Preserved sausages have the special flavor, salty, a little sweety and sometimes a little spicy. The meat was carefully selected and then preserved with special sauce made by secret recipes. Preserved sausages usually used to fried with vegetable or rice, which is a kind of food that Hong Kongers cannot live without.
Some Chinese sausages can be heavy on the salt and spices, but Cantonese laap cheung is a perfectly well-proportioned mix of slightly-sweet pork fat and meat. Rose water and rice wine gives it a pungent edge and soy sauce serves as a salty counterpart to the sweetness. Preserved sausages, which are mildly sweet and have tiny pockets of fragrant fat, are usually steamed, sliced and served with rice. Leung Wan, who owns the 52-year-old preserved food specialty store Man Lee Long, cautions against buying preserved sausages that are too red in color.
“It indicates there’s a lot of artificial coloring," says Leung. "A good quality preserved sausage should also be free of stale smells and feel bouncy to the touch.”
As for cured pork belly, good ones should have alternating layers of fat and thin pork, giving it the moniker 'five-storey meat.' Leung suggests boiling preserved meats for 15 minutes to remove the surface layer of fat before cooking or frying them.
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