+
Melanie Wong | May 22, 200205:17 AM     44

Shep's post in the Dong Po pork thread reminded me that 'tis the season for these. Perhaps someone like Lambert can tell us the legend associated with them.

I had one for lunch today from Cheung Hing on Noriega in SF. Folded in a rectangular rather than pyramidal shape, it had half a salted duck egg, salt pork, and peanuts inside. Not bad for $1.80. They also make them with beans instead of peanuts.

I also like the ones from Eastern Bakery on Grant Ave. in SF Chinatown. They're bigger and priced accordingly.

Has anyone tried the ones that Yuet Lee has hanging on the walls? Where are your favorites?

Link: http://www.chowhound.com/topics/show/...

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Husk On vs Husk Off: The Best Way to Grill Corn This Summer
How To

Husk On vs Husk Off: The Best Way to Grill Corn This Summer

by Jen Wheeler | Knowing how to grill corn on the cob is a necessary summer skill, so with Labor Day fast approaching...

9 Crazy-Good Corn Salads for Summer
Recipe Round-Ups

9 Crazy-Good Corn Salads for Summer

by Miki Kawasaki | When you've got super fresh, sweet summer corn, use it as the centerpiece of a salad, raw and straight...

Get 'Cherried' Away: 9 Creative Ways to Use Your Cherry Haul
Recipe Round-Ups

Get 'Cherried' Away: 9 Creative Ways to Use Your Cherry Haul

by David Watsky | Wondering what to do with your extra cherries? These sweet and savory cherry recipes should help...

12 Preserve Recipes That Capture Summer Fruit at Its Best
Recipe Round-Ups

12 Preserve Recipes That Capture Summer Fruit at Its Best

by Miki Kawasaki | Making summer fruit preserves is a great way to capture a taste of the season for later in the year...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.