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La sausage is a Cantonese snack made using rice milk, also known as braa sausage and sausage noodles.

A Chinese Cantonese snack traditionally stuffed with minced meat, fish fillets, and shrimp. It is also a common snack in Hong Kong style restaurants, and is usually commonly served with fresh shrimp rice noodle, beef rice noodle and barbecued pork rice noodle.　La sausage is made by placing the made rice paste in a special multi-layer steamer or on a cloth and steamed sheet by sheet into a thin skin, traditionally put on minced meat, fish slices, shrimp, oil strips and other ingredients, steamed and rolled up into long strips, cut off and served on a plate. Because of its shape is long, similar to the pig intestine, it is named La sausage. To add on the raw material called beef sausage, pork sausage, pork liver sausage, fish slices sausage, shrimp (kernel) sausage or fried noodle sausage; no filling or only add leeks, shredded carrots, mushrooms is called sausage; rice milk with sugar or sesame called sweet sausage.　Nowadays, Chinese sausage is a must-have item in teahouses and restaurants in Guangzhou for morning tea and night market. La sausage in Chaoshan area is made in the same way as that in Guangzhou, but due to the different ingredients, there is a big regional difference in taste.　Traditionally, rice noodle is steamed on a cloth, also known as bra steamed noodle. In Guangzhou, there are some famous restaurants that serve steamed rice noodle, such as "Yin Ji" and "Da Guo".　In Hong Kong, rice noodle is also a common breakfast food in traditional congee stores. Usually, the noodle for breakfast is sausage with shrimp on the surface; there is also fried two-slice noodle, which is wrapped with fried dough sticks inside the noodle. In the past, the sausage used to be sold by itinerant hawkers on street corners, but in recent years, most of the sausage has been transformed into store operations, and the sausage vermicelli are usually cut off and flavored with sesame seeds, sweet sauce and hot sauce.