When glancing out my window the other day, I noticed that some of my neighbors in this oil refinery compound were sitting in their sun room, making sausages. They have since hung the sausages, which I believe are called lap cheong, out to dry in the sun, where they have hung for about three days already.
According to TheWorldFeast.com, lap cheong are:
"...sweetish, dried and smoked pork sausages a little like thin salami sticks. They are used sliced in many stir-fries and noodle dishes and will keep for a long time if refrigerated."
I have to admit I'm not the biggest fan of lap cheong; I find them strangely sweet, almost like candied meat. I tolerate it minced in fried rice, but say no to larger chunks of it.
Here in China, you can find sausages anywhere; like corn on the cob, they are sold on a stick as a quick snack. Often times roadside vendors will have table-top cookers rotating sausages, though I'm sure those offerings are not homemade. I haven't sampled one. I also haven't seen lap cheong incorporated in to many dishes.
>> Da Xiang on lap
cheong
>> An unbelievably comprehensive
list of sausages of the
world, including photos
Sausage photo credit to The Cook's Thesaurus.com
Posted by Astrid at December 1, 2004 11:59 PM