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Aug 24, 2008 01:03 PM

Chinese Sausage

What's the name of the sausage which comes in coils? About 2 or 3 times the diameter of lop cheong, made from barbecue pork. I've seen it in several delis on Grant and Stockton, but only one on Clement.

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  1. Four Chong. Not made of from Barbecue Pork but from chopped uncooked pork and pork fat with the spices and coloring as the pork forced into a casing and place in a oven.

    Have not had a good one for over ten years since on store's master cooked retired.

    1. Thanks, Yimster! But it sure does taste like BBQ.

      2 Replies
      1. re: TenderNob

        Fung cheong has some of the same spices as used to marinate cha siu (barbecued pork), so that may be the taste you're recognizing.

        1. re: Melanie Wong

          Yes, we used to joke that the sausage was made from the trimming from the strips of pork making BBQ Pork. The trimmings were chopped up and stuffed in casing and oven cooked.

          May be more truth than fiction.

          Will to pick some up the next time I am in City

      2. While we're on the subject, there used to be a sausage factory (also BBQ pork) on upper Grant...closed years ago. Is there a similar place in the bay area? They had reg lop cheung and low fat lop cheung. Great BBQ pork. Any info???

        7 Replies
        1. re: OldTimer

          I remember it well, preserved meats, fresh pork and Chinese BBQ between Broadway and Pacific. Guang Jow. Long gone but remember by us old guys.

          Is there on shop selling every thing they sold the answer is no as far as I know.

          There are only three shop selling house made preserved meat in Chinatown now. None of them sell cooked food. Making preserved meat is a art form that we are quickly losing. It takes a long of room and effort to do so. Also locally made lop chong is something I will buy the cost is a buck or two higher a pound than Canadian lop chong.

          The owner of this old shop is long gone. If I remember correctly there were two men one doing the BBQ and the other doing the preserved meats. Wish my Dad was here for me to ask since I remember taking him there to buy the log chong there and than later in Oakland when the lop chong maker left to open his own shop (where is long gone also).

          I am sure there is still one making low fat lop chong today. Next time I am in the City I will look up the address. Low fat chong is normally harder and to me if I going eat lop chong I want regular one since I do not eat it that much today.

          1. re: yimster

            Mow Lee Shing Kee

            774 Commercial St. s.f.

            in the alley a few doors down from eastern bakery. opposite side of the street.
            family fav was Guang Jow...

            1. re: shanghaikid

              the low fat, low sodium version I've had from Mow Lee Shing Kee, and it is excellent, was made from chicken rather than pork. don't know if they do a low fat pork product. the folks who run the business now include two young brothers, so it's likely that it will continue at least another generation.

          2. re: OldTimer

            Wycen makes low fat lop cheong.

            I noticed that it has a new location on Clement yesterday, as well as the one in Chinatown. The factory is in San Leandro.

            Wycen Foods
            764 Estabrook St, San Leandro, CA

            Wycen Foods
            903 Washington St, San Francisco, CA

            Wycen Foods
            625 Clement St, San Francisco, CA

            1. re: Melanie Wong

              I walked by the Wycen on Clement St but it was closed and looked vacant now.

              1. re: baron45

                The Wycen outlet on Washington Street has been displaced by the Central Subway project, and moved to 832 Stockton (Sun Yat-Sen building). I hear they're being charged $8,000/mo. rent, and perhaps had to cut corners elsewhere

              2. re: Melanie Wong

                What do we know about Wycen? I bought a nonlowfat bunch from Clement St. for a rather pricey $50 and it looked beautiful. Only to have my Toisanese mother turn her nose up at it! She said that the casing is too hard (and it is rather plasticky) and muttered that this is the kind she dislikes. Perhaps it represents a certain style of lop cheung? I know there are different kinds of fillings but I didn't know that there were many different styles too. Can someone enlighten me?