Made from pork blended to a Cantonese-style recipe, the sausages are filled, pricked, air-hung and baked to set, then vacuum-packed at a net weight of 200 g. Glossy reddish casings and a firm, meaty bite with a mild sweet-savoury flavour make them suitable for hot pot, pan-frying, steaming, slicing and charcoal grilling, as well as fried rice and clay-pot rice.
