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.