您有胆量出席沙利镇一年一度的猪肠祭吗？这个节庆的最大特色在于，烹饪及食用大量的猪小肠("chitlin's")，或者又名煮熟的猪肠。这个节庆始于1966年，当时的镇长正在想办法募款，好为沙利镇购买新的圣诞节装饰品。

南卡罗来纳及南部其他各州将猪小肠视为一道美食(一道特殊而令人垂涎的食物)。但食用前必须经妥善处理过。它们必须先用冷水彻底浸泡及冲洗七次，并重覆用手将多余的脂肪及污物挑掉，然后再煮到它变软为止。它们有不同的烹饪方式。最基本的做法是，将猪小肠浸泡在加有塩、黑胡椒或辣椒、醋及洋葱的水中3到5个小时；但话说回来，每个人的食谱各有不同。有时候，它们会跟猪胃一起烹煮，或捣碎后，放入锅中油炸。

这个节庆的参加人数正稳定成长中，由一开始的1,000人，到现在介于40,000到60,000间的平均人数，总共吃掉了10,000多磅的猪小肠！

Do you have the "guts" to attend the Chitlin' Strut held every year in Salley, South Carolina? The main focus of this festival is the preparation and consumption of large amounts of chitterlings ("chitlin's") -- otherwise known as boiled hog intestines. The festival began in 1966 because the mayor was looking for a way to raise money for new Christmas decorations for the town of Salley.

Chitlin's are considered a delicacy (a special and desirable food) in South Carolina and other parts of the South. But chitlin's must be prepared carefully. They must be soaked and rinsed thoroughly in several changes of cool water, and repeatedly picked clean, by hand, of extra fat and specks. They are then boiled and simmered until tender. They can be prepared different ways. Standard recipes call for simmering the chitlin's for three to five hours in water seasoned with salt, black pepper, and perhaps hot peppers, along with vinegar and an onion. But everyone has a different recipe. Sometimes they are cooked with hog maws (hog stomach), or fried in a batter.

The festival's popularity has grown steadily from 1,000 people when it started to an average crowd of 40,000 to 60,000 people today, who eat more than 10,000 pounds of chitlin's!