Egg sausage

Egg sausage
Alternative namesTaiwanese Macaron,[1] Dàncháng, Macaron of Hot Pot
Place of originTaiwan
Region or stateKeelung
Main ingredientseggs

Egg sausage (Chinese: 蛋腸; pinyin: dàncháng; Pe̍h-ōe-jī: nn̄g-tn̂g; also known as Taiwanese Macaron) is a Taiwanese street food originating from Keelung in northern Taiwan.[2] Almost exclusively found in Keelung, this distinctive hot-pot ingredient is crafted by filling pig intestine casings with seasoned egg liquid.[3] When boiled, the egg expands inside the casing, creating plump, round ends that resemble tiny macarons—hence its colloquial nickname.[4]

Culinary Method

Egg sausage is made by whisking eggs with seasonings, then carefully piping the mixture into cleaned pig small-intestine casings.[5] These are then gently boiled until the casing contracts, causing the egg filling to balloon into two rounded ends separated by a slender middle section—resembling a macaron in shape.[6] The exterior offers a light chewiness, while the inside remains tender and sponge-like, soaking up hot-pot broth for a flavorful bite.[7]

Cultural Significance

A dish born of post-war simplicity, egg sausage reflects Keelung’s food traditions. Initially made when ingredients and resources were limited, it utilized affordable eggs and intestines to create a local delicacy.[8] Today, only two specialized artisanal shops continue making it daily; its perishable nature—due to the absence of preservatives—makes it virtually unavailable outside Keelung.[9] Locals call it the “macaron of hot-pot”, popular due to its exciting shape and nostalgic flavor, especially during cooler months when hot-pot dining is popular in the country.[10]

Regional Availability

Unlike ubiquitous hot-pot ingredients, egg sausages remain a rare regional dish. Preservation difficulties—no food additives and short shelf life—have kept its popularity confined to northern Taiwan, especially Keelung.[11] Efforts to market it elsewhere have been limited by logistics and shifting tastes, and many younger locals aren’t accustomed to its unique taste.[12]

See Also

References

  1. ^ "基隆特產「台式馬卡龍」火鍋料作法曝光 網轟動：長見識了" (in Chinese (Taiwan)). Liberty Times. November 11, 2021. Retrieved June 4, 2025.
  2. ^ 楊蕙綾 (November 10, 2021). "基隆獨有「台式馬卡龍」曝光！網友全問號　內行人狂推：吃火鍋必加" (in Chinese (Taiwan)). Formosa Television. Retrieved June 4, 2025.
  3. ^ 丁雅芳 (November 11, 2021). "基隆限定「鹹鹹的馬卡龍」曝光　內行人讚爆：吃火鍋必加！" (in Chinese (Taiwan)). SET News. Retrieved June 4, 2025.
  4. ^ 陳雅雲 (May 26, 2025). "最罕見火鍋料公認是它！台灣人全認同：沒吃過超虧、1縣市才有賣" (in Chinese (Taiwan)). NOW News. Retrieved June 4, 2025.
  5. ^ 曾怡陵 (December 2, 2022). "是蛋還是腸？此料只應基隆有" (in Chinese (Taiwan)). AgriHarvest. Retrieved June 4, 2025.
  6. ^ 張沛歆 (November 10, 2021). "隱藏版火鍋料「蛋腸」只有基隆吃得到？老饕曝製作方法" (in Chinese (Taiwan)). China Times. Retrieved July 10, 2025.
  7. ^ "基隆限定！饕客大推「神級火鍋料」 網友：超好吃" (in Chinese (Taiwan)). Liberty Times. July 4, 2022. Retrieved June 4, 2025.
  8. ^ 李孟恩 (July 4, 2022). "超少見「火鍋料」出了基隆就沒有了！饕客大推：吃過就難忘" (in Chinese (Taiwan)). SET News. Retrieved June 4, 2025.
  9. ^ "基隆獨有隱藏版火鍋料「台式馬卡龍」 網驚：第一次看到" (in Chinese (Taiwan)). United Daily News. November 11, 2021. Retrieved June 4, 2025.
  10. ^ 黃子珊 (November 10, 2021). "基隆人才知？隱藏版「火鍋界馬卡龍」　老饕讚爆：推出秒殺" (in Chinese (Taiwan)). TVBS. Retrieved June 4, 2025.
  11. ^ 李依文 (February 19, 2021). "基隆常見的火鍋界馬卡龍「蛋腸」，為什麼在中南部很少看到？" (in Chinese (Taiwan)). The News Lens. Retrieved June 4, 2025.
  12. ^ 楊蕙綾 (November 6, 2017). "基隆隱藏版美食！「黃黃QQ」口感驚人...網狂推：火鍋必吃" (in Chinese (Taiwan)). ETtoday. Retrieved June 4, 2025.
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