Chinese sausage

{{Infobox food

| name = Dried Chinese sausages

| image = Chinese dried sausages in Hong Kong.jpg

| caption = Dried Chinese sausages

| alternate_name = lap cheong, lap chong

| country = China

| region =

| creator =

| type = Sausage

| served =

| main_ingredient = fresh pork or liver

| variations =

| calories =

| other =

}}

{{Infobox Chinese

|pic =

|piccap =

|name1 = preserved sausage

|h = lap cong

|t = 臘腸

|s = 腊肠

|vie = lạp xưởng

|p = làcháng

|j = laap6 coeng2

|y = laahp chéung

|poj = la̍h-chhiâng

|l = preserved sausage

|altname = liver sausage

|h2 = gon cong

|t2 = 膶腸

|p2 = rùncháng

|j2 = jeon2 coeng2

|y2 = yeuhn chéung

|s2 = 膶肠

|poj2 = kan-chhiâng

|l2 = liver sausage

|tha = กุนเชียง {{IPA|th|kūn t͡ɕʰīa̯ŋ|}}

|rtgs = kun chiang

|km = សាច់ក្រកចិន

}}

Chinese sausage is a generic term referring to the many different types of sausages originating in China. The southern flavor of Chinese sausage is commonly known by its Cantonese name {{transl|yue|jyutping|lap cheong}} (or {{transl|yue|jyutping|lap chong}}, {{zh|t=臘腸|s=腊肠|p=làcháng|cy=laahp chéung|j= laap6 coeng2}}).

Varieties

There is a choice of fatty or lean 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 sausage made with liver 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.

File:Chinese sausages drying.jpg

Lap cheong (Cantonese, or {{zh|p=làcháng|t=臘腸|s=腊肠|cy=laahp chéung|j=laap6 coeng2}}) (lit."preserved sausage") 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.CNN Go [http://www.cnngo.com/hong-kong/none/40-things-eat-hong-kong-coronary-arrest-820489 40 Hong Kong foods we can't live without] {{Webarchive|url=https://web.archive.org/web/20121105093220/http://www.cnngo.com/hong-kong/none/40-things-eat-hong-kong-coronary-arrest-820489 |date=2012-11-05 }} 13 July 2011. Retrieved 2011-10-09
Yun chang ({{zh|t=膶腸|s=膶肠|p=rùn cháng|cy=yéun chéung|j=jeon2 coeng2}}) (lit."liver sausage") is made using duck liver.
Xiang chang ({{zh|t=香腸|s=香肠|p=xiāng cháng|cy=hēung chéung| j=hoeng1 coeng2}}) (lit."aromatic sausage") 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 ({{zh|t=糯米腸|s=糯米肠|p=nuòmǐ cháng|cy=noh máih chéung|j=no6 mai5 coeng2}}) (lit."glutinous rice sausage") 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.{{Citation needed|date=March 2013}}
Xue chang ({{zh|t=血腸|s=血肠|p=xuě cháng|cy=hyut chéung|j=hyut3 coeng2}}) (lit."blood sausage") are Chinese sausages that have blood as the primary ingredient.
Bairouxue chang ({{zh|t=白肉血腸|s=白肉血肠|p=báiròuxuě cháng|cy=baahk yuhk hyut chéung|j=baak6 juk6 hyut3 coeng2}}) (lit."white meat blood sausage") is a type of sausage popular in northeast China that includes chopped meat in the blood mixture.
Guan chang ({{zh|t=贯肠}}) (lit."through sausage") is a long, red sausage made of fresh meat.

Regional

File:Lachang Cantonese short.jpg

Chinese sausage is used as an ingredient in a number of dishes in the southern Chinese provinces of Guangdong, Fujian, Jiangxi, Sichuan, and Hunan, and also Hong Kong and Taiwan. Sichuan sausage contains and is flavored by red chili powder, Sichuan pepper powder, and Pixian bean sauce. Two common examples of such dishes include fried rice and lo mai gai (糯米雞). The traditional unpackaged forms are usually found in street markets or wet markets.

=Harbin-style sausage=

File:Smoked Chinese sausage.jpg sausages from Harbin]]

In northeast China, especially Heilongjiang's largest city Harbin, Harbin-style sausage ({{zh|s=红肠|t=紅腸|p=hóngcháng|first=t}}), a popular regional specialty, is a coarsely ground, smoked savory red sausage similar to Polish "country" kielbasa and Lithuanian skilandis. It was first manufactured in March 1909 by Lithuanian staff in a Russian-capitalized factory named Churin Sausage Factory, located in Harbin's Daoli District. An alternative name is Lidaosi ({{zh|s=里道斯}}),{{cite web|url=http://news.my399.com/system/20110929/000250889.html|title=Bǎinián hā'ěrbīn hóng cháng fāzhǎn shǐ|script-title=zh:百年哈尔滨红肠发展史|trans-title=Development History of Harbin Red Sausage|author={{lang|zh-hans|胡英男}}|date=29 September 2011|website=www.my399.com|publisher={{lang|zh-hans|哈尔滨新闻网}}|access-date=1 March 2014|archive-url=https://web.archive.org/web/20140306111607/http://news.my399.com/system/20110929/000250889.html|archive-date=6 March 2014|url-status=live}} from Russian {{lang|ru|колбаса литовская}} kolbasa litovskaâ, "Lithuanian sausage".{{Cite web |title=блюда традиционной местной кухни |url=http://www.harbin.gov.cn/col/col16569/index.html |accessdate=2021-03-23 |language=ru |publisher=哈尔滨市人民政府 |archive-date=2020-06-15 |archive-url=https://web.archive.org/web/20200615040553/http://www.harbin.gov.cn/col/col16569/index.html |url-status=dead }} Harbin-style sausage subsequently became popular in China, especially in northern regions.{{cite web |url=http://travel.cnn.com/shanghai/eat/around-china-31-dishes-808639 |title=31 dishes: A guide to China's regional specialties |publisher=CNN Travel |access-date=3 March 2014 |archive-url=https://web.archive.org/web/20140225065916/http://travel.cnn.com/shanghai/eat/around-china-31-dishes-808639 |archive-date=25 February 2014 |url-status=live }} A sweeter dried version similar to southern Chinese sausages is also produced.

==In other countries==

=Vietnam=

In Vietnamese, Chinese sausage is called {{lang|vi|lạp xưởng}} or {{lang|vi|lạp xường}}. It has been incorporated into a variety of dishes from simple omelets to more complex main courses. Due to the salty taste of the sausages, they are used in moderation with other ingredients to balance the flavor. The sausages are made from pork ({{lang|vi|lạp xưởng heo}}) or chicken ({{lang|vi|lạp xưởng gà}}), the latter of which yields a leaner taste. Tung lò mò (Cham: ꨓꨭꩂ ꨤꨟꨯꨱꨥ tung lamaow) is a similar sausage made from beef by the Chams (who are Muslim) in southern Vietnam.

= Myanmar =

In Burmese, the sausage is called either {{lang|my-Latn|kyet u gyaung}} (chicken sausage; {{lang|my|ကြက်အူချောင်း}}) or {{lang|my-Latn|wet u gyaung}} (pork sausage; {{lang|my|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.

=Philippines=

File:Chaopaojf1570.JPG in the Philippines{{cite web |url=http://chowkingdelivery.com/side-dish/chinese-sausage-chow-pao-with-egg.html |title=Chinese Sausage Chow Pao with Egg - Side Dish |website=chowkingdelivery.com |access-date=15 January 2022 |archive-url=https://web.archive.org/web/20121003203047/http://chowkingdelivery.com/side-dish/chinese-sausage-chow-pao-with-egg.html |archive-date=3 October 2012 |url-status=dead}}]]

In the Philippines, Chinese sausage is an ingredient in some Chinese-Filipino dishes like siopao bola-bola. It is sometimes confused with and used in place of the native sausage Chorizo de Macao (which is also sometimes known as "Chinese chorizo"). The latter is not derived from the Chinese sausage, but derives its name from the use of star anise, which is associated with Chinese cuisine in the Philippines.

=Taiwan=

Taiwan also produces a similar form of sausage; however, they are rarely dried in the manner of Cantonese sausages. The fat and meat may be emulsified, and a larger amount of sugar may be used, yielding a sweeter taste. These sausages are usually produced by local butchers and sold at markets or made at home. This variant of Chinese sausage is known as {{lang|zh-Latn|xiangchang}} ({{lang|zh-hant|{{linktext|香腸}}}}) in Mandarin Chinese, literally meaning fragrant sausage.

=Singapore=

Singapore produces innovative Chinese sausages that could be considered healthier than the traditional variety. Examples include low-fat, low-sodium, and high-fibre Chinese sausages.[http://www.sp.edu.sg/wps/portal/vp-spws/!ut/p/c0/04_SB8K8xLLM9MSSzPy8xBz9CP0os_hQD1NXIzdTEwN_UwsLA09_C28Ti5AwI-9gU_2CbEdFAFO4vBc!/ Low Fat Sausages - Singapore Polytechnic] {{Webarchive|url=https://web.archive.org/web/20160401090226/http://www.sp.edu.sg/wps/portal/vp-spws/!ut/p/c0/04_SB8K8xLLM9MSSzPy8xBz9CP0os_hQD1NXIzdTEwN_UwsLA09_C28Ti5AwI-9gU_2CbEdFAFO4vBc!/ |date=2016-04-01 }}.[http://www.sp.edu.sg/wps/portal/vp-spws/!ut/p/c0/04_SB8K8xLLM9MSSzPy8xBz9CP0os_hQD1NXIzdTEwN_UwsLA09_C28Ti5AwI28DY_2CbEdFADYNu3s!/ Shitake Sausages - Singapore Polytechnic] {{Webarchive|url=https://web.archive.org/web/20160402035744/http://www.sp.edu.sg/wps/portal/vp-spws/!ut/p/c0/04_SB8K8xLLM9MSSzPy8xBz9CP0os_hQD1NXIzdTEwN_UwsLA09_C28Ti5AwI28DY_2CbEdFADYNu3s!/ |date=2016-04-02 }}.

= Thailand =

File:Yam kun chiang.JPG

In Thai, Chinese sausage is called {{lang|th-Latn|kun chiang}} ({{langx|th|กุนเชียง}}) after its name in the Teochew dialect (贯肠, {{lang|th-Latn|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 {{lang|th-Latn|yam kun chiang}}, a Thai salad made with this sausage.

There is also Chinese sausage made with snakehead fish ({{lang|th-Latn|pla chon}}; {{langx|th|ปลาช่อน}}).

=Suriname=

In Suriname, Chinese sausage is referred to by a Hakka Chinese word (fa1cong3 花肠 'motled sausage') rendered as fatjong, fachong,{{cite book

|last= Man A Hing

|first= William

|editor-last1= Van Binnendijk

|editor-first1= Chandra

|editor-last2= Faber

|editor-first2= Paul

|date= 1992

|title= Sranan. Cultuur in Suriname

|trans-title= Sranan. Culture in Suriname

|chapter= Eigen verenigingen en integratie

|trans-chapter= Own associations and integration

|pages= 77

|url= https://www.dbnl.org/tekst/binn011sran01_01/binn011sran01_01.pdf

|access-date= December 28, 2018

|language= nl

|location= Paramaribo

|publisher= Vaco N.V., Uitgeversmaatschappij

|isbn= 99914-0-049-4

|archive-url= https://web.archive.org/web/20180508125432/http://www.dbnl.org/tekst/binn011sran01_01/binn011sran01_01.pdf

|archive-date= May 8, 2018

|url-status= live

}}{{cite news

| last = Grijpma

| first = Paul

| date = November 30, 1981

| title = Bont feest van Surinamers

| trans-title = Colourful festival of Surinamese

| url = https://resolver.kb.nl/resolve?urn=ABCDDD:010847097:mpeg21:a0113

| language = nl

| work = Het Parool

| location = Amsterdam

| access-date = December 28, 2018

}}

fa-chong, fashong, or fasjong in colloquial spelling. It is part of the dish moksi meti tyawmin (mixed meat chow mein).

=Other regions=

Chinese sausages are generally available in Asian supermarkets outside Asia, mostly in a vacuum-packaged form, although some Chinese groceries sell the unpackaged varieties as well. These tend to be made domestically due to prohibitions on import of meat products from overseas.{{cite web |title=Processed meat – uncooked |url=https://www.agriculture.gov.au/biosecurity-trade/import/goods/food/type/ready-to-eat-uncooked-meat |website=Biosecurity and Trade Guide |publisher=Australian Government Department of Agriculture, Fisheries, and Forestry |access-date=13 March 2023}}{{cite web |title=FSIS Issues Public Health Alert for Ineligible Imported Meat and Poultry Products from China {{!}} Food Safety and Inspection Service |url=https://www.fsis.usda.gov/recalls-alerts/fsis-issues-public-health-alert-ineligible-imported-meat-and-poultry-products-china |website=www.fsis.usda.gov |publisher=USDA FSIS |access-date=13 March 2023 |language=en}}{{cite web |title=Conditions for importing meat products from China |url=https://inspection.canada.ca/importing-food-plants-or-animals/food-imports/food-specific-requirements/approved-countries/china/eng/1363101856611/1363101911891 |website=inspection.canada.ca |publisher=Government of Canada Canadian Food Inspection Agency |access-date=13 March 2023 |date=9 April 2015}} For example, many of the Chinese sausages sold in Canada are produced by a number of manufacturers based in Vancouver and Toronto.{{cite news |last1=Stoffman |first1=Judy |title=Is that a sausage in your suitcase? |url=https://www.theglobeandmail.com/life/is-that-a-sausage-in-your-suitcase/article959669/ |access-date=13 March 2023 |work=The Globe and Mail |date=11 June 2008 |language=en-CA}} Lap cheong is also a very popular sausage in Hawaii due to large numbers of Chinese in Hawaii who have incorporated it into local cuisine.{{cn|date=March 2023}}