History

Our recipe was brought to Vancouver from Southern China over 100 years ago. We only use the finest ingredients and have kept the traditional taste while now implementing the highest hygienic standards. Traditionally sausages in China were dried outside during the winter months when the humidity was low and drying could be done naturally over a period of days. Now, sanitary standards of hygienic cook rooms are used to mimic the traditional drying process, but free of flies, smog and dust. The result is sausages that are flavourful, soft and juicy.