The traditional Chinese dried sausage, lap cheong, may include liver and blood, giving it a darker color.
Chinese sausage is a generic term referring to the many different types of sausages originating from China. The southern variety is commonly known by its Cantonese name 'Lap Cheong' (pinyin: làcháng) and is made from smoked and seasoned pork meat and fat. It is often eaten at the time of Chinese New Year and is used as an ingredient in many dishes in some parts of the southern Chinese provinces of Guangdong, Fujian, Jiangxi, Sichuan, Hunan and also Hong Kong, Taiwan and countries in Southeast Asia, for example, in fried rice, noodles and other dishes.
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