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B.C. (inc. Vancouver) Chinese

Chinese sausage (xiang chang & lap chang) - raw ?

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Chinese sausage (xiang chang & lap chang) - raw ?

LotusRapper | Feb 22, 2013 10:36 AM

I say while it's cured (likely mass-dried in kilns these days) one should still cook it before consumption. Wife disagrees, says it's cooked and edible (admittedly not great) like salami and other Euro cured meats.

Your thoughts ?

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