Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
This community is for sharing pictures of awesome food, not a platform to advertise.
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Be sure to check out these other awesome and fun food related communities!
[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
Is Chinese sausage different than any other sausage? Which part of that photo is the sausage, the red bit? What's it like, what is it made of, how does it taste? Is all sausage in China the same, known as Chinese sausage, or are there different types? Does this Chinese sausage have a specific name? What types of seasonings are used, how is it processed?
The red part is the Chinese Sausage. I've only seen this kind in grocery stores but they are all of this variety. This kind hails from southern China. I'm sure there are other types, but this is the most prevalent variety.
In Cantonese, this is called "lap cheong". In my minor dialect of Chinese, it's called "gong chiang".
It's salty with a sweet vinegary flavor. There's usually marbled fat throughout the sausage. The bite is chewier than a standard Italian sausage, more like jerky but not as dry.
It was my bacon growing up and my family used it as such. It's delicious and every time I have it, I'm transported back to my childhood. But I try to stay away from heavily processed foods and leaning more vegetarian/vegan as I'm approaching seniority.
Filipinos have a sausage with a similar taste profile called Longganisa. It's usually more stout in shape and more tender than a Chinese Sausage.
That sausage is legit tasty. They put it in kway teow which is so good.
Oh I love kway teow. Sigh. . . The balance between health and happiness is a hard line to tow.
I'm sure there's other kinds but the most common Chinese sausage found in the States is cured and has a decent amount of sugar, which is probably a big contributor to it's stability. It's nice to have around the house, since it holds forever and can be used in a lot of different ways. It's great as a breakfast meat. You can steam it with rice to reconstitute it. I like it in pan fried noodles or the sausage rolls from the Chinese bakery. It's even served well in non-traditional roles like spaghetti carbonara. Grab some next time you're at the Asian grocer.
Nice. Do it with fried rice as well.
Nice. Looks delicious.