Good sources of lysine are high-protein foods such as eggs, meat (specifically red meat, lamb, pork, and poultry), soy, beans and peas, cheese (particularly Parmesan), and certain fish (such as cod and sardines).
The "HCl" denotes that the lysine is present as the hydrochloride salt. Making salts changes the properties of the lysine - e.g., making it more soluble. Once dissolved in your stomach you will have free lysine and also HCl. So there is no difference than in taking lysine or lysine HCl.