Chinese sausage
From Wikipedia, the free encyclopedia
Chinese sausage
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| preserved sausage | |||||||||||||
| Traditional Chinese: | 臘腸 | ||||||||||||
| Simplified Chinese: | 腊肠 | ||||||||||||
| Literal meaning: | preserved sausage | ||||||||||||
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| liver sausage | |||||||||||||
| Traditional Chinese: | 膶腸 | ||||||||||||
| Simplified Chinese: | 膶肠 | ||||||||||||
| Literal meaning: | liver sausage | ||||||||||||
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| 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 called "Lap Cheong" (Lap Chong)
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[edit] 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.
- Ren 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.
[edit] Regional
[edit] 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.
[edit] 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.
[edit] 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.
[edit] 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.
[edit] Thailand
In Thai, the Chinese sausage is called "Koon Chiang" or "กุนเชียง". There is also Chinese sausage made with Snake-headed Fish (ปลาช่อน) meat.
[edit] Vietnam
In Vietnamese, the Chinese sausage is called "lạp xưởng" or "lạp xường".
[edit] 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.
