February 27, 2013

Lap Cheong (Chinese Sausage)

The post is dedicated to all the Lap Cheong lovers !  There are so many varieties of Lap Cheong sold in Hong Kong or China during the Chinese New Year. Feast your eyes on the beautiful food scenery.

When in Hong Kong I wanted to buy Lap Cheong for Chinese New Year gifts and the lady highly recommended the Goose Liver sausage and the Duck Liver Sausage soaked in Chinese Wine. According to them that's the premium stuff,...then you will have the normal Goose Liver and the Duck Liver Sausage. The most common ones will be the Pork Sausage.

Some sausages come in different sizes and price. I wonder which one should be good ?

Waxed Duck Head with the Neck ? Anyone...please enlighten me if you know what to do with it ! First time to come across these stuffs...

Waxed Pork Belly...ain't that gorgeous. 

Waxed Duck Thigh and Duck Breast.

There are so many varieties of waxed meat, can anyone please share what to do with each of it ?

Once xplored the Chinese Sausages and the Waxed Meat with no idea what to do with it,...what's next ?!!...JUST EAT !

To the people I dedicate this post to...this is not a shopping list ! Ha !


backStreetGluttons said...

You got it right-just eat !

& with pints of black beer of course...

NyonyaChef said...

We should be having Goose Liver Sausage with some Muar Otak Otak on St Patrick's Day