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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 lap cheong (or lap chong, simplified Chinese: 腊肠; traditional Chinese: 臘腸; pinyin: làcháng; Jyutping: laap6 coeng2; Cantonese Yale: laahp chéung).
Lap cheong are small, fully cooked Chinese sausages that look red and wrinkled. They're a little dry and chewy, kind of like a dry salami, and are often used in stir fries, like this one for lo mein.
A Chinese type of sausage has been described, lap cheong (simplified Chinese: 腊肠; traditional Chinese: 臘腸; pinyin: làcháng) from the Northern and Southern dynasties (420–589), made from goat and lamb meat with salt, and flavoured with green onion, bean sauce, ginger, and pepper.
Additionally 'lup cheong' is a more uncommon romanization of 臘腸 which is romanized as 'lap cheong' elsewhere in the article - 'lap cheong' is also more common as a romanization Lap cheong (also lap chong, lap chung, lop chong) are dried pork sausages that look and feel like pepperoni but are much sweeter. In southwestern China, sausages are ...
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Looped blood sausage made by Vietnamese Hmong in 2011. Hmong Americans tend to make the sausage a foot or more long and very thick, then eat it fresh or freeze it to preserve it. Some families prefer shorter sausages. Others prefer to lightly ferment or smoke the sausage for flavor and preservation. [10] [11]
A Sweet Year: Jewish Celebrations and Festive Recipes for Kids and Their Families by Joan Nathan (Knopf) and My Life in Recipes: Food, Family, and Memories by Joan Nathan (Knopf). After a seven ...
Lap cheong: 腊肠 (lachang) Chinese sausage: Southern Chinese sausage Deep fried: Shrimp fooyang: 蝦芙蓉蛋 Salt-crust: Yam kuk gai: 鹽焗雞/盐焗鸡 (yán jú jī) Salt-baked chicken [15] [9] Steamed: Pak cham gai: 白切鸡 (baiqieji) White cut chicken: Steamed chicken Steamed fish: 蒸鱼 (zhengyu) A steamed fresh whole fish