Laap mei products in Yue Wo Hop Kee. Photos: Edmond So
Laap mei products in Yue Wo Hop Kee. Photos: Edmond So
Laap mei and pork belly in the drying room at Sam Hing Lung.
Laap mei and pork belly in the drying room at Sam Hing Lung.
Laap mei and pork belly in the drying room at Sam Hing Lung.
Laap mei and pork belly in the drying room at Sam Hing Lung.
Fu Chau-wing, owner of Yue Wo Hop Kee.
Fu Chau-wing, owner of Yue Wo Hop Kee.
A selection of Fu Chau-wing's sausages.
A selection of Fu Chau-wing's sausages.
Magazines /  48 Hours

Chinese charcuterie is having a moment in the sun

Chinese charcuterie is tipped to be the next big international food trend. Hongkongers have been enjoying it for generations, write Charley Lanyon and Vanessa Yung

Charley LanyonVanessa Yung
Charley Lanyon and Vanessa Yung

Updated: 6:03pm, 14 Jun, 2018

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Laap mei products in Yue Wo Hop Kee. Photos: Edmond So
Laap mei products in Yue Wo Hop Kee. Photos: Edmond So
Laap mei and pork belly in the drying room at Sam Hing Lung.
Laap mei and pork belly in the drying room at Sam Hing Lung.
Laap mei and pork belly in the drying room at Sam Hing Lung.
Laap mei and pork belly in the drying room at Sam Hing Lung.
Fu Chau-wing, owner of Yue Wo Hop Kee.
Fu Chau-wing, owner of Yue Wo Hop Kee.
A selection of Fu Chau-wing's sausages.
A selection of Fu Chau-wing's sausages.
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