Xiāng cháng literally means 'fragrant intestine'—'xiāng' (fragrant, aromatic) and 'cháng' (intestine, gut)—reflecting its traditional origin as seasoned ground meat stuffed into cleaned animal intestines. Though modern versions often use synthetic casings, the name preserves this historical preparation method. It is a common processed meat product in China and across Asia, available in varieties like pork, beef, or chicken, and often flavored with soy sauce, star anise, or chili.

Unlike Western sausages that emphasize spices or smoking, Chinese xiāng cháng tends to be sweeter and less smoky, sometimes containing rice (as in lap cheong) or dried fruits. It appears in stir-fries, steamed buns, hotpot, or as a snack. While 'sausage' is the standard English equivalent, note that xiāng cháng is culturally distinct from Italian salami or German bratwurst—it’s typically air-dried or cured, not fresh or grilled by default.