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Meat from Southern China
Boundary entry, mainly cured and dried. Strips of lean pork and fat are mixed with sugar, salt, soy sauce and Chinese liquor, stuffed into pig casing and dried in air for 4–7 days or in ovens at about 50 °C. Microbes take part in its ripening, but no starter is added and it is cooked before eating.
| Lean pork to pork fat, cut into strips about 2 cm8:2 or 7:3 | [mao2024] |
| Sugar10 % | [mao2024] |
| White liquor (baijiu)2 % | [mao2024] |
| Salt, soy sauce, ginger, white pepper | In one producer's Cantonese formulation[cai2025] |
| Natural pig casing | [mao2024] |
| Starter | none (spontaneous ripening flora; no starter is added) |
Total time across the recorded steps: 4 days – 7 days
What changes: Lean pork and fat are cut into strips
Output: lean and fat strips.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Boundary entry, mainly cured and dried. Strips of lean pork and fat are mixed with sugar, salt, soy sauce and Chinese liquor, stuffed into pig casing and dried in air for 4–7 days or in ovens at about 50 °C. Microbes take part in its ripening, but no starter is added and it is cooked before eating. Made in 5 steps over 4 days – 7 days. The longest step, dry in air or ovens, takes 4–7 days (Mao J. et al. 2024) and runs at 50 °C (Chen X. et al. 2024). Staphylococci and micrococci does most of the fermenting.
| Main step | 4–7 daysReported[mao2024] | Dry in air or ovens |
|---|---|---|
| Temperature | 50 °CReported[chen2024] | Dry in air or ovens |
Lap cheong gets its sweetness and alcoholic aroma from about 10 % sugar and Chinese liquor, and Cantonese makers dry it fast in warm ovens, while Sichuan sausage is spiced with chilli and Sichuan pepper and air-dried at room temperature.
A 2024 review says traditional Cantonese sausages, made without added starter cultures, are highly susceptible to the growth of harmful microorganisms, and that inoculated starter cultures can inhibit pathogens and the formation of harmful compounds such as biogenic amines. The sausages in the studies were steamed or boiled before tasting.
Every number is labelled with how it is known. How this atlas is made
Wikipedia says Chinese sausage is believed to date from the Wei, Jin and Northern and Southern Dynasties or earlier, and that its earliest documented method is in the Qimin Yaoshu, an agricultural text of the Northern Wei period. A 2024 review calls Cantonese sausage a speciality of Guangdong, popular for its sweet taste.
