Hello, This place and one other obscure place in downtown Chinatown in Los Angeles always played a part of our family history. Our dad knew of this place from his days working in Los Angeles. He would stop here on special days for our family, namely, my birthday. When asked early on, prior to my birthday, the question was asked, “What would you like for your birthday?” I knew the full size army tank was out of the question and a real pony was also out, although our backyard was big enough to store a pony. So, I always said a loaf of “barbequed pork,” better known as “cha-shu.” Our mom used to try and make “cha-shu.” It was great, although our dad always had something to say about it. So, he knew of a place that was of a similar origin, a Chinese version called “char-siu.” It is a long shaped chunk of pork braised over a fire with sauces coated on the outside. Most folks know if it as a reddish color on a cooked white pork slices. It is usually served in many different restaurants and fast food places as barbecued pork. Red on the outside and white meat on the inside. The most purchased item during the holidays was char-siu. Our dad drove over to a place in Chinatown Los Angeles to purposely buy a tall grocery bag of long sticks of the item. Carefully wrapped and if he got home to Long Beach fast enough, it was warm for dinner. The rest of the large bag was placed in the refrigerator and by the end of the week, gone… two hungry boys made meals of it for breakfast, lunch and dinner.(as well as the ever present snack time eats...) Although, we do not eat it anymore, it was the number one item for a wish list. We tried to make is on our own outdoor grille. The steps were laid out, the sauce placed and perfectly broiled. But, it was never the same. And over the years, it became a staple in our restaurant meals and dinners. No more driving to downtown Los Angeles to the hard to find place to get the best meal, ever… YRMV Speaking of driving to Los Angeles, if we were asked to come to Los Angeles and pick up the specialty order of the “Cha-shu,” we took the 1940 Ford Flathead Sedan Delivery. My brother did not want the 58 Impala to have the aroma of the food to permeate the headliner and upholstery. Ha! Yes, there are versions of it at every Panda Express or P.F. Chang's Restaurants, everywhere. So, it is not that far away to taste the item at hand. But, deep in the locations at various cities, the original concept of the flavored on the outside pork can be found. Jnaki An old historic photo from the very old days, courtesy of a university library in Los Angeles.
This is an interesting picture. Rod & Custom ran an article about the Song Hot Rod Lincoln and That is Charlie Ryan, the singer of the song before it was rerecorded by Commander Cody And The Lost Planet Airmen. The story went something like The car was on display along with Ryan at an early street rod Nationals I believe. Sometime during the night the wheels and tires were stolen off the car from a hotel parking lot. Another set of tires and wheels were hastily located and put on the car for the show which explains in this picture why the car is sporting those seventies super wide white lettered tires.
The Jalopy Journal
