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By Eileen Yin-Fei Lo

Published 2009

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Uncooked sausages have a long history throughout China, appearing in the wall murals of excavated Han Dynasty tombs. In Cantonese they are called lop cheong, and in Mandarin lachang. They are traditionally made of coarsely cut pork, pork fat, and pork liver. But over the years, their makeup has varied. These days you will find sausages of pork and pork fat, of pork and pork liver, and of lean ground pork. Even chicken lop cheong are made, as are sausages of duck liver. In some shops, the sausages, in casings, are strung together in pairs and are sold loose by weight. Or they are sold, without strings, in 1-pound vacuum-sealed packages. Once imported from China, they are now also made elsewhere in Asia, in the United States, and in Canada, and the quality is generally good. They must be cooked before eating and are commonly steamed, stir-fried, diced and added to rice, or sliced and added to soup. They will keep in the refrigerator for about 1 month, and in the freezer for up to 2 months.

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