizens filled sausages and ham sausages in the anti-season, or made bacon. The owner of the workshop said bluntly: "Every morning in line, you can't win." ”
At noon on June 21, a Red Star News reporter saw at the Ziyang Ximen Farmers' Market that although most of the merchants in the market had closed the market, there were still many citizens queuing outside several stores filling ham sausages, and the owners of the processing workshops were busy. In a sausage filling workshop, the owner cuts the meat and prepares to fill the sausage that the customer has ordered, while taking the sausages and bacon made in the morning into the oven and drying them.
At noon, there were still many citizens queuing up at the workshop
"At the Time of the New Year, pork is twenty or thirty yuan per kilogram, and now it is only ten pieces, which is much cheaper, and it can be eaten now and eaten in the New Year." A citizen who bought pork and prepared to pour sausages in the processing plant said that the main reason for the anti-seasonal sausages in the summer was that the price of pork had fallen. On that day, she filled more than 30 pounds of sausages.
Bosses said that after the price of pork was reduced, in the past 20 days, the citizens who poured sausages, ham sausages, or made bacon in the market had to queue up every morning. "We're so busy in the morning that we don't have any time, and sometimes we have to be busy until three or four o'clock in the afternoon." A boss said.
Filled sausages
For the netizens worried about the quality of the summer sausage, the owner of the workshop, Master Zhang, said that after the sausage and bacon are made, they are blown by a fan for a day or two, or baked in the oven for 14 hours to dry, and the citizens can take it home and put it in the refrigerator for storage, and there will be no deterioration.
Red Star News reporter Yao Yongzhong
Edited by Zhang Li
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