Quoting Nancy Backus to Michael Loo <=-

when I travel around new year's, the customs
people, who have long since despaired of finding
opiates, gold bars, or explosives on me, do an
especial scan for bak kwa.

I take it that that is another thing that would be confiscated

I suspect your food rules are similar to ours. Individuals can not
bring raw meat into the country (commercial importers have heavy
documentation requirements). One can bring in cooked meats IF they
are produced commercially and still sealed in their original
packaging. And since 9/11, travellers, their luggage and mailed
/shipped packages are all closely scrutinized.

Having said that bak kwa is not normally a fully cooked product.
Pork is ground, flavoured, pressed into sheets and in the old days
then sun/air dried. Today the sheets are dried in a very low oven
(below 140 F),

It is made and sold domestically; one doesn't have to source
it in Asia.

For example Philip and Soo Wong who operate Soo Jerky Ltd. in
Richmond B.C., which is in the Greater Vancouver Area on the south
side, make 40 different kinds of dried meats including salmon jerky
(they are in British Colombia after all) and Singapore Style Pork
Bakkwa.

(Richmond is a pretty cool place as it has the largest visible
minority majority in Canada. The population is 76% non-Caucasian and
53% Chinese.)

The Wongs distribute their products throughout both Canada and the
USA mostly to independents, not chains, located in cities with large Chinatowns. Their stuff isn't available in Yellowknife but Neekha
can get it for me at two stores in Edmonton's Chinatown or I can
order it through www.asianmama.ca

Cheers

Jim


... What's the best wine to pair with whisky?

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Quoting Jim Weller to Nancy Backus on 12-01-18 21:32 <=-
Quoting Nancy Backus to Michael Loo <=-

when I travel around new year's, the customs
people, who have long since despaired of finding
opiates, gold bars, or explosives on me, do an
especial scan for bak kwa.

I take it that that is another thing that would be confiscated

I suspect your food rules are similar to ours. Individuals can not
bring raw meat into the country (commercial importers have heavy documentation requirements). One can bring in cooked meats IF they
are produced commercially and still sealed in their original
packaging. And since 9/11, travellers, their luggage and mailed
/shipped packages are all closely scrutinized.

Yes, I believe ours are essentially the same... and was responding to
the implied extra close scrutiny in regard to the bak kwa...

Having said that bak kwa is not normally a fully cooked product.
Pork is ground, flavoured, pressed into sheets and in the old days
then sun/air dried. Today the sheets are dried in a very low oven
(below 140 F),

According to some definitions that is still cooked, in either form...

It is made and sold domestically; one doesn't have to source
it in Asia.
For example Philip and Soo Wong who operate Soo Jerky Ltd. in
Richmond B.C., which is in the Greater Vancouver Area on the south
side, make 40 different kinds of dried meats including salmon jerky
(they are in British Colombia after all) and Singapore Style Pork
Bakkwa.

Not surprising, really... :)

(Richmond is a pretty cool place as it has the largest visible
minority majority in Canada. The population is 76% non-Caucasian and
53% Chinese.)

That is pretty cool.... :)

The Wongs distribute their products throughout both Canada and the
USA mostly to independents, not chains, located in cities with large Chinatowns. Their stuff isn't available in Yellowknife but Neekha
can get it for me at two stores in Edmonton's Chinatown or I can
order it through www.asianmama.ca

Not likely then that it would show up here in Rochester... more likely
in NYC or Philly on this side of the US.... And I'd expect I might have difficulty bringing in back from Toronto.... :)

ttyl neb

... a dog sees God in its master; a cat sees God in the mirror

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