Xiang Chang refers to a diverse category of Chinese sausages, known for their distinctive aromatic qualities and savory profiles. These cured meat products hold a significant place in Chinese culinary traditions, serving as popular staples across various regions. Often air-dried or smoked, Xiang Chang represents a broad spectrum of flavors and textures, making it a versatile ingredient in numerous dishes. The term “xiang chang” (香肠) literally translates to “aromatic sausage,” highlighting a primary characteristic.
Understanding Xiang Chang
Xiang Chang is often air-dried or wind-cured, particularly in regions like Sichuan. It is a staple food, especially during significant cultural celebrations such as Chinese New Year, where families often prepare these savory delicacies. The preparation of these sausages begins around the winter solstice, when temperatures are consistently cool, generally not exceeding 10°C. This specific timing ensures optimal conditions for curing and drying.
Xiang Chang often has a sweet and savory flavor profile, which can vary significantly depending on the regional style. These sausages are commonly made from coarsely chopped pork and un-rendered pork fat, contributing to their distinct texture and richness. While many varieties are dried, some, like those from Taiwan, are less frequently dried and may feature emulsified meat and fat.
Distinctive Flavors and Ingredients
Pork is the primary meat used in Xiang Chang. This pork often includes a balanced ratio of lean meat to fat, which contributes to the sausage’s texture and mouthfeel. The fat content can be as high as 30% in some preparations, ensuring a rich and succulent product.
Spices and seasonings define Xiang Chang’s flavor. Common additions include soy sauce, sugar, and Chinese rice wine, which impart a sweet and savory depth. Other aromatic elements, such as white peppercorn and various components of five-spice powder, contribute to its fragrant profile. For example, Sichuan-style Xiang Chang often incorporates Sichuan pepper and chili flakes, creating a “mala” (numb and spicy) sensation.
Traditional Preparation and Culinary Applications
Preparation of Xiang Chang begins with marinating the meat with various seasonings. This marinated mixture is then stuffed into natural hog casings. Following this, the sausages undergo a curing and drying process, which can involve air-drying or smoking for about 14 days, or until they lose approximately 30% of their total weight. Unlike some Western air-dried sausages, Xiang Chang requires cooking before consumption, as it does not contain preservatives like nitrites.
Xiang Chang is versatile in cooking. It can be steamed, stir-fried, or pan-fried, depending on the desired dish. Steaming the sausage for 20-30 minutes is a common method, after which it can be sliced and served as an appetizer. It is also frequently cooked alongside rice, allowing its rich flavors to infuse the grains, or incorporated into fried rice dishes. Additionally, Xiang Chang can be found in dim sum preparations.
Regional Varieties and Enjoying Xiang Chang
Chinese sausage exhibits regional diversity in flavor, texture, and preparation methods. Cantonese Lap Cheong, for instance, is often characterized by its sweeter profile, sometimes seasoned with rose water. In contrast, Sichuanese La Chang or Chuanwei Xiangchang, are known for their spicier and more savory notes, featuring ingredients like Sichuan pepper, chili flakes, and Chinese baijiu liquor. Other regional styles may incorporate different meats, such as duck liver in Yun Chang, or glutinous rice in Nuomi Chang.
Xiang Chang can be found in Asian grocery stores or through online retailers specializing in international foods. When selecting Xiang Chang, consider the regional style that aligns with your preferred flavor profile—whether sweet, savory, or spicy. To store these sausages, refrigeration is suitable for up to one month, while freezing can extend their shelf life to approximately three months.