The Commerce Ministry’s Time-Honored Brands digital museum places Haroulian’s early factory at what is now 54 Nanji Street, near the historical boundary between Fujidian and Qinjiagang. Its account says the company imported Russian technician Aijinbins’s red-sausage processing method in 1918 and built a sausage workshop. The address and date place red sausage in an industrial setting: it entered the city not only through kitchens, but through a factory built to make it at scale.
From the journal
Harbin red sausage and the Haroulian factory story
Haroulian’s company history traces its red sausage to a 1918 processing workshop in Fujidian, where European-style sausage making entered Harbin’s food industry.
In the same city · Harbin ↗
A factory address in old Fujidian
From meat to smoked casing
A provincial intangible-heritage entry describes a traditional Harbin red-sausage sequence of curing, mincing, filling, roasting, boiling and smoking. It also notes two rounds of boiling and two rounds of smoking over hardwood. These stages produce a sausage whose identity comes from both its filling and its processing. The documented sequence preserves a traditional method, while individual manufacturers may use their own current production lines. The old brand record and the heritage process together show how an imported food tradition became attached to local manufacture.
A taste remembered at home
Haroulian’s digital brand profile describes red sausage as a common dish served when families welcome guests. That image moves the story from factory floor to home table: a sliced sausage appears as a shared plate and a sign of hospitality. Harbin red sausage is made by several brands, and Haroulian’s history is one strand in that broader food landscape. Following this strand from the old factory address to the smoked casing shows how a product can carry both industrial and domestic memory.