中国的腊肠有着悠久的历史，中国腊肠约创制于南北朝以前，始见载于北魏《齐民要术》的“灌肠法”，其法流传。中国灌肠腊肠不加淀粉，可贮存很久，熟制后食用，风味鲜美，醇厚浓郁，回味绵长，越嚼越香，远胜于其他国家的灌肠制品，是中华传统特色食品之一，享誉海内外。腊肠的类型也有很多，主要分为川味儿腊肠和广味儿腊肠。主要的不同处就在于广味儿是甜的，川味儿是辣的，而湖南地区则有咸味而非辣味的腊肠。在湖南省张家界地区，腊肠的制作是准备年货的一项重大工程。逢年冬至，土家族人民便杀掉自家养的土猪，制作腊肉和腊肠好在年夜饭上一家人吃着腊肠、血肠火锅，喝着米酒话着家常。在以前腊肠是每年过年前制作的食品，而一年中的任何时候都可以吃到腊肠了。但是过年吃自制的腊肠已经成为了南方很多地区的习俗。
Chinese sausages have a long history. Chinese sausages were created before the Northern and Southern Dynasties, and the "enema method" recorded in the "Qi Min Yao Shu" of the Northern Wei Dynasty was first introduced, and its method has been passed down. Chinese sausage and sausage do not contain starch and can be stored for a long time. After being cooked, they are consumed with a delicious flavor, rich and mellow flavor, and a long-lasting aftertaste. The more chewed, the more fragrant they become. They are far superior to sausage products from other countries and are one of the traditional Chinese specialty foods, renowned both domestically and internationally. There are also many types of sausages, mainly divided into Sichuan style and Cantonese style. The main difference is that Cantonese cuisine is sweet, Sichuan cuisine is spicy, and Hunan region has salty rather than spicy sausages. In the Zhangjiajie area of Hunan Province, the production of sausages is a major project in preparing New Year's goods. Every winter solstice, the Tujia people kill their own local pigs and make cured meat and sausages. Fortunately, during the New Year's Eve dinner, the whole family eats cured sausages, blood sausage hotpot, drinks rice wine, and talks about their daily routine. In the past, sausages were food made before the Chinese New Year every year, and they can be eaten at any time of the year. But eating homemade sausages during the Chinese New Year has become a custom in many southern regions.
