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# Làcháng Jiāmó (腊肠夹馍)
- URL: https://onesandwich.com/lachang-jiamo/
- Published: 2026-05-18T04:30:02.000Z
- Updated: 2026-05-26T12:27:04.000Z
- Description: Chinese sausage roujiamo; sliced cured sausage in mo.
- Author: Andrew Lekashman
- Tags: China, Split Roll Sandwiches, Roujiamo, #auto-imported

**🇨🇳 China** · Family: [Roujiamo](https://onesandwich.com/tag/roujiamo/) · Region: Shaanxi · Heat: Mixed · Bread: mo · Proteins: pork

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Ingredients

mo · pork · sausage

*Làcháng Jiāmó (腊肠夹馍)* is a roujiamo built on Chinese cured sausage, the split *mó* packed with sliced *làcháng* rather than braised meat. The angle is the sausage doing the seasoning. Unlike the classic wet-braised pork roujiamo, this build carries no sauce: the flavor comes entirely from the dense, sweet-savory, wine-scented cured sausage, so the whole craft is slicing and warming it so its fat softens and perfumes a plain bread without turning greasy or staying waxy and firm.

The build has two parts and both have to land. *Làcháng* is pork sausage cured with salt, sugar, soy, and rice wine and air-dried until firm and deeply concentrated, sweeter and harder than a fresh sausage. It is steamed or pan-warmed and sliced on the bias into thin coins, sometimes briefly crisped so the rendered fat goes glossy and the edges firm up. The *mó* is a low-leavened wheat bun with a firm shell and a soft layered inside, baked on a griddle or in an oven, then split along its seam while still warm so its interior can take a little of the sausage's fat. The slices are tucked in, often with fresh cilantro, scallion, or pickled chili to cut the sweetness. Good execution shows a bun that stays crisp-shelled and soft within, sausage warmed enough that the fat is soft and aromatic rather than waxy, the cure's sweet-salt depth carrying clearly against the plain bread, and a herb or pickle note that keeps it from cloying. The failure modes are specific: sausage served under-warmed so the fat stays hard and the slice eats tight; sliced too thick so it dominates and turns the bite fatty; a bun under-baked so it goes to wet dough against the warm fat; no acid or herb at all so the sweetness sits flat and heavy.

It shifts mostly by the sausage and what is added to balance it. Some *làcháng* runs sweeter, some saltier or smokier, and a liver-sausage version changes the read entirely toward a richer, mineral note. A scrambled egg or a handful of greens is sometimes packed in alongside to round it out. The classic braised-pork roujiamo is the better-known relative and works on entirely different logic, a wet braise rather than a dry cured slice, so it belongs in its own article, as do the steamed rice-flour pork and cumin-lamb fillings, each a distinct preparation rather than a variation to be crowded in here. What keeps *làcháng jiāmó* its own entry is the dry, no-sauce build that leans entirely on warmed cured sausage in a plain split *mó*.

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## More from this family

Other [Roujiamo](https://onesandwich.com/tag/roujiamo/) sandwiches in China:

- [Báijí Mó (白吉馍)](https://onesandwich.com/baiji-mo/)
- [Fěnzhēng Ròu Jiāmó (粉蒸肉夹馍)](https://onesandwich.com/fenzheng-rou-jiamo/)
- [Jīdàn Jiāmó (鸡蛋夹馍)](https://onesandwich.com/jidan-jiamo/)
- [Làzhīròu Jiāmó (Pork)](https://onesandwich.com/lazhirou-jiamo-pork/)
- [Làzhīròu Jiāmó (腊汁肉夹馍)](https://onesandwich.com/lazhirou-jiamo/)
- [Mó (馍)](https://onesandwich.com/mo/)
- [Niúròu Jiāmó (牛肉夹馍)](https://onesandwich.com/niurou-jiamo/)
- [Qīngjiāo Jīdàn Jiāmó (青椒鸡蛋夹馍)](https://onesandwich.com/qingjiao-jidan-jiamo/)

[See all Roujiamo sandwiches →](https://onesandwich.com/tag/roujiamo/)