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Different from 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 Naxi tongue “Hei Ma Bu (Black Rice Sausage)” and “Bai Ma Bu (White Rice Sausage)” respectively.
Rice Sausage could be prepared in many ways, such as frying and steaming. Each year, people in Lijiang area have the tradition to butcher 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.
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