Lap cheong (Cantonese, or simplified Chinese: 腊肠; traditional Chinese: 臘腸; pinyin: làcháng; Jyutping: laap6 coeng2; Cantonese Yale: laahp chéung) is a dried, hard sausage usually made from pork and pork fat. It is normally smoked, sweetened, and seasoned with rose water, rice wine and soy sauce.
Lap cheong is a Chinese pork pink-red sausage, which is dry, smoked and seasoned, with a sweet and savory taste.
Chorizo de Macao, sometimes called Chinese Chorizo or Longaniza Macau, is a Filipino dry pork sausage.
Known as La Chang/腊肠 in Mandarin or Lap Cheong in Cantonese, Chinese sausages refer to a type of cured sausage popular in many regions of China.
Kam Yen Jam Chinese Style Sausages are great for any dish. Commonly known by its Cantonese name "Lap Cheong" or "Lap Chong", this is a great product for many of your favorite Chinese recipes.
In Northeast China, the "blood sausage" was a traditional food which is cooked with sheep or goat blood. In Tibet, congealed yak's blood is a traditional food. Chinese people also used pig blood curd that was consumed by laborers in Kaifeng over 1,000 years ago in the south of China.
The two most commonly sold types of chorizo are Mexican and Spanish, both of which have differences in their preparations and seasonings. They're both often made with pork, though Mexican chorizo can be made with other proteins.
Lap cheong are cured, dried raw-meat sausages which are quite hard in texture, and require cooking before eating.
Both types are made with coarsely ground or chopped meat in casing using a salt and sugar cure before being air dried (or, poetically, “wind dried”). The result is a firm, slightly sweet sausage that must be cooked before consumption, much like a raw chorizo.
Taste. The taste of Chinese sausage varies somewhat depending on the ingredients used, but it generally has a sweet-salty flavor.
Here's a brief introduction to the different types of cured meats you can find in Hong Kong. Lap Cheong, as it is locally known, is the most iconic Cantonese cured meat. To prepare the sausage, fatty and lean pork meat are mixed and seasoned before filled into the casing.
Lap cheong, known for its sweet and savory combination, is typically made from pork and pork fat and seasoned with soy sauce and rice wine. This sweet sausage is so popular, it's spread to various regions of Asia, like Vietnam and the Philippines.
Both Mexican and Spanish chorizo are must-tries, but they're not total twinsies. “Mexican-style chorizo is actually raw meat that's been heavily seasoned with dry chilies and aromatic spices like cinnamon and clove. Spanish chorizo is a hard sausage that's been cured like a salami,” explains Sánchez.
In Brazil, chouriço is the word used for what in the rest of Latin America is morcilla; meat sausages similar to the chorizos of other Latin American countries are called linguiça. Many varieties of Portuguese-style chouriço and linguiça are used in many different types of dishes, such as feijoada.
There is general agreement among Muslim scholars that anything made from blood of any animal, including fish, is unacceptable. Products such as blood sausage and ingredients such as blood albumin are either haram or questionable at best, and should be avoided in product formulations.
Blood sausage 猪血肠
Blood sausage is a northeast Chinese specialty, made with pork blood stuffed in a pork intestine casing. It's usually seasoned with Sichuan peppercorns, cilantro, and white pepper. It can be eaten alone, and sometimes, it's served with pickled cabbage and pork belly stew.
Chinese sausage or wind-dried pork sausage (lap cheong or lạp xưởng), is a highly seasoned semi dried sausage, flavoured with rose. It is made from fatty pork, which gives it an incredibly rich flavour.
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.
Processed meat refers to any meat that is not sold fresh – that is, it has been cured, smoked, salted, or preserved in any way. Examples include Chinese sausages, hot dogs, ham, canned meat (such as luncheon meat and corned beef), bak kwa (preserved dried pork), salted fish, anchovies, and dried shrimp.
In Australia, a variety of mild salsiccia fresca (literally meaning "fresh sausage") seasoned primarily with fennel is sold as "Italian sausage".