I've tasted the regular Wampee in Fullerton A. what's the difference with the 'chicken heart' wampee?
From Julia Morton:
" Varieties
A Chinese work translated and published in 1936, mentioned 7 varieties of Foochow, describing and illustrating 6 of them. They vary somewhat in form and size, number of seeds, season of ripening, as well as in flavor:
'Niu Shen' ("cow's kidney")–sour in flavor;
'Yuan Chung' ("globular variety")–sweet-subacid;
'Yeh Sheng' ("wild growing")–sour;
'Suan Tsao' ("sour jujube")–is very sour, of poor quality;
'Hsiao Chi Hsien' ("small chicken heart")–sweet subacid;
'Chi Hsin' ("chicken heart")–sweet; "best flavor of all";
'Kua Pan' ("melon section")–sweet-subacid.
A professor at Sun Yat-sen University in Canton listed 8 varieties of Kwangtung with, as Dr. Swingle stated, long, descriptive names such as "white-hairy-chicken-heart-sweet-wampee" and "long-chicken-heart-sour-wampee"."