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The old store’s pork sausage, located in the scallion market, has been running for several decades since it was first passed down from the first generation. Mrs. Chen Yunhe, the second‑generation owner, said as she grilled the sausages, “When I took over from my grandmother, my son had just started elementary school. Now, sixteen years have passed.”

The charcoal flame was bright red, and the owner kept turning the pork and rice sausages, then sliced them and drizzled with sauce, adding ginger slices and garlic cloves. From stuffing the sausages and rice to marinating the ginger, everything was done herself. Long‑time customers joke that it contains morphine, and eating it makes people addicted.