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Laap Mei, meaning “wax meats”, are a speciality of Southern Chinese gastronomy, and in the mid-twentieth century many of the Hong Kong artisanal preserved meat shops were clustered in Sheung Wan and Central. A small number of operators preserve the tradition in the district. Gourmets go to Wo Hing Preserved Meat Specialty for tasty Chinese sausages made from marinated pork or duck liver, and air-dried duck, goose and fish. With 60 years of heritage in the field, and production still carried out exclusively in Hong Kong, Wo Hing has a reputation for uncompromising quality. Since June 2014 Preserved Meat Making Technique has been listed in the Intangible Cultural Heritage Inventory of Hong Kong in the Traditional Craftsmanship Domain.