The story of Lap Cheong

While nowadays most lap cheong, or Chinese preserved sausage, is mass-produced, you can still find independent shops producing homely, handmade lap cheong in Sheung Wan. It's a classic Chinese ingredient. You'll find it everywhere from claypot rice to dim sum, especially around Chinese New Year. Mr Yu has worked in his family business making lap cheong since he was a kid. The business has been going more than six decades, and the staff have stayed loyal to the company for the shop's whole history. Every morning, Mr Yu wakes up at 4am to get the freshest pork meat from the butcher in the wholesale market. To make proper lap cheong requires a very particular ratio of lean and fatty pork. Mr Yu insists on using real intestines for his lap cheong, which has a better texture than artificial sausage skin. After combining just the right amounts of lean and fatty meats, Mr Yu seasons the mixture with salt and sugar before piping it into the casing and piercing holes in the sausage to tenderise it. Next, it's cut to length and knotted at each end before being hung out to dry by the heater. They used to use charcoal for heating, but now they use an electrical heater due to manpower and safety reasons. Making lap cheong is a tough job, and not many young people are going into the industry. With long, repetitive hours, Mr Yu has thought of giving it up himself, but he's dedicated to keeping the family brand going strong. The appreciation he gets from his customers means a lot to him, and of course, he feels thankful to his wife and his staff for their support over all those years. It's a tough job, but it's worth it. You don't have to quit. You don't have to find another job. You have to do what you have to do. It's good for everyone. For example, you have to pay more every year. Preserved meats have a long history, with versions found all around the world from chorizo to salami. Lap cheong is seen as an affordable delicacy, the best Chinese sausage in terms of taste and craftsmanship.