China
How are sausages cured?
Sausage
A European-like-style smoked savory "hóng cháng" (红肠 "red sausage") is produced in Harbin, China's northernmost major city. It is another notable product similar to Lithuanian and Polish sausages including kiełbasa and "podhalańska", in that they tend to be of a much more European flavours than other Chinese sausages. This kind of sausage was first produced in a Russian-capitalized factory named Churin sausage factory in 1909, Since then Harbin style sausage become popular in China, especially in northern regions. Lap cheong (also lap chong, lap chung, lop chong) are dried pork sausages that look and feel like pepperoni, but are much sweeter. In southwestern China, sausages are flavored with salt, red pepper and wild pepper. People often cure sausages by smoking and air drying.