Chengdu has begun to fill sausages again! The annual sausage and bacon season has arrived again#幸福成都 beauty is in civilization - striving to create a national model city of civilization #

Video loading...

The temperature has plummeted in the past few days, I believe everyone has felt a strong coolness, and when the autumn breeze first rises, the annual sausage and bacon season has arrived again. I heard that Chengdu has recently begun to fill sausages again, and many butcher shops have been hung with sausages.

Hot and spicy, red and tongtong, but also emitted a burst of unique spiced spicy taste, you read it right, Chengdu's annual sausage bacon season has arrived, xinkaisi Street bacon shop, began to be busy with sausages again. Not only are the butcher shops busy, but some consumers have also come to the market and are busy picking. Located in the street corner of the Wang Bacon sausage shop, the door placed the first wave of finished sausages of this year, Uncle Wang told reporters that they have been filling sausages since the National Day. Since the weather seems to be colder this year, many butcher shops on the street have started the production of bacon sausages in this winter's peak season, which is about ten days earlier than in previous years.

Compared with last year, the price of raw pork has declined this year, and accordingly, the price of bacon sausages on the market has also been adjusted. The reporter inquired about it, and the sausages on Xinkaisi Street were generally 45 yuan a pound, while last year's price was about 55 yuan a pound, and each kilogram was cheaper than 10 yuan.

Merchants told reporters that the current price of pork has declined, and if the follow-up rebounds, the increase should not be very large, and the price of their own will tend to be stable, and the price will no longer increase. Although the sausage bacon season has slowly opened, it is estimated that it will have to be a month before the Spring Festival, that is, the end of December, when the new Kaisi Street will be more lively.

(Cloud late night express reporter: Yu Yang Shao Pengpeng Editor: Wang Jingtao)