Suining Wangji Sausage is a traditional skill item on the second batch of representative items of Xuzhou's municipal intangible cultural heritage. Wangji Sausage originated during the reign of Emperor Kangxi in the Qing Dynasty. In 1666, Wang's ancestors, who were chefs in the imperial kitchen, selected a kind of fine pork and added a variety of seasonings to the pig's small intestines to adjust the dietary structure of Emperor Kangxi. They steamed the small intestines, dried them, and sliced them to present to Emperor Kangxi. After consuming it, Kangxi felt that it was particularly fragrant and not greasy, and the taste was pure and beautiful, so he gave the dish the name of "sausage". Wang Yunzhou (born in 1939, the fifth of his brothers), the 11th-generation descendant of the Wang family in the late Qing Dynasty, based on the original traditional production, kept improving the product to make the taste moderately salty and the taste more unique. After the reform and opening up, Wang Maoguang (son of Wang Yunzhou, born in 1970), the 12th-generation descendant of the Wang family, established the Xuzhou Airport Road Wang Wuzhou Sausage Processing Factory. The main tools for making Wangji sausages include a large basin, a scraper, a cutting knife, a vegetable table, a cutting board, a tying rope, a drying rack, a sausage stuffer, a funnel, etc. Sausages are made of lean meat, casings, sweet oil, refined salt, sugar, onion juice, ginger juice, pepper juice and ancestral secret recipes as the main raw materials. The entire production process has ten steps. Selecting materials, cleaning, scraping intestines, cutting meat, making stuffing, filling, knotting, drying, packaging, and boxing. The pork used in Suining Wangji sausages is very particular, and special attention is paid to the thickness of fat and the size of the pig body. Generally, it is appropriate to use thin-skinned white pigs with thick fat and small body. The large pig body has old meat and dark color, which affects the color of the sausage. The pork body is divided into fourteen grades, and the lean meat of the hind leg is the best. Wangji sausages use pure lean meat to ensure product quality. The traditional processing technique of Wangji sausage in Suining is the most primitive handicraft, which shows the outstanding talent of Suining people in processing original ecological food and provides rich original materials and valuable experience for today's food processing. Wangji traditional sausage is very fragrant and not greasy, with pure taste. The excavation and sorting of traditional sausage processing techniques has a high value in historical and cultural research and food culture research. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)