(chinese) name for taiwanese sausages ala sinbala
can anyone provide me with a name for the taiwanese sausages just like the ones sold at sinbala? bonus for just the characters. and extra extra points for the pinyin.
so the answer should be such that if i were to try to find these sausages in taiwan or in another u.s. state (like n.y.) i could say or write the name and people will have an EXACT idea of what i am seeking and help me get the goods.
thanks in advance!! this will really help me!!
The ones made by Sinbala is the Taiwanese Sausage, Taiwan (台灣) xiangchang (香腸) . The other kind is lap cheung (Cantonese) lachang (Mandarin) (臘腸) simply as the smoked sausage, which you can find in some Dim Sum place like Sea Harbour, in a hot pot of rice. You can find a lot of different brands of Taiwanese sausages in the chinese supermarket like 99 ranch, but they are different from Sinbala. Sinbala are freshly made, and the key difference is they are a lot SWEETER as opposed to the more common ones (not as sweet as Sinbala's) you find in the chinese market.
Sorry, I am not sure if you will be able to find the exact Sinbala kind unless they are truly Taiwanese Sausage in other states. As you said, maybe NY or Taiwan (absolutely).
Hope this helps. Good luck and enjoy.
The owner of Sinbala told my friend's cousin (who bought like 10 packages of sausages to take to Dallas) that if the order is big enough, they can ship their sausages. She also said that they only ship during certain seasons though due to the weather or something. Anyway, if you really have a hankering for their sausages I'm sure you can talk to Sinbala to work something out.
I would not worry about trying to find these in Taiwan as it would be harder to find a different type of sausage there. They're pretty ubiquitous. I especially like the ones fresh off the grill, scored, and drenched in minced garlic.
As for other cities, you'd need to track down a Taiwanese "xiao chi"(little eats) type place.
They tend to freeze pretty well, so you could just buy a bunch and keep them in the freezer or ship them in one of those dry ice packs. My dad makes a huge batch at home once a year and I usually end up with several pounds of it in my freezer for a month or two.
I can ask next time I'm home. It's pretty damn involved and he has some strange contraptions that he uses, so I doubt people could replicate it at home unless they were used to making their own sausages already. Won't be going home for a few more weeks. I'll update this thread if I get a recipe. :P
The Taiwanese xiang chang at many night markets all over Taiwan tend to be the short & very stubby/chubby variety and average NT$5 a piece (NT$30 is roughly US$1). The idea is to get a decent sized skewer alternating the sausages with pieces of garlic (the best way to enjoy them). The pork definitely tastes different over there and in many cases probably use black pork. Famous night markets like Shihlin or Keelung in Taipei County will have stalls that specialize in it, ie sell sausages only. All you do is point and pay (or even use your fingers to indicate # of pieces).
But yes the Sinbala behind Din Tai Fung is great and definitely very authentic tasting Taiwanese sausages. They also ship to their Northern California restaurant in Cupertino but unfortunately it doesn't taste anywhere near as good (probably because they have to freeze it to ship it up there).