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Famous HK Style Lap Cheong in Vancouver

The hubs and I will be going over to Vancouver over the long weekend and we've heard rumours of some pretty damn good Lap Cheong (Dried Chinese Sausages) that are made and sold in Vancouver. Apparently it's from a family of Lap Cheong makers in Hong Kong (whom apparently is well known and quite wealthy from making Lap Cheong) and their son or daughter moved to Vancouver to open shop.

We can't remember the name of the store or the Lap Cheong maker as this was in an article that we've read awhile back.

We've heard to people flying in from the rest of the country buying stock of these sausages but for the life of me can't figure out the name. We plan on buying stocks of it to bring back for friends in Calgary.

If anyone knows anything please let me know! We greatly appreciate it!

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  1. My mom always buys lap cheong from the bbq store in Parker Place to take back to Hong Kong. She - and my HK relatives - seem to like it a lot, so maybe that's it.

    2 Replies
    1. re: clutterer

      Thanks for the lead! I'll look up Parker Place and see what BBQ stores are there. It must be good if people from Hong Kong are taking it back to Hong Kong right? :)

      1. re: pasaker

        I believe this is the only one at Parker Place:

        http://www.urbanspoon.com/r/14/165210...

        And here's a local blogger's comparisons of the two most popular Chinese BBQ stores in Richmond: HK BBQ Master vs. the aforementioned Parker Place Meat & BBQ:

        http://chowtimes.com/2011/02/12/resul...

    2. I seem to remember reading raves about the lap cheong from Dollar Meats in Chinatown. Could be worth a look.

      5 Replies
      1. re: grayelf

        Dollar Meats is the place that pasaker must be thinking about. People bring that stuff back to HK.

        1. re: fmed

          I guess Ben's comparison was only focused on roast pork, Dollar Meats ranked #4:

          http://chowtimes.com/wp-content/uploa...

          Regardless of store, I buy the sausages hung dry on the racks on the wall, and not the ones they packaged already (is there a difference ?). Is there a real difference ? Never done an A<->B comparison myself.

          1. re: LotusRapper

            I'm just going to assume my mom is an authority after decades of eating her food (hey, filial duty and all) and say that unpackaged and on the wall is the way to go. The place in Parker Place will vacuum pack it for you on the spot.

            I believe she also goes there because you can get the liver sausages (yun cheong) as well.

            She brings that stuff to HK, to Calgary, all over. I seem to recall seeing Dollar Meat packaged lap cheong in Calgary when I lived there, but could be completely wrong.

            1. re: clutterer

              Love liver sausages (goin cheung or ren cheung) even more than standard lap cheung. Thanks for the validation, Clutterer, re: unpackaged ones :-)

          2. re: fmed

            +1 for the lap cheong from Dollar Meats in Chinatown. There's where I get mine to bring back to Calgary on every trip (based on my parents' preference). Like LotusRapper, I buy the version that's hung dry on the racks on the wall. At Dollar Meats, I get the version tied with 'green string' as I prefer the leaner version.

            Not sure if this is the article you came across in the past... I have never tried the sausage from WingWing

            http://www.straight.com/article-68139...

        2. Thanks for the input everyone! I'm quite interested in trying out the ones from Dollar Meats and the Parker Place BBQ and tasting the difference between the two and will make note to buy the ones that hang on the wall too.

          1. I happenstanced on lunching at Master Hung BBQ Restaurant in Richmond this week. Not knowing anything about them, I ordered a 2 BBQ item-on-rice plate (only $7.50) consisting of roast pork and BBQ pork. Waitress brought me a huge bowl of consommé soup as a starter ("lai tong" in Cantonese), followed by a large plate of perfect fluffy rice topped with gorgeous slices of roast pork and BBQ pork, with a small side of blanched gai lan. Without boring you with all the superlatives about the food (I savoured every bite), I can at least say I've found *the* perfect Cantonese BBQ resto in Richmond. The resto is largish, bright and clean, with nice-'nuff furniture. Unlike HK BBQ Master (hole-in-wall ambiance) or Parker Place BBQ (not a resto), Master Hung is a full-service resto:

            http://www.shermansfoodadventures.com...

            Just thinking about those luscious melt-in-mouth, charred-edged pieces of BBQ pork is killing me right now.