By the mid to late Qing Dynasty, the lives of people in Beijing had declined drastically. Using meat was considered too extravagant, so Fried Sausage evolved into a new form. Ingredients such as starch and red rice flour were filled into Pork Large Intestine, which was then sliced, fried, and served with a garlic dipping sauce. The taste was quite good, and the key was the reduced cost. Many households could afford it, and this type of sausage spread quickly, becoming known as Large Sausage.
"Large Sausage? What does that mean, Grandma? Is there also a Small Sausage?"
Mrs. Shen laughed and said, "Indeed, there is. By the time of the Republic, Pork Large Intestine had also become expensive, and many people couldn't afford it, so they used the cheaper Pork Small Intestine instead. This kind, made with small intestines, is called Small Sausage."
