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Chinese sausage
Chinese sausages are many different types of sausages with ties to China, the Sinosphere or the Chinese diaspora.
There is a choice of fatty or lean 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 sausage made with liver will be darker in color 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.
Lap cheong, or Chinese sausage, is a type of cured meat product commonly found in southern regions of China such as Jiangsu, Zhejiang, Sichuan, and Guangdong.
The southern flavor of Chinese sausage is commonly known by its Cantonese name lap cheong (or lap chong, simplified Chinese: 腊肠; traditional Chinese: 臘腸; pinyin: làcháng; Jyutping: laap6 coeng2; Cantonese Yale: laahp chéung). Chinese sausage is used as an ingredient in a number of dishes in the southern Chinese provinces of Guangdong, Fujian, Jiangxi, Sichuan, and Hunan, and also Hong Kong and Taiwan.
Sichuan sausage contains and is flavored by red chili powder, Sichuan pepper powder, and Pixian bean sauce. Two common examples of such dishes include fried rice and lo mai gai. The traditional unpackaged forms are usually found in street markets or wet markets.
In northeast China, especially Heilongjiang's largest city Harbin, Harbin-style sausage (simplified Chinese: 红肠; traditional Chinese: 紅腸; pinyin: hóngcháng), a popular regional specialty, is a coarsely ground, smoked savory red sausage similar to Polish "country" kielbasa and Lithuanian skilandis. It was first manufactured in March 1909 by Lithuanian staff in a Russian-capitalized factory named Churin Sausage Factory, located in Harbin's Daoli District. An alternative name is lidaosi (Chinese: 里道斯), from Russian колбаса литовская (kolbasa litovskaya, "Lithuanian sausage"). Harbin-style sausage subsequently became popular in China, especially in northern regions. A sweeter dried version similar to southern Chinese sausages is also produced.
Traditional Chinese sausage is made by stuffing seasoned pork into natural casings made from animal intestines, then air-drying it naturally. However, in modern factory production, artificial casings are often used, and hot-air drying is employed to enhance production efficiency. Lap cheong can be eaten on its own and is also widely used as an ingredient in various Cantonese dishes.
Chinese sausage is believed to have originated during the Wei, Jin, and Northern and Southern Dynasties, or even earlier. Its earliest documented method appears in the *Qimin Yaoshu*, an agricultural text from the Northern Wei period.
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Chinese sausage
Chinese sausages are many different types of sausages with ties to China, the Sinosphere or the Chinese diaspora.
There is a choice of fatty or lean 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 sausage made with liver will be darker in color 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.
Lap cheong, or Chinese sausage, is a type of cured meat product commonly found in southern regions of China such as Jiangsu, Zhejiang, Sichuan, and Guangdong.
The southern flavor of Chinese sausage is commonly known by its Cantonese name lap cheong (or lap chong, simplified Chinese: 腊肠; traditional Chinese: 臘腸; pinyin: làcháng; Jyutping: laap6 coeng2; Cantonese Yale: laahp chéung). Chinese sausage is used as an ingredient in a number of dishes in the southern Chinese provinces of Guangdong, Fujian, Jiangxi, Sichuan, and Hunan, and also Hong Kong and Taiwan.
Sichuan sausage contains and is flavored by red chili powder, Sichuan pepper powder, and Pixian bean sauce. Two common examples of such dishes include fried rice and lo mai gai. The traditional unpackaged forms are usually found in street markets or wet markets.
In northeast China, especially Heilongjiang's largest city Harbin, Harbin-style sausage (simplified Chinese: 红肠; traditional Chinese: 紅腸; pinyin: hóngcháng), a popular regional specialty, is a coarsely ground, smoked savory red sausage similar to Polish "country" kielbasa and Lithuanian skilandis. It was first manufactured in March 1909 by Lithuanian staff in a Russian-capitalized factory named Churin Sausage Factory, located in Harbin's Daoli District. An alternative name is lidaosi (Chinese: 里道斯), from Russian колбаса литовская (kolbasa litovskaya, "Lithuanian sausage"). Harbin-style sausage subsequently became popular in China, especially in northern regions. A sweeter dried version similar to southern Chinese sausages is also produced.
Traditional Chinese sausage is made by stuffing seasoned pork into natural casings made from animal intestines, then air-drying it naturally. However, in modern factory production, artificial casings are often used, and hot-air drying is employed to enhance production efficiency. Lap cheong can be eaten on its own and is also widely used as an ingredient in various Cantonese dishes.
Chinese sausage is believed to have originated during the Wei, Jin, and Northern and Southern Dynasties, or even earlier. Its earliest documented method appears in the *Qimin Yaoshu*, an agricultural text from the Northern Wei period.
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