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Tran’s Food Pty Ltd was founded in 1980. For more than 40 years, our factory has produced it in accordance with traditional and exclusive recipes combined with modern technology.
Chinese Style Pork sausage
Chinese Pork sausage is a generic term referring to the many different types of sausages originating in China.
The southern flavor of Chinese sausage is commonly known by its Cantonese name lap cheong (or lap chong).
Compared with other kinds of sausages, the pork fillings of the sausages are covered with casing, so the fat of the pork is not easy to flow out. In Guangdong and Hong Kong, Chinese sausage is an important material for making Cantonese claypot rice, and the Chinese pork sausage is cooked on the rice. The cooked sausage is full of oil. When it is cut or bitten, the oil filled with the smell of wax will flow out, giving the rice a taste of wax. Sausage rolls are steamed buns made from whole sausages. Sausage can be sliced together with other ingredients as a delicacy. Chinese Pork Sausage is also used to make a variety of Cantonese foods, including fried glutinous rice, glutinous rice chicken, and carrot cake.
Chinese Style Liver sausage
Chinese Liver sausages is the method of preparation is similar to that of sausages, but it has duck liver, but there are also used pig liver.
Normally duck liver are more expensive than pig liver. Many people say: Cantonese claypot rice without duck liver will never be complete!
Dried Pork bellies (bacon)
Dried Pork Bellies is a kind of Chinese cured meat.
It is mainly popular in Sichuan, Hunan, Chongqing, Jiangxi and Guangdong, but it is also produced in other parts of the south. It is usually cured on the twelfth lunar month, so it is called “cured meat.”
Unlike bacon in other regions, which uses smoked roasting as a production method, Cantonese-style bacon is mostly made by air-drying. Cut the pork belly into strips about an inch wide, then pickle them with seasonings mixed with soy sauce, wine, sugar, etc. When the color turns brown, drill a hole at one end of the pork strip, put a string on it, and hang it outdoors Air-dried and serve Cantonese-style bacon. Bacon is also made of many different dishes, such as white pepper fried bacon, garlic bacon, bacon and winter melon soup.
Salted Dried Duck Leg
The main ingredient of cured duck legs is slaughtered duck legs.
The seasoning contains salt and other spices. The preparation method is that the duck legs are marinated, dehydrated and dried in the sun. There are many ways to eat preserved duck legs, such as double pepper fried preserved duck leg, preserved taro pot, preserved duck leg claypot
Salted Dried Duck Giblets
The traditional method is very simple.
Just marinate the salt and duck kidney together for one week, then put it on a thread and hang it in a cool place to dry. When the water is no longer dripping, place it in the sun and let it dry. Cured Duck Kidney: It is a unique food material in Guangdong. It is warm in nature and sweet in taste. There are many ways to cook cure duck kidney likes Watercress Fresh Duck Kidney Pork Bone Soup and Cabbage Candied Dates Cured Duck Kidney Soup.
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