Anchang Preserved Sausage is a traditional specialty food from Anchang Town in Shaoxing, Zhejiang Province. It is made with lean hind-leg pork and pork fat, seasoned with Shaoxing wine and soy sauce, then hand-stuffed and air-dried. The result is a sausage known for its rich soy aroma and balanced sweetness. In 2023, the Anchang Preserved Sausage–making technique was included in the sixth batch of representative items of Zhejiang Provincial Intangible Cultural Heritage.

Selecting the meat for sausage making is a meticulous process. Pork from the hind leg is used, with the fat and lean meat carefully cubed in a precise three-to-seven ratio. The marination stage is crucial: locally produced "mother-and-child soy sauce" is essential (the soy sauce brewed the previous year is the "mother," and the soy paste fermented this year is the "child"). Rock sugar, star anise, bay leaves, and other spices are added for flavor, and finally, a splash of white liquor enhances the aroma and tenderizes the meat.

For stuffing, the seasoned meat is slowly funneled into cleaned casings. As it fills, the maker gently presses and massages the casing to expel air, ensuring the sausage becomes firm and even. Cotton thread is then used to tie knots at regular intervals, forming neat, uniform links.

Drying is the crucial step that defines the sausage's ultimate flavor. Hung under the eaves, the sausages gradually lose moisture in the gentle breeze. Their color shifts from light red to deep red, while oil seeps slowly along the casing and drips into the bamboo tray below. After approximately seven days, the sausages fully develop their characteristic flavor.