In China, sausages date back to the Wei and Jin dynasties (300–500 AD). Lap Cheong (臘腸) is a dried, hard sausage made from pork and pork fat. It is sweetened by candying the fat, which keeps the fat white and makes it translucent when cooked. Lap cheong has no starch, but has alcohol added and is sometimes smoked. Thomas … Continue reading lap cheong