Our Chinese pork sausage recipe was brought to Vancouver from Southern China over 100 years ago. Today, we continue to use the finest ingredients to preserve the authentic, traditional taste that has been cherished for generations, while upholding the highest stringent food safety and hygiene standards.
Traditionally, Chinese pork sausages were naturally air-dried outdoors during the winter months, when low humidity provided ideal drying conditions over several days. We honour this time-honoured tradition in our modern, hygienic drying rooms, carefully recreating the traditional drying process in a clean, controlled environment. The result is flavourful, tender, and juicy sausages that bring a taste of tradition to every bite.
