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1950's Old Style Chinese Steamed Pork (Hom Yu)

I don't recall the name, but I think the label was gold foil with red writing. Does that sound like the Fu Yu you were thinking about? If you find anything close, please let me know. I have purchased different jars of what I thought was fu-yu but ended up tossing them because the flavor was just not right.

Jul 23, 2009
homyufan in Home Cooking

Getting desperate for 50's Chinese food!

Hi Sam! I haven't been on chowhound since my last post in late August of '08. Things became topsy-turvey for me for quite a while and my quest for homyu got bumped to the bottom of the list. I'm just getting back to the point where life can be enjoyed and appreciated again. I happened to think about homyu just now and wanted to go back over some of the suggestions since there were so many. Hopefully I can get back to my search for the "perfect" homyu patty.

Jul 23, 2009
homyufan in Los Angeles Area

Getting desperate for 50's Chinese food!

Thank you for the input. I will put Ming's on my list. I have several places to try, so I had better pace eating! I went to Chinese Garden in Montabello and the decor was close to what you described but the food was what I remembered! Thanks again.

Aug 23, 2008
homyufan in Los Angeles Area

Getting desperate for 50's Chinese food!

You're right. Seems that only my dad and uncle got a whole patty. My older boy cousins may have split one, but I know that I only got a couple of bites probably because I was younger and a girl. Even back then they must have known all that fat wasn't the healthiest choice because my mother always would say it wasn't good for us....sure did taste good though!

Aug 17, 2008
homyufan in Los Angeles Area

Getting desperate for 50's Chinese food!

The Tin Sing I'm referring to was in Gardena.

Aug 17, 2008
homyufan in Los Angeles Area

Getting desperate for 50's Chinese food!

Finally made it on Sunday the 10th Chinese Garden about 5:00. Only 2 couples there Ordered the standards pork chowmein, pakkai, HOMYU, pea chow yu. and char siu, almond duck. Here's the comparison to "my memory china meshi".
Chowmein- Lots of bean sprouts (not bok choy) flavor excellent. The pan fried noodles were mixed in (not underneath) but that's OK
Pakkai(pork) This was the clencher. It was just the right color, orangy-brown, not red, and the meat was so tender. EXACTLY like I remembered. Pineapple and celery only no bell peppers but that's OK bell peppers are expensive right now.
Homyu -Although physically it was not my dream fat patty but a very thin patty, the flavor was there. I think that they have cut out a lot of the fat (one recipe calls for 50% fat, 50% pork meat) so the texture was chewier and the flavor a little subdued. But all that set aside , I think this is the closest I'll get.
Pea chow yu- Good flavor, fair amount of peas , celery, onion, water chestnuts and pork. (I put pork in every thing)
Charsu - Flavor just like I remember. The only problem was it was cut in thick slices unlike the thinner slices. Maybe they'll cut them thin on special request.
Almond duck- Evn though this was the breaded square type I thought I would try it. Pleasantly surprised to find that this was far better than Paul's. The squares actually had larger pieces of meat in them. The gravy flavor was also very "authentic"

What really told me that I found what I was looking for was...When they brought to the table a big igloo of rice!! Yes, just like Sankworo!

I will continue to try out all the other places so kindly suggested, but I know I will go back to Chinese Garden as much as possible so they don't disappear into the sunset as have all the others.

Aug 16, 2008
homyufan in Los Angeles Area

Getting desperate for 50's Chinese food!

I recall my aunt living in that area and I took her to a Howard's in the early '70's. But, at that time it was like Denny's type of restarurant.

Aug 06, 2008
homyufan in Los Angeles Area

Getting desperate for 50's Chinese food!

I think I'm becoming obsessed about this food! I called Chinese Garden and spoke with "Jane". She said they did have the old homyu patty NOT the fishy kind. She said to call in 1/2 hour before coming so they could prepare it. Hours of operation are 11:30 to 9:00, closed on Mondays. I am going to try really hard to go this Sunday.

I am so impressed at all the places you have been to and thanks for the heads up on the photo tickets.

Aug 06, 2008
homyufan in Los Angeles Area

Getting desperate for 50's Chinese food!

Who cares about decor! I'm getting all giddy thinking that I might get my homyu patty! I think I will bump the Chinese Garden to the top of the list. thanks!!

Aug 06, 2008
homyufan in Los Angeles Area

Getting desperate for 50's Chinese food!

Sounds hopeful, thanks

Aug 05, 2008
homyufan in Los Angeles Area

Getting desperate for 50's Chinese food!

Of course I have faith in you. You're the one that got me to bring this subject up again after reading your older postings.

I had completely forgotten about the New Moon. Another to add to the list.

Aug 04, 2008
homyufan in Los Angeles Area

Getting desperate for 50's Chinese food!

Upstairs was the best! I was always afraid I would fall out the window it was so low. Also you could see the sparks coming off the cable car connections. Hmmm I think I just really dated myself.
The rice was always perfect like an igloo.

Aug 04, 2008
homyufan in Los Angeles Area

Getting desperate for 50's Chinese food!

Thanks for the input on Kim's and also I definitely would not go back to Paul's. I agree with you %100 that what we experienced when were younger probably made an exceptional imprint on us whether pro or con. I'll still keep looking for my yummy memories! As far as the almond duck is concerned, places like Sankworo (however you spell it)
did not use the flour mix but had the slice duck meat in the gravy. I just remembered there is a place called Spring Gardens in Pasadena that that has a good almond duck that is the carved meat style. I'm glad you pointed out that the squares is a traditional type of duck because when we were at PK's we were surprised at what we got.

Aug 04, 2008
homyufan in Los Angeles Area

Getting desperate for 50's Chinese food!

I will put it on my "to try" list. Thanks

Aug 04, 2008
homyufan in Los Angeles Area

Getting desperate for 50's Chinese food!

Oh. I'm so happy that there is someone else who remembers Sankworo. Everyone always talks about Far East, but Sankworo was just as good.
I need to ask if you ate the "almond duck" there. When we went to PK's San Pedro, I ordered almond duck and got the spongy squares. At Sankworo, when we ordered almond duck we got real duck meat in a brown gravy on top of a bed of shredded lettuce topped with chopped almonds. Is that the pressed duck you mention?

Sadly, I am afraid you may be right.
I too have realtives

Aug 04, 2008
homyufan in Los Angeles Area

Getting desperate for 50's Chinese food!

Do you go to PK often. My cousing and I were really excited because of your posting and went Saturday 8/2. We ordered everything we would have ordered if we were at Far East or Sankworo. Every item was a real disappointment, not only for '50's food, but for any rating basic chinese food. Char siu was all fat and tought. Got only 4 pieces of pineapple with our pakkai, and flavor was like fast food chinese plus it also was tough.

I will give Kim's a try. Thank you.

Aug 04, 2008
homyufan in Los Angeles Area

Getting desperate for 50's Chinese food!

Far East, Sankoro, Tin Sing, New Formosa is there anything left? I tried Paul's Kitchen on San Pedro and was VERY disappointed. Does anyone remember Sankoro on First St? You could see City Hall from the upper window and it was the tallest building in LA, so that gives you an idea of the time I'm looking at, mid to late 1950's.

I am willing to travel for the old school standards of pakkai, almond duck and a big fatty patty of homyu (NOT the fishy kind).

All leads would be appreciated!

Aug 03, 2008
homyufan in Los Angeles Area

1950's Old Style Chinese Steamed Pork (Hom Yu)

I hope you're still interested in a Homyu recipe. I think that the ingredient that gives it that unique flavor is a chinese wet bean curd called Fu Yu or Fun Yu. Until a few years ago there was one specific brand my mother used, but it can't be found anymore and unfortunately there are many brands out there that aren't as good. Anyway, here's my recipe:
1/2 lg grund pork
1/2 lb ground pork fat
2 clove garlic crushed
1 tsp salt (slightly less)
2 TBS cornstarch1 - 11/2 cubes Fun Yu squares
Mix all ingredients except conrstarch. Once mixed, mix in cornstarch
Form into 9 patties
Steam 18-20 minutes

Aug 03, 2008
homyufan in Home Cooking