Chinese sausage

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Photograph of a half used package of lahp chéung with nutrition and ingredients clearly visible.

Chinese sausage (literally "preserved sausage") is a generic term referring to the many different types of sausages that originated from China.

[edit] Southern Chinese

There are two main type of sausages made.

Laap Cheong (臘腸) is a dried, hard sausage usually made from pork meat and a high content of fat. It is normally smoked, sweetened, and seasoned. Yeung Cheong (膶腸) is made using pork liver. Yeung Cheong is not sweet in taste. These sausages are used as an ingredient in many dishes in some parts of southern China, including Hong Kong and the provinces of Guangdong, Fujian and Hunan, and countries in Southeast Asia. It is, for example, used in fried rice, lo mai kai, popiah and char kway teow, a popular noodle dish in Malaysia and Singapore. It is available in Chinese markets and meat shops. There is a choice of fatty or skimmed sausages. There are different kinds ranging in those made using fresh pork to those made using pig livers, duck livers and even turkey livers. (Usually a livery sausage will be darker in colour than one made without liver.) Recently, there have even been countries producing chicken Chinese sausages.

[edit] Taiwan

Taiwan also produces a similar form of sausage, however, it is not dried and a bit sweeter in taste. These sausages are usually made by local butchers and sold at the markets. Although much loved by Taiwanese everywhere, this type of sausage is not commonly available outside the region.

In Vietnamese, the Chinese sausage is called "lap xuong".

[edit] External links

• Lop Chong recipe

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