This is a traditional Anchang-style Chinese pork sausage from Shaoxing, Zhejiang Province, handcrafted by Qingfeng No.1 using time-honored winter curing methods.
Made only during the winter season, each sausage is prepared with fresh pork, natural pork casing, traditional double-fermented soy sauce, and premium Chinese baijiu. The sausages are naturally air-dried for 10–15 days under suitable temperature, humidity, and wind conditions, then vacuum sealed and frozen to preserve their authentic flavor.
Because the sausages are dried in a natural environment rather than industrial facilities, slight variations in taste and texture between batches are normal, reflecting genuine traditional craftsmanship.
This product is part of our Anchang Traditional Cured Meats Series, where you can learn more about the history, seasonal production methods, and small-batch craftsmanship behind Anchang winter specialties.
Specification
Product Name: Anchang Chinese pork Sausage (Also Known as Anchang Lap Cheong)
Brand: Qingfeng No.1
Net Weight: 500g (1 lb)
Packaging: Vacuum-sealed + Small Gift Box
Origin: Shaoxing, Zhejiang Province, China
Production Method: Traditional handmade, small workshop production
Dryness Level: Approx. 90% dry
Fat Ratio: Balanced (customizable upon request)
🌿 Ingredients
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Pork
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Natural pork casing
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Chinese baijiu (white liquor)
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Soy sauce
No artificial preservatives added.
❄ Storage & Shelf Life
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Storage: Keep frozen
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Shelf Life: 240 days (8 months) under frozen storage
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Production Date: Printed on inner vacuum package seal
🔥 Cooking Instructions (Recommended)
For the best taste, cook whole Chinese Sausage before slicing:
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Pressure cooker: Steam for 20+ minutes
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Regular pot: Steam over water for at least 40 minutes
Cook thoroughly for optimal aroma and texture.
👩🍳 About Qingfeng No.1 Chinese Pork Sausage
Qingfeng No.1 was founded by Chen Xueping, who inherited the traditional Anchang cured-meat craftsmanship from her family.
The brand originated from the ancestral home located at No.33 East Street, Anchang Ancient Town, and later developed into a small-scale food workshop officially registered as Shaoxing Keqiao Hongfeng Food Factory.
Using only fresh ingredients, traditional soy sauce with double fermentation, premium baijiu, and natural winter air-drying, Qingfeng No.1 strictly follows time-honored methods and produces sausages only during suitable winter conditions.
The founder has been featured 7 times on CCTV food programs, promoting Anchang’s traditional cured foods.
🌬 Traditional Winter Air-Drying
Each batch is naturally air-dried outdoors for 10–15 days, depending on temperature, humidity, and wind conditions.
Because of this, slight variations in taste and texture between batches are normal — this is the hallmark of authentic traditional craftsmanship.
⚠️ If you prefer industrially standardized flavor, please consider carefully before purchasing.
📌 Notes
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All products are made in-house, not outsourced
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Slight remnants of bamboo tie fibers may occasionally remain due to traditional tying methods
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Fat level can be adjusted — please leave a note when ordering
