在莱芜,一提起“顺香斋”的南肠,可以说是无人不知,无人不晓。作为一个拥有百年历史的老字号,通过转换经营观念和方式,“顺香斋”如今又焕发出更加迷人的魅力。“顺香斋”起源于清朝中后期,距今已有150多年的历史。原是历城县一苏姓人家创办的,最早在济南,后在博山,最近迁至莱芜口镇。“顺香斋”制作各种什锦小菜、凤鸡、板鸭、火腿肘肉、肉肴小肚。最出名的是“顺香斋”南肠,它是以新鲜猪肉为原料、以砂仁、丁香、边桂等多种芳香性中药为配料,用自己酿制的天然优质酱油灌制而成。其肠衣、绞肉、拌包、灌制、晾晒、蒸煮等六大加工工艺,每道工序均有独特的方 In Laiwu, the southern intestine of the “Shunxiang Zhai” was mentioned. It can be said that nobody knows it. As an old brand with a century of history, “Shun Xiang Zhai” has now become even more attractive by transforming business concepts and methods. “Shunxiangzhai” originated in the middle and late Qing Dynasty. It has a history of more than 150 years. It was originally founded by a Su family named Licheng County, the earliest in Jinan, later in Boshan, and recently moved to Laiwukou Town. “Shunxiangzhai” produces a variety of assorted appetizers, chicken, duck, ham elbow, and meat dishes. The most famous is the “Shunxiangzhai” South Intestines. It is made from fresh pork as raw material, and is made up of various natural aromatic herbs such as Amomum villosum, Clove, and Biangui. . The six major processing technologies of casing, minced meat, mixed bag, irrigation, drying, cooking, etc., each process has a unique square