Baku Kitchen! An independent reference of traditional food

Lap Cheong

腊肠

Sweet air-dried pork sausage cured with rose wine, steamed over claypot rice

China Charcuterie & cured

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Part of the southern la-curing tradition: sausages were hung in the cold dry winds of the twelfth lunar month, la yue, which names them.

Frequently asked questions

What is Lap Cheong?

Lap Cheong is a charcuterie & cured from China: sweet air-dried pork sausage cured with rose wine, steamed over claypot rice. Part of the southern la-curing tradition: sausages were hung in the cold dry winds of the twelfth lunar month, la yue, which names them.

Made with

porksugar

Cooked

cureddried

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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