Lijiang Rice Sausage

Unlike normal sausage, the stuffing for Lijiang Rice Sausage is mainly rice or glutinous rice. Besides eggs and pig blood, it is added with assorted spices. Therefore, there are two major kinds of rice sausage that are named in the Naxi tongue as “Hei Ma Bu (Black Rice Sausage 黑麻补)” and “Bai Ma Bu (White Rice Sausage 白麻补)” respectively.

Rice Sausage can be prepared in many ways, such as frying and steaming. Each year, people in the Lijiang area have the tradition of butchering pigs for the celebration of the coming New Year Festival. Rice sausage is specially made for dishes served on festivals or as gifts for friends in the coming days. Making and having rice sausage is a traditional custom for the Naxi people, especially during the Spring Festival. At that time, almost every family will make rice sausages. The rice sausages are cut into slices and deep-fried or steamed before being served.