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Making sausages
During Major Snow, Chinese people in South China such as in Nanjing, Hangzhou, Hefei, Chongqing make sausages, an important part of preparation for the Spring Festival.
The best meat for sausage is that of the pig's buttock. The sausage should be dried in a well-ventilated place in the shade. After a week, they are edible. Cut a certain amount off, and boil or fry it as you like.
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