Chinese Sausage is a generic term that refers to various types of sausages originating from China. The southern taste of Chinese sausage is commonly known as Cantonese ' lap ceung' (Simplified Chinese: ?? ; traditional Chinese: ?? ; pinyin: lÃÆ' cha ng ; Jyutping: laap6 coeng2 ; Cantonese Yale: laahp chÃÆ' Â © ung ).
Video Chinese sausage
Variety
There is a choice of fat or lean sausages. There are various types ranging from those made using fresh pork up to those made using pig liver, duck liver and even turkey liver. Usually sausages made with liver will be darker than those made without heart. Recently, there are even countries that produce Chinese chicken sausage. Traditionally they are classified into two main types. Sometimes rolled and steamed in dim sum.
- Lap cheong (Cantonese or simplified Chinese: ?? ; traditional Chinese: ?? ; pinyin: lÃÆ' chaÃÆ'¡ng ; Jyutping: laap6 ceung2 ; Cantonese Yale: laahp chÃÆ' Â © ung ) is a hard dry sausage which is usually made from pork and high fat content. Usually smoked, sweetened, and flavored with rose water, rice wine, and soy sauce.
- Xiang chang (Simplified Chinese: traditional Chinese: <; pinyin: xi? ng chÃÆ'¡ng ; jyutping: hoeng1 coeng2 ; Cantonese Yale: h? ung chÃÆ' Â © ung ) is a fresh and fat sausage made up of chopped rough chunks of unprocessed pork and lard. Sausage is rather sweet.
- Nuomi chang (Simplified Chinese: Traditional Chinese: ??? ; pinyin: nuÃÆ'²m? chÃÆ'¡ng ; Jyutping: no6 mai5 coeng2 ; Cantonese Yale:
noh mÃÆ'¡ih chÃÆ' Â © ung ) is a white sausage consisting of glutinous rice and flavorings are inserted into the casing and then steamed or boiled until cooked. The nuomi chang of some Chinese cultures has the blood as a binding agent similar to the Korean sundae . - Xue chang (Simplified Chinese: traditional Chinese: <; pinyin: xu? chÃÆ'¡ng ; jyutping: hyut3 coeng2 ; Cantonese Yale: hyut chÃÆ' Â © ung ) is a Chinese sausage that has blood as the main ingredient.
- Bairouxue chang (Simplified Chinese: ???? ; Traditional Chinese: ?? ?? ; pinyin: bÃÆ'¡irÃÆ'²uxu? chÃÆ'¡ng ; Jyutping: baak6 juk6 hyut3 coeng2 ; Canton Yale: baahk yuhk hyut chà © ung ) is a type a popular sausage in northeastern China that includes minced meat in a mixture of blood.
Maps Chinese sausage
Regional
South China and Hong Kong
Chinese sausages are used as ingredients in a number of dishes in the southern Chinese provinces of Guangdong, Fujian, Jiangxi, Sichuan, and Hunan, as well as Hong Kong. Sichuan sausage also contains red chili powder, Sichuan pepper powder, and Pixian peanut sauce, to characterize the sausage with a special flavor. Two common examples of such dishes include fried rice and lo mai gai (???). Traditional forms that are not packaged are usually found in street markets or wet markets.
Wing Wah is a well known Hong Kong company that produces Chinese sausages.
Northern China
In northeastern China, especially the largest city of Heilongjiang, Harbin, Hongchang (Simplified Chinese: ?? ; Traditional Chinese: ?? ; pinyin: hÃÆ'³ng cha
Vietnamese
In Vietnam, the Chinese sausage is called l? Px ?? of or l? px ?? of . It has been included in various dishes from simple omelettes for more complex main courses. Due to the salty taste of the sausages, they are used adequately with other ingredients to balance the taste. Sausages made from pork ( l? Px ?? ng heo ) or chicken ( l? px ?? ng gÃÆ' ), the latter producing a slimmer taste.
Myanmar
In Burmese, the sausage is called kyet u gyaung (chicken sausage; ???????????? ) or wet u gyaung (pork sausage; > ???????????? ). Sausages made in Myanmar are more meat and compact than those in Singapore or China. They are usually used in fried rice and along with fried vegetables, mostly cabbage.
Philippines
In the Philippines, the Chinese sausage is better known as Spanish tsorisong (in Spanish: chorizo ​​ de Macao ), with influenced spanish people called tsorisong Bilbao ( chorizo ​​â € <â €
Singapore
Singapore produces innovative Chinese sausages that are healthier than traditional varieties. Examples include low-fat Chinese sausages, low sodium, and high fiber.
Taiwan
Taiwan also produces similar forms of sausage; However, they are rarely dried by the way of Cantonese sausage. Fats and meat can be emulsified, and large amounts of sugar can be used, resulting in a sweeter taste. This sausage is usually produced by a local butcher and sold on the market or made directly at home. This Chinese sausage variant is known as xiangchang ( ?? ) in Mandarin, literally meaning fragrant sausage.
Thai
In Thai, Chinese sausage is called gun chiang (Thai: ? ??????? ) after its name in Teochew dialect ( kwan chiang in Teochew ), the dominant Chinese language in the Chinese community of Thailand. It is used in several Chinese dishes by a sizeable Thai Chinese community, and also in some Thai dishes such as yam kun chiang , Thai salad made with this sausage. There is also a Chinese sausage made with Thai snakehead ( pla chon ; Thai: ??????? ).
Out of Asia
Chinese sausages are generally available in Asian supermarkets outside Asia, mostly in the form of vacuum packaging, although some Chinese groceries also sell unpacked varieties. This tends to be made locally; for example, many Chinese sausages sold in Canada are produced by a number of producers based in Vancouver and Toronto. Lap cheong is also a very popular sausage in Hawaii because of the large number of Chinese in Hawaii who have incorporated it into local cuisine.
See also
- Heal (food preservation)
- Ham sausages - mass-produced sausages in China
- List of dried foods
- List of sausages
- List of sausage dishes
- List of smoked foods
References
Source of the article : Wikipedia
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