page_title: Chinese sausage
section_title: Varieties
hierarchical_section_title: Chinese sausage / Varieties
caption_attribution_description: Chinese sausage at Changi Airport. Singapore This work is licensed under &lt;a href="https://creativecommons.org/licenses/by/2.0/deed.en"&gt;Creative Commons&lt;/a&gt; 2.0 Generic. You are free to share and to remix with attribution.
context_page_description: Chinese sausage is a generic term referring to the many different types of sausages originating in China. The southern flavor of Chinese sausage is commonly known by its Cantonese name 'lap cheong'.
context_section_description: There is a choice of fatty or lean sausages. There are different kinds ranging from those made using fresh pork to those made using pig livers, duck livers and even turkey livers.  Usually a sausage made with liver will be darker in color than one made without liver. Recently, there have even been countries producing chicken Chinese sausages.  Traditionally they are classified into two main types.  It is sometimes rolled and steamed in dim sum.
  Lap cheong (Cantonese, or simplified Chinese: 腊肠; traditional Chinese: 臘腸; pinyin: làcháng; Jyutping: laap6 ceung2; Cantonese Yale: laahp chéung) is a dried, hard sausage usually made from pork and pork fat. It is normally smoked, sweetened, and seasoned with rose water, rice wine and soy sauce.
  Yun chang (simplified Chinese: 膶肠; traditional Chinese: 膶腸; pinyin: rùn cháng; Jyutping: jeon2 coeng2; Cantonese Yale: yéun chéung) is made using duck liver.
  Xiang chang (simplified Chinese: 香肠; traditional Chinese: 香腸; pinyin: xiāng cháng; Jyutping: hoeng1 coeng2; Cantonese Yale: hēung chéung) is a fresh and plump sausage consisting of coarsely chopped pieces of pork and un-rendered pork fat. The sausage is rather sweet in taste.
  Nuomi chang (simplified Chinese: 糯米肠; traditional Chinese: 糯米腸; pinyin: nuòmǐ cháng; Jyutping: no6 mai5 coeng2; Cantonese Yale: noh máih chéung) is a white-colored sausage consisting of glutinous rice and flavoring stuffed into a casing and then steamed or boiled until cooked. The nuomi chang of some Chinese cultures have blood as a binding agent similar to Korean sundae.
  Xue chang (simplified Chinese: 血肠; traditional Chinese: 血腸; pinyin: xuě cháng; Jyutping: hyut3 coeng2; Cantonese Yale: hyut chéung) are Chinese sausages that have blood as the primary ingredient.
  Bairouxue chang (simplified Chinese: 白肉血肠; traditional Chinese: 白肉血腸; pinyin: báiròuxuě cháng; Jyutping: baak6 juk6 hyut3 coeng2; Cantonese Yale: baahk yuhk hyut chéung) is a type of sausage popular in northeast China that includes chopped meat in the blood mixture.
caption: Chinese sausages drying
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