Cheng Cheung Hing is a Hong Kong family-owned producer of fermented shrimp paste and other traditional seafood products based in the fishing village of Tai O on Lantau Island. The family business began in 1920 and is now regarded as the oldest continuously operating shrimp paste factory in Tai O, managed by the fourth generation of the Cheng family. Production follows traditional fermentation methods, in which small shrimp are mixed with sea salt, naturally fermented, ground, and sun-dried to develop their characteristic intense umami flavor and aroma. In addition to shrimp paste, the company produces shrimp sauce, dried seafood, and other traditional condiments commonly used in Cantonese cuisine. Following Hong Kong's trawling ban in 2012, the company relocated part of its raw material processing to Guangdong Province, while the final production stages continue to take place at the family workshop in Tai O, preserving its traditional manufacturing methods. With more than a century of continuous operation and a strong commitment to artisanal production, Cheng Cheung Hing remains an important part of Hong Kong's culinary heritage.