Deep-fried pork intestines, Hong Kong – 炸大腸, 香港

The use of pork to make any kind of dish, but specially snacks or street food, is particularly popular in the southern region of Guangdong and its culinary capital, Hong Kong, where street hawkers and food stalls open almost round the clock to satisfy hongkoner’s demand for pork.

Dried chinese sausages – 腊肠

‘Chinese sausage’ is the generic term referred to the many different types of sausages from China. Is named lap cheung, or lap cheong because it was usually made during the lunar month of December, the ‘Lap’ Yuen (臘月), in Mandarin.