Cantonese Preserved Sausage

I'm pretty sure that this is a familiar ingredient in Filipino cuisine and its also similar in Hong Kong. The Cantonese Preserved Sausage is also called "chorizo Chino" here. But it may vary to taste and seasoning added into it.

Some Chinese sausages can be heavy with all the spices and salt while other varieties, like the laap cheung, is very well proportioned with its health mix of slightly-sweet pork fat and meat. Traditionally, rose water and rice wine are added to give this Cantonese sausage with pungent smell. In order to counter-balance the sweetness, soy sauce is added into the mix.

It is usually added in fried rice with vegetables and eggs. In my experience, I love it when it is added on Filipino-Chinese noodle dishes.