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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).
Two bowls of La Paz batchoy with a puto, served in La Paz Public Market. Ingredients of La Paz batchoy include pork offal (liver, spleen, kidneys and heart), crushed pork cracklings, beef loin, shrimp broth, and round egg noodles cooked with broth added to a bowl of noodles and topped with leeks, pork cracklings (chicharon), and sometimes a raw egg cracked on top.
Lap cheong (simplified Chinese: 腊肠; traditional Chinese: 臘腸; pinyin: làcháng; Jyutping: laap6 coeng4; Cantonese Yale: laahp chéung; 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 flavored with salt, red pepper and wild pepper.
Batchoy Tagalog, also known simply as batsoy, [1] [2] [3] is a traditional Filipino food originating in Luzon. [4] This soup is made with pork, pork offal, pork blood, noodles (usually misua), chili leaves or garlic chives, green chilies, garlic, onions, and ginger.
A tempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs. Tokwa at baboy: A bean curd (tokwa is Filipino for tofu, from Lan-nang) and pork dish. Usually serving as an appetizer or for pulutan. Also served with Lugaw.
It is a variant of the Filipino menudo stew originating from Marikina. It is made with cubed pork and pork liver with sausages (typically Chorizo de Bilbao ), red and green bell peppers, tomatoes, garlic, onions, and distinctively, pickle relish , cooked in a tomato-based sauce with salt, pepper, fish sauce, and bay leaves.
Chorizo de Cebu, also known as longganisa de Cebu, is a Filipino pork sausage originating from Cebu.It is a type of hamonada (sweet) longganisa.They are distinctively red in color due to the use of achuete seeds.
Chorizo de Macao, sometimes called Chinese Chorizo or Longaniza Macau, is a Filipino dry pork sausage.The ingredients of Chorizo de Macao is identical to other Filipino sweet longganisas (longganisa hamonado), except for its dry texture and its use of star anise, aniseed, or anise liqueur (anisado), which gives it its distinctive aroma and its name.