Jinhua sausages are dried in the sun. [Photo/Jinhua News Media Center]

As the autumn breeze turns ginkgo leaves golden, it also revives a beloved local tradition in Jinhua, Zhejiang province: making sausages, with the enticing aroma already filling streets and alleys.

The techniques of sausage-making are closely tied to temperature. "The best time to prepare them is when the lowest temperatures drop below 10 C," said Zhu Sulian, an experienced sausage maker from Jindong district.

According to Zhu, cooler temperatures are ideal for fermentation and drying. "Naturally air-dried sausages have a superior taste compared to those dried in ovens," she added. Zhu recently started on her first batch.

Jinhua residents prefer pork from Liangtouwu pigs, a renowned local breed. They emphasize the importance of a balanced ratio of lean to fat meat. "If it's too lean, it tastes dry; if it's too fatty, it becomes greasy," said Zhu.

Traditional Jinhua sausages use simple ingredients — baijiu (a traditional Chinese spirit), sugar, salt, and monosodium glutamate — but every household adds its own unique touch.

In addition to the traditional savory flavors, new options like preserved vegetables, wumi rice (a type of purple-black glutinous rice), and spicy have been introduced.

Whether steamed whole, sliced for hot pots, or cooked with greens and rice cakes, these sausages offer a burst of flavor. Meat lovers can also enjoy a Jinhua bun filled with sausage.