This is an old revision of this page, as edited by Alanmak (talk | contribs) at 22:54, 4 December 2005 ("I am talking to Instantnood and his brain." I have to mention "Instantnood" and "his brain", because "Instantnood" doesn't include "his brain". Does that make sense?). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 22:54, 4 December 2005 by Alanmak (talk | contribs) ("I am talking to Instantnood and his brain." I have to mention "Instantnood" and "his brain", because "Instantnood" doesn't include "his brain". Does that make sense?)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)Chinese sausage or lap cheong (Traditional Chinese: 臘腸, Simplified Chinese: 腊肠; Cantonese Yale: lahp chéung, Jyutping: laap6 cheong2; Mandarin Pinyin: làcháng) 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 southern China, and 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.
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