According to legend, the first person that made Chinese sausage was a porridge vendor in Huangpu called Wang Hong (people called him Old Hong). On a chilly, snowy and rainy winter day in 1886, Wang Hong was unable to sell the meats, including pork, pig's liver, and chitterlings, he prepared for customers.

In that case, he decided to pickle the meats with salt, sugar and soy sauce. Owing to the wet weather, he had to chopped the pork, put them into the skins stripped off from the chitterlings, and tied them up by section with water plants. After days of exposing to wind and sun, the products he made tasted great and were easy to store. Hence, Wang followed the pattern and made more for sale. 

Chinese sausage is made of pork and chitterlings skins. It looks like a chitterlings. With unique flavor and endurable storage characteristic, it gradually became famous and saw over-demand. Afterwards, people in Huangpu scrambled to follow the pattern to make Chinese sausage. Later, cured meat came into the world, as some use the same method to pickle streaky pork.

Against the hot and humid weather in the Pearl River Delta region, Huangpu people then used salt, sugar, soy sauce and wine to cure the streaky pork and dried it in the sun to make cured meat. Afterwards, they used the same method to cure other parts of pigs. Day after day, they concluded a set of recipes and methods for making cured meat. Since then, Huangpu has been known for their techniques in making preserved meat products. 

Early in the 1930s and 1940s, Huangpu people had opened roasted meat stores in Guangzhou, such as "Chang Zhou" and "Ba Bai Zai". Famous brands such as "King of Kings" in Guangzhou and "Wing Wah" in Hong Kong all have specially hired cured meat masters from Huangpu for generations. Huangpu Cured Meat has now become a well-known brand product at home and abroad.