Chinese Sausage (La Chang / Lap Cheong)
お酒とバラ肉の甘い誘惑！土鍋ご飯に輝くルビーのソーセージ
Description
Traditional dried sausage of China (esp. Guangdong). Coarsely ground pork (lean and massive fat) mixed with soy, massive sugar, and 'Mei Gui Lu Jiu' (strong rose-scented liquor), stuffed in casings and sun-dried rock-hard. Completely different from Western sausages, characterized by being 'intensely sweet with liquor aroma'.
Classification: Everyone, Ingredient, Processed Meat, La Chang, Sausage, Sausage, Guangdong Cuisine, Sweet, Claypot Rice
Shops selling Chinese Sausage (La Chang / Lap Cheong)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- [Typical Uses]
- [La Wei Bao Zai Fan (Chinese Sausage Claypot Rice)]: Guangdong winter king. Cook raw rice in a claypot; when moisture reduces, pave sliced La Chang on top. Sweet fat melting from the sausage permeates to the rice bottom, creating premium scorched rice.
- Chop into fried rice.
Learn more Substitutes, pairings, tips
Key spices
Hard like salami、but heating melts the fat juicily、spreading liquor aroma and brain-piercing intense sweetness
Substitutes at Japanese supermarkets
(Irreplaceable. Salami/chorizo cannot produce this intense sweetness and fat)
Pairing
Rice (Claypot Rice) / Fried Rice / Gai Lan (Chinese Broccoli)
Trivia
Guangdong sweet ones are 'La Chang', while Sichuan ones packed with chili/Sichuan pepper are 'Ma La Xiang Chang', differing entirely by region.
Eating tips & etiquette
Japanese eating it first time are shocked: 'It's a sausage but sweet!', but this sweet fat creates a miraculous marriage with white rice. Eating raw like salami is NG; ALWAYS heat by 'steaming, cooking with rice, or frying'.
Allergen
Pork, Wheat, Soybeans (if soy sauce used)