Sausage is almost everyone's favourite food in Southwest China's Province. It is so common a dish that it has become a must-have for most Sichuan style banquets, especially those during the Spring Festival season.

But most rural families in Southwest China still prepare the dish with their own hands in their own kitchens months ahead of Spring Festival when farmers have a good harvest and their live stock are in good shape in winter.

Different places have various tastes. The Sichuan sausage is not very hot and spicy as some typical Sichuan dishes such as Mouth-numbing Fish (Ma La Yu), or the Fried tofu with Hot Sauce and Pepper (Ma Po Dou Fu). Nor is it sweet as that type made in South China's Guangdong Province.