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|Dried chinese sausages|
Dried chinese sausages
|Lap Cheong, Lap Chong|
|Place of origin:|
|fresh pork or livers|
|Recipes at Wikibooks:|
|Dried chinese sausages|
|Media at Wikimedia Commons:|
|Dried chinese sausages|
|Literal meaning||preserved sausage|
|Literal meaning||liver sausage|
Chinese sausage is a generic term referring to the many different types of sausages originating in China. The most popular style sausage in northern China is a European-like-style smoked savory hóng cháng (红肠，red sausage) which is originally produced in Harbin, besides 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).
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 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 Chang (Cantonese) or là cháng (Mandarin) (臘腸/腊肠) is a dried, hard sausage usually made from pork and a high content of fat. It is normally smoked, sweetened, and seasoned with rose water, rice wine and soy sauce.
- Yun Chang (膶腸) is made using duck liver.
- Xiang Chang 香腸 - xiāng cháng) 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.
- Nuomi Chang (糯米腸 - nuò mǐ cháng) is a white colored sausage consisting of glutinous rice and flavoring stuffed into a casing and then steamed or boiled until cooked. The nuomi chang of some Chinese cultures have blood as a binding agent similar to Korean Sundae.
- Xue Chang (血腸 - xuě cháng) are Chinese sausages that have blood as the primary ingredient. Bairouxue Chang (白肉血腸 - bái ròu xuě cháng ) is a type of sausage popular in the North East of China that includes chopped meat in the blood mixture.
Southern China and Hong Kong
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 sausage also contains red chili powder and Sichuan pepper powder, which gives the sausage a special flavor. Two common examples of such dishes include fried rice and lo mai gai. The traditional unpackaged forms are usually found in street market or wet markets.
In Northeast China, especially northern Manchuria's largest city Harbin, a popular regional specialty is smoked savory hóng cháng (红肠，red sausage) similar to Lithuanian and Polish sausages including Kielbasa and Podhalańska, in that they tend to be of a much more European flavours than other Chinese sausages. It was first manufactured in March 1909 by a Lithuanian staff in a Russian-capitalized factory named Churin Sausage Factory in Harbin's Daoli District. Since then Harbin style sausage become popular in China, especially in northern regions. The sweeter dried version similar to southern Chinese sausages are also produced.
In Vietnamese, the Chinese sausage is called "lạp xưởng" or "lạp xường". It has been incorporated into a variety of dishes from a simple omelet to more complex main courses. Due to the salty taste of the sausages, it's always used in moderation with other ingredients to balance the flavor. The sausages are made from pork "lạp xưởng heo" or chicken "lạp xưởng gà", which yields a leaner taste.
In Burmese, the sausage is called either kyet u gyaung (or chicken sausage; ကြက်အူချောင်း) or Wet u gyaung (or pork sausage; ဝက်အူချောင်း). The sausages made in Myanmar are more meaty and compact compared to those in Singapore or China. They are usually used in fried rice and along with fried vegetables, mostly cabbage.
In the Philippines, Chinese sausage is more popularly known as tsorisong Macau (Spanish: chorizo de Macao), with the Spanish-influenced one called tsorisong Bilbao (chorizo de Bilbao). It is used in Chinese-derived dishes such as pancit Cantón and Siopao Bola-bola, among others.
Taiwan also produces a similar form of sausage, however they are rarely dried in the manner of Cantonese sausages. Also, the fat and meat may be emulsified and they contain a larger amount of sugar and so are sweeter in taste. These sausages are usually produced by local butchers and sold at markets or made directly at home. This variant of Chinese Sausage is known as xiangchang (香腸) in Mandarin Chinese, literally meaning fragrant sausage.
In Thai, the Chinese sausage la chang is called kun chiang (Thai: กุนเชียง) after its name in the Teochew dialect (kwan chiang in Teochew), the dominant Chinese language within the Thai Chinese community. It is used in several Chinese dishes by the sizeable Thai Chinese community, and also in some Thai dishes such as yam kun chiang, a Thai salad made with this sausage. There is also Chinese sausage made with Snake-headed Fish (Pla chon; Thai: ปลาช่อน) meat.
Chinese sausages are generally available in Asian supermarkets outside Asia mostly in a vacuum-packaged form though some Chinese groceries sell the unpackaged varieties as well. These tend to be made locally; for example many of the Chinese sausages sold in Canada are produced by a number of manufacturers based in Vancouver and Toronto. Lup Cheong is also a very popular sausage in Hawaii due to large numbers of Chinese in Hawaii who have incorporated it into local cuisine.
- "31 dishes: A guide to China's regional specialties". CNN Travel. Retrieved 3 March 2014.
- CNN Go 40 Hong Kong foods we can't live without 13 July 2011. Retrieved 2011-10-09
- 胡英男 (29 September 2011). "百年哈尔滨红肠发展史". www.my399.com. 哈尔滨新闻网. Retrieved 1 March 2014.
- Low Fat Sausages - Singapore Polytechnic.
- Shitake Sausages - Singapore Polytechnic.