After Major Snow, people in China make sausages, an important part of preparations for Spring Festival. [Photo/WeChat account: qd12301]

In most regions, sausages are made in winter, and Qingdao is no exception. In recent days, as the weather turns cold, many street stalls are adorned with these savory and fatty delights.

Typically, these stalls provide a one-stop service for buying meat, seasoning, marinating, and sausage-making. Customers can also pay a processing fee to have their own meat processed. After about a week of outdoor drying, the sausages are ready to be eaten. They can be steamed with water in a pot or added to simmering rice for cooking.

The flavors are diverse, ranging from savory and slightly sweet to spicy, and are widely loved across the city.