Dishes
Grilled Taiwanese sausage
烤香腸
Also called: 香腸 · 大腸包小腸 (sausage in sticky-rice sausage) · 糯米腸 (sticky-rice sausage)
Sweet, fatty pork sausage grilled over charcoal and eaten with raw garlic, or tucked inside a sticky-rice sausage.
What it is
Taiwanese sausage is fatty pork with a mild sweetness. Some are made with kaoliang liquor. Grill stalls also sell sticky-rice sausage (糯米腸) and 'big sausage wraps small sausage' (大腸包小腸), a pork sausage inside a split sticky-rice sausage, often with garlic, pickles and chilli.
Where it comes from
In the early 1980s the standard serving was one sausage on a toothpick with a clove of garlic. The sausage-in-rice-sausage sandwich was created in Taiwan in the late 20th century.
How it is made
At San Lun De Dian (The Tricycle Shop) in Fengshan, sausages are handmade from pork, five-spice and kaoliang, then grilled over charcoal. Its sticky-rice sausage uses local glutinous rice, peanuts and fried shallots.
How to eat it
An afternoon snack in Kaohsiung. Eat the sausage with raw garlic, and add a bowl of pork-bone soup where the stall has one.
In Kaohsiung
San Lun De Dian began in 1961, selling from a tricycle. It is one of several long-running charcoal grill stalls in Kaohsiung, along with Hsin Ta Kang, a third-generation stall about 60 years old.
Where to eat it in Kaohsiung
新大港大腸香腸Hsin Ta Kang Grilled Sausage
A third-generation grill stall, around sixty years old, selling charcoal-grilled pork sausage and sticky-rice sausage in the afternoon.
三輪的店San Lun De Dian (The Tricycle Shop)
Started in 1961 as a tricycle cart, this Fengshan lane shop serves charcoal-grilled sausage, sticky-rice sausage, oden and pork-bone soup, and was added to the MICHELIN Guide selection in 2024.
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