THE DEFINITIVE GUIDE TO LAPCHIONG DIMASAK APA

"white meat blood sausage") is often a style of sausage common in northeast China that includes chopped meat within the blood combination.​Lap Cheong is probably the oldest recognised cured sausages (relationship again to 580 BC – but is still not the oldest!) which is extremely popular will be the southern areas of China like Fujian and Guangd