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Our recipe was brought to Vancouver from Southern China over 100 years ago. We use only 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 hygenic cook rooms are used to mimic the traditional drying process, but free of insects, smog and dust. The results are sausages that are flavourful, soft, and juicy!

Wing Wing Store in 1927

Wing Wing Chronicles

Please click on the specific year for more information.