Sausages are hung outside to dry in Rugao. [Photo/WeChat account: rugaofabu] 

For families in Rugao, a county-level city administered by Nantong, East China's Jiangsu province, preparations for the Spring Festival always begin with making sausages.

Located in northern Jiangsu, Rugao is famous for its rich production of pork and cotton. Rugao people have a special preference for pork, especially preserved pork.

Rugao sausage is one of China's most famous sausages and has a history of more than 100 years, dating back to the Qing Dynasty (1644-1911). 

Unlike other sausages, Rugao sausages taste fat but not greasy, with an intoxicating smell and bright color.

Here are some classic dishes made with Rugao sausages. 

Cold dish

Rugao sausages can be eaten as a cold dish after being steamed and cut into slices. During the Spring Festival, this dish always appears on tables when families are having dinner.

Stem lettuce with sausage

Sausages can be fried with stem lettuce after being cut into slices. It is a popular dish among local residents in Rugao.