One day while Kum Sheung Lee was cooking oyster soup, he walked away without extinguishing the fire. After some time, an aromatic scent had formed in the kitchen, capturing his senses and his attention. He looked under the lid of the pot and discovered a thick, brown sauce had formed from the overcooked oysters. He found that this dark liquid residue had a delicious taste, inspiring him to pioneer the production of oyster flavored sauce.
Lee Kum Kee
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