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Jul 23, 2006 05:03 PM

chinese sausage

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

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

    5 Replies
    1. re: Gary Soup

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

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

      1. re: ipsedixit

        this means hot dog not "chinese sausage"

        1. re: ipsedixit

          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

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

            1. re: vliang

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

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

          1 Reply
          1. re: kare_raisu

            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. 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

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

              1. re: Claudette

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

                1. re: slacker

                  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. The original comment has been removed
                1. 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

                    Hi Folks-

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