Misplaced Pages

This is an old revision of this page, as edited by Instantnood (talk | contribs) at 23:29, 4 December 2005 (stirfried China again?). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Chinese sausage or lap cheong (Traditional Chinese: 臘腸, Simplified Chinese: 腊肠; Cantonese Yale: lahp chéung, Jyutping: laap6 cheong2; Mandarin Pinyin: làcháng; literally means waxed sausage) is a dried, hard sausage usually made from pork meat and a high content of fat. It is normally smoked, sweetened and seasoned. It is used as a condiment in many stirfried dishes in Hong Kong, the southern Chinese provinces of Guangdong, Fujian and Hunan, and countries in Southeast Asia, such as fried rice and char kway teow, a popular noodle dish in Malaysia and Singapore. It is available in Chinese markets and meat shops.

Taiwan also produces a similar form sausage, however it is not dried and a bit sweeter in taste. These sausages are usually made by local butchers and sold at the markets. Although much loved by Taiwanese everywhere, these sausages not commonly available outside the country.

This food-related article is a stub. You can help Misplaced Pages by expanding it.

• v
• t
• e

• Food stubs
• Chinese cuisine
• Hong Kong cuisine
• Malaysian cuisine
• Singaporean cuisine
• Taiwanese cuisine