Chinese sausage is a dried, hard sausage usually made from fatty pork.The Chinese name for sausages is “Lap Chong” which means the “winter stuffed intestine” or “waxed intestine” because “chong” not only means “intestine” but also “sausage”.
What unifies all kinds of Chinese sausage is an extremely sweet flavor and an emulsified texture that makes even the fresher links taste like meat candy. When shopping for Chinese sausage it's helpful to keep in mind what dish you want to make. While slices of Chinese sausage are good in any stir-fry, my favorite way to use them is in a rice or noodle dish, so the staple soaks ups the fat rendered from the sausage. Used in fried rice, the sausages impart a rich taste to each kernel. Chinese Sausage. Chinese sausage is a dried, hard sausage usually made from fatty pork. The Chinese name for sausages is “Lap Chong” which means the “winter stuffed intestine” or “waxed intestine” because “chong” not only means “intestine” but also “sausage”. This sausage is normally smoked, sweetened, and seasoned. It is for example, used in fried rice, noodle and other dishes. Chinese sausage formulations are unique, based on long tradition. Ingredients like monosodium glutamate, soy sauce and sugar are added to the sausages in very high levels. 1 Lap cheong (Cantonese) or la là (Chang) (cháng/mandarin) 臘腸 腊肠 is, a dried hard sausage usually made from pork and a high content. 2  Of fat it is, normally, smoked sweetened and seasoned with, rose water rice wine and. 3  Soy sauce (yun) chang 膶腸 is made using.  duck liver In Thai, the Chinese sausage la chang is called gun chiang (Thai: กุนเชียง) after its name in the Teochew dialect (kwan chiang in Teochew), the dominant Chinese language within the Thai Chinese community. Texturally similar to pepperoni, this dry, rather hard sausage is usually made from pork meat and a goodly amount of fat. It's smoked, slightly sweet and highly seasoned. Probably the most popular Chinese sausage in this country is lop chong. It and others like it are available in specialty meat shops and Chinese markets. Store up to 1 month in the refrigerator. Chinese sausage makes an excellent addition to stir-fry dishes. Chinese sausage is a generic term referring to the many different types of sausages originating in China. The southern flavor of Chinese sausage is commonly known by its Cantonese name lap cheong (or lap chong) (traditional Chinese: 臘腸; simplified Chinese: 腊肠). In Thai, the Chinese sausage la chang is called gun chiang (Thai: กุนเชียง) after its name in the Teochew dialect (kwan chiang in Teochew), the dominant Chinese language within the Thai Chinese community. Question: How to Cook Chinese Sausage. One of the first questions that arises when the topic turns to Chinese sausage (Lop Cheong) is how to cook it. The best way to bring out the flavor of these seasoned preserved sausages, made with diced pork, pork liver, duck liver, or occasionally even beef, is to cook the sausage in a way that removes fat. Chinese sausage is a generic term referring to the many different types of sausages originating in China. Chinese sausage is used as an ingredient in quite a number of dishes in southern Chinese provinces of Guangdong, Fujian, Jiangxi, Sichuan and Hunan, and also Hong Kong. Sichuan sausages also contain red chili powder and Sichuan pepper powder which give sausage a special flavor. Get Recipe. If you visit any decent-sized Chinese market you'll find an impressive array of Chinese sausage, known commonly by its Cantonese name lap cheong. The term, in fact, is generic and covers a broad range of sausage, both fresh and smoked, and extends to sausages from Vietnam and Thailand. While slices of Chinese sausage are good in any stir-fry, my favorite way to use them is in a rice or noodle dish, so the staple soaks ups the fat rendered from the sausage. Used in fried rice, the sausages impart a rich taste to each kernel. Chinese sausage is used as an ingredient in quite a number of dishes in the southern Chinese provinces of Guangdong, Fujian, Jiangxi, Sichuan, and Hunan, and also Hong Kong. Sichuan sausage also contains red chili powder, Sichuan pepper powder, and Pixian bean sauce, to characterise the sausage with a special flavour. In Thai, the Chinese sausage la chang is called gun chiang (Thai: กุนเชียง) after its name in the Teochew dialect (kwan chiang in Teochew), the dominant Chinese language within the Thai Chinese community.
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what is chinese sausage