Liming Pass has a long history and profound cultural heritage. Although it is the area of autumn 2, it is actually the hub of the fortress. Known as "Giffordshire". As the saying goes, "one side of the soil and water support one side." Lin Ming's food culture, isn't it? Among them, "donkey sausage" is more famous. Lin Mingguan donkey sausage is made by slicing and shredding selected fresh donkey meat, chopping it into mud with a knife and putting it in a container; Mixing sesame oil, ginger powder, salt, pepper powder, fennel powder and other condiments, and then mixing the above-mentioned good mung bean powder with water in proportion to make meat sauce; Pour the meat paste into the casings of donkeys, horses and mules (called "casings" nearby), tie them up and cook them in a boiling pot; Cool down and smoke. The donkey sausage made in this way is fragrant but not greasy, oily but not fat, fragrant and delicious. Its unique style and charm is one of the famous foods in southern Hebei. It has a history of about 100 years to taste people's words, read humanities and make an outline or book of Linmingguan Donkey Meat Sausage. In other words, how Du and Guo Han inquired about their origins all originated from the article "Guan Xun Chang Braised Pork" in Yongnian County Place Names. I read it carefully and savor it. As a resident, I think it is necessary to verify it. There are three suspicious places in the article. First, smoked sausages have been the first choice for hospitality for dozens of generations. However, it is recorded in the article that it began in the late Qing Dynasty, but it was only over one hundred years. Second, has Du Mangosteen in Shaanxi ever lived? How long will you stay? Who is the witness? Third, the North Dongjiekou Scenic Resort Scenic Area, known as the Mountain Pass by Lin Ming people, was the most prosperous area in Lin Ming and Qing Dynasties and the Republic of China until the 1980s. If Han's butcher shop is "deserted", how can Han afford such a high rent? The original authors of this article are Mr. Xu and Mr. Ma, and Mr. Xu has long since passed away. So, with these questions, my friends and I visited Mr. Ma Lao, who was 84 years old, on September 15, 2065438. Although Mr. Ma is in good health, he is deaf and blind, unable to distinguish things clearly, and his hearing depends entirely on tools. I felt friendly with the world, so I signed my name next to the earphone. Thanks to the warm hospitality of the old gentleman, I got the reason. Ma Lao pondered for a long time and revealed the origin of this article. At the beginning of reform and opening up, from 65438 to 0979, CPPCC asked CPPCC members to write literature and history materials. As a member of the Chinese People's Political Consultative Conference (CPPCC), Mr. Xu wrote down the topic of "Closing Sausage and Braised Pork at Dawn". So, Mr. Xu went straight to Yongnian County Catering Service Company to learn about the situation from several registered masters and wrote this article. Mr. Xu didn't go to Linming Sixth Street to find the source. After the manuscript was written, in order to show the authenticity and reliability of this article, Mr. Xu asked Ma, the temporary director of Yongnian County Library, to sign it. At that time, Mr. Ma was the only CPPCC member in Yongnian County, Hebei Province. Mr. Ma said that he just glanced at it at that time, and if it didn't matter, he couldn't say anything, so he wrote his name. In this way, Mr. Ma became the second author of this article. As for the plot, I have completely forgotten it. For example, "Bamboo Master in Dushan, Shaanxi" and "Han Liuzhu, a scenic spot in northern Dongjiekou Scenic Resort" don't know why at all. However, Guo Daran of Nanjie knows a little because he is from Nanjie. Mr. Ma said that the braised pork of the Guo family is really good, and the pasta of the Guo family should also be praised, including "plain meat noodles", "sesame soles" and "big stuffing wonton". Regarding the legend of "Linmingguan donkey meat sausage", Mr. Ma said that he didn't know much about the situation. According to the comprehensive interview, Yu visited many old workshops and their descendants who made "donkey meat sausage" only in Lingmingguan, and there were different opinions on the origin of "donkey meat sausage in Lingmingguan". And there is such a sentence that is the most convincing. The origin of sausage is not an exclusive success, but the ancestors of many workshops in the forest crown. After several generations of development ... such as the Han family, Dong family and Huo family in Northeast Street; Zhang Jia of Northwest Street; Liujia in West Street; Nanjie Guojia. They are the best in making "donkey meat sausage" and enjoy a high reputation in Linyi. Their production history is many times longer than the articles in place name records. However, it is nonsense to investigate its exact nature. The creation and success of Lin Mingguan's donkey meat sausage has a long process. It is said that when something good happened at first, the cook poured the "steamed" meat stuffing into the washed "donkey urine bubble {suipao}", cooked it and sliced it for diners and people to ask what it was, saying it was "meat and eggs". Later, he told this story to his peers and followed suit. After a long discussion, everyone finally became a snack in the neighborhood, although it was called "sweet egg". This kind of meat and eggs was often cooked in Haifeng restaurant outside Xiaoximen and Yutangtai butcher shop in Nandajie auditorium until the 1980s. Because at that time, with the increase of diners, there were fewer urine {niao} bubbles for making meat and eggs. This stumped the nearby chefs again. So, they look for something to replace it. The proverb "I can give up my child's mother instead of my donkey intestines" reflects the wisdom of the clinic chefs. Donkey intestine is donkey's large intestine, which is oily and fleshy. The chef made it into sauce sausage, which was delicious but not greasy, with endless aftertaste and was deeply favored by people. The small intestine of donkey, commonly known as "water intestine", is thin and chewy, but nobody cares. One day, a cook tried to tie the small intestine of a raw donkey with hemp rope and blow it up from the other end like a urine bubble. It looks like a snake, and its appearance color is the same as the urine bubbles blown out. So he tried to make "meat eggs", poured the meat sauce into the casing, cut it into several sections, tied it firmly, cooked it and cooled it. "The expert reaches out and knows if there is." The chefs in the clinic all know the difference after this. So the careful development of ingredients began, surpassing the era of "fragrant eggs", and the name "sausage" came into being. The production of fragrant eggs is in short supply, so there is no need to consider the problem of preservation. Sausage production is difficult to store in large quantities. Preventing deterioration is a thorny problem for chefs. On a hot day, some are put in the "sweet potato pit" and some are hung in the well. However, there are still spoiled sausages. The land near Ming is mixed with agriculture, industry and commerce, and merchants are crowded with people, and there are many people coming and going. Careful chefs, while people are eating and chatting, smell the language of making bacon in the south and imitate it. Build a rectangular pool with bricks, mix cypress branches, pine nut shells and sawdust, sprinkle them in the pool, burn them with fire, only smoke, not open fire, then string bundles of donkey meat sausages with wooden sticks, put them on the pool, cover them with grass felt and smoke them. Half an hour later, the grass felt was uncovered, and bundles of donkey meat sausages were smoked by pine and cypress, all of which were bright and transparent, maroon in color, and did not rot for a long time, thus prolonging the shelf life. So Lin Mingguan's donkey sausage has a new name-smoked sausage or ask, why is it better to make sausage with donkey meat alone? According to custom, donkey meat is a tonic; Eating mule and horse meat is easy to get old, and it is made into a jingle: "donkey meat smells good, horse meat stinks, and I won't eat mule meat even if I die", that's all. Until the "public-private partnership", there were still three famous butcher shops in Chang Lin, namely Han Liuzhu in Dengshankou (also known as Han Laoshuang), Dong Gui in 18th room and Guo Daran in the south of Paifang. They are all famous for sausages and braised pork. Linchanguan donkey meat sausage, developed by several generations of Linchanguan chefs, has a unique style and eventually becomes a famous local food. From 65438 to 0995, Linmingguan donkey meat sausage was designated as the reception food by Handan municipal government, and was awarded the title of "Chinese famous snack" by China Cuisine Association in the same year.