Binhai sausage making skills, a traditional skills project in the fourth batch of representative projects of Yancheng City-level intangible cultural heritage. The Binhai sausage (Batan Taoshi) making skills are a traditional skill that preserves the original pork flavor and nutritional value to the greatest extent in the process of Binhai sausage consumption by the people of Binhai County for more than 100 years. The unique color, fragrance, taste and shape, as well as its natural and simple production and processing methods. The project features the use of local pigs produced in Binhai as raw materials, and the use of traditional tools such as wood, bamboo, and ceramics in the production process. Cut the front sandwich and the lean meat of the hind legs and the fat meat of the pig into small cubes, put them in a wooden basin or a ceramic basin, and add various precious special sausage spices and glucose water to mix. After mixing, let it stand for 3-4 hours. In this way, the spices and glucose water will slowly penetrate into the meat, and then add sugar, soy sauce, and wine to mix, and mix thoroughly. After mixing, stuff the meat into the small intestine casing, poke holes in the intestine with a needle to release the air inside, squeeze and rub it with your hands, and tie the two ends tightly with flower wire. In this way, the meat is squeezed tightly and the quality is good. The intestines stuffed with meat are hung on the drying rack to blow and dry. Generally, they are dried for about 5 sunny days, and then taken down and hung in the warehouse. (No pictures yet, welcome to provide.)(No pictures yet, welcome to provide.)