Chinese sausage is commonly known as sausage, and is called "Chinese sausage" because it is dried in the twelfth lunar month. Every winter, the Chinese sausages of the ancient town of Anchang are hung in front of the windows of the corridors of the houses and under the corridors along the streets. They are a must-have dish for the New Year's Eve dinner at the end of the year, which means "long-term reunion". It is said that the production of Anchang Chinese sausage began during the Jiajing period of the Ming Dynasty. During the Qing Dynasty, officials and merchants gathered in Anchang Town, and they were very particular about the food to be served with wine. Some people began to improve the production method, supplemented with condiments, and the fragrance was excellent. During the Republic of China period, Sanyuanlou, Minghualou, Cuimaochang, Tongmaoquan and other wine shops in the town dried Chinese sausages and dried fish by themselves as "wine base" to attract customers, and their business was very prosperous. Anchang Chinese sausage is made by hand, and the production process includes scraping the sausage, selecting materials, dicing, rinsing, pickling, filling, and drying. The ingredients used in making this dish are very sophisticated. They are all made of top-quality lean meat (preferably hind leg lean meat), with a combination of lean and fat. The mixture is mixed with local Shaoxing wine, handmade soy sauce, sugar, etc., and then stuffed into the thin pig intestines. The sausages are then tied in sections and air-dried for 5-7 days. The sausages are steamed and sliced before being eaten. The cooked sausages are bright in color, with lean meat particles in reddish jujube color; the fat is snow-white, with even stripes and no impurities. The cut surface of Anchang sausages is rich in aroma, slightly sweet, oily but not greasy, with a special color and taste, better than ham. Most residents of Anchang know how to make sausages. Today, with the development of the ancient town's tourism industry, Anchang sausages have become a must-buy for tourists from other places, with an annual output of 100,000 kilograms, which is in short supply. In the twelfth lunar month, every household is hung with strings of tempting sausages, which has become a unique landscape of the ancient town. In October 2010, it was included in the fourth batch of Shaoxing City's intangible cultural heritage list.