Chung Hing

What the heck was I doing at a Chinese Fast Food joint on Miramar Road you may ask......

Well, over the last 2 years, I've received at least 5 emails extolling the high quality and flavor of the Char Siu at Chung Hing. One of them said, "don't get anything but the BBQ pork", another perhaps less reliable person said "gotta get that BBQ pork, and really good old school Chinese stuff like egg foo yung and cream cheese won tons." Egg foo yung and cream cheese won tons? Still, when I thought about it, I don't consider those Salt and Pepper Chicken Wings I love so much, Chinese Food, but that doesn't stop me from enjoying them. And who knows, maybe the Char Siu at Chung Hing might be really, really, good.

The interior of Chung Hing is cramped, with tables squeezed in to maximize capacity. The offerings at Chung Hing are like an encyclopedia of Chinese Fast Food. Beef Broccoli, Egg Rolls, and yes, a hand written sign, "BBQ Pork, $7.95/lb." I walked up and ordered the pork from the lady who eyed me with some suspicion. "BBQ pork, huh?" "Yes, BBQ pork....." She brought out several steaming hunks of meat and chopped them for me. I headed home, since a large pot of rice was waiting for me.

I must say, the Char Siu was very fresh, still steaming. But, though the meat was soft and juicy, the flavors were much too mild, not sweet enough, not rich enough, not enough fat. It had the texture of a regular pork roast, and lacked the mild beaniness and the complex depth of sweetness of good char siu.

After a few bites, I decided to let the Char Siu "rest" until the next day. And yes, the next day, the flavors were better, the texture of the meat had more of the tighter texture I'm used to in Char Siu. Not bad......not great, but not bad at all. I still miss the Char Siu and Roast  Pork at places like Oahu Market and for some reason Island Manapua Factory in Manoa, and several other come to mind......

Chung Hing
7160 Miramar Rd
San Diego, CA 92121

So now what to do? Well, I decided to make one of my carb-loaded easy dishes. Stir Fried Egg Noodles, with Soy Sauce and bean sprouts. Really easy stuff. The only thing I do a bit different, is that I don't boil those noodles, they get really mushy, and the texture is all wrong. Instead, I give them a quick rinse, than steam them for 8-10 minutes before stir frying them.

Just an easy stir-fried noodles dish.....

 

Comments

[Fred]

I used to eat there a lot when I worked in the area. The char siu is very lean; a bit of fat would improve it greatly.

My coworkers used to call Chung Hing "The Pork Nazi," in reference to Seinfeld's "Soup Nazi." Step up to the counter, indicate what number of combination plate you want in a loud, clear voice, step to the side, pay, receive your order. One coworker attempted to order something outside the delineated numbers ("Two sides of pork instead of chicken wings, all fried rice.") and the lady got mad at him.

[RONW]

to be disappointed by the char sui from a Chinese restaurant, no less....that's a real letdown.

[Rachel]

mmmm BBQ pork noodles ... a classic! Your presentation was more appetizing than most places. Bet it was much more yummy too.

[Keoki323]

Since moving away from Hawaii, I've really enjoyed the Char Siu from Sam Woo downtown LA. Since moving to El Cajon, I haven't had a chance to try it at their location in the 99 Ranch Market in San Diego. If its anything like their LA location, it would definitely be worth a try.

[Kat]

I miss red char siu! they only have the brown/grey kind here!!

[janfrederick]

Thanks for the easy recipe and noodle advice. We're driving back from the Bay Area next Saturday and that would be a nice easy thing to make after the long drive.

[Carol]

The char sui looks good. Too bad it doesn't taste as good as it looks.

A co-worker told me she loves the bbq pork at at Chung Hing when she saw what I was reading. Since this is close to work, I might have to pop in to try it. If anything, I'll use it in fried rice. =)

Kirk, your stir fried egg noodles looks yummy! I'll have to try that. Thanks!

[Kirk]

Hi Fred - She did look like she was a bit short.

Hi RONW - You don't know how disappointing....

Hi Rachel - Really....I just pile all the stuff on.

Hi Keoki - Let's just say all Sam Woo's are not ct=reated equal. There are several really good Chinese BBQ places in the SGV.

Hi Kat - Oh, but Chashu in Tonkotsu Ramen.....oh my!

Hi Jan - Yep, real easy, through the darn thing in the wok and stir away.

Hi Carol - I found that steaming, instead of boiling the noodles makes the difference.

[CharSiuBao]

...now, do you happen to know the secret of frying the noodles into a crispy "birds nest"?

btw, your noodles remind me of the stir-fried noodles with turkey my mom made with some of the thanksgiving leftovers

[Kirk]

Hi CSB - I use two round bottom strainers - make sure you have enough oil. Place the noodles over the bottom of one, place the other over, deep fry in enough oil.