Friday, January 15, 2010

It’s Almost CNY Again

This is the “Chinese sausage”, so called “la chang” 腊肠. It is quite common that some families will make it at home, just like my mom used to do :-). Usually it is made at home for Chinese New Year although this is nowadays available at the market anytime throughout the year. Sufficient sun light is one of the critical factors to dry the meat. I still remember there were many “la chang” under the sun in our neighborhood. It simply reminds me, Chinese New Year is just around the corner…

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