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Hi Everyone, Porky, meaty, sweet – that’s Lap Cheong (in Cantonese). I’m sure you’ve heard of it before or maybe you’ve eaten it too whenever you order any special fried rice or perhaps ...

I’ve found that nothing beats lap cheong (the Cantonese name for Chinese sausage) for a quick fix when nostalgia hits, reminding me of the fried rice my mom makes whenever I visit. Chinese ...

Sichuanese sausage making has always been a family ... the links are beginning to firm up and transform slowly into the lap cheong of my dreams. As I anticipate taking a celebratory bite of ...

crispy bits of lap cheong (a Chinese sausage) and fresh chopped herbs — is a dramatic array of colors and flavors. “It’s kind of a play on a BLT sandwich,” says chef Jonathan Whitener ...

It is my mother’s bread stuffing recipe, but while she uses bacon, I now make it with Chinese sausage (lap cheong) and liver sausage (yuen cheong) – a suggestion by food stylist Nellie Ming Lee.

For the Chinese sausage, you can use either plain (lap cheong) or liver sausage (yuen cheong), or both. The meat makes this a strongly flavoured dish, so it is best eaten with steamed rice.

(Hint: It’s bloody good.) Technically lap cheong is simply the Cantonese word for sausage, and thus covers a wide variety of links. That said, the most readily available type of Chinese sausage ...