Cantonese Chinese sausages in Hong Kong grocery store
Lap cheong, or Chinese sausage, is a type of cured meat product commonly found in southern regions of China such as Jiangsu, Zhejiang, Sichuan, and Guangdong.[1] Traditional Chinese sausage is made by stuffing seasoned pork into natural casings made from animal intestines, then air-drying it naturally. However, in modern factory production, artificial casings are often used, and hot-air drying is employed to enhance production efficiency.[2] Lap cheong can be eaten on its own and is also widely used as an ingredient in various Cantonese dishes.[3]
Chinese sausage is believed to have originated during the Wei, Jin, and Northern and Southern Dynasties, or even earlier. Its earliest documented method appears in the *Qimin Yaoshu*, an agricultural text from the Northern Wei period.
The main ingredients for Chinese sausage are pork and sausage casings.[4] First, the pork is finely chopped and mixed according to the desired ratio of fat to lean meat. Salt, sugar, rice wine, soy sauce, and other seasonings are added. The seasoned meat is then stuffed into casings, compressed, and segmented using string into desired lengths. One end is tied off, while the other end is fitted with a string for hanging. The sausages are then dehydrated using either natural air drying or hot-air drying, allowing for long-term preservation.
Uses
Compared to other types of preserved meats, Chinese sausage retains its pork fat better due to the casing that encases the meat mixture. In Guangdong and Hong Kong, Chinese sausage is a key ingredient in making lap mei fan (claypot rice with preserved meats). Whole sausages are placed on top of uncooked rice and steamed together. Once cooked, the rich, flavorful oils from the Chinese sausage infuse the rice, giving it a distinctive aroma and taste.[5]
Chinese sausage buns (lap cheong bao) are steamed buns made with whole sausages inside.[6] Sliced Chinese sausage can also be stir-fried with vegetables or mixed into other dishes. It is a common ingredient in a variety of Cantonese foods, including stir-fried glutinous rice, lo mai gai (sticky rice in lotus leaf), and turnip cake.[7]
International variants
Vietnam
Yam kun chiang (Thai script: ยำกุนเชียง) is a Thai salad made with a dried pork sausage
In Vietnam, dried pork sausage is known as lạp xưởng or lạp xường and can be made from either pork or chicken, with the latter typically being leaner. The province of Sóc Trăng is the largest producer of these sausages, with other production areas including Cái Lậy District. In local cuisine, dried pork sausage is commonly used as a filling in dumplings, pillow cakes (bánh gối), wontons, spring rolls (bánh tráng cuốn), mooncakes, and sticky rice dumplings (bánh chưng or bánh tét).
Thailand
In Thai, dried pork sausage is called kun chiang (Thai: กุนเชียง), a name derived from its Teochew Min, as Teochew is the predominant Chinese dialect among the Thai Chinese community. It is commonly used in a variety of Chinese dishes within the community and has also been incorporated into Thai cuisine. One notable example is yam kun chiang, a Thai-style salad made with dried pork sausage.
Health concerns
Because Chinese sausage is a processed food made from pork, it is often difficult for consumers to determine whether the source of the ingredients and the production methods meet hygiene standards. In the past, some producers were exposed for using pigs of unknown cause of death as raw material. Others added inedible dyes or excessive preservatives to make the sausages appear more visually appealing to consumers.
In January 2013, a business in Zhejiang Province was exposed for using pigs of unknown cause of death to produce Chinese sausage. A total of 7,500 kilograms of the resulting “toxic sausage” was distributed to various nearby provinces and cities. The responsible party was sentenced on August 23 of that year.[9]
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