KWONG FUNG GROUP

Also known as ‘soup vinegar’, fish sauce is a byproduct of left-overs, made with tiny fish the poor fishing villagers did not want to throw away. They gathered the fish and added sea salt to start the brining process.

It could be traced back all the way to mid-Ching dynasty at a seaside town called Chunhai and soon spread to neighbouring cities.

Fish sauce has very intense flavour and is great for seasoning, dipping and marinating and is embraced by Vietnamese who apply them in their daily cooking.

Cashew nut is one of the most beloved nuts often enjoyed as a snack.
Originated from Brazil and discovered by aboriginals who found out that besides being a crunchy, delicious snack, cashew also produced oil.

Chinese also calls Cashew nuts ‘kidney nuts’. Each cashew nut is made up of two sides, and when opened and placed side by side, cashew resembles the shapes of two kidneys.

The first bottle of vodka could be traced back all the way to the 12th century and was invented for medical purpose. It was not until the 14th century when Russian added herbs and other ingredients such as potatoes, grains (rye or wheat), corn or sugar beet molasses to make Vodka a beverage.

Back in the early days during the South-North era in China, General Hou and his tribes tries to overthrow King Liang by attacking the Capital Nanjin.  King Liang’s army built a very tall fort around the city which was up a hill and fought very hard.  The attack lasted a long time.  The King’s army, being surrounded, was running out of food.
Citizens from the neighbourhood came up with the idea.  They brined as many ducks as they could gather, pressed and sundried them so they were lighter and could be stacked together for easier transportation, so the royal army could be fed.  Pressed dried ducks were very intense in flavour and could be kept for a long time.