F REIGN TRADE - 中国国际贸易促进委员会

PeopleWang Xiaoling’s Love withWing Lai YuenWang Xiaoling (far left)By Richard ZhuIn Hong Kong, there have beenmany small restaurants. However,few of them can last three generationsand become well-known inthe world. Wing Lai Yuen Chan FungYing Limited (hereinafter referred toas Wing Lai Yuen), with its 64 years ofhistory, is an exception. It has turned toan international catering group from afamily run operation.With its historical and traditionalcooking style, Wing Lai Yuen becomesone of the most famous Sichuan restaurantsacross the world. It is Wang Xiaoling,CEO of Wing Lai Yuen, has madeit a great success.Wang Xiaoling’s fame has thusbeen widespread. Her various titles includestate-level judge for China’s hotelindustry, honorary president for WorldChinese Food Chef Exchange Association,2010 APEC Top 10 leader, the 6thChina’s Top 10 outstanding entrepreneurin 2008…Nearly 20 honors and awardsshowcase the successful entrepreneur.People may be impressed by herlegendary success. While, it is her 30years’ efforts and hard work that contributeto her success with Wing Lai Yuen.The prelude of the restaurantWing Lai Yuen was set up in 1947.Mr. Yeung Din–wu, the apprenticeof the chef of Qing Dynasty and thefounder of Wing Lai Yuen, created lotsof particular dishes. The best of all andthe most popular is the Dan Dan Mian(handmade Sichuan-style noodles).In her young days, Wang Xiaolingsometimes visited Wing Lai Yuenfor the delicious noodles. With the timepassing, she became familiar with thefamily who run the restaurant. Andlater, she became a wife of the son of theowner.In 1988, the village where Wing LaiYuen was located had to be removed as atunnel was to be built there. Hence manyof the village restaurants were affected,including Wing Lai Yuen. Luckily, WingLai Yuen was one of the 10 percent of therestaurants which were left. At first, therestaurant could earn only HK$300 perday. It was difficult to survive.72