香肠

The Chinese word 香肠 (xiāngcháng) for sausage is a compound of two characters: 香 (xiāng), meaning "fragrant" or "aromatic," and 肠 (cháng), meaning "intestine" or "sausage casing." The word 香肠 is believed to have originated during the Ming Dynasty (1368-1644) when people began to add spices and herbs to pork sausage to enhance its flavor and aroma. The term 香肠 was first recorded in the book "Compendium of Materia Medica" written by Li Shizhen in the 16th century. Today, 香肠 is a popular food item in China and is often served during festivals and celebrations. It is also a common ingredient in many Chinese dishes, such as fried rice and noodle soups.