Lap Cheong

Lap Cheong. Lap Cheong Chinese sausage is a dried hard sausage usually made from pork meat and a high content of fat The Chinese name for sausages is “Lap Cheong” which means the “winter stuffed intestine” or “waxed intestine” because “cheong” not only means “intestine” but also “sausage” This sausage is normally smoked sweetened and seasoned.

The aromatics and juices from the lap cheong and yun cheong will season the rice hence you don’t need seasoning hence why it’s so AMAZING! Give it a go ya Ohh remember to read my 2 tips in the recipe below Lap Cheong Claypot Rice 臘腸煲仔飯 Serves 2 2 lap cheong (臘腸 Chinese preserved sausage) diagonally sliced ~15cm.

Julie Lin’s Lap Cheong Fried Rice Recipe

Lap cheong are cured dried rawmeat sausages which are quite hard in texture and require cooking before eating Lap Cheong is the Cantonese name for winddried Chinese sausages and literally means ‘Wax Sausages’ referring to the waxy look and texture of the sausages.

Lap Cheong – 2 Guys & A Cooler

While the two were at an isolated stairwell in Changi Airport Cheong Jia Jin 24 used a rear naked choke on the victim a move he had learnt.

How to Cook Chinese Sausage The Spruce Eats

The Chinese dried sausages known as lap cheong have existed for about a millennia since the Wei and Jin dynasties according to the history books.