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.
Nuomi chang (simplified Chinese:糯米肠;traditional Chinese:糯米腸;pinyin:nuòmǐcháng;Jyutping:no6 mai5 coeng2;Cantonese Yale:noh máih chéung) (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]
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.
In northeast China,especially Heilongjiang's largest city Harbin,Harbin-style sausage (traditional Chinese:紅腸;simplified Chinese:红肠;pinyin:hóngcháng),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 (Chinese:里道斯),[2] from Russian колбасалитовскаяkolbasa litovskaya,"Lithuanian sausage".[3] Harbin-style sausage subsequently became popular in China,especially in northern regions.[4] A sweeter dried version similar to southern Chinese sausages is also produced.
In other countries
Vietnam
In Vietnamese,Chinese sausage is called lạp xưởng or 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 (lạp xưởng heo) or chicken (lạp xưởng gà),the latter of which yields a leaner taste. Tung lòmò (Cham:ꨓꨭꩂꨤꨟꨯꨱꨥtung 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 kyet u gyaung (chicken sausage;ကြက်အူချောင်း) or wet u gyaung (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 an ingredient in some Chinese-Filipino dishes like siopaobola-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 xiangchang (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.[6][7]
Thailand
Yam kun chiang,a Thai salad made with la chang
In Thai,Chinese sausage is called kun chiang (Thai:กุนเชียง) after its name in the Teochew dialect (贯肠,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 snakehead fish (pla chon;Thai:ปลาช่อน).
Suriname
In Suriname,Chinese sausage is referred to by a Hakka Chinese word (fa1cong3 花肠'motled sausage') rendered as fatjong,fachong,[8][9]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.[10][11][12] For example,many of the Chinese sausages sold in Canada are produced by a number of manufacturers based in Vancouver and Toronto.[13]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.[citation needed]
↑ Man A Hing, William (1992). "Eigen verenigingen en integratie" [Own associations and integration]. In Van Binnendijk, Chandra; Faber, Paul (eds.). Sranan. Cultuur in Suriname[Sranan. Culture in Suriname](PDF) (in Dutch). Paramaribo: Vaco N.V., Uitgeversmaatschappij. p.77. ISBN99914-0-049-4. Archived(PDF) from the original on May 8, 2018. Retrieved December 28, 2018.
↑ Grijpma, Paul (November 30, 1981). "Bont feest van Surinamers"[Colourful festival of Surinamese]. Het Parool (in Dutch). Amsterdam. Retrieved December 28, 2018.
↑ "Processed meat – uncooked". Biosecurity and Trade Guide. Australian Government Department of Agriculture, Fisheries, and Forestry. Retrieved 13 March 2023.
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