Traditional Chinese sausages

Lap cheong, or Chinese sausage, is a type of cured meat product commonly found in southern regions of China such as Jiangsu, Zhejiang, Sichuan, and Guangdong. Traditional Chinese sausage is made by stuffing seasoned pork into natural casings made from animal intestines, then air-drying it naturally. However, in modern factory production, artificial casings are often used, and hot-air drying is employed to enhance production efficiency. Lap cheong can be eaten on its own and is also widely used as an ingredient in various Cantonese dishes.

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