A TV at the gym had a channel 26 show about Tak Lung Restaurant in Hong Kong. They showed a chef making a couple of things I had never seen or heard of before.
One was apparently 鴨腳包, which reportedly consists of taro, duck feet, taro, pork belly, and char siu, tied up with a long piece of duck intestine and then ...what they cooked it in looked kind of like a smoker but I'm not sure:
Another dish had various things on long skewers like shisk kebab cooked in the same box:
Anyway, does anyone around here make those dishes?