The Origins of Lee Kum Kee Oyster Sauce where It actually Discovered By Accident
Do you all know that the famous Lee Kum Kee oyster sauce was actually discovered by the origin founder, Lee Kum-sheung who happens to work in a small teahouse in Guangdong province in 1888 by accident after he was cooking oysters in the kitchen but was so busy with a customer that he left the stove on and he suddenly smells a strong scent coming from the kitchen and that is when he found a thick layer of dark brown paste which is later becomes the base for oyster sauce.
Now, with the reduction of oyster poaching liquid where it is carefully balanced on the blend of sweet and salty has made it a popular ingredient in stir fry Chinese dishes where the Lee Kum kee now manufactures over 200 types of sauces and has factories in China, Malaysia, and the United States. Where the company has begun exporting sauces there in North America since the Chinatowns were forming in the United States and Canada in the 1920s. While the headquarters remained in Hong Kong since 1932.
So here is the famous oyster sauce and how that accident created a legacy today! So can we accidentally create something else also in the future? 😀
