“Do not eat if sauces and seasonings are not correctly prepared.” Confucius said that. He knew the importance of good soy sauce. Today, we explore Tung Chun Soy Sauce in Hong Kong. It’s a key part of Hong Kong’s flavor.
Tung Chun Soy Sauce has a rich history. The company started in 1919. Wong Tok-lai founded it. He made soy sauce, crystallized ginger, and other foods. In the 1930s, Wong Chung-ming took over. He expanded Tung Chun’s brand.
After World War II, Tung Chun grew. They made more products. These included preserved fruits and canned goods. Wong Chung-ming expanded sales overseas. Tung Chun products went to America, Europe, and Australia.
In the 1950s, Tung Chun modernized. They expanded production. They had two factories. They improved efficiency. Tung Chun made soy sauces, canned food, and preserved fruits.
During Hong Kong’s economic boom, Tung Chun diversified. They invested in real estate and hotels. Today, Tung Chun is more than a sauce maker. It’s a food business with property investments.
Tung Chun is one of Hong Kong’s “Five Treasures” of the sauce industry. These brands have “Chun” in their names. “Chun” means treasure. It refers to the delicious flavors their sauces add. Pun Chun, Mee Chun, Koon Chun and Pat Chun are the other treasures.
David Jasper Wong Tai-wai is the third-generation head of Tung Chun. He says traditional methods make the best sauces. The soy beans mix with salt water. They sit in ceramic barrels. The barrels sit in the sun. This process takes months. Each barrel makes about 500 bottles of soy sauce. The fermented beans make three batches of soy. Workers mix the batches to keep the quality consistent. They cook and distill the soy by hand. They use gas stoves.
Jimmy Wong assists in the real estate and sauce business. He insists on top-grade ingredients. He wants natural fermentation. He combines science with tradition. He uses systematic production lines and modern management.
Tung Chun uses a Management Trainee program. This program trains young leaders. Skilled workers help Tung Chun modernize. They improve product quality. They maintain Tung Chun’s traditional values. Tung Chun exports 80% of its sauce business.
Tung Chun built a 350000 sq ft plant in Kwai Chung in the 1950s. Later a 120000 sq ft plant in Fanling was added. Tung Chun also invested heavily in real estate.
So, as you savor the dishes of Hong Kong, remember Tung Chun Soy Sauce. It is a treasure. It represents tradition and quality. It elevates your food to the next level.