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Chinese sausage is a generic term referring to the many different types of sausages originating in China. The southern flavor of Chinese sausage is commonly known by its Cantonese name ''lap cheong'' (or ''lap chong'') (). ==Varieties== There is a choice of fatty or lean sausages. There are different kinds ranging from those made using fresh pork to those made using pig livers, duck livers and even turkey livers. Usually a sausage made with liver will be darker in color than one made without liver. Recently, there have even been countries producing chicken Chinese sausages. Traditionally they are classified into two main types. It is sometimes rolled and steamed in dim sum. * ''Lap cheong'' (Cantonese) or ''là cháng'' (Mandarin) (臘腸/腊肠) is a dried, hard sausage usually made from pork and a high content of fat. It is normally smoked, sweetened, and seasoned with rose water, rice wine and soy sauce.〔CNN Go (40 Hong Kong foods we can't live without ) 13 July 2011. Retrieved 2011-10-09〕 * ''Yun chang'' (膶腸) is made using duck liver. * ''Xiang chang'' (香腸 - xiāng cháng) is a fresh and plump sausage consisting of coarsely chopped pieces of pork and un-rendered pork fat. The sausage is rather sweet in taste. * ''Nuomi chang'' (糯米腸 - nuò mǐ cháng) is a white-colored sausage consisting of glutinous rice and flavoring stuffed into a casing and then steamed or boiled until cooked. The ''nuomi chang'' of some Chinese cultures have blood as a binding agent similar to Korean ''sundae'' . * ''Xue chang'' (血腸 - xuě cháng) are Chinese sausages that have blood as the primary ingredient. ''Bairouxue chang'' (白肉血腸 - bái ròu xuě cháng ) is a type of sausage popular in northeast China that includes chopped meat in the blood mixture. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Chinese sausage」の詳細全文を読む スポンサード リンク
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