Chinese Head Cheese, Part 2
I had posted this in the Manhattan board, since I first had this dish in Chinatown, but a couple of the replies I received suggested I look in Flushing. Hoping someone has an idea of what I'm talking about. Thanks!
One of my favorite childhood memories is going with my parents to Chinatown and going to this little hole-in-the wall, greasy-spoon and ordering several cold dishes they had in the display window such as the sliced jellyfish. One dish that I have not been able to find again is a type of sliced item that I can only describe as Chinese head cheese. No, it is not the pork bits in aspic that I've had at Chinese banquets that is typically served alongside other various Chinese "cold cuts." What I'm thinking of looks like marinated pig ears that have been molded together and sliced into sheets. It has a similar flavor to the pork aspic (dark and soy-rich), but it has a lot of long, very thin cartilage all throughout. I don't remember there being any pork fat, just a lot of solidified gelatin. I've dreamed about it since I think the place is long gone. I look for this dish from time to time when I'm in Chinatown, but haven't been successful in finding another place to get it. Does anyone know what I'm talking about?
The only thing close to what you are referring to erised that I've seen so far in Flushing is the pork aspic served in the Dongbei places like Golden Palace, Rural, Jiang Li and the Shandong restaurant, M&T. Little or no cartilage.
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