There’s my favorite — hard lap cheong that’s dried like salami ... curing salt, sausage casings, Chinese spices and ...

The sausages are about 15 centimetres long, sweetly spiced, dried until partially dehydrated ... which according to Yung consists of “Chinese sausage, preserved duck [lap up], preserved pork ...

Chinese liver sausage is very soft ... Cut the bread into squares, then spread them on a tray and leave them to dry at room temperature overnight. This way, when you make the stuffing, the ...

Lap cheong is Chinese wind-dried sausage, while yuen cheong is liver sausage. The best restaurants have their own secret recipes for the sauce that is stirred into the bo jai fan just before it ...