The best foods are always the most unhealthy? I think this applies to the Chinese sausages. It has colourings, preservatives, lots of lard, salt and has been left in the open for months. Yet, who doesn’t like having the real air-dried sausages from China? Usually, they are only available during Chinese New Year. However, this shop that I go to have shipments form China all year round.
The sausages are packed into huge tins and sold off very fast. In fact, during Chinese New Year, we have to buy them much earlier and store in our own fridge or else, the waxed ducks and these sausages will be sold out.
I don’t usually indulge in preserved foods like these but once I got my hands on them, it is sausages galore. My favourite method is to leave it while the rice is cooking. It will make the meat softer. Another method is to just slice and make omelette with it.
What’s your favourite way of cooking Chinese lap cheong?