Lu Wei Style soy-braised ducks in the style of Chiu Chow:
The following is an extensive post by one of our NY hounds, Jonky, is there any joint in LA i.e. SGV, etc, that serves up Lu Wei Style soy-braised ducks in the style of Chiu Chow:
Of the uncounted soy-braised ducks that hang in the windows of Chinatown, the best by far can be found at Cheung Wong Kitchen, says jonkyo. This busy Cantonese-owned spot on the neighborhood's eastern edge cooks duck (as well as chicken, pork, or assorted offal) in well-seasoned soy sauce, lu wei–style—a Chiu Chow specialty that's become popular in Hong Kong and elsewhere. vinouspleasure tried it and was rewarded with delicious meat permeated with its braising seasonings, "resulting in a nice perfume and an incredible depth of flavor."
The long menu includes noodles, pan-fried or in soup; various congees and clay-pot casseroles; and several dozen rice plates. But it doesn't mention lu wei duck. jonkyo advises the Chinese-challenged to ask for it at the counter, where customers are more likely to find English-speaking staff. "Just say 'one plate of duck ... half or quarter.'" Or, for variety, "'one mixed plate with pork, chicken, and duck.' They have awesome pig's feet too." When dining solo, jonkyo typically orders a quarter duck for under $7 plus a plate of pan-fried noodles, much of which he ends up taking home. A half or whole duck, noodles, and a vegetable dish should easily feed a party of two or three. Keep in mind that Cheung Wong gets slammed with locals at lunchtime. Go at an off-hour, before 11:30 a.m. or after 2 p.m., for a more relaxed meal.
btw if youre interesting it, we had a long discussion about chiu chow food and i posted up a link to a very old chiu chow lu wei restaurant in HK that you can watch him making it etc. its only in cantonese, but just watching it you'll know whats going on
Just for clarification: Lu Wei 滷味 is more commonly referred to the Taiwanese and Shanghainese style braise/simmered categories of eats.
In Hong Kong as well as Chiu Chow it can be called the same name, "Lo Mei" in Cantonese 滷味, but "Lo Mei" also sounds like a mildly retoned politer sounding variation of "your mom's xxxx", so it is more common in HK to call that style of food as "Lo Shui" 滷水, which is the soul and essence of the marinade for simmering. Yes the 2nd character is "water" but it is just a loose terminology
So if you are at a competent Hong Kong style roasties place in Southern California, chance are they would have Lo Shui Ngap (marinade duck) 滷水鴨....whether that style is Chiu Chow is anyone's guess. If anyone has seen Anthony Bourdain's Layover: Hong Kong, he ate at a Chiu Chow restaurant with "China Matt" and if you see the orange and white giant squid, then they probably have other offerings like marinade tofu 滷水豆腐, or goose and/or duck wings (can be tasty) or better yet, chicken feet.
re: K K
most cantonese shao la (BBQ) places will serve this even if it's not the menu (by BBQ I'm talking about the places with the meats hanging in the window).
I think its really a teochew (chiu chow / chao zhou) thing as its super prevalent in their cooking, but it also maybe a hokkien (southern fujian / min nan / hoklo) thing b/c it is also very prevalent in Taiwan which is predominately Hokkien. Anyhow chaozhou and the cities that hokkien people live in (xiamen etc) are right next to each other, so it would make sense that it could be eaten in the whole area.
also if you go to the places in HK that are famous, alot of them will tell you their sauce has been cooking for 50 years or something bc its a master stock which they just keep simmering all day long and keep refilling so supposedly its been cooking for all those years.
besides seafood village i'm not sure in LA where you can get although i'm sure you can find it. seafood village's version is alright, but not amazing, having just gone back to HK recently I can compare better I think their lu wei marinade its flavorful enough and the meat is not nearly as tender as it should be (I think my taste buds for chinese food get dulled if i'm in the US for a long time and I start to forget what things should taste like)
I'm not 100% sure, but if I remember right Lien Hoa in OC serves it.
here's a bunch of places I've reviewed that serve it in case you're interested:
There's a description of Lu Wei Style duck here...
....which the spices sound similar to Sam Woo's duck - except it specifically says no too salty. And Woo is not braised. And is definitely on the salty side. Sorry. Now I'm hungry for either kind of duck.