Blog powered by Typepad
Member since 05/2005


August 2020

Sun Mon Tue Wed Thu Fri Sat
2 3 4 5 6 7 8
9 10 11 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26 27 28 29
30 31          


What's Cooking?

« Where we've been..... | Main | We arrive in Beijing, two breakfasts, the Great Wall from JinShaLing to Simitai, Suan Nai, and Lu Rou Huo Shao (hee-haw) »

Sunday, 30 May 2010



Hi Navywife - Thanks so much for taking the time out to comment. You know, some times I still call it "pepeau, half-moon, and pork hash". Char Hung Sut is a little treasure.... and it seems to have stood the test of time.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name and email address are required. Email address will not be displayed with the comment.)

Created with flickr badge.

LA/OC Based Food Blogs