Anyone remember the steamed pork that was served back in the l950's at Chinese restaurants Far East Cafe in Japan Town in Los Angeles or Tin Sing in Gardena? It was softer and didn't have the stinky fish (the actual hom yu) on top. It had a distint flavor that I don't find in steamed pork with hom yu these days at most Chinese restaurants. Any one know what they might have put in it to make it taste so good?
Thanks in advance, it's a nostalgia thing for me. Also, it's flavor was very distinct and I don't ever taste it any other dish these days.