Lop chong is a Chinese sausage made with pork or a mixture of duck and pork liver, spiced and packaged in intestinal casings. It is traditionally dried by the wind and can be cooked or smoked. It has a spicy but sweet taste and can be used in various dishes. It can be found in regions with large Chinese populations or ordered online, but it is important to buy undyed sausage, store it in cool conditions, and cook it before eating to avoid foodborne illness.
Lop chong is a type of Chinese sausage that is also known as lap chong, lap cheong, lap cheung, and lap xuong, among many other spelling variations. Traditionally, this sausage is made during the twelfth lunar month and can be cured in a number of ways. Unlike other cured meats, chong must be cooked before it can be used. This sausage is very popular in China and areas with large Chinese populations and tends to be relatively easy to obtain in these regions.
There are two basic types of Lop Chong. One is made with pork and one is made with a mixture of duck and pork liver. Some regional variations can be made with other meats. The meats are spiced before being packaged in intestinal casings and seasoned. Traditionally, lap chong has been dried by the wind; many Chinese claim that this enhances the salty flavor of this sausage. Lop chong can also be cooked or smoked.
The finished product is a tough, very dry sausage with a spicy but sweet taste. When the sausage has been well handled, it can be kept for up to a month at room temperature, unless opened, and will keep even longer refrigerated. Lop chong was probably originally made to help people get through the winter, so it was groomed for durability; the curing process simply happens to enhance the natural flavor of the sausage.
There are numerous ways to prepare Lop Chong. One of the most basic and beloved techniques is to simply steam the sausage and serve it over the rice. It can also be fried with mixed greens and other ingredients, or chopped and added to dumplings, spring rolls, and an assortment of other dishes. Some people also like to eat lop chong as a snack; the spicy sweetness is pleasant enough on its own.
In a region with a large Chinese population, a Chinese grocer or butcher may stock up on lop chong. Some of the more premium versions are made Hong Kong or Macau style, and sausage from these regions may be available in import shops. If you are having trouble tracking these sausages in your region, you may be able to find a supplier who will be able to ship to you. Be aware that Agricultural Inspection in China may or may not be affected, and there have been a few cases of foodborne illness linked to eating lop chong, especially the sausages prepared with dyes to make them more visually appealing. If you can, buy undyed sausage, store it in cool condition, and cook it before eating.
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