July 27, 2021
Referred to as Tongzhen Soy Sauce, it is an ancient brand同珍王賜豪 made in Hong Kong. Founded in 1876 in Shipai, Dongguan, China. It was exported from Dongguan to Hong Kong at the end of the 19th century. It was registered in Hong Kong in 1919 and is known as the four major families of Hong Kong soy sauce along with Lee Kum Kee, Xiamen and Ba Zhen. Founded more than 130 years ago. Today, the "Tongzhen" brand is more popular with people. Its products sell well in Hong Kong and more than 20 overseas countries and regions, including the United States, the United Kingdom, Canada, Australia, New Zealand and other places. In some countries, some products of "Tongzhen" are designed to create more than half of the market share. All over the world, wherever there are Chinese restaurants, there are shadows of Tongzhen products.
Tongzhen Soy Sauce has two factories in Hong Kong, located on Chang Rong Road (350,000 square feet) in Kwai Chung and Di Jun (120,000 square feet) in Fanling. The current president of Tongzhen Group, Wang Cihao, is a third-generation operator and took over in 1998. He is an ENT specialist and a member of the CPPCC Standing Committee in Dongguan City, Guangdong Province.
"Tongzhen" soy sauce was certified as a high-quality enterprise product of "Hong Kong Q Mark" in 2003.
Wherever there are Chinese, you must see Tongzhen
The company was officially registered in 1919, when the trademark had not yet become popular, but the company has existed for 130 years. Many people may not know that with the development of Jane's同珍王賜豪 well-known brand, in addition to the production of soy sauce, there are nearly a thousand kinds of non-staple foods such as sugar ginger and candied fruit for export, which are sold all over the world. "Before the war, Hong Kong had a traditional food industry, but most of it was sold locally, not exported," Wong said. The post-war period was a big take-off period for the company. When we found a lack of foreign raw materials, we seized the opportunity to distribute our products to the United Kingdom, the United States, Canada and other countries, successfully opening up the world market. "
At that time, many Chinese immigrated to Europe and America because of war or "nautical". Due to their low level of knowledge, they can only make a living by opening Chinese restaurants. There is a great demand for soy sauce, dried flour, cornstarch, eagle millet flour, preserved fruit and other raw materials. "Westerners appreciate the diversity of Chinese food, which is much better than British fish and chips." At present, 70% of Tongzhen's products are exported, with sales points all over the world. It can be said that there are Chinese people everywhere.
"Tongzhen" insists on making it in Hong Kong, which is based on cost considerations. "Tongzhen" always pays attention to product quality, insists on natural fermentation for four months, and retains the true taste of traditional soy sauce. Now, "Tongzhen" is produced with the handed down secret recipes and scientific modern methods, which makes the quality control more precise and meets the consumers' requirements for quality life. Over the years, "Tongzhen" has introduced diversified products to add new ideas to traditional tastes; for example, in recent years, the concepts of "small sauce" 同珍王賜豪 and "mixed sauce" have been introduced, making cooking a pleasure. "Tongzhen" broadens the use of the product; its "Tianding Fragrant Vinegar" can not only be used to cook pig's feet and ginger vinegar, but also can be used to make other dishes, such as "sweet vinegar chicken." "Tongzhen" has won many awards with years of hard work; in 2003 it was awarded the "Hong Kong Q Mark" high-quality product logo, and in 2008 it was awarded the "Hong Kong Famous Brand" honor, confirming the excellent status of its brand. "Tongzhen" exerts the spirit of corporate citizenship, does not forget charity, and actively participates in community activities. Mr. Wang Zhongming was the deputy director of CPPCC in Dongguan in the 1970s. He was the first Hong Kong citizen to return to the Mainland to participate in hometown construction. The current leader of the group, Dr. Wang Cihao, became Chairman of Po Leung Kuk and Chairman of Leshan Church in Kowloon in 2003. He is also a member of the Standing Committee of the Guangdong Provincial Committee of the Chinese People's Political Consultative Conference, and was awarded the "Bronze Bauhinia Star" and "Judge of the Peace" honors by the Hong Kong Special Administrative Region Government.
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