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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).
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.
A typical example is rice cooked with chicken, Chinese sausage, and vegetables. Claypots are also used for braising noodles, meat dishes and reducing soups. One of the most famous and common one is: Claypot chicken rice, chicken rice served in a claypot, traditionally cooked with charcoal. Typical additions include salted fish and lap cheong.
Hmong families pass down "secret" sausage recipes and don't disclose the exact ingredients or methods they use. In Cooking from the Heart: The Hmong Kitchen in America (2023), an authoritative Hmong American cookbook, the authors say: "Good cooks guard their sausage recipes, and everyone makes sausage a little differently."
Salami (/ s ə ˈ l ɑː m i / sə-LAH-mee; sg.: salame) is a salume consisting of fermented and air-dried meat, typically pork.Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat.
Cheong Liew was born in 1949 in Kuala Lumpur, Malaysia. [1] His father was a farmer who also owned several restaurants. [2] Following the 13 May incident, [1] Liew's family emigrated to Adelaide, South Australia. In Adelaide, Liew's passion for cooking was ignited while he tended the grill part-time at the Greek restaurant Iliad in Whitmore Square.
The dish is prepared by stir-frying fallopian tubes (sometimes the uterus) [1] of pigs and serving chopped with vegetables and sauce such as kung pao sauce [2] or soy sauce with ginger and onions; [3] the meat is relatively flavorless but is a good vehicle for sauce.
Sundae (Korean: 순대, sometimes anglicized as soondae) is a type of blood sausage in Korean cuisine. [ 1 ] [ 2 ] It is a popular street food in both North and South Korea , [ 3 ] [ 4 ] generally made by steaming cow or pig's intestines stuffed with various ingredients.