To succeed, besides hard work, it's most crucial to leverage one's strengths and mitigate weaknesses, excelling in areas of expertise for maximum efficiency. Patrick Tang, the second-generation successor of the renowned roast meat shop "Tang Shunxing," noticed the changing consumption patterns of modern consumers. Rather than clinging to the brick-and-mortar business model, he chose to refocus on the family poultry farming business established by his forebears, ensuring high-quality ingredients from the source for diners. Simultaneously, catering to the needs of new families and restaurants, he developed pre-prepared gourmet meals that are both convenient and delicious.

In recent years, many long-established eateries in Hong Kong have struggled to withstand the impact of changing times and have announced closures, fading from the historical stage. Even large chain roast meat shops like "Tang Shunxing" have fallen from grace, going from over 40 branches in the past to only eight remaining across all of Hong Kong today. Many regular customers lament the decline of these local institutions.

Mentioning the closure of retail outlets, Patrick, as the second-generation successor and current General Manager of the Hong Kong branch of Tang Shunxing, doesn't express any melancholy. This is because Tang Shunxing not only operates roast meat stores but also has a poultry farm and slaughterhouse processing facility on the mainland. The chickens, ducks, geese, and squabs they raise are supplied to major restaurant chains, roast meat shops, and restaurants across Hong Kong in fresh or processed forms. Additionally, the company provides "chilled poultry" and "convenient ready-to-eat meals" to supermarkets, convenience stores, and online retailers for homemakers to purchase. The company also has its own fleet to deliver chilled poultry and pre-prepared meals daily to various retail merchants and restaurants throughout Hong Kong.

Patrick acknowledges that the decline of retail roast meat shops is a natural market outcome, noting that Hong Kong's consumer habits have changed. Large family gatherings for dinner are less common now, with smaller households preferring to dine out. Some homemakers seek convenience and opt for pre-prepared meals, which can be quickly reheated to make a typical home-cooked meal of three dishes and a soup.

Patrick mentions that they continuously develop new products, recognizing that many young people lack the skills or tools to prepare traditional roast meats. They have recently introduced a new product that is already cut and ready to heat, making it both convenient and hygienic.

Despite the downturn in retail sales, Patrick appreciates the insights gained from running physical stores. He admires his elders for establishing a pigeon farm in Luofushan, China, in 1990 and setting up a wholesale poultry supply chain. Since taking over the family business, he has had few obstacles due to the open-mindedness of the older generation.

While managing retail outlets, Patrick observed that many restaurants frequently update their menus to offer novelty, often struggling to innovate flavors. To help alleviate this burden, Patrick plans to develop new dishes and process them into pre-prepared meals, providing restaurants with ready-to-serve options.

He explains that in today’s fast-paced environment, preparing each dish from scratch can slow down service. Pre-prepared meals can speed up kitchen operations. Concerning the potential loss of uniqueness in using pre-prepared meals, Patrick believes that such meals actually encourage chefs' creativity, allowing them to focus on designing new dishes rather than spending time on complex preparation processes.

For example, a simple dish like scrambled eggs with minced meat (Furong egg rice) would typically require a lot of effort to prepare the minced meat from scratch. Most restaurants purchase pre-prepared ingredients from central kitchens. Chefs can then focus on perfecting the scrambled eggs and flavorings to create a signature dish. Patrick notes that the use of pre-prepared meals is becoming more prevalent in mainland China, and he expects it to become a trend in the future.

In fact, pre-prepared roast meat products of Tang Shunxing only need to be simply reheated to restore about 80-90% of the fresh-out-of-the-oven taste. The Honey Glazed Char Siu was selected premium "nine lean to one fat" No. 1 pork shoulder, which is tender and rich in meaty and sauce flavors, with a subtle hint of char that leaves a lasting impression.

Tips for Choosing Quality Chicken

Nowadays, chilled chickens are very popular, but many chicken enthusiasts complain about their small size and lack of flavor. Patrick remarks that, just as human growth environments, food nutrition, and education evolve over time, so do chicken-rearing methods. The flavor of chicken depends on the breed, feed, and age of the bird.

Most chickens available on the market are either Three-Yellow Chickens or Qingyuan Chickens. Three-Yellow Chickens are known for their smooth texture, while Qingyuan Chickens have a richer flavor. In terms of feed, probiotics are generally added to promote gut health in chickens, allowing them to grow faster and have firmer meat.

"The intensity of chicken flavor is directly proportional to the age of the bird," Patrick explains. "However, if raised too long, the meat becomes tough. Modern chickens may reach the market earlier than before, but this is based on scientific calculations that balance meat quality and flavor."

He adds that modern poultry farming has entered a technologically advanced era, focusing on cost-effectiveness, hygiene, and precision. Free-range chickens, once favored by customers, have nearly disappeared from the market in recent years. "Free-range chickens have more elastic meat, but no one knows what they've eaten or whether the environment around them is sanitary." As a result, the chickens produced by our company are raised in isolation in our farms, and from slaughter to processing, everything is handled automatically or under sterile conditions, with computerized records ensuring that every chicken's production is traceable.

In fact, the pre-prepared White-Cut Chicken produced by Tang Shunxing requires only a brief reheating. The chicken is rich in yellow fat, and the meat is tender yet slightly chewy, with a savory flavor that closely matches that of freshly prepared chicken. "If chefs put some thought into presentation, most diners wouldn't be able to tell it's a pre-prepared dish."

Patrick believes that Hong Kongers have a discerning palate, and their preferences are universally appealing. Earlier this year, he introduced a pre-prepared pigeon product, familiar to Hong Kong tastes, to the Thai market. He plans to expand into Southeast Asia once the factory in Henan, China, begins full production later this year. Patrick also intends to launch a mobile app, enabling small and medium-sized enterprises (SMEs) to place orders online. He is full of ideas and plans for the future.

"I consider myself a traditionally minded person with strong family values, and I feel that my forebears have spent their lives building such a solid platform for us. I hope to make good use of it and carry on the legacy," he proudly states.