Taiwanese sausages are a unique type of pork sausage made with a coarser grind and a shorter drying process. This gives them a chewy, squeezy, and sweet flavor that has made them popular around the world. Ying Xuan has even created a frozen food product, “QIN” Taiwanese sausage with sticky rice, so that people can enjoy this authentic Taiwanese street food. Each package contains a complete set of Taiwanese sausages with sticky rice.
The sausages are made from classic brands and are rich in garlic flavor, chewable, sweet, and not greasy. The sticky rice is made with an ancient traditional method that has been used for more than 30 years. It is mixed with natural spices and preserved in pork guts. The shelf life of each package is 12 months and must be frozen and stored below -18℃.
Very similar to lap cheong, Taiwanese sausages are a little sweeter, less dense, and have a slightly different scent. However, it is still a sweet and savory pork sausage that can be used as an alternative. It was first manufactured in March 1909 by Lithuanian personnel in a Russian-owned factory called Churin Sausage Factory in the Daoli district of Harbin. Chinese sausage is a generic term for the different types of sausages that originate in China.
In Suriname, it is known as fatjong, fachong, fa-chong, fashong or fasjong in colloquial spelling. Using Taiwanese sausages on steamed chicken is fine, but most of them will only taste like two separate ingredients. Due to the shorter air-drying time of Taiwanese sausages, they taste juicier and sweeter than other Chinese sausages. This variant of Chinese sausage is known as xiangchang () in Mandarin Chinese, which literally means aromatic sausage.
The sausage filling is prepared by chopping large pieces of pork into small cylindrical pieces and then mixed with ground beef, alcohol, and various spices before pouring it into the tubular housing to create a tube-shaped sausage. In the Philippines, Chinese sausage is an ingredient in some Chinese-Philippine dishes such as siopao bola-bola. Sticky rice for Taiwanese QIN sausage with sticky rice is made by adding white rice, lard, shallots, salt and white pepper to glutinous rice. Singapore produces innovative Chinese sausages that are healthier than the traditional variety or varieties produced in Malaysia. Sausages are made from pork or chicken, the latter of which produces a leaner flavor. Chinese sausage is used as an ingredient in many dishes in the southern Chinese provinces of Guangdong, Fujian, Jiangxi, Sichuan and Hunan, as well as Hong Kong and Taiwan.
Not only does Taiwan have a rich spiritual and cultural heritage but it is also famous for its incredible street food such as stinky tofu, Taiwanese sausage with sticky rice, oyster omelette etc. In conclusion, Taiwanese sausages are sweeter than other Chinese sausages due to their shorter air-drying time. They are also chewier and juicier than other types of Chinese sausages due to their coarser grind and shorter drying process. They can be used as an alternative to lap cheong or other types of Chinese sausages in various dishes.
