Description
A Xiaochi from Hsinchu's Hakka region. Lean meat and sweet potato starch are stuffed into casings and boiled to make 'Yan Chang', starring squishy starch over meat.
Restaurants serving Hsinchu Water Sausage (Starchy Pork Sausage)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork small intestine
- Pork
- Sweet potato flour
- Hongzao(Red yeast rice)
- Five-spice
- Garlic sauce
Instructions
- [Authentic Recipe]
- [Filling Prep] Season lean pork (or coarse mince) with soy sauce, five-spice, sugar, cinnamon, and 'Hongzao (red yeast rice)' for red color.
- [Magic Powder] Pour a gooey starch liquid of massive 'sweet potato flour' mixed with water into this, mixing with the meat (characterized by more powder than meat).
- Pour this liquid filling into pork small intestines.
- Boil slowly in water for ~
- mins (boiling sets the starch into a translucent squishy jelly).
- Chill (or keep at room temp) and slice diagonally.
- Plate and heavily pour a special sauce blended from grated garlic, Jiangyou Gao, and sweet chili sauce (Tianla Jiang).
Learn more Spice, substitutes, tips
Key spices
Five-spice and Red yeast rice sweet aroma
Substitutes at Japanese supermarkets
Irreplaceable (Texture completely different from sausage)
Pairing
Hsinchu Fried Rice Noodles or Hakka dishes
Trivia
[For Adults] Also called 'Fen Chang', but in Hsinchu it's 'Shui Yan Chang' due to its unique spice and softness. Looks like sausage, but Japanese are 100% surprised to find it's a 'starch mass'. A historical local dish born from Hakka wisdom to stretch scarce meat deliciously.
Eating tips & etiquette
[Unique Eating] Entirely different from Taiwan's regular Xiangchang (sweet grilled sausage)! Enjoy the squishy, chewy texture—like 'Ba-wan skin'—with garlic sauce!
Allergen
Pork, Wheat, Soy