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Mar 25, 2001 01:48 AM

Lop Cheong (Chinese sausage)

  • m

My eyes glaze over when I'm confronted with the range of undistinguished brands at the lop cheong counter at the Chinese market. Now I know which one to buy.

I'm visiting my parents for the weekend and helped my mom make sticky rice with lop cheong tonight. She said Wycen Foods Ltd. (San Leandro, CA) brand is the best. They've got SF stores on Washington St. and another on Clement, plus grocery store distribution.

We used the chicken lop cheong tonight, a first for me. Really good flavor and very lean, in fact we needed to add some duck fat to the rice to round out the flavor. The pork with duck liver type are very good too.

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  1. I used to get the Lop Cheong at the sausage factory on Grant bet Pacific and Broadway...they have the very lean stuff...but you know, it just doesn't taste as good as the stuff with those big, disgusting chunks of pork fat in them. I'd like to try the chicken lop, but I know it will be dry and unremarkable. Like Chinese pastry with Crisco.

    5 Replies
    1. re: Jim H.

      Oh, I think I know which place you mean. That's the best shop for fung cheong, the fresh rather than dried style of Chinese sausage that's usually sold after it's roasted.

      I know what you mean by dry and unremarkable - that's how I'd describe the unfortunate experiments with making turkey lop cheong. But I think the chicken stuff from Wycen worked well for our dish, steamed then cut into a small dice and blended with the sweet rice. My cousing had given it to Mom, it was our first time trying it. Yes, it is drier in texture but the flavor is really good. You need to pick the right dish - I wouldn't used it for other things that call for sliced pieces.

      1. re: Melanie Wong

        Did the Kwong Jow Sausage company ever reopen anywhere after the close for remodelling of the building on Grant Avenue @ Broadway? They were always the standard for chinese sausages.

        1. re: gordon wing

          No listing in the phone book, doesn't appear promising.

          1. re: Melanie Wong

   I out of the ethnic food loop. Didn't know they closed, but I've been getting the shrink-wrapped kind in my local Asian mkt...pretty good, considering. Melanie, I know you like to check out new places. Went to Bistro 330 in San Anselmo last night...six of us ( all old and picky). Everyone was delighted. Good food, reasonable prices, great service, moderate ambience. Been open since December, and with the Marin Mortality Rate for good French bistros, I'm hoping they last. I can't wait to read Berger's review whenever he gets around to it.

            1. re: Jim H.

              Jim, thanks, I've started a new thread.