In Hong Kong, some years before the takeover, I was introduced to a cuisine that I liked a lot. Here's what I remember about it:
The name sounded like "chewey chow" -- no kidding.
My host, from the HK chamber of commerce, compared it to American soul food, in the sense that it began as leftovers -- vegetation and animal parts that the aristocracy refused to eat -- that servants salvaged and spiced up.
At that time (1985), this cuisine had only two restaurants in the Western Hemisphere -- one in Vancouver and the other in South America, I believe in Caracas.
Does this strike any chords?
The cuisine you're looking for is chiu chow, and the food is from southern China. Don't know if you're in the NYC area, but Manhattan's chinatown has a few restaurants that serve chiu chow food. (Not sure how great or authentic it is, though.)
One place is on the NW corner of Bayard and Elizabeth. I took a menu (which I don't have with me unfortunately), and I've been meaning to go but just haven't gotten around to it. I did notice at least two items on the menu that are supposed to be regional specialties-- shark's fin soup and goose web.
Hope that helps!