<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>615429</id>
  <title>Oyster and Pork clay pot</title>
  <published_at>Mon Apr 27 14:38:29 -0700 2009</published_at>
  <post_count>6</post_count>
  <board>
    <id>1</id>
    <name>San Francisco Bay Area</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>4633541</id>
        <content>I'm a fan of this Chinese casserole with oysters, tofu, pork, ginger, and scallions. I just had some at Toon Kee on Irving, and it was very good on the pork side but the broth was quite intense and heavy, and any fresh oyster taste got buried. On the other hand, the version at Oriental Seafood at 32nd and Noriega has a nice briny taste but the pork is just sliced, lean "barbecue pork" loin instead of roasted pork chunks with some fat and texture. There must be a perfect rendition out there somewhere. Suggestions appreciated. </content>
        <published_at>Mon Apr 27 14:38:29 -0700 2009</published_at>
        <parent_id></parent_id>
        <user>
          <id>201672</id>
          <name>BaraXan</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>4634748</id>
      <content>Have you tried this anywhere else or only those two places? </content>
      <published_at>Mon Apr 27 22:34:42 -0700 2009</published_at>
      <parent_id>4633541</parent_id>
      <user>
        <id>10264</id>
        <name>rworange</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4635153</id>
      <content>Oh, I try it whenever I have the chance. These two versions just seemed to represent two extremes of execution. Tong Palace at 933 Clement has a pretty middle-of-the-road version. But I suspected, as EP and Gordon Wing confirm, that there was a lot of upside potential here.</content>
      <published_at>Tue Apr 28 06:33:39 -0700 2009</published_at>
      <parent_id>4634748</parent_id>
      <user>
        <id>201672</id>
        <name>BaraXan</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4634863</id>
      <content>If you make it over the Bay Bridge, New Gold Medal in Oakland Chinatown has a sublime version.  No scallions, but it does have 5 plump oysters, roast pork (most pieces with skin), tofu, ginger, minced garlic and onions in a savory gravy.  I've been ordering it there for a good 15 years now (back to when it was Sun Hong Kong before the owners sold to the former Gold Medal owners).</content>
      <published_at>Tue Apr 28 01:22:47 -0700 2009</published_at>
      <parent_id>4633541</parent_id>
      <user>
        <id>11011</id>
        <name>Eugene Park</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4634995</id>
      <content>EP,  thanks for the tip ..... the last few times I've ordered this dish at other places ( most recently at Yee's in SF Chinatown)  they used leftover, dried up pieces of roast pork  - how disappointing!   This can be such a great dish.</content>
      <published_at>Tue Apr 28 05:18:28 -0700 2009</published_at>
      <parent_id>4634863</parent_id>
      <user>
        <id>10429</id>
        <name>gordon wing</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4635719</id>
      <content>Do you by any chance know the chinese for this dish ? I am curious to ask a friend here in hong kong about it.  it sounds really good.</content>
      <published_at>Tue Apr 28 09:39:19 -0700 2009</published_at>
      <parent_id>4633541</parent_id>
      <user>
        <id>23879</id>
        <name>kairo</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4637200</id>
      <content>Try the version at Dragon River (Geary &amp; 15th Ave).</content>
      <published_at>Tue Apr 28 16:23:33 -0700 2009</published_at>
      <parent_id>4633541</parent_id>
      <user>
        <id>84603</id>
        <name>baron45</name>
      </user>
    </post>
  </posts>
</topic>
