Launched 130 years ago in Guangdong, Lee Kum Kee’s products are now popular across the globe
Judging by its ubiquity – from the dark, glossy drizzle against the bright green of blanched vegetables to the deep, funky flavour it adds to marinades and stir-fries – it might seem as though oyster sauce has been part of Chinese food forever. In fact, it’s a relatively recent invention, dating back only to the late 19th century.