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chinese sausage

tastelessfruit Jul 23, 2006 05:03 PM

what are they called? the ones often found in markets shrink wrapped and an odd red color?

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  1. Gary Soup RE: tastelessfruit Jul 24, 2006 02:19 AM

    They are called "lap cheong" or some alternate spelling in Cantonese ("la chang" in Mandarin).

    5 Replies
    1. re: Gary Soup
      ipsedixit RE: Gary Soup Jul 24, 2006 04:49 PM

      In Mandarin, isn't it "shiang-tsang"?

      Literally translated to mean something to the effect of "fragrant tube"?

      1. re: ipsedixit
        meikng RE: ipsedixit Jul 25, 2006 10:50 PM

        this means hot dog not "chinese sausage"

        1. re: ipsedixit
          vliang RE: ipsedixit Jul 26, 2006 11:28 PM

          Yes, I think both can be used in Mandarin although I hear the "shinag-tsang" version used more.
          And hot dog isn't "shiang tsang". It's literal... in chinese "Hot" (as in temp hot) and "Dog" (as in the animal). Dunno the correct pingyin for it.

          1. re: vliang
            ipsedixit RE: vliang Jul 27, 2006 12:36 AM

            "hot dog" using pingyin would be "ruh-gou"

            1. re: vliang
              Blueicus RE: vliang Jul 28, 2006 02:09 PM

              I've also heard hot dogs referred to in Cantonese as hiang cheong, or "fragrant sausage".

        2. kare_raisu RE: tastelessfruit Jul 24, 2006 02:32 AM

          does anyone know the history behind lop cheong...geography etc//

          1 Reply
          1. re: kare_raisu
            chocolatetartguy RE: kare_raisu Jul 24, 2006 07:01 PM

            I always thought it originated in Southern China. Growing up, we often had it steamed on top of the rice in the pot or sliced on top of an egg custard or chopped pork cake.

          2. c
            Claudette RE: tastelessfruit Jul 25, 2006 07:31 PM

            There are 2 types: a bright red one, and a darker red one which has something additional in it (duck? liver?) and has always been my favorite of the two. Both versions are fabulous in sticky rice!

            3 Replies
            1. re: Claudette
              Blueicus RE: Claudette Jul 25, 2006 08:16 PM

              The darker sausage includes liver (probably pork, but I can't say for sure).

              1. re: Claudette
                slacker RE: Claudette Jul 25, 2006 10:09 PM

                There are many many types, not just two. Beef, pork, duck, different fat levels, different flavorings.

                1. re: slacker
                  OnceUponABite RE: slacker Jul 28, 2006 04:07 PM

                  Yes. A few months back I saw a chicken one, labeld 'low fat' :) It tasted pretty good. Maybe not as fragrant, due to the lack of fat.

              2. kerwintoronto RE: tastelessfruit Jul 25, 2006 10:50 PM

                On 'lap cheong'...

                The two main types are pork (lighter color) and 'liver' (darker red/brown). There have been more and more variations in the ingredients and fat level. The 'liver' version is typically made with fowl liver (duck typically).

                Cooking methods:
                - steam whole and slice after cooling
                - slice and pan or deep fry
                - steam on top of other dish or carb (rice/chinese potatoes?)
                - dice and mix in with turnip cakes or other steamed dish

                - use as flavouring in cooked dishes
                - similar to the way you might use pancetta but for chinese dishes.

                1 Reply
                1. re: kerwintoronto
                  The Chowhound Team RE: kerwintoronto Jul 25, 2006 10:53 PM

                  Hi Folks-

                  Before this thread takes off on recipes utilizing this ingredient, please start a new thread on the Home Cooking board.


                2. kerwintoronto RE: tastelessfruit Jul 28, 2006 07:40 AM


                  I googled and found this. I also know that in the 70s and 80s for some reason Toronto had a reputation for high quality lap cheong. We'd take it to relatives in the U.S. and even H.K.

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