Oyster Sauce
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High Quality Content by WIKIPEDIA articles! Oyster sauce is a viscous dark brown sauce commonly used in Chinese, Thai and Khmer cuisine. It is especially common in Cantonese cuisine. Oyster sauce is prepared from oysters, brine, and flavor enhancers such as MSG. It typically contains preservatives to increase its shelf life. The sauce was invented in 1888 by Lee Kam Sheung, in Nam Shui Village in Guangdong Province, China. His company, Lee Kum Kee, continues to produce oyster sauce to this day, along with a wide variety of Asian condiments.

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High Quality Content by WIKIPEDIA articles! Oyster sauce is a viscous dark brown sauce commonly used in Chinese, Thai and Khmer cuisine. It is especially common in Cantonese cuisine. Oyster sauce is prepared from oysters, brine, and flavor enhancers such as MSG. It typically contains preservatives to increase its shelf life. The sauce was invented in 1888 by Lee Kam Sheung, in Nam Shui Village in Guangdong Province, China. His company, Lee Kum Kee, continues to produce oyster sauce to this day, along with a wide variety of Asian condiments.