Celebrate Sausage S02E04 - Lap Cheong

[@sheldontraviss839]

Absolutely been in love with that chinese cooking channel. Their technique videos have some been some real game changers for me.

[@gonzoducks8]

I've been subscribed to their channel for a few years now. Their Cantonese chowmein, lions head meatballs, kung pao, crispy pork belly, hot and spir soup are amazing. Glad to see you use them as a reference 👍🏻

[@danielmcturk3961]

Two of my favourite channels.

[@haiyunhuang2491]

Whenever I see people making Chinese Sausages, they make me recollection of my childhood memories. And also my homeland far far away! ❤❤ Thanks for sharing your experience!

[@thekevorlando]

Yes I'm loving this series so much that I went back to this one last year I just got to the part where you said you leave the door open I'm sure the raccoons and possums in my area would love that it does look interesting

[@BryanBeast13]

I appreciate the diversity in your videos

[@oldtimeswine5082]

I’m slowly getting into dry cured meats. This has been on the top of my list to try. Thanks for doing this one.

[@stevieg4201]

I made this last weekend, it’s been drying all week, it’s finally done, the flavor profile is amazing, I’m going to bring some to some friends at the local Chinese restaurant, they’ve been looking forward to it, great recipe. 😉

[@2guysandacooler]

What did your Chinese friends think? I took some to a local Chinese supermarket and gave some to one of the owners (he was fairly young, and I don't think he was born in China). He told me it had no flavor 😂😂😂. I couldn't stop laughing.

[@stevieg4201]

@@2guysandacooler He said it was good, I asked him if it tasted like the stuff is mom made, he said it was close, I got the impression that he was being polite, I’m going to try it again I think, “close” doesn’t work for me, lol.

[@AdamCraigOutdoors]

nearly skipped the video. These seemed like they were going to be more work then i wanted to spend. WRONG. These were actually rather quick and easy. Added to the "Must Make" list. Thanks for sharing!

[@paulgdlmx]

Very well done video. I have been making lap cheung for more than 50 years with almost the exact recipe/process. I like to add some smokey whisky ( I hate to drink it) and it add just a hint of smoke. I have never used curing salt but I know that American are addicted to it.

[@bobbicatton]

Great video! Your lap cheong fried rice looks delicious👍

[@2guysandacooler]

Thank you 😋

[@leahtiferetrabinovitz6518]

wow, looks so amazing for simplicity

[@RonJohn63]

Only when you have all the Other Stuff (the curing salts, spices, an expensive sausage stuffing machine, and a smoker) and lots of experience making sausage.

[@leahtiferetrabinovitz6518]

@@RonJohn63 curing salts/spices are easy enough to get. I use a cheap 5lb stuffer from master fang, maybe it was 40 dollars. I turned my regular grill into a smoker with a cold smoke generator which I connected. the mixing machine I just use my kitchen aid, nothing fancy. sure the first few tries didn't go so well, but very quickly you figure out how to do a protein extraction, then it's like I said, simplicity, and anyone can do it at home. I've done many of 2 guys & a cooler recipes, always works like a charm!

[@geld7399]

We ate this last night. It's very good, if different from the normal South African sausage the family is used to. I'm definitely trying it with venison and sheep fat as well. Nice idea, thanks Eric.

[@kenmillsap9624]

Absolutely love the Chanel. You are definitely my go to resource when making sausage. Just built your Biltong box yesterday. My next two sausage projects are going to be Biltong and Lap Cheong. Can’t wait to see how they turn out.

[@2guysandacooler]

Awesome! Thank you! Be sure to let me know if you run into any issues😀

[@matthewmahony9165]

Just came from another video where the guy left out the MSG. I praise you for adding it in

[@andrewnorth2976]

Made a batch of this this week, my first cured sausage, very impressed with the outcome, will definitely be making this again once I find a source of thicker back fat as my local farmer's pigs don't have a decent layer of fat, so makes fat prep a PITA

[@bhutjolokia6990]

If you have pork belly available you can use the fatty side but can be a little pricey for this.

[@Weeping-Angel]

They look so good!!! I think it tastes better steamed.

[@marshalamb8727]

This looks awesome! It reminds me of the German dried sausage I used to get in Fredericksburg Texas.

[@markskibo5159]

Like anything you make looks Divine !!!! Question, this needs to be cooked ? I would be terrified to taste otherwise, like all cured meat

[@hiromikami]

I had the same thought. I even re-watched the video thinking I'd missed something!

[@ramonching7772]

Nice! Translucent. Authentic.

[@yllibsivad31]

I love this month.

[@paulgdlmx]

Forgot to mention -- very nice sliced on top of rice in rice cooker. Perfumes the rice nicely.

[@destructo3915]

I've been eating this since I was a kid. My family prefers a very specific brand in the USA called Wing Wing and my grandfather used to make his own in China. You can very easily microwave it in only 2-3 minutes.

[@cecelia948]

My favorite!🤩😉

[@nikkion2140]

My grand parents made them without curing salt and not that much sugar wasted. We steam the sausages before cutting them into thin slices to eat with boiled rice and laced with juices from out of steamed sausage.

[@hpgaxlearning6715]

perfect lapcheong,

[@KowboyUSA]

Never had lap cheong sausage, but it looks very tasty.

[@xavierabreu2364]

Nice information thanks bravo 👍😘

[@ThirdLawPair]

Is it essential to layer the sugar and the fat, or could I just measure out the sugar and mix it all together?

[@bennyrosialda]

We put this in our pancit bihon in the Philippines and it gives a really nice sweet sausagey flavor in it...

[@barryrowe657]

Another great video Eric, I have been making Lap Cheong for many years and using Whiskey instead of Chinese Rose Wine is a great idea. Back in Australia my friend used to make Lap Cheong with Jhonny Walker Red Label. I now live in Phuket and make my own version of Chinese Rose Wine from cheap Thai White Spirit which is 40% proof and mixing it with Food Grade Ethyl Alcohol which is 200% proof then Rock Sugar and Food Grade Rose Essence. It needs to be properly measured to cut the Ethyl Alcohol, when mixing it with the Thai White Spirit and when I get a reading of 65% I add the Sugar and Rose Essence. It makes a fantastic Lap Cheong and is a cheap way of replacing the very expensive Chinese Rose Wine that is hard to get and costs 1800thb for 750 mill.

[@2guysandacooler]

Excellent tip!! Isn't this a great sausage!!

[@barryrowe657]

@@2guysandacooler it's one of my favourites, I was introduced to it when I was around 20 years old by a friend of mine, steamed over Cooking Rice, sliced, drizzled with Dark Mushroom Soy and topped off with Chopped Spring Onions. That was back in Melbourne Australia and only fresh hand made Lap Cheong was available then. I am 69 now and have been making Charcuterie of all types for the past 35 years. I moved to Phuket in 2010 and had been eating Thai Lap Cheong until the middle of last year when I was in lockdown from Covid. I had plenty of time and plenty of frozen Pork, Loin, Hip, Collar, Back Fat and Belly so I did a thorough bit of research on making Lap Cheong the traditional way. There are many videos both in English and Chinese so I watched most of them and took notes one ingredients and finally decided on the recipe by Souped up recipes, has on KZbin. Her recipe is fantastic and exactly what I was looking for it reminded me of my younger days and that first try of Lap Cheong. I added Cure#1 and my Rose Wine hack with my favourite Light Soy Sauce. By the way if you can get it Pearl River Bridge Soy Sauces are the best and thats what I have been using for all this year's. There are 4 types and they are authentic.

[@huongyn8808]

@@barryrowe657 Is curing #2 worked too if let it dried in oven at 150F for 48 hours, and air dry for another 4 days? Thanks

[@barryrowe657]

@@huongyn8808 Cure #2 is not used for quick curing for example under 30 days of aging and curing including drying time. Cure #1 is what is required for short curing and drying times.

[@lkapigian]

Love It , giving this one a go Eric

[@familymealsmom440]

Can I make lap cheong without the curing salts?

[@henrykalani6146]

Eric can you use the biltong box for drying lap cheong and does sausage need cooking? Thank you🤙🏻🤙🏻

[@toms.3977]

Perfect!

[@warmsteamingpile]

I have to try this.

[@punkrockpea]

Hi! I love your videos!!! I just watched this and the one about whether curing salts are needed. I've also watched a few Chinese videos on their own lap cheong but none of them use curing salts... So my question is - from what I understand in your video, to be safe I should use curing salts if I make lap Cheong. The Chinese videos I watch use around 60ml - half cup >30% alcohol to 2kg meat. Do you think this is helping to kill the bacteria in their recipes? I'm still too scared not to use nitrate but I was just curious 😂

[@venenciasigue4692]

It is drying that keep it safe from bacteria

[@rodelatasnuvasristy1546]

What can i use instead of liquor? Please tell me

[@mainghiem9865]

Why do we need to add water if we want them to dry fast?

[@eitsirkwonggedbbl]

My sister used to just have this with rice when she was studying abroad. Fun fact! Lap Cheung translates to wax sausage in Cantonese.

[@FunctionallyLiteratePerson]

臘腸 translates to cured sausage, not wax sausage. You're thinking of 蠟 which has the same pronunciation.

[@MartinPHellwig]

Would it be possible to show how to make a Catalan fuet? I am particular interested in edible casings and how to get a good mold covering. Please and thank you.

[@2guysandacooler]

Sure. We are featuring the Spanish Fuet on Episode 17 this year😁

[@vaazig]

@@2guysandacooler My man, but like Denzel says it... 😏 (Who got the reference?)

[@figlermaert]

I’m gonna make this soon. Does that fast ferment make them shelf stable after 24 hours that allows the drying at temps above 60? All lap cheung recipes I’ve seen seem to follow this method but it differs from the typical fermented recipes.

[@2guysandacooler]

The small diameter casing allows them to lose enough weight in the first 24 hours to make them shelf stable.

[@figlermaert]

@@2guysandacooler makes sense. Thanks!!

[@johannebeerbaum1546]

I am one who thought I did not like lap cheongsam at all…..I will try your recipe with an open mind….thanks

[@2guysandacooler]

Hope you enjoy

[@cmmalek]

When you were researching this sausage did you come across a lot of recipes with 5 spice in them? I’ve been buying the same lap cheong for years and it’s the only frame of reference I have. It definitely has 5 spice and it’s incredible.

[@2guysandacooler]

Funny enough the majority I came across didnt have 5 spice but I bet that we would be amazing😀😀

[@dontask4990]

No 5 spice.

[@hoala5515]

Is that still safe if I reduce salt down to 15 gram( instead of 25 gram) and 3 gram of instant cure #1? Thanks

[@2guysandacooler]

It doesn't really work that way

[@DL101ca]

Eric's mom : We'll get some sausage. Eric : We got sausage at home ! Sausage at home : Hi lap cheong, hi bresaola, hi salami, hi capicollo, hi chorizo, hi Genoa, hi cacciatore, hi calabrese, hi mortadella, hi kielbasa, hi sudjuk...

[@karlegle6431]

As usual, great video! I am curious though, could this be used as a snack stick without cooking? Also how long do you think this could be hung without refrigerating. My mouth was watering just watching this video. Thanks again for the work you put in on making these videos.

[@2guysandacooler]

You could eat this as a snack stick. Once it's finished drying you can hang this without refrigeration for months. Personally I would place them in an air tight container on the counter and grab one when I got hungry. Like this it should last for many months.

[@jennakilgore8037]

Can I make this with anything but pork ? Like does cow meat work ?

[@stephanierinieljasmina4460]

Do you know, or can you deconstruct, what goes into the "Chinese sausage" one can buy at the grocery store? It's tinted red, sold raw, and is rather sweet. I assumed it would be easy to look up a recipe when my husband and I wanted to make some, but I could barely find it mentioned on the internet, let alone finding a recipe. I think it ended up being called "Chinese brand links". I would love to be able to make some, but I'm not sure where to start and wondered whether you had any experience with it.

[@Henrynguyen-zu4dd]

Hi, hope I can help! The ones sold in the stores are usually Cantonese style sausages, lap cheong. The original recipe he’s following from Chinese cooking demystified is the exact sausage you’re looking to make! It’s red from the store because sometimes natural red yeast extract is added for color and visual appeal. Nowadays they often just use food coloring. I believe both recipes exclude it for ease. There’s no difference in flavor if you don’t include the food coloring/red yeast extract.

[@dannychan2814]

Did anyone here use Dry Gin to substitute of chinese baijiu, Is o.k to use saltpeter for this recipe? How much saltpeter use for 1 kg of meat?

[@alexhi9319]

Hello first, I love your videos. I was wondering whether you can eat this sausage raw and whether that makes a significant difference in taste

[@2guysandacooler]

You can eat it raw. The flavor is different though when cooked

[@eleeveeayees3425]

Yes, it's like Salami or Bresaola.

[@joat_dad4090]

You should steam the individual sausages on top of the rice in your rice cooker. That way all the fat would be absorbed into the rice. Also, I'd like to slice the sausages then stir fry them in garlic, soy sauce, green onions and some more sugar. The added sugar will make the sausage redder in color.

[@interestinoldschool8080]

So, I love all of your videos...and am going to watch this one now..., but the thumbnail made me think of Lorraina Bobbett for a brief second....lol.

[@rk.8220]

I'm just wondering if drying process can be perform just in kitchen oven with ventilator on, light on and no additional heat? That would give 25-35 C all the time. Or room temperature of 20 C when light will be off. This process is lasting 3-4 days and I think it will be safe and easiest way to do it - what do you think?

[@vaazig]

In is raw form it reminds me of droewors, which is a South African dried sausage that I love to make. The wisdom is not to use pork fat because it goes rancid easily, light and air are the enemies. I use part pork anyway, but I vacuum pack and keep in the fridge. Delicious.

[@neilwest1858]

Alex. Do you have time to share your version of Droewors. If you do I will make it 😊 Neil

[@vaazig]

@@neilwest1858 there is a video on this channel on how to make droewors. It's essentially only pepper, salt, coriander, cloves, nutmeg and vinegar. Look it up, it's well worth making.

[@AngusMacKinnon-xm5ko]

Hello from Australia Eric. Mate; I loved your video. I have been a fan of Lap Cheong for centuries; ever since i first tasted Chinese Fried Rice with the stuff in it way back in the 1950s. Mate, is the INSTA CURE #1 a must for this recipe? What happens if I exclude it.? Many thanks for sharing this recipe mate!

[@2guysandacooler]

When it comes to pork it's advisable but if you can get freshly slaughtered and butchered pork and your workstation as well as all of your equipment is cleaned and sanitized then you can omit it. The addition of the curing salt just adds a safety layer to this meat while it dried.

[@derkhedemann5606]

what kind of knife are you using?

[@AZULSIDERAL]

Has probado esta misma técnica de secado con otras salchichas como salami ?

[@2guysandacooler]

Todavía no, pero tengo la intención de

[@kovanzolatan]

What is the name of black box.. for 32c for 24 hours? It use a chipswood or not? Thank you

[@pierrecao4758]

question 1. drying temp, is it okay to dry them for 4 days inside the house (around 76f under central ac) Q2, normal sausage requires very cold meat temp, how about this sausage? and on fried rice, normally soy sauce is added after the rice is somewhat charred and only from the side. soy sauce isn't used to "color" the rice in traditional setting.

[@2guysandacooler]

you can hang in the house at normal temperatures. This sausage was traditionally made in the winter. The reason for the first step (24 hours at 90f) is for rapid weight loss. The rest of the time you can place it almost anywhere you want as long as it's a little breezy to help it continue to lose weight. As far as meat temperature, it's not entirely critical with this sausage. In the video I cut the meats into small cubes but I have since made this sausage several times and I personally prefer a finer chop on the meat. As far as the fat goes, it's easier to cut when it's chilled but since it gets blanched it doesn't matter. I would keep the fat in small cubes though.

[@AngusMacKinnon-xm5ko]

Hello again Eric. Thank you kindly for your prompt response, which is very appreciated. Cheers!

[@patrickwormke7332]

2 questions... (1) Can you substitute the MSG? (2) Can you use this as charcuterie? or does it need to be cooked before consuming?

[@2guysandacooler]

what would you like to substitute for the msg? and yes. If you let it dry long enough, it can be eaten raw.

[@patrickwormke7332]

I just dont want to use MSG as it bothers my stomach sometimes@@2guysandacooler

[@cadmiral3d146]

Very cool!!

[@khmernation6802]

Good

[@ahmedm6041]

Can you tell us why store bought is bad?

[@2guysandacooler]

Just a personal opinion.

[@serkancambudak9630]

so how do you kill off listeria?

[@2guysandacooler]

Salt/cure and water activity will make it inactive..

[@gintaraskurtinaitis5499]

Hi Eric. Can Lap Cheong be eaten without cooking as it's an air dried sausage? Or it will be to hard to chew it?

[@bigboldbicycle]

You probably got the idea that lap cheong stands for wax sausage from the Demystified channel, but the "lap" in lap-cheong doesn't actually stand for wax, it has the same sound as the word for wax, but is an entirely different word and was probably derived from the waxy look but it does not directly translate to wax sausage. The actual Chinese characters are different 臘 vs 蠟. The difference is like flour and flower, looks similar, sounds similar but are not the same word. Yeah you can probably eat wax and flower, but they don't make good sausages.

[@2guysandacooler]

Lol. Actually several Chinese sources seem to think it means "wax sausage". What do I know. It's wind dried and looks waxy to me 😅.

[@clubbd]

Yep and the not wax "lap" is actually means the winter month of the year, which is the last lunar month of an year, technically the only month which cold enough in Cantonese region to make these

[@Shelby-48]

Hello, wouaa ... fantastic !!! Google traduc , Could you please tick the French translation because I don't speak English? I live in Switzerland and these sausages are very difficult to find, and I would really like to make some, and if we are a simple household and that we do not have your professional oven to dry them, we can do how, please ... thank you in advance

[@2guysandacooler]

You could use a dehydrator for the inital drying. Then hang it in a warm area that's breezy..

[@Shelby-48]

@@2guysandacooler I have an "Excalibur" dehydrator, at what temperature and for how long and after I have to suspend them or? I have no balcony, no cellar Thank you for your help

[@Shelby-48]

@@2guysandacooler Please, french translate of the Video ??? !!!

[@Shelby-48]

@@2guysandacooler or is it better in an electric wine cellar ??? what kind of "hot zone" are you talking about, please ???

[@jimduffy9773]

Cubed sausage can be difficult to stuff with a stuffer.

[@2guysandacooler]

yeah. Really small pieces is the trick

[@keeswedman5225]

When you using alcoholic drink, like whisky, wine, beer. You boil the alcohol out of the drink?

[@2guysandacooler]

no.

[@rk.8220]

And I will try original sweet version as well as with some hot&spicy touch :-)

[@FunctionallyLiteratePerson]

Everything looks great! Only thing that needs improvement (and this goes to Chris from CCDM as well) is the pronunciation, but I'm not too much a stickler about that. I saw another comment say this, but laap in laap coeng (also romanized as lap cheong) is not wax, just pronounced the same way. Many people dont know this because they only speak it without reading, or are not fluent in chinese. The difference between the characters for臘and蠟 is so small so even if they do read/write the characters, I wouldn't be surprised if they forgot or didn't notice.

[@MrDdaland]

Erics house...... "Whats for supper tonight?" "Sausage and......" Not Sausge AGAIN!".....

[@johnathancorgan3994]

Whisky is *always* a good choice. 😏

[@cabighorse]

My husband is allergic to MSG. Would it hurt the flavor to leave out this ingredient?

[@2guysandacooler]

MSG is completely optional.

[@FunctionallyLiteratePerson]

It is debunked that people can be allergic to MSG. It is in things such as celery, cheese, tomatoes. There's a mix of placebo effect due to misinformation as well as the body's natural reaction to higher sodium (which can happen with salt) that makes people think they are allergic to MSG.

[@saadscas4594]

This looks great. Please send me the recipe.

[@2guysandacooler]

it's in the description box (at the top)

[@saadscas4594]

@@2guysandacooler I found it. Thank you

[@StationWagonLiving]

Can I eat it right out the bag without cooking it

[@simikay8755]

Hi Eric, just a quick question; is salvianda salt a good substitute for instacure #2

[@2guysandacooler]

Yes. Just check the ingredients. Make sure it has nitrite as well as nitrate (either potassium or sodium is fine)

[@simikay8755]

@@2guysandacooler thank you

[@cheyenneoliver5184]

I imagine this would be something of a baffling ask, but would you know if there would be any considerations to take into account equipment-wise if one were to stuff a sausage with glutinous rice? No meat, just glutinous rice. I was looking up a recipe for "xiang chang" (which I'm belatedly beginning to realize is probably just the term for Chinese sausages in general, rather than what I was actually looking for, which appears to be called Taiwanese crispy sausage in English [EDIT: Looks like "xiangchang" *is* the name, it's just the search engine failing me]) when I came across this video. I ended up watching the video anyways (as well as a bunch of other sausage-making videos on this channel) to learn more about the general principals of sausage-stuffing when it hit me: If I might get sausage making equipment anyways, I could make dachang bao xiaochang (大腸包小腸). It's a glutinous rice sausage that's been split open like a hot dog bun, then like a hot dog, filled with a Taiwanese crispy sausage along with some other condiments (not ketchup and mustard though) Side Note: I'm both surprised, yet unsurprised that dachang bao xiaochang hasn't been featured in Celebrate Sausage. Surprised, because I feel like something with a name that loosely translates to "small sausage in big sausage" (more literal translation: "big sausage wrapping small sausage") sounds like something that's celebrating sausage. But also unsurprised, because it's a Taiwanese street food, so people who don't frequently eat Chinese food, or even Asian food in general have probably never heard of it

[@OuryLN]

Lap. Cheong fried rice, add pineapple!

[@phillipcarroll6625]

Would you consider this a salami?

[@phillipcarroll6625]

Now I want to use this recipe to make salami. Hopefully it's not a big failure

[@2guysandacooler]

I was thinking the same thing. It should work. Just make the casing size very small 20-24mm

[@phillipcarroll6625]

@@2guysandacooler i was hoping to use a larger casing and dry it for longer. Using curing salt #2

[@2guysandacooler]

@@phillipcarroll6625 you would have to ferment it

[@RonJohn63]

White rice, cured meat and sugary fat. The perfect calorie-dense over-winter food for peasants. It looks a *LOT* like jambalaya (as it should, because Cajuns were poor rural folk).

[@2guysandacooler]

Yes we were!

[@yippikiyay197]

The other recipes I've seen really focus on the alcohol, ensuring it's higher than 60 proof, and have both the meat and fat sit in the alcohol for days. Did you run into a similar recipe during your research?

[@ericfoster3636]

I'll try this only because I trust you. I've tried it from the local Asian market and it was not good. My only issue is getting back fat.

[@DL101ca]

Use front fat and flip it...

[@GrizzAxxemann]

Talk to your local butcher.

[@suezotiger]

Pork belly works well too, you'd just have to figure out the lean/fat ratio after cutting it up

[@stevethea5250]

3:40 PAR-FREEZE STRIPS TOMAKE EASIER CUTTIN 8:25 OH OKY

[@dirtdiver4506]

Hi eric! Can i make this without drying? What do you think the taste like?

[@2guysandacooler]

Like as a fresh sausage? That would be very interesting. I bet it would be tasty. Especially if you like a very course grind..

[@HismumYT]

Did you just call me a sausage stuffer?

[@duncanmit5307]

💜👍

[@qaz120120]

Bunch of strange stuff here, no need to completely fill the fat with sugar and strain it. Just put in the right amount in the first place. No need to lubricate the sausage press sides. Wash it with warm water like normal people, Wiskey is just a waste, use salt if needed. Also, let the sausage dry a bit slower to develop flavour. I appreciate your attempt however

[@2guysandacooler]

What I love about this sausage are the countless ways that it is made. The variations of Lap Cheong depend on the region, the family, their economic circumstances, the climate, and so on. 😉

[@karenhearthart1491]

or you can go to the store and get them.

[@2guysandacooler]

Oh no. Why would you want to do that. Store bought lap Cheung is no where near as delicious as home made

[@karenhearthart1491]

@@2guysandacooler lol a lot less work and there are some good la chang out there.

[@2guysandacooler]

@@karenhearthart1491 😂 do you make anything yourself?

[@karenhearthart1491]

@@2guysandacooler i constantly cook.

[@HenryandClaire]

I need to unsubscribe from this channel before my wife divorces me, haha. Every video I watch - my immediate thought is, we gotta try this!

[@2guysandacooler]

😂😂😅

[@GrizzAxxemann]

Nah dude. If your wife gonna be like that, you're better off trading her in.

[@barber0611]

there's a problem with this recipe.....needs to be doubled!

[@2guysandacooler]

My thoughts exactly

[@chanakiyac3786]

444

[@snsfabricating]

You lost me at MSG. 4:15 was the end of this video for me.

[@2guysandacooler]

LOL. MSG is completely optional.

[@FunctionallyLiteratePerson]

MSG isn't an issue. As harmless as salt.

[@snsfabricating]

@@FunctionallyLiteratePerson BULL SHIT!!! I have to carry an epipen to avoid anaphylactic shock.It's very common & you are speaking out of ignorance.

[@pierrecao4758]

The actual pronunciation that 99.9% of Chinese can understand is actually "la Chang". Lap cheong is a regional dialect that very few ppl can understand. It's probably a good idea to put "lachang" in the title instead of "lap cheong".

[@tt-ew7rx]

Well, this being the Cantonese version it might be better to use the Cantonese name for it. In other parts of China this is more likely called Guangdong Xiangchang.

[@pierrecao4758]

@@tt-ew7rx Yeah, cantonese people can speak mandarin, but the opposite isn't true. I think this video will get more exposure if it uses the standard pronunciation. On naming, I do agree "guangdong xiangchang" is also an accurate name.

[@FunctionallyLiteratePerson]

@@pierrecao4758 not all Cantonese speakers can speak Mandarin, especially in villages and some parts of HK. The numbers of mandarin speakers are rising, but not quite there yet.

[@pierrecao4758]

@@FunctionallyLiteratePerson that's my point, if 99% of speakers call it "la chang", why call it a name that only 1% can understand?