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The Story behind Lap Cheong

Who doesn’t Like Lap Cheong? It's a Must-Have in anyone’s fridge for those last minute quick meals that add a punch of flavor, not to mention it's an unapologetic favorite for Christmas and Chinese New Year. 

Chinese sausage dates back to the period of Northern and Southern Dynasties (~300–500 AD). People describes it as a unique starch-free sausage-filling-technique that was developed to preserve meat and is still followed to this day. Southern families traditionally made a supply of sausages in preparation for the new year, and many still consider homemade sausages a New Year’s dinner staple.

Chinese sausage is a broad umbrella category encompassing many types of sausage, both air-cured and smoked, from all parts of China as well as Vietnam and Thailand. It can be made from fresh pork, pork fat, livers, and, sometimes, chicken, and tends to be as sweet as it is savory, with a rich, dense, emulsified texture. Chinese sausage falls into two big categories: a sweet variety from the Canton region, often preserved with soy sauce, salt, and sugar, and a spicy one, made with chili, from Sichuan. The sweet kind is by far the most prevalent and popular

A few slices of Chinese sausage into any dish that could use a rich salty-sweet punch. It goes with everything and lasts forever in the fridge, making it a true lifesaver for those las minute meals ahead of time. It can be steamed or crisped in a pan, then eaten alone or added congee, stir-fries, and soups

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