Some of the poulty markets and butcher shops/charcuteries in Chinatown have suddenly been adorned with large flyers for "Loong Kong Chicken". The flyer includes a picture of a dressed, head-on chicken with yellow skin more golden in color than "huang mao" chicken, and a logo in Chinese and English for "Hong Kong" chicken. "Crispy Loong/long/lung Chicken" seems to be a popular menu item in HK, but the web has little info about the chicken variety used.
In a possibly related marketing move, Gourmet Delight on Stockton St., which specializes in prepared food, has a somewhat similar new flyer for "Brown Range Chicken" from "Stockton Poultry Company" (which is also invisible on the web) in English, Chinese and Vietnamese.
Hing Lung (the market on Stockton, not the restaurant on Braodway) has a posted "special" price of $10 for a "Loong Kong" chicken, which makes it a buck or two more expensive than a fresh or live "huang mao" chioken.
Is "Loong Kong" chicken a new contender for cock of the wok?
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