Wing wing Lap Chong chinese sausage Wing Wing Lap Chong (also spelled Lap Cheong) is a widely recognized brand of traditional, Cantonese-style dried Chinese sausages. Originating from a family recipe brought from Southern China over a century ago, the Vancouver-based Wing Wing Company Ltd. has been officially manufacturing these specialty meats since 1949. Known for their sweet-savory flavor profile and rich, air-dried texture, they are a fundamental ingredient used to add a distinctive aroma and depth to many classic Asian dishes • Lap Cheung (Pork Sausage): The flagship product made of premium pork, seasoned with spices, grain alcohol (corn), and liquorice powder, giving it a signature sweet and savory profile. Common Cooking Methods Because Lap Chong is a hard, cured raw sausage, it must be cooked thoroughly before eating. The curing method marinates, salts, and smokes the meat, which softens and releases incredible fats during the cooking process using these techniques: • Rice Cooker Steaming: The easiest and most traditional method. Simply slice or place whole sausages directly on top of your washed jasmine rice and water right inside the cooker. As the rice steams, the sausage renders its oils down into the grain, flavoring the entire batch. • Stir-Frying: Thinly slice the sausage on a diagonal and stir-fry it into dishes like Yangzhou fried rice, clay pot rice, or alongside dark leafy greens like gai lan (Chinese broccoli). • Standard Steaming: Place the sausages on a heatproof dish elevated above boiling water in a wok or pot. Cover with a lid and steam for 10 to 15 minutes until plump and translucent before slicing Storage Guide • Unopened: Keep in a cool, dry pantry shelf. • Opened: Transfer the remaining sausages to a sealed container or bag and refrigerate, ensuring you consume them within one month for peak freshness