What is Lop Chong?

Lop Chong is a type of Chinese sausage, which is also known as LAP Chong, Lap Cheong, Lap Cheung and Lap Xuong, among many other spelling variants. Traditionally, this sausage is produced during the 12th monthly month and can be cured in many ways. Unlike some other cured meat, lap chong must be cooked before use. This sausage is very popular in China and areas with the large Chinese population, and in these regions it tends to be relatively easy to obtain.

There are two basic types of LOP CHONG. One is made of pork and one is made with a mixture of duck and pork liver. Some regional variants can be made with other masses. The meat is spiced before wrapped in intestinal packaging and cured. Traditionally, the lap chong was dried with the wind; Many Chinese say it brings a spicy taste in this sausage. Lop chong can also be baked or smoke. When Klobása has been well solved, it can keep up to a month at a room temperature if it is not open and keeps even longer below chfallow. Lop Chong was probably originally designed to help people go through the winter, so it was cured for durability; The curing process simply increases the natural taste of sausage.

There are many ways to prepare Lop Chong. One of the most basic and popular techniques simply steam them and serve it through rice. Lop Chong can also be fried with mixed vegetables and other ingredients, or chopped and added to dumplings, spring rolls and a range of other meals. Some people also enjoy eating Lop Chong as snacks; Spicy sweetness is quite pleasant in itself.

In the region with a large Chinese population, Chinese food or butcher can store Lop Chong. Some of the most valuable Lop Chong are Hong Kong or Macau style and sausages from these regions can be available in import shops. If you have trouble watching Lop Chong in your rEgion, you may be able to find a supplier to send you. Be aware that the agricultural inspection in China may be affected or missed, and there have been some cases of food transmitted by LOP Chong consumption, especially sausages prepared with dyes to make them more visually attractive. If you can, buy undyed sausage, store it in cold conditions and cook it before consuming.