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The Hong Kong Government calls it lap cheung. [1], [2], (PDF) (via google) — Instantnood 08:11, 10 December 2005 (UTC)[reply]

I think someone has a transliterationphobia...a very serious one. -- Jerry Crimson Mann 08:05, 11 December 2005 (UTC)[reply]

Or perhaps anti-government.. :-P — Instantnood 22:06, 23 December 2005 (UTC)[reply]

How about 膶腸? -- HenryLi 16:02, 24 December 2005 (UTC)[reply]

The English title is "Chinese sausage" but that can refer to lap cheung or yeung cheung (liver sausage). — Preceding unsigned comment added by 71.146.27.239 (talk) 02:52, 30 September 2006 (UTC)[reply]

• I've added some explanation that there are different kinds of sausages. I just take you word that yeung cheung is made of liver, but the name does imply this is true. -- Swon074 15:50, 8 February 2007 (UTC)[reply]

Lap cheung is Hong Kong Cantonese. Besides the fact that it has different names in the different Chinese languages (using the linguistic definition of language), there is also the fact that there are different varieties of sausage. The Chinese aren't going to standardise either soon. 165.21.155.90 (talk) 00:10, 10 February 2008 (UTC)[reply]

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Its written fa chong in Suriname. Maarten van Thiel. — Preceding unsigned comment added by 2A02:A456:2803:1:15AC:A439:AB1:3D2F (talk) 20:10, 24 January 2022 (UTC)[reply]

腊肉 is a special type of dried meat made during the winter season (december according to the western calendar? 12th month according to the chinese calendar???). Anyway, this dried-up savory meat is described as being different in taste from regular dried-up savory meat made during other times of the year. I am just bringing it up because it's 腊肉 and this page's food item is called 腊肠. Yrotarobal (talk) 11:50, 29 June 2023 (UTC)[reply]

Any there any opinions on whether this article should focus on sausage types that are of Chinese historical origin vs. sausages primarily or frequently known as "Chinese sausage" in English vs. products of the contemporary sausage industry of China? And then moreover, if related sausages come from somewhere other than modern mainland China, including places that might be said to be inherently Chinese under various definitions, how should they be handled: in the main body or in regional appendices? TheFeds 10:23, 4 December 2024 (UTC)[reply]