Development
The development of oyster sauce is often credited to Lee Kam Sheung, from Nam Shui Village, Guangdong. Lee made his living running a small eatery that sold cooked oysters. One day, he was cooking oysters as usual, but lost track of time until he smelled a strong aroma. Lifting the lid of the pot, he noticed that the normally clear oyster soup had turned into a thick, brownish sauce. He started to sell this new invention which turned out to be very popular. So in 1888, he formed Lee Kum Kee Oyster Sauce House to mass produce oyster sauce.
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Famous quotes containing the word development:
“This was the Eastham famous of late years for its camp- meetings, held in a grove near by, to which thousands flock from all parts of the Bay. We conjectured that the reason for the perhaps unusual, if not unhealthful development of the religious sentiment here, was the fact that a large portion of the population are women whose husbands and sons are either abroad on the sea, or else drowned, and there is nobody but they and the ministers left behind.”
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—Simone Weil (1909–1943)