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Do you have a Chinese food guilty-pleasure?

ipsedixit Oct 21, 2010 04:24 PM

Do you have one?

I do, well, actually I have several.

But the one I am craving at this moment, right now is at Ho Ho Kitchen in El Monte.

What is exactly at Ho Ho Kitchen that scratches my guilty-pleasure itch you ask?

It's the Dung Po Pork (東坡肉).

What's Dung Po Pork, you ask? A lost cousin of Ma Po Tofu mabye? Uh, no, not exactly. What it is -- in its most elemental deconstructed form -- is steamed pork belly with all of its jiggly fat goodness that's then topped and served with this rich, savory thick sauce formed from a "witch's brew" blend of soy sauce, brown sugar, garlic, Shaoxing wine, black peppercorns, and perhaps some sesame oil and ginger (depending on whose grandma you're stealing the recipe from).

At Ho Ho Kitchen the pork belly is presented in the center of a big plate, neslted in a bed of broccoli florets, and slathered -- or maybe the better word is "smothered"? -- in this dark crimson-hued gooey sauce. It's beautiful to behold, with that thick layer of fat covered in so much sauce that it makes the whole thing glisten as if someone applied Turtle Wax and polished that sucker to a Military-spec shine.

When I order it, I ask them to hold the broccoli, and request extra bowls of white rice (has to be WHITE rice), and an extra bowl (or two) of that sauce.

Then I take one bowl of rice and dump the entire thing on the pork belly. Then drizzle some of that extra sauce on the rice. Then, and only then, do I attack it I by taking a large spoon -- my gosh, you didn't think I was going to use chopsticks, right? -- and plunge the spoon down that big mound of food. Because the pork is so tender -- as in "spoon tender" and not just fork tender -- I can, literally in one fell swoop scoop, get a nice mouthful of rice, pork fat, pork meat, and plenty of that rich sauce.

Seriously, the pork skin and fat are so tender they not only melt in your mouth, they sort of coat it -- the roof, your tongue, teeth, and throat become coated with this gooey sweet-savory goodness. Sort of like gurgling with melted pork fat.

Goodness. Pure porky goodness.

I have to get myself some soon, been far too long ...

10053 Valley Blvd., El Monte
(626) 442-6689

Ho Ho Kitchen
10053 Valley Blvd Ste 8, El Monte, CA 91731

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  1. JAB RE: ipsedixit Oct 21, 2010 05:09 PM

    I'm intrigued by your Chinese guilty pleasure as mine is Kau Yuk. I convince myself that it's not as bad for me as it seems but, it probably is.

    5 Replies
    1. re: JAB
      Galen RE: JAB Oct 21, 2010 08:25 PM

      I love Kau Yuk but definitely a killer!

      1. re: Galen
        JAB RE: Galen Oct 24, 2010 05:06 PM

        Where do you get your Kau Yuk fix?

        1. re: JAB
          Galen RE: JAB Oct 25, 2010 12:23 AM

          Sam Woo on Sepulveda has it. I've only had it there twice because the stuff is so deadly good!

          Sam Woo Cafe
          727 N Broadway, Los Angeles, CA 90012

          1. re: Galen
            Jwsel RE: Galen May 20, 2011 04:22 PM

            What is the difference between Sam Woo's dish and the one the OP describes? I'm tempted to go to Sam Woo and order it. Also, do you know what the English name for the Sam Woo dish is on their menu? I want to make sure I get the right thing if I decide to risk the angioplasty

            Sam Woo Cafe
            727 N Broadway, Los Angeles, CA 90012

      2. re: JAB
        PeterL RE: JAB Oct 27, 2010 08:25 AM

        Isn't Kau Yuk very similar to Dung Po Pork? Except maybe kau yuk is served with preserved veggies. (mui choy).

      3. c
        crystaw RE: ipsedixit Oct 21, 2010 05:20 PM

        That pork dish sounds dangerously delicious! Is it the same dish as "Tong Po Pork" at Changs' Garden? My weakness is green onion pancake-I am not going to attempt pinyin since I tend to not be good at it!

        1 Reply
        1. re: crystaw
          ipsedixit RE: crystaw Oct 21, 2010 06:52 PM

          Is it the same dish as "Tong Po Pork" at Changs' Garden?

          Yes, same thing.

        2. n
          ns1 RE: ipsedixit Oct 21, 2010 05:23 PM

          lettuce wraps @ PF changs. Pretty much the only thing I enjoy on that menu.

          1. w
            Wonginator RE: ipsedixit Oct 21, 2010 05:50 PM

            Oooh, your description sounds eerily similar to my favorite Chinese guilty-pleasure food, braised pork shank, or pork pump, as it is known on some menus of Shanghainese restaurants in the San Gabriel Valley, like Mei Long Village and Lake Spring Shanghai.

            Mei Long Village
            301 W Valley Blvd Ste 112, San Gabriel, CA 91776

            Lake Spring Shanghai Rstrnts
            219 E Garvey Ave, Monterey Park, CA 91755

            1 Reply
            1. re: Wonginator
              eatingculture RE: Wonginator Oct 21, 2010 10:32 PM

              OMG, Pork Pump!!!!!! So evil!!! So unctuous!!! I've actually had it fried as well, which adds 100+ points to the guilt-meter.

            2. g
              granadafan RE: ipsedixit Oct 21, 2010 07:04 PM

              ipsedixit, too bad El Monte is too far from me, but it sounds delish.

              5 Replies
              1. re: granadafan
                maudies5 RE: granadafan Oct 21, 2010 07:36 PM

                Egg foo young is my guilty pleasure. I think of it as a Chinese Frittata (particularly when made with shrimp and scallions).
                Even Chin Chin can turn out a decent one. Mandarin Kitchen does a really good EFY.
                No gravy.

                Mandarin Kitchen
                1822 Westwood Blvd, Los Angeles, CA 90025

                1. re: maudies5
                  mnosyne RE: maudies5 Oct 22, 2010 05:25 PM

                  Me too! And I love it with chicken!

                  1. re: maudies5
                    ZoeZ RE: maudies5 Oct 25, 2010 10:43 PM

                    I second that - Mandarin Kitchen on Westwood Blvd does a great EFY Shrimp with gravy on the side plus their porridge with pork and egg is just the treat for a rainy day - although on this rainy day I stopped at Fromins for their Monday soup special of turkey vegetable soup and brought home two helpings for the rapidly recovering Mme Zoe from knee surgery.

                    Mandarin Kitchen
                    1822 Westwood Blvd, Los Angeles, CA 90025

                    1. re: maudies5
                      johnnyshungry RE: maudies5 Nov 30, 2010 02:38 PM

                      me as well and followed up w/ those crimson red ribs

                      1. re: maudies5
                        happybaker RE: maudies5 Oct 20, 2012 08:56 PM

                        I have to have the gravy. Gotta. And chinese hot mustard on the side and white rice and fresh ground pepper and saltines. Cuz that's what the place I grew up with did.

                    2. m
                      mdpilam RE: ipsedixit Oct 21, 2010 11:10 PM

                      Heh, I know this probably isn't Chinese, as I've only seen it in the Midwest at Chinese restaurants, but I used to love the deep fried cream cheese wontons with spicy dipping sauce.

                      1 Reply
                      1. re: mdpilam
                        ipsedixit RE: mdpilam Oct 22, 2010 03:52 PM

                        Pick Up Stix as deep fried cream cheese wontons that come with your choice of dipping sauces (first pic below)

                        And, Pei Wei has deep fried crab wontons filled with cream cheese with a sweet chili sauce (second pic below).

                        Pick Up Stix and Pei Wei are all over the place ... go get'em tiger!

                      2. g
                        Gnoop RE: ipsedixit Oct 24, 2010 11:32 PM

                        With Chinese food, I generally only have two kinds. Dim sum for brunch and lobster for special occasions. It's rare I'll have Chinese food outside that.

                        I've gone to Chinese restaurants and watched as the Chinese uncle in our group received the only menu for the table of 10+, written only in Chinese. He rattles some things off and the food starts coming some short time later, probably very little of which was to be found on the standard menu. Thus, I'm not overly inclined to visit Chinese restaurants outside these two occasions without someone that can point out the places to go and what to order.

                        1. o
                          OCSteve RE: ipsedixit Oct 25, 2010 08:21 AM

                          There is a dish at the Mandarin Inn in Whittier called Gan Pon. I used to get it with shrimp or san yan style (beef, chicken and shrimp). The meat is deep fried and served in a spicy garlic sauce. I haven't been able to find a dish by that name anywhere else.

                          Mandarin Inn
                          10120 Carmenita Rd, Whittier, CA 90605

                          4 Replies
                          1. re: OCSteve
                            heinous RE: OCSteve Oct 25, 2010 05:12 PM

                            Hey, OCSteve! The dish you're describing is a common one in Korean/Chinese restaurants. The best I've had is at Moo's Restaurant in Torrance, but I'm guessing that's too far for you since you're in the OC. But if you make the trip, they have awesome handmade dumplings and noodles too - the spicy seafood noodles are my fave.

                            I know there are a few Korean/Chinese places in Cerritos - I think there's one called King Dragon and one called New Peking. They should both have the Gan Pon dish you're looking for too.

                            New Peking Restaurant
                            19131 Bloomfield Ave, Cerritos, CA 90703

                            1. re: heinous
                              OCSteve RE: heinous Oct 26, 2010 10:46 AM

                              Thanks for the tips, heinous. I will check them out.

                              1. re: heinous
                                chowbee RE: heinous Oct 26, 2010 02:51 PM

                                heinous--we just moved near Moo's and have been intrigued, but haven't been yet. We have been to Seafood Town though, which is pretty good. From your description it sounds worth checking out--any other dishes you'd suggest?

                                1. re: heinous
                                  Rizza RE: heinous Nov 29, 2010 10:51 AM

                                  I stumbled upon this thread looking for Korean in Cerritos area. I work in Cerritos 4 times per month and am always looking for new things to try for lunch. I will check out these recommendations. But I am realy intrigued by your suggestion of Moo's. I live right by it and have never been in. I wil definately try the noodles and dumplings. Thank you for the tip!

                              2. s
                                sherriberry RE: ipsedixit Oct 25, 2010 05:24 PM

                                I am a sucker fotr the pu pu platter-all that fried goodness.

                                1. t
                                  tissue RE: ipsedixit Oct 26, 2010 03:16 AM

                                  I like taiwanese fried chicken, where they cut up the pieces into small bites and it's seasoned with salt and pepper.

                                  5 Replies
                                  1. re: tissue
                                    ipsedixit RE: tissue Oct 26, 2010 10:16 AM

                                    And washed down with a nice tall glass of boba ... and you've all four food groups covered!

                                    1. re: ipsedixit
                                      raytamsgv RE: ipsedixit Oct 26, 2010 01:49 PM

                                      Totally agree. Then follows the food coma....

                                      1. re: raytamsgv
                                        ipsedixit RE: raytamsgv Oct 26, 2010 03:20 PM

                                        I wish movie theaters or ballparks had Taiwanese popcorn chicken ...

                                        1. re: ipsedixit
                                          crystaw RE: ipsedixit Oct 26, 2010 05:27 PM

                                          You could always sneak it in...though I'm sure you'll get some stares from fellow spectators

                                          1. re: crystaw
                                            taiwanesesmalleats RE: crystaw Oct 26, 2010 05:46 PM

                                            Stares of jealousy

                                  2. s
                                    selfportrait93 RE: ipsedixit Oct 26, 2010 10:44 AM

                                    My chinese guilty pleasure is to order those freshly deep fried chinese doughnuts (you tiao) cut them up into bite size and dunk them piece by piece into any kind of flavored congee (fish, pork, beef, duck) with a raw egg. Also add lots of finely sliced ginger and scallions. OMG cold weather is upon us. This is so comforting.

                                    2 Replies
                                    1. re: selfportrait93
                                      ipsedixit RE: selfportrait93 Oct 26, 2010 10:59 AM

                                      Dude, if that was a guilty pleasure, the entire population of Taiwan, good parts of Shanghai and Hong Kong would all be in prison.

                                      Ever try it with a salted duck egg? Or a preserved (1000 year old) egg? Lip smacking good.

                                      1. re: ipsedixit
                                        selfportrait93 RE: ipsedixit Oct 27, 2010 06:18 AM

                                        Oh yes I have, yes I have. What about those crunchy pickled radish and fermented tofu in combination with, huh? Yummmmmm!

                                    2. lucymom RE: ipsedixit Oct 26, 2010 01:55 PM

                                      Fantail Shrimp.
                                      I've never seen this in the west coast. Actually don't know if this is still a chinese take out menu item. Does anyone know? You eat this with duck sauce, also a condiment never see in the west coast.

                                      2 Replies
                                      1. re: lucymom
                                        ipsedixit RE: lucymom Oct 26, 2010 03:19 PM

                                        RE: Fantail Shrimp.
                                        You can get this at many Chinese-American places, Yang Chow being one of them, it's usually called just fried shrimp or at someplaces "bamboo shrimp". But if you really want to be a glutton about it, you can go to Zen Buffet, where they have all the butter-flied, battered, deep-fried shrimp you can eat for something like 14.99.

                                        RE: Duck sauce
                                        Any Cantonese BBQ restaurant (e.g. Sam Woo) will have duck sauce.

                                        1. re: ipsedixit
                                          happybaker RE: ipsedixit Oct 20, 2012 09:00 PM

                                          I just saw kosher duck sauce at the 99 cent store.

                                          I had to stand and just blink as my tiny mind processed. Or attempted to!

                                      2. y
                                        yogachik RE: ipsedixit Oct 26, 2010 06:48 PM

                                        Paper Wrapped Chicken. It's difficult to find as it's from the old days of Shanghai Winter Garden and Chung King (the one that was on Olympic, in West LA, in the 70s). Changs in Brentwood still makes it. And, the hotter the mustard, the better.

                                        2 Replies
                                        1. re: yogachik
                                          CCDiner RE: yogachik Oct 27, 2010 07:15 AM

                                          I love Honey Walnut Shrimp. The shrimp is served with a mayonaise in the sauce along with candied walnuts. Delicious!!

                                          1. re: CCDiner
                                            Ernie RE: CCDiner Nov 12, 2012 09:30 PM

                                            Tasty Garden in Alhambra makes a great honey walnut shrimp

                                        2. PeterL RE: ipsedixit Oct 27, 2010 08:24 AM

                                          XLB. It's infused with pork fat. Even the wrapping is infused with pork fat. It's probably more fattening than you Dung Po Pork.

                                          1. b
                                            Bradbury RE: ipsedixit Oct 27, 2010 02:53 PM

                                            Not nearly as bad for your arteries as most of the above suggestions, but might just put you into insulin shock: the sweet lotus root stuffed with glutinous rice, in honey sauce, at Shanghai Bamboo House.

                                            1. b
                                              badvlad RE: ipsedixit Oct 29, 2010 07:19 PM

                                              Mama Lu's "special" pancake. Mmmm, may have to talk folks into going there on Monday...

                                              1. s
                                                sushigirlie RE: ipsedixit Oct 29, 2010 11:11 PM


                                                1. e
                                                  exilekiss RE: ipsedixit Nov 3, 2010 10:55 AM

                                                  Hi ipsedixit,

                                                  Just catching up on some threads. You have me drooling. (^_~)

                                                  If I may ask, is it still being offered? I went once with some friends about ~6 months ago, and we tried to look for it on the menu, but didn't find it (we scoured it multiple times). One of my guests asked the waitress in Mandarin and she said they didn't have it. Is it an order in advance item?


                                                  1 Reply
                                                  1. re: exilekiss
                                                    ipsedixit RE: exilekiss Nov 3, 2010 11:03 AM

                                                    Call 2-3 days in advance. Tell the chef how much you want (i.e. pounds of pork belly), horse-trade a bit on the phone about the final price of the dish, and when you'll be there, and show up with bib in hand.


                                                  2. e
                                                    elnora RE: ipsedixit Nov 3, 2010 11:11 AM

                                                    i have to say that, on the west side, hop woo has the pork belly with preserved vegetables... its a little funky but that pork, man, it melts in your mouth.

                                                    it may not be the greatest quality, im sure you can get better in monterey park etc - but for a quick weeknight fix, it totally does the trick.

                                                    1. Will Owen RE: ipsedixit Nov 29, 2010 12:18 PM

                                                      My late pa-in-law had a passion for Yang Chow's slippery shrimp, sweet-and sour pork and orange beef. We indulged him because he was picking up the tab and, well, it's Dad. But now I realize how much I truly enjoyed all of those dishes in spite of thinking I really shouldn't. I think some of it has to do with the fact that the cooking there (the one in Pasadena) is actually very good, and so the flavors and textures that would be muddied by careless cooking come through all bright and clean. I've never done this, but I think a solo lunch with just any one of those dishes plus their sautéed spinach would be very satisfying.

                                                      Yang Chow Restaurant
                                                      3777 E Colorado Blvd, Pasadena, CA 91107

                                                      1. echoparkdirt RE: ipsedixit Nov 29, 2010 06:45 PM

                                                        does salt and pepper squid in chinatown count as a guilty pleasure?

                                                        1. Thi N. RE: ipsedixit Nov 30, 2010 08:03 AM

                                                          I hereby nominate "gurgling with melted pork fat" for the 2010 Los Angeles Chowhound Board Phrase of the Year.

                                                          1. c
                                                            craveable RE: ipsedixit Feb 4, 2011 04:20 PM

                                                            If only San Gabriel weren't a hike! I have so much yet to explore there! There is a dish I am obsessed with at Hunan chili King- I don't even know the name of it as it was ordered in Chinese by my friend- no matter though, this dish was on almost every table! It's The shredded lamb with chilis and cumin, it knocks my block off, literally, it's so hot and so good. I have a video blog called The Craveable Dish (don't think I'm allowed to post the link) and it's all about finding "that dish" so this has been a fun thread for me, thanks for that.

                                                            1. echoparkdirt RE: ipsedixit Feb 6, 2011 01:24 AM

                                                              Orange chicken at panda express ;)

                                                              2 Replies
                                                              1. re: echoparkdirt
                                                                ipsedixit RE: echoparkdirt Feb 6, 2011 09:14 AM

                                                                Totally with you on this one.

                                                                It's like McDonald's Chicken McNuggets with the sauce pre-mixed.

                                                                1. re: ipsedixit
                                                                  echoparkdirt RE: ipsedixit Feb 6, 2011 03:32 PM

                                                                  Ive also seen it described as dessert with chicken

                                                              2. choctastic RE: ipsedixit Feb 8, 2011 02:53 PM

                                                                Question for ipsedixit:

                                                                Am I to understand that you eat the dung po pork at Ho Ho Kitchen all by yourself? Either that, or you have very understanding eating partners who don't mind someone dumping white rice all over the main dish?

                                                                Either way, I am shocked and impressed.

                                                                Ho Ho Kitchen
                                                                10053 Valley Blvd Ste 8, El Monte, CA 91731

                                                                18 Replies
                                                                1. re: choctastic
                                                                  ipsedixit RE: choctastic Feb 8, 2011 02:54 PM

                                                                  By myself.

                                                                  I dont' need anything else when I am with my dung po pork.

                                                                  You got a problem with that?

                                                                  1. re: ipsedixit
                                                                    choctastic RE: ipsedixit Feb 8, 2011 03:04 PM

                                                                    Feh, who needs eating partners? Distractions from the food.

                                                                    1. re: choctastic
                                                                      Will Owen RE: choctastic May 20, 2011 08:14 PM

                                                                      Ipse, bless your heart! I also could very easily, and with no big guilt stuff whatsoever, take home a whole "Pork Pump" from one of that dish's main sources and eat the whole damn thing with no help from anyone. And I would probably sop up all that lovely sauce with a pint or so of steamed rice. Yumgrowlsnarf …

                                                                      1. re: Will Owen
                                                                        ipsedixit RE: Will Owen May 20, 2011 08:18 PM

                                                                        I've always been tempted to make a "Pork Pump Pot Pie" ... you game?

                                                                        1. re: ipsedixit
                                                                          Will Owen RE: ipsedixit Oct 19, 2012 11:34 PM

                                                                          Well over a year later: no, not a pot pie - a Swineherd's Pie. A celebration of that curious flesh that we find only in pigs, mostly in the shoulders: a substance that can't make up its mind about whether it's meat or fat. So we take a large dice of that, mix it with onion, carrot and cabbage, gravy to moisten, and mashed potato on top. Yum yum.

                                                                          1. re: Will Owen
                                                                            ipsedixit RE: Will Owen Oct 20, 2012 11:03 AM


                                                                            1. re: ipsedixit
                                                                              CatHairCondiment RE: ipsedixit Oct 20, 2012 08:31 PM

                                                                              My guilty pleasure is turnip cakes. Meh,Can't quite exactly explain why...but I do love them, especially with a sauce that contains dow zee (preserved beans).

                                                                              For a sweet--jin dui--ballsof glutinous rice dough, filled with bean paste (can not find anyone in L.A.who uses peanut filling),rolled in sesame then fried.

                                                                              Sam Woo on Sepulveda makes a large version...I can eat 2 on the way home (15mile drive) and not have to share lol. My preference is the smaller golf ball size though.

                                                                              Maybe someone can help me I.D. a much loved dish of my youth. A piece of preserved (aromatic)fish on top of a mountain of minced pork, (sort of chef's choice what veg are included). Have had some versions that have had rice added---rather like meatloaf).Oten cone shaped--he whole thing was steamed ..and has a strong aroma. Which I like. Sound familiar?

                                                                              Just need to know how to pronounce it in Chinese/Mandarin,etc.

                                                                              1. re: CatHairCondiment
                                                                                ipsedixit RE: CatHairCondiment Oct 20, 2012 08:43 PM

                                                                                Sounds like 糯米鸡 (or Nou Mi Ji) made with fish, or in your case 糯米魚

                                                                                1. re: ipsedixit
                                                                                  CatHairCondiment RE: ipsedixit Oct 20, 2012 08:48 PM

                                                                                  Bless you!!! That sounds familiar,just hadn't head the name in ages. Will print out the ideograms and start hunting menus :)

                                                                                  Right now I could go for a huge bowel of congee too.

                                                                                2. re: CatHairCondiment
                                                                                  JAB RE: CatHairCondiment Oct 21, 2012 02:30 PM

                                                                                  I love turnip cakes as well. The best that I've had is at Dim Sum at Seafood Paradise in Westminster.

                                                                                  1. re: JAB
                                                                                    ipsedixit RE: JAB Oct 21, 2012 02:42 PM

                                                                                    Have you tried Elite's?

                                                                                    1. re: ipsedixit
                                                                                      JAB RE: ipsedixit Oct 21, 2012 03:20 PM

                                                                                      Yes, at least 2 different variations there but, they don't even have the standard pan fried version.

                                                                                      1. re: JAB
                                                                                        bulavinaka RE: JAB Oct 21, 2012 03:28 PM

                                                                                        Kimg Hua's?

                                                                                        1. re: bulavinaka
                                                                                          JAB RE: bulavinaka Oct 21, 2012 08:44 PM

                                                                                          Yes, I've had King Hua's as well.

                                                                                          1. re: JAB
                                                                                            ipsedixit RE: JAB Oct 22, 2012 08:23 AM

                                                                                            What about Huge Tree Pastry or Four Seas?

                                                                                            1. re: ipsedixit
                                                                                              JAB RE: ipsedixit Oct 22, 2012 08:46 AM

                                                                                              I have not had either. Are you recommending them?

                                                                                              1. re: JAB
                                                                                                ipsedixit RE: JAB Oct 22, 2012 09:28 AM

                                                                                                I think they are pretty good.

                                                                                                Both places offer the option of adding a fried egg on top (which I recommend doing, but it may not be how you roll).

                                                                                                1. re: ipsedixit
                                                                                                  J.L. RE: ipsedixit Nov 11, 2012 02:42 PM

                                                                                                  I like Si Hai (Four Seas) just a tad better than Huge Tree Pastry for this dish.

                                                                  2. c
                                                                    ChefRoux RE: ipsedixit Oct 21, 2012 12:04 PM

                                                                    Almond Duck, Sweet & Sour Pork, Egg Fo Young and when in the mood, Balut.


                                                                    1. barryc RE: ipsedixit Nov 10, 2012 02:58 AM

                                                                      the only place where i got this regularly (wing hing deli) has long since closed. lop cheng jeng gee yuk - fatty pork & water chestnut minced, mixed with cornstarch, and steamed with sliced chinese sausage (some folks prefer it steamed with salted fish or salted egg instead). it wasn't on the menu - you had to know to order it. i suspect it's more a toisan thing.

                                                                      and i made some pork belly just this week - braised for about 3 hours in soy sauce, shoushing wine, sugar, star anise, a little sugar, garlic & ginger & water to cover.. also made some red cooked hard boiled eggs in that sauce too. good stuff. ate 1.5 lbs of pork belly along with a ton of rice & smashed cucumbers & garlic & vinegar (to help cut the fattiness) in one sitting and put on about 4 lbs. it was worth it.

                                                                      1. c
                                                                        Clinton RE: ipsedixit Nov 10, 2012 10:15 PM

                                                                        One of my favorites which I've never seen mentioned is steamed pork hash with dried salted fish on top. I've ordered it at the Golden Pheasant in Carson a few times and nearly gagged a little girl and her parents sitting at the table next to us. The little girl nearly passed out by the putrid smell emanating from the fish. It's like limburger cheese, smells horrible but tastes good!

                                                                        5 Replies
                                                                        1. re: Clinton
                                                                          Galen RE: Clinton Nov 10, 2012 11:06 PM

                                                                          Salted fish pork hash (hom yee yuk biang) is my favorite too. I used to eat it for lunch at work and the White guys used to call it cat crap when they smelled it! Yum!

                                                                          1. re: Galen
                                                                            barryc RE: Galen Nov 12, 2012 03:18 PM

                                                                            i still can't abide salted fish; i still prefer sliced chinese sausage.

                                                                            i can make it at home, but if there's any place in west SGV that makes it, do speak up!

                                                                            1. re: barryc
                                                                              Clinton RE: barryc Nov 12, 2012 06:09 PM

                                                                              That there is another one of my guilty food pleasures...lop cheong and steamed jasmine rice! Come to think of it, there are a lot of old school comfort foods that make me happy! No need to go to any fancy restaurant. Just give me things like jook (rice gruel), kau yuk pot roast belly pork), pee dan (thousand year old egg), hahm dan (salted duck egg), gee yuk biang (pork hash), lop op (dried duck), etc.

                                                                            2. re: Galen
                                                                              ipsedixit RE: Galen Nov 12, 2012 03:38 PM

                                                                              I always loved the tannish crust that formed on the outer edges after the pork hash finished steaming.

                                                                              It was what I liked to call "gelatinous gravy goo" or G3.

                                                                              1. re: ipsedixit
                                                                                raytamsgv RE: ipsedixit Nov 12, 2012 04:38 PM


                                                                          2. c
                                                                            Clinton RE: ipsedixit Nov 11, 2012 01:22 PM

                                                                            On the order of guilty pleasures, one comfort-type food which is now off my list is pressed dried salted duck (lop op) steamed over hot jasmine rice. Used to be that you could buy a whole dried duck for around $8 but now it's around $18...and that's if you can still find them anymore. One third of it is probably pure artery clogging duck fat and the rest is salt-laden duck tissue and bones. Ah, but it's so good!

                                                                            1. n
                                                                              ns1 RE: ipsedixit Nov 13, 2012 06:35 AM

                                                                              Been eating a lot of Mongolian beef and hot and sour soup from Chinese delivery. I feel my houndish side dying a little bit at a time but I don't care!

                                                                              1. Jpan99 RE: ipsedixit Nov 13, 2012 06:36 AM

                                                                                I used to love the lunch plates with sweet and sour chicken, pork fried rice and egg roll. That really bad Cantonese/American spectacular. Unfortunately I gave up eating meat 3 years ago so that dream has died. :-( Nothing vegetarian even comes close!

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