grumpy

Susruta, another recipe idea for Lop Cheong or Lop Yuk is to scramble pieces of either with eggs and peas. A simple, satisfying dish. Trillium, I recall that the lo-fat and turkey varieties were similar in taste and texture. The texture was on the fine side. Regular lop cheong's texture is rather coarse. I agree with your comments about "too sweet and too wet." And the stuff is great in clay pots. I'll start making inquiries.

I believe I had the strung up variety. This is available in SF, as far as I know. The stuff in Portland comes from Vancouver, BC and is packed in plastic. I'll make some inquiries with my family.... BTW, I also think Wycen offers a lo-fat variety and a turkey lop cheung..... It's been a while since I've gotten a care package.

Consider this option. Wycen Foods 903 Washington Street San Francisco, CA 94108 (415) 788-3910 Wycen produces Chinese beef jerky, lop cheong, etc. I would assume they produce Chinese bacon as well. They might be able to ship you the product.

Chinese bacon is lop yuk. Chinese sausage in lop cheong. It is great stir fried with Chinese broccoli. Think of it this way: the benefit of the broccoli cancels out the fat of the bacon.