Central district, Hong Kong, May 2011
This was taken at the entrance of a famous restaurant that also doubles as a store with a counter on the side. They’re known for the quality of their lap cheong, those hanging cured sausages made of either pork or duck, dotted with bits of flavorful fat.
These links of deliciousness are usually cooked and served in a claypot, sitting on a bed of hot, fluffy rice. At the bottom are crunchy rice bits that many people, including my sisters, consider more than worth fighting over. The closest western comparison I can think of is the Spanish paella.
At the bottom, the sign states that this is cured duck, and each jin (or 500 grams) costs 96 Hong Kong dollars (at the moment, roughly $12.40).