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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.
Get our best sausage recipes from TODAY Food including slow-cooker cabbage and sausage, cornbread stuffing with sausage, pasta dishes, and more. ... Chinese sausage is the base of la mai fan, as ...
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.
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
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Map showing major regional cuisines of China. Cantonese or Guangdong cuisine, also known as Yue cuisine (Chinese: 廣東菜 or 粵菜), is the cuisine of Cantonese people, associated with the Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. [1]
Heat the oven to 375°F. Beat 1 egg and water in a small bowl with a fork or whisk. Mix the sausage, stuffing, remaining egg, onion and mushrooms in a large bowl.