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Guangdong / Tak Lung specialties?

Robert Lauriston Mar 24, 2012 08:24 PM

A TV at the gym had a channel 26 show about Tak Lung Restaurant in Hong Kong. They showed a chef making a couple of things I had never seen or heard of before.

One was apparently 鴨腳包, which reportedly consists of taro, duck feet, taro, pork belly, and char siu, tied up with a long piece of duck intestine and then ...what they cooked it in looked kind of like a smoker but I'm not sure:

http://www.openrice.com/english/restaurant/photos.htm?shopid=3523&position=12&page=1

http://www.openrice.com/english/restaurant/reviews.htm?shopid=3523

Another dish had various things on long skewers like shisk kebab cooked in the same box:

http://www.openrice.com/english/resta...

Anyway, does anyone around here make those dishes?

  1. t
    theSauce Mar 25, 2012 11:06 AM

    鴨腳包 is a very traditional old world HK dish. I don't think you will be able to find in the Bay Area. The other dish you're referring to is called "Gold Coin Chicken 金錢雞". It actually doesn't have any chicken in the dish, rather a slice pork neck meat, foie gras, and a slice of BBQ pork sandwiched together and cooked in a charcoal Chinese BBQ oven.

    2 Replies
    1. re: theSauce
      Robert Lauriston Mar 25, 2012 11:23 AM

      Foie gras, wow. Apparently the traditional version was char siu, chicken liver, and pork fat.

      鴨腳包 means something like "duck foot roll"? I guess Kuala Lumpur is another option.

      http://kampungboycitygal.blogspot.com...

      1. re: Robert Lauriston
        t
        theSauce Mar 25, 2012 01:16 PM

        Yep, the more traditional way is use of chicken liver. The pork fat is actually pork fat that has been marinated in sugar and a type of grain alcohol for 3-4days until it has turned into transparent like color of the ice. The Chinese name is called 冰肉 (Ice Meat). Back in the old days when protein was sparse people would use the ice meat in dumplings, steamed buns (BBQ pork buns), and Chinese sticky rice tamales (Zhonzi).

        燒鴨腳包 means roast duck feet roll or wrap and is as you've described deboned duck feet, taro, fatty pork, bbq pork, and taro. Here is a recipe from Lovely Foods Everyday in Chinese: http://www.ttmeishi.com/caipu/3b8f732...

    2. Robert Lauriston Mar 25, 2012 01:26 PM

      Here's info about the show if anyone's interested. I guess it's a different Hong Kong restaurant every week.

      http://www.ktsf.com/en/chinese-progra...

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