小雪至腊味浓！成都“腊肠一条街”新品迭出生意旺

Core Viewpoint - The article highlights the bustling activity in Chengdu, Sichuan, particularly in the "Sausage Street" as the Little Snow solar term approaches, showcasing the cultural significance and evolving consumer preferences in traditional sausage production [1][3]. Group 1: Production and Demand - The sausage vendors in Chengdu are ramping up production, with one vendor reporting the preparation of 300 pounds of pork sausage [5]. - There is a notable shift in consumer taste, with vendors introducing new flavors such as peanut sesame and pickled pepper sausages, moving away from the traditional spicy varieties to cater to a preference for lighter flavors [7]. - Vendors anticipate high demand, preparing around 100,000 pounds of sausage before the Winter Solstice, indicating a supply shortage during peak season [10]. Group 2: Production Techniques and Innovations - The sausage-making process involves selecting meat, mixing fillings, and using specific casing sizes for different types of sausages, showcasing the artisanal nature of the craft [9]. - Many vendors have adopted modern techniques, with some utilizing semi-mechanical processes that allow for the production of over 1,000 pounds of sausage in a day with a small team [14]. - The integration of e-commerce is evident, as vendors have opened online stores and are shipping food packages nationwide, reflecting a blend of tradition and modern sales strategies [12].