Chinese sausage

Chinese sausage

　　Chinese sausage

　　Chinese sausage, commonly known as lap cheong, refers to a type of meat product made from chopped or minced meat mixed with seasonings, stuffed into animal intestines, and then fermented and dried. It is one of the most diverse categories of meat products in China. Chinese sausages can be divided into three main types: fresh soy sauce sausage, also known as “white oil sausage”; dark soy sauce sausage; and duck or pork liver sausage (collectively called run chang). Major production areas include Guangdong, Dongguan, Foshan, Guangzhou, Shunde, Zhongshan, Jiangmen, Zengcheng, Huiyang, Wuzhou, Jiangxi, Hunan, and Shanghai. While ingredients may vary slightly among different types, the basic production methods are largely the same.

　　Northern Guangxi sausage is a representative variety. It is made from pork that is chopped or minced into small pieces, seasoned with salt, nitrite, sugar, cooking wine, and soy sauce, then stuffed into natural casings and dried through sun-curing, air-drying, or baking to produce a type of raw, dried sausage.

　　When stored in a refrigerator, Chinese sausage can typically retain its freshness for about three months.