Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Los Angeles Area >
Dec 12, 2013 12:45 PM

Chinese Sausage in the San Gabriel Valley

JThur01's article on varieties of Chinese sausage. It wasn't that long ago that Cantonese lop chung was the only Chinese sausage in town. Things sure have changed.

  1. Click to Upload a photo (10 MB limit)
  1. San Francisco Chinatown has Mow Lee Shing Kee & Company that makes their lap cheung the old fashioned way, a dying breed. Is there a place like this in LA?

    1 Reply
    1. re: K K

      Are you looking for local companies that make their own?

        1. re: JAB

          Ah, you're right. Nevermind, going to edit my post above.

      1. What is the sausage that they sell at Banh Mi Che Cali, I think it goes in the porridge? Doi something? $7/lb and incredible complex taste. Thai and Lao sausages are also similar, in my limited reccollection.

        1. How about Taiwanese sausages at Sin Ba La? They are super yummy!

          1 Reply
          1. You know, I've gone shopping for the "wind dried" Chinese and Taiwanese sausages and I'm always a bit intimidated by the selection. There seem to be two tiers of these sausages at the Chinese supermarkets-- the unrefrigerated, shrink-wrapped "Lap Cheong" type sausages, as Chandavkl mentions, and a second tier refrigerated sausage in much fancier looking packaging. I've wondered what the differences are, and whether the fancy brands are indeed worth the 300-400% markup.

            Ipse? :)

            By the way, does anyone know how much Sinbala sells their bulk sausages for? Any other suggestions for places to buy bulk sausage?

            My current favorite method of preparation is to very thinly slice the sausages on the bias and pan fry them (with a generous glug of peanut oil) at very high temp with sliced ginger (the sausages slices curl up and get crispy on the edges), then add blanched snow peas and soy sauce. Maybe a little salt and sugar.

            Mr Taster

            3 Replies
            1. re: Mr Taster

              I've wondered what the differences are, and whether the fancy brands are indeed worth the 300-400% markup.

              Not sure what you mean by "fancy brands" -- or more precisely which brands you are talking about.

              As I'm sure you know, sausages, like so many things, are better when they are not mass-produced, and hand-crafted and curated individually, with the proper casing, craft, and care. It's why it's not so much about price as technique and source (hint: supermarkets are not the best places to buy Taiwanese sausages, even the "fancy brands" ones.)

              1. re: ipsedixit

                Aside from Sinbala, any other suggestions where to purchase non-mass produced sausages?

                Mr Taster

                1. re: Mr Taster

                  Wan Chun (call ahead)

                  Monja TaiKer

                  Cafe 18 (at least that's what they said at the 626 NM)