The formula for Chinese sausages (of the pork variety) isn’t all that complicated: You need pork with a 70/30 lean-to-fat ratio, curing salt, sausage casings, Chinese spices and seasonings, plus a ...

This pie looks difficult but needs only about 45 minutes of active work – much of the time it takes to make is taken up with letting the dough rest in the fridge to firm up. Commercial puff ...

For the Chinese sausage, you can use either plain (lap cheong) or liver sausage (yuen cheong), or both. The meat makes this a strongly flavoured dish, so it is best eaten with steamed rice.

Texture-wise, it's more comparable to salami than sausage, toting a dense, toothsome and emulsified consistency. From what exactly Chinese sausage is made varies from region to region. It can be made ...