Chinese sausage

This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (August 2009)

Chinese sausage
Dried chinese sausages
preserved sausage
Traditional Chinese	臘腸
Simplified Chinese	腊肠
Literal meaning	preserved sausage
Transliterations Mandarin - Hanyu Pinyin làcháng Cantonese - Jyutping laap6 coeng2 - Yale Romanization lahp chéung
liver sausage
Traditional Chinese	膶腸
Simplified Chinese	膶肠
Literal meaning	liver sausage
Transliterations Mandarin - Hanyu Pinyin réncháng Cantonese - Jyutping jeon2 coeng2
Vietnamese name
Quốc ngữ	lạp xưởng
Hán tự	臘腸

Chinese sausage is a generic term referring to the many different types of sausages originating in China. It is commonly known by its Cantonese name "Lap Cheong" or "Lap Chong" (written as "臘腸" in Chinese).

Varieties

There is a choice of fatty or skimmed sausages. There are different kinds ranging from 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. Traditionally they are classified into two main types. It is sometimes rolled and steamed in dim sum.

• La Chang (臘腸) is a dried, hard sausage usually made from pork and a high content of fat. It is normally smoked, sweetened, and seasoned.
• Run Chang (膶腸) is made using duck liver.
• Xiang Chang (香腸) is a fresh and plump sausage consisting of coarsely chopped pieces of pork and un-rendered pork fat. The sausage is rather sweet in taste.

Regional

Short Cantonese dried sausages

Hong Kong and Southern Chinese Provinces

Chinese sausage is used as an ingredient in quite a number of dishes in Hong Kong and southern Chinese provinces of Guangdong, Fujian, Jiangxi and Hunan. Two common examples of such dishes include fried rice and lo mai gai. Many other examples include popiah and char kway teow in Fujian, Malaysia and Singapore. The traditional unpackaged forms are usually found in street market or wet markets.

Wing Wah is a famous Hongkongese company that produces Chinese sausages.

Myanmar

In Burmese, the sausage is called either "Kyet-ou-gyaung" (chicken intestine stick) or "Wet-ou-gyaung" (Pork intestine stick). The sausages made in Myanmar are more meaty and compact compared to the ones in Singapore or China. They are usually used in fried rice and along with fried vegetables, mostly cabbage.

the Philippines

In the Philippines, Chinese sausage is more popularly known as Chorizo(ng) Macau - with the the Spanish-influenced one called Chorizo(ng) Bilbao. It is used in Chinese-derived dishes such as pancit Canton and Siopao Bola-bola, among others.

Singapore

Singapore has been coming up with many innovative Chinese sausages that are healthy.^{[citation needed]} Examples that are created in Singapore are Chinese sausages with low fat, low sodium content and even a high fibre version. ^[1][2]

Taiwan

Taiwan also produces a similar form of sausage, however they are rarely dried in the manner of Cantonese sausages. As well, the fat and meat may be emulsified and they contain a larger amount of sugar and are thus sweeter in taste. These sausages are usually produced by local butchers and sold at the markets or made directly at home. This variant of Chinese Sausage is known as xiangchang (香腸) in Mandarin Chinese, literally meaning fragrant sausage.

Thailand

In Thai, the Chinese sausage is called "Koon Chiang" or "กุนเชียง". There is also Chinese sausage made with Snake-headed Fish (ปลาช่อน) meat.

Vietnam

In Vietnamese, the Chinese sausage is called "lạp xưởng" or "lạp xường".

Outside Asia

It is available in Asian supermarkets overseas mostly in the vacuum-packaged form, although some Chinese groceries sell the unpackaged varieties as well. These tend to be made locally, for example much of the Chinese sausage sold in Canada is produced by a number of manufacturers based in Vancouver and Toronto.

See also

• Curing (food preservation)
• Sausage

References

v • d • e Hong Kong cuisine Cuisine of Hong Kong · Almond biscuit · Almond jelly · Bakkwa · Banana roll · The Banquet (1991 film) · Bao yu · Beef ball · Beef bun · Beef chow fun · Bird's nest soup · Biscuit roll · Buddha's delight · Caffeine culture in Hong Kong · Cantonese cuisine · Cantonese restaurant · Cart noodle · Cha chaan teng · Cha siu baau · Char kway teow · Char siu · The Chinese Feast · Chinese herb tea · Chinese sausage · Coca-Cola chicken wings · Cocktail bun · Coconut bar · Congee · Cream bun · Crispy fried chicken · Dai pai dong · Deuk Deuk Tong · Dim sum · Douhua · Dried shredded squid · Egg tart · Fish ball · Fish slice · Flame on the iceberg · Garland chrysanthemum · The God of Cookery · Got fan · Ham and egg bun · Haw flakes · Hawker centre · Hong Kong-style milk tea · Hot pot · Jerky (food) · Jin deui · Kai-lan · Lai fun · Mango pudding · Mister Softee · Nuomici · One bowl with two pieces · Paper wrapped cake · Peanut butter bun · Pineapple bun · Poon choi · Put chai ko · Rapeseed · Red bean ice · Rice noodle roll · Rice roll · Roast goose · Roasted pig · Rousong · Saang mein · Sausage bun · Sea cucumber (food) · Seafood birdsnest · Shahe fen · Singapore style noodles · Siu yeh · Siu mei · Speakeasy (Hong Kong) · Steamed meatball · Steamed rice roll · Stinky tofu · Sweetheart cake · Swiss Wing · Table sharing · Taro cake · Taro dumpling · Tea egg · Tofu skin roll · Water caltrop · Water chestnut cake · White boiled shrimp · White cut chicken · White sugar sponge cake · Wonton · Wonton noodle · XO sauce · Yeung Chow fried rice · Yi mein · Yuanyang (drink) · Yum cha · Zha cai Cuisine of Hong Kong  · Cuisine of Macao  · Chinese cuisine  · History of Chinese cuisine