Eight Flags Handmade Sausage
小吃快餐 · ⭐ 4.2
Caihe Subdistrict
Dragon Mate tips
If you are traveling in China to visit Hangzhou, this restaurant is worth a stop for great food. This restaurant is located at Caihe Subdistrict. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Children's Sausage, Corn Sausage, Meat-stuffed Sausage.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Hangzhou
- Category: 小吃快餐
- Rating: 4.2
- Address: Caihe Subdistrict
- Popular dishes: Children's Sausage, Corn Sausage, Meat-stuffed Sausage, Garlic Sausage, Pork Tenderloin Sausage
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Dishes
Children's SausageChildren's肠 is a dish specially designed for children, primarily made from selected pork that is finely processed into a small intestine shape. During cooking, no chili or irritating seasonings are added, resulting in a tender and easily digestible texture that children love as a nutritious delicacy.
Corn SausageCorn sausage is made primarily from fresh pork and sweet corn kernels. After fine processing, the pork is minced and mixed evenly with seasonings and corn kernels, then stuffed into sausage casings. It is then matured and baked to create a product with an appealing appearance and rich texture, containing plump corn kernels inside.
Meat-stuffed SausageSausage dumplings are made from pork mixed with starch and seasonings, stuffed into casings and steamed or boiled. They have a date-like shape, delicate texture, and弹性.
Garlic SausageSautéed garlic sausage is made from pork seasoned with garlic, salt, sugar, and soy sauce, then stuffed into casings and cooked by steaming or frying. The garlic flavor infuses the meat, creating a rich, aromatic dish.
Pork Tenderloin SausageA traditional Chinese dish made by stuffing minced pork tenderloin into sausage casings and steaming it, resulting in a tender and flavorful meat product.
Spicy and numbingMa La is a dish primarily made with meat or vegetables, cooked by frying or stir-frying, seasoned with Sichuan pepper and chili for intense numbing and spiciness.