In the States, you can find chinese sausage in any taiwanese grocery store. They can be categorized into two types : soy sauce sauce flavored, besides named “ bai you chang ( 白油肠 ) ” and the other matchless is made with pork and/or duck livers. For those who have tried chinese blimp before, I recommend getting the soy sauce sauce flavored type. The brands that I frequently buy are Kam Yen Jan and Sun Ming Jan .
Choosing Quality Sausages
choice blimp should look undimmed and lively with a natural maroon color and has a dry close casing. There should be bits of fat throughout the blimp. note that the blimp made with liver is benighted ( brown color ) than the one made without liver-colored. And the extra list translation is besides available if you are on a diet. If the sausages appear to be dark, have uneven bits distributed throughout the casing ( not probably in the States ), soft casing, or significant sour olfactory property, don ’ t buy it.
All of the brands in the States are produced domestically or in Canada, not imported from China. If you are in Hongkong or Guangzhou, joint with the name brands like “ Wing Wah ( 榮華 ) ” or “ Huang Shang Huang ( 皇上皇 ) ” .
How to Cook Chinese Sausage?
merely like the sausages in early countries, chinese blimp is gamey in sodium, but besides much dulcet. so when you pan fry the slice blimp, make certain to keep stimulate over high heat so it doesn ’ t scorch.
It ’ second often used as a spirit component, and not eaten alone. due to its angelic and intense savory spirit, the Chinese often eat the blimp with steam rice, stir-fried rice, or vegetables for extra aroma and bouquet. It ’ mho besides one of the most common ingredients in chinese rice dumplings, such as zong zi ( 粽子 ), lo mai gai ( 糯米鸡 ), or turnip cake ( 萝卜糕 ). here ’ re some popular recipes that are using chinese blimp in everyday chinese cook.
Read more: Shrimp Chow Mein
here ’ ra two chinese blimp ( Lap cheong ) recipes that I make very often :
