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Lu Wei Style soy-braised ducks in the style of Chiu Chow:

kevin | Jan 17, 201201:30 PM

The following is an extensive post by one of our NY hounds, Jonky, is there any joint in LA i.e. SGV, etc, that serves up Lu Wei Style soy-braised ducks in the style of Chiu Chow:

Of the uncounted soy-braised ducks that hang in the windows of Chinatown, the best by far can be found at Cheung Wong Kitchen, says jonkyo. This busy Cantonese-owned spot on the neighborhood's eastern edge cooks duck (as well as chicken, pork, or assorted offal) in well-seasoned soy sauce, lu wei–style—a Chiu Chow specialty that's become popular in Hong Kong and elsewhere. vinouspleasure tried it and was rewarded with delicious meat permeated with its braising seasonings, "resulting in a nice perfume and an incredible depth of flavor."

The long menu includes noodles, pan-fried or in soup; various congees and clay-pot casseroles; and several dozen rice plates. But it doesn't mention lu wei duck. jonkyo advises the Chinese-challenged to ask for it at the counter, where customers are more likely to find English-speaking staff. "Just say 'one plate of duck ... half or quarter.'" Or, for variety, "'one mixed plate with pork, chicken, and duck.' They have awesome pig's feet too." When dining solo, jonkyo typically orders a quarter duck for under $7 plus a plate of pan-fried noodles, much of which he ends up taking home. A half or whole duck, noodles, and a vegetable dish should easily feed a party of two or three. Keep in mind that Cheung Wong gets slammed with locals at lunchtime. Go at an off-hour, before 11:30 a.m. or after 2 p.m., for a more relaxed meal.

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