Dishes
Sticky rice sausage
糯米腸
Also called: 米腸 · 糯米大腸 · 大腸 (Taiwanese Hokkien)
Pork intestine stuffed with glutinous rice, steamed and often charcoal-grilled, sold at sausage stalls.
Photo: bryan... from Taipei, Taiwan, CC BY-SA 2.0
Photo: bryan... from Taipei, Taiwan, CC BY-SA 2.0
Photo: Brian Jeffery Beggerly, CC BY 2.0Where it comes from
Similar rice-stuffed intestines are made in Chaoshan and Korea. Chinese Wikipedia says a smaller, peanut-free version appeared in Taiwan during the economic downturn of the 1990s to cut costs. English Wikipedia dates the sausage-in-sausage snack to the late 20th century.
How it is made
Soaked, seasoned glutinous rice is stuffed into the intestine. Southern makers usually use raw rice and northern makers cooked rice. In Taiwan the sausage is steamed first and reheated before eating.
How to eat it
Buy it by the piece at grilled-sausage stalls. At night markets the sausage-in-sausage version comes with garlic, pickles, chilli, wasabi or thick soy paste.
In Kaohsiung
San Lun De Dian in Fengshan makes its rice sausage with local glutinous rice, peanuts and fried shallots, and it carries a light charcoal aroma. A bowl of pork-bone soup goes with the grilled items. Hsin Ta Kang in Sanmin has run its grill stall for three generations.
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.
Sources