sausages

Chinese sausages, the most popular meat products in China, are basically made from pork. The Chinese name for sausages is “Lap Chong” of which the nearest translation would be “winter stuffed intestine” or “waxed intestine”, because “chong” not only means “intestine” but also “sausage”. Chinese sausages differ according to their formulations, size and methods of processing. Chinese sausages differ essentially from other sausages. Their formulations and manufacture are unique, based on long tradition and their kitchen preparation is also rather particular. Sausages are used primarily in China as a flavouring agent and as protein fortification for a number of rice, noodle or other dishes in which they are added in quite small amounts. Sausages are eaten all the year round in China but consumption is greater during festive seasons, especially during the Chinese New Year.