祖輩們會把豬的每個部位都用到極致，豬血，豬肉加上豆腐和各種佐料一起裝入大腸裡，做成我們當地特色的豆腐血腸，有豆腐和肉的香味，掛乾後蒸熟炸乾水份，用豬油覆蓋儲存，留著吃一整年！你們香腸吃甜的還是吃鹹的？ ※Click “cc” on the lower right menu to choose your subtitle language. Our ancestors would make the most of every part of a pig. Mix pig blood with pork, tofu and spices to fill into pig intestines and you will get the Mixed Tofu and Blood Sausage, a local cuisine special to our place. It has mixed flavors of tofu and pork. We would usually hang it to dry, then steam until cooked and deep-fry to remove the moisture. Cover the sausages with lard and they can preserve for a whole year! Which sausage flavor do you like, sweet or salty? 大家好！我是滇西小哥，一個地道的雲南妹子，如果你喜歡我的視頻，請持續關注我的頻道， 我會在不同的平台分享我的生活，以及雲南特色美食，祝你們天天開心，每天都有美食相伴～ YouTube【滇西小哥Dianxi Xiaoge】▶https://bit.ly/2MH1T5N Facebook【滇西小哥Dianxi Xiaoge】 ▶https://bit.ly/2TsGflr Instagram【dianxixiaoge_apenjie】▶https://bit.ly/2Wagkze #滇西小哥#DianxiXiaoge #ĐiềnTâyTiểuCa
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