Explainer |

What’s the best way to cook lap cheong? Inside the humble Chinese dried sausage’s centuries-old history, plus recipes and tips from Hong Kong experts

• Chinese restaurant Yung Kee in Hong Kong, known for its signature roasted goose, used goose liver in sausages in the 1970s instead of the more common duck liver
• The popular comfort food – easily prepared in a rice cooker – can be paired with vodka or Chinese Mao-tai, and there are even healthy lean Canadian pork versions too