It’s the Beginning of Winter today according to the 24th Solar Terms, so it’s officially winter now. I think for most Cantonese, typical winter food must be Cantonese sausages, a range of dry sausages with significant sweet and rice wine taste. My family used to hang dry sausages, fish or duck widowside during winter, though nowadays we prefer to store them in fridge. My grandma, my mum’s mother, is from a city called Dongguan where is famous for making dry sausage in Canton, so we would keep having very delicious Cantonese sausage from relatives.
The most common Cantonese sausage is made of pork and pork fat, as the key ingredients. There are many other types, such as those with dry Shiitake mushroom, or dry scallop. And my favourite is those made of duck or goose liver.