Pictures from Wing Chan Bar-B-Q’s Back Room

On Saturday July 23 a group of about 30 gathered at the two month old Chinatown Museum (238 W 23rd St) for an introductory lecture on Chinese barbecue. After a brief tour of several blocks of Wentworth we stopped at Wing Chan Bar-B-Q (2157 S China Place) where we got a fascinating tour of the kitchen and watched roast duck being prepared. Afterwards we feasted on a variety of barbecue in the upstairs dining room. Here are some pictures from the back room.

Inflating the Ducks

First the skin is separated from the body by inserting a hose down the neck, under the skin. Out of view on a shelf above is a Craftsman 2HP air compressor.

Blanching the Ducks

Immediately after being inflated the ducks are immersed in a boiling water bath for perhaps a minute.

Glazing the Ducks

The ducks are transferred to a boiling pot of seasoning glaze.

Ready for the Oven

Ducks are threaded on rods before hanging in the ovens.

Ducks in Oven

This batch of ducks is midway through cooking.

Pig Carcasses

We didn’t get to see much of the process of making barbecued pork but here’s the starting material ready to be cut up.

Pork in Oven

These strips of pork hanging in the oven are approaching doneness.

Thanks to Cathy for arranging this tour, to the Museum for guiding us, and especially the guys at Wing Chan.

Most of Wing Chan’s business is takeout but I didn’t realize they have an upstairs dining room. For about $5 you can order a “rice plate” at the counter, maybe pick a drink out of the cooler, and carry it all upstairs to enjoy.

Wing Chan Bar-B-Q
2157 S China Place
in the “new” plaza along Archer
Chicago
312-791-9389

Rene,

Looks like we were on the same page this morning. As I was about to post my Chinese BBQ pics I noticed you had just posted your, quite excellent, pics and info.

I found the Chicago Foodways Roundtable arranged Guide to Chinese Barbecue at the Chinese-American Museum of Chicago quite interesting. A 30-minute lecture/slide show followed by a walking tour and a backroom tour of Wing Chan Bar-B-Q Chinatown.

Loong-yan Wong/Stewart Moy


Chinese-American Museum Exhibits



We walked the couple of blocks to Wing Chan with a few stops along the way. Marilyn Pocius, who wrote A Cook's Guide to Chicago, was interested in this mystery veg.



I found the BBQ backroom/processing tour most interesting by far, as I have tried to gain access to the cooking area of a Chinese BBQ place for years, with absolutely no luck. Wai Chee Yuen, owner of Wing Chan Bar-B-Q, was interesting, friendly, free with information and, most importantly, allowed us unrestricted access to his prep/cooking area.



Wai Chee Yuen w/Duck


Blowing air into skin with 2hp Craftsman pump.




Ducks are blanched, then given their distinctive color.


A stop in simmering flavored liquid, then off to the oven.


BBQ Pork.


Ducks are looking quite delicious.


After the Duck Tour a few hearty souls went to Ping Tom Park for the Dragon Boat Races. I snapped this pic from the 18th Street Bridge.


All in all a morning well spent. Thanks to the Chinese-American Museum, Chicago Foodways Roundtable and Cathy2 who setup the event with the museum.

Additional pictures may be found here

Enjoy,
Gary

Wing Chan Bar-B-Q
2157 S China Place
Chicago, Il 60616
312-791-9389

Chinese-American Museum of Chicago
238 West 23rd Street
Chicago, Illinois
312-949-1000

Hi,

An article in today's Tribune on Chinese BBQ with the following recommendations:

Where to get Chinese BBQ

Hon Kee Restaurant, 1064 W. Argyle St.; 773-878-6650. This by-the-books Cantonese joint directly east of the Argyle Red Line stop also has 150-plus other menu items.

Sun Wah Bar-B-Q Restaurant, 1134 W. Argyle St.; 773-769-1254. The takeout counter is a bit on the drab side, but the House Special Salt Baked Chicken is hard to beat.

BBQ King House, 2148 S. Archer Ave., Chinatown Square, 312-326-1219; 2306 S. Wentworth Ave., 312-225-2652 (takeout only); 1835 S. Canal St., 312-492-7888 (takeout only). The Chinatown Square location has a fairly elegant dining room. The barbecue pork here is particularly good.

Seven Treasures, 2312 S. Wentworth Ave.; 312-225-2668. A large sit-down area, with perhaps the biggest selection of Chinese BBQ items.

Wing Chan, 2157 S. China Place, 312-791-9398. A strictly-barbecue spot in Chinatown Square, featuring the usual, as well as pork spare ribs, beef stew and chicken feet.

-- Kevin Pang

how did 7 treasures make that list? did Trib actually EAT the bbq? i mean, i'm there twice a wk and i'd have to be drunk/pre-puking to order the bbq... "more" isn't merrier in this case.

just wish Wing Chan was open later than 7... I went 2 Saturday nites ago. we sat literally in the darkened upstairs room chowing down by
ourselves & were rushed out at 6:55pm