auntie Liew 两老和多位马来西亚网红走进酱料王国， 新会生产基地 (李锦记旗下) 全球最大的哦，探索Lee Kum Kee李锦记百年历史,了解酱油生产工艺。

auntie Liew 两老和多位马来西亚网红走进酱料王国， 新会生产基地 (李锦记旗下) 全球最大的哦，探索Lee Kum Kee李锦记百年历史,了解酱油生产工艺。

Good morning, Auntie Liew is here again Now we are on the way What kind of bridge are we going to cross? Zhuhai Going to Lee Kum Kee’s factory Now we are on the way to Lee Kum Kee’s factory in Xinhui More than 2 hours From Macau to Zhuhai and then to Xinhui Have a meal I haven’t digested my breakfast yet and I’m eating lunch It’s strange if you’re not fat. Looks like a high-end restaurant Lots of seafood Not cheap, half kg 338 About 200 yuan for half a kg I thought it was red. King Crab 368 Xiaoqinglong 500g 238 Shoot me Uncle sees lobsters every day. He doesn’t know how to take pictures of seafood. Auntie introduces you Then use this one to make soup Then people with high blood pressure during pregnancy Eating this will lower blood pressure because high blood pressure during pregnancy You can’t take other medicines so you have to take this one People with low blood sugar and low blood pressure can eat this to replenish blood very good Still want to introduce the dishes Yes, uncle doesn’t want vegetables every day. The dish that is in the queue is here. So long It’s a huge table. How many people can sit Roast goose platter But he said it was ribs yes Ancient Well This is the soup This is what we use Goose is not duck I’ll give you one. Roast Goose Give it to you Wow Wow This tastes good. You dip it in wasabi I don’t know what fish it is. Wasabi is very spicy I share with you Just right Water spinach How nice Chili shreds are chili shreds Stir-fried Mizuna with Fermented Bean Curd But it’s weird It won’t turn yellow even after so long. Only the food is left. Whoever finishes eating, I will wait till the end of time Hahaha Come here just to give me basil Bernard, you shouldn’t After eating, you can see what Auntie Liew doesn’t have. Not me You hide one over there. No, hahahaha Leave the remaining vegetables to me. That’s fun This is delicious But You pack that perilla Bao Shiso That basil is delicious I’ll wait for it to turn back. The world is old Hahaha The most beautiful part Just come out and eat like this You have to be careful when speaking and not eat freely. (Cantonese) Coconut Milk Red Bean (Cantonese) Then there are the egg tarts The last fruit After lunch, we finally arrived Lee Kum Kee Xinhui Production Base We need to have a deeper understanding of Lee Kum Kee’s product development Auntie Liew is here again auntie liew Malaysian Internet celebrities Don’t bother you Hahaha Don’t pay attention to him, this Musang King is a bad guy, I tell you Let’s talk about auntie first We are honored to be selected by Lee Kum Kee Company I am honored to be the first batch in Malaysia. I have some action, a little bit more LCLY 4 days and 3 nights? 4 days and 3 nights 4 days and 3 nights, Malaysian Internet celebrities were invited to Visit Lee Kum Kee Xinhui Production Base (under Lee Kum Kee) is the largest in the world I am honored that Malaysia is such a small country. We’re all invited. But Lee Kum Kee is very famous in Malaysia. Come, I’ll show you around. Thank you You’re welcome This factory is equipped with high-speed fully automatic This area is mainly used for training and corporate activities. Then underground What about the cold water? The water temperature will be maintained at 25 degrees Celsius Go to the 3rd floor to visit its exhibition hall At the entrance We can see the walls made of oyster shells It takes the oyster shell. Use it as a wall art 1888 Founder Mr. Li Jinshang In Nanshui Town, Zhuhai, Guangdong Province Invented Lee Kum Kee Oyster Sauce Founded Lee Kum Kee Oyster Sauce House Three centuries have passed Lee Kum Kee is also there in the deserted place Wherever there are Chinese people, there is Lee Kum Kee So what slogan do you put in Musang King? us Where there is durian, there is Musang King Where there is Musang King, there is no durian There are Malaysians There are Malaysians This step For example These two This wall is about Lee Kum Kee He has a century-old store in Macau So far it is still in operation So we will go visit tomorrow My father had this bicycle before. Your father also had one. This is the packaging of the first issue of Lee Kum Kee Look at that woman rowing the boat. It is the most expensive among all oyster sauces. Many foreign packaging products are made like this. This packaging is a bit good. Because the hole is small, you can control Another thing is that when you cook We like the oyster sauce. Then the steam came up And its oyster sauce has no preservatives Every time we cook We must put it back in the refrigerator immediately after we use it If not, it will mold. Why? Because when you cook The steam comes up and goes back to the oyster sauce. So now it is invented so that we can squeeze like this I’m not afraid because the hole is very small. Improved Ok, I didn’t expect it to improve. OK No, no, please tell Bernard so he can learn Kung Fu later. He is very good because they both can’t cook Yes Yes They only know how to eat. Don’t take me to eat everywhere every day, you know these guys See me drooling What do you think is easy to cook that we can learn? Give me money and I’ll teach you Hahaha If you want to tell me something I can’t learn, then you should tell me first. (Cantonese) Stir-fried chicken with oyster sauce, add ginger and scallions, add oyster sauce to the chicken, it tastes good But use this ok But this is the most expensive among oyster sauces. Number one in oyster sauce Did you see this word? The brand needs to be younger So young people want to be fast and light Be healthy It has to be delicious It has to be delicious. Going to the theater? technological revolutions and rapid social development Mr. Lee Kum Sheung is the founder of Lee Kum Kee. invented oyster sauce in Nanshui, Zhuhai, Guangdong Province, China After watching, go to the next stop The Origin of Soy Sauce Han, Qin and Song Dynasties I’ll tell you now Many people still don’t know how to tell What is light soy sauce and what is dark soy sauce (Cantonese) Light soy sauce, dark soy sauce, light soy sauce is light soy sauce We in Malaysia talk about sun-dried soy sauce That is soy sauce Salty soy sauce is used for cooking If it’s sweet, use it as a dip Dark soy sauce is what we call black soy sauce in Malaysia We don’t call it dark soy sauce in Malaysia. Why do we call it black soy sauce? When cooking, it is necessary to add color and fragrance But in the dark soy sauce That’s why they call it Lao Chu. Chinese people call it dark soy sauce, not black soy sauce We in Malaysia call it black soy sauce When you buy dark soy sauce No matter what brand you cook once Then if the color is black, it won’t shine and won’t look good. When it cools down it will turn black. The quality is relatively poor. Then you buy the rice noodles that you cook or fry The color won’t be very black. It’s very bright. It’s just colored. That’s beautiful. Come Auntie wants to show you Lee Kum Kee Company Products In its factory, it says it produces more than 300 kinds of products. But some of them do. In Malaysia, there is no But the common ones I see in Malaysia now This is the one I haven’t used. It’s my brother’s. 1 tablespoon soy sauce You always buy Lee Kum Kee soy sauce. Why can’t other brands be used? It’s really more fragrant without it It’s really fragrant Have you ever seen my brother use it when he cooks? There are more than 300 styles here. There aren’t many in Malaysia. Come and see. Advertisement It’s not easy for people to invite me, right? I need to do some homework for others. Support auntie Look at its products. There are many that we don’t have. More than 300 products Come and see It’s really eye-opening that auntie can eat so much I still have a chance to see it. It’s very good. Auntie saw something First draw You know the first draw is very expensive (Cantonese) Claypot Chicken Rice with Preserved Meat Rice must be smoked Then, Auntie, have you ever used Lee Kum Kee? Is it expensive? No, auntie, I’ll ask him to buy it for you. The boss auntie wants this Hahaha Ok ok take it back I thought you were going to hit me You can’t hit your auntie. It’s very expensive for me to say this. I’m afraid people will hit me. Auntie, it’s not like you don’t have money. Yes Actually, you can earn a lot of money. Auntie is like this. Auntie is dead grass. That’s who we are (Cantonese) Chop a little bit and you’ll have a plate of roast meat (Cantonese) This is also true. Save as much as you can. (Cantonese) Yes, we save money for our children, you know? Not easy Lee Kum Kee has more sponsors This one looks a bit like auntie Am I with you? Hahaha Ok, let’s look at the next one. Now we’re going to see Maybe it’s the physical one. Because all we just saw was visiting these Now I have to go see another one, but I don’t know what to see. Just follow auntie. Airplane jump I played when I was a kid Let’s go on a tour around the island Island Tour We are not going around the island, we are now going around the factory/base Look, bucket by bucket. OK, now we are going to enter the fermentation area Fermentation area The taste of wife Look, come to the scene. All I smell is the sauces. Look Bucket by bucket This part is The plant is equipped with an internal circulation system Beat the soy sauce from bottom to top Hello Auntie Liew is here again auntie liew auntie liew Where are you now Xinhui Where is Xinhui Lee Kum Kee Factory Lee Kum Kee Meals Accompany You Self-introduction Hello everyone, we are MusangKing channel He is Bernard and I am Jym Hello everyone, I am nutritionist zhiling_nutrition I am theriburhan I am a food writer Michelin Guide 的 food writer And more to come I’m Joey from kl.foodie kl.foodie Hello, I am teefood, remember to follow me Hello, I’m Michelle from chellemakesfood Don’t keep hitting me Don’t keep hitting me (Hakka) Aiya bastard, you are such a bad guy (Hakka) You’re such a bad guy, hahahaha (Hakka) Let’s go see what’s inside. Okay, thank you, thank you, everyone. Today’s Lee Kum Kee tour The one-day tour is over. So wait for us tomorrow Let’s go see Lee Kum Kee’s century-old store Go away, this is my channel Hahaha From this moment on, we have to look at the process on this side. How does it make a soy sauce Wash beans, cool, mix, ferment, precipitate, filter, store, sterilize Packing after sinking Now let’s look at the process of this one But you can’t take pictures after you go inside. So uncle only took this side of the photo. We are going to look at these processes OK Shutdown The last one standing Auntie keeps talking about the last stop and there is another stop at the end This is the artificial wetland park. Do you know why? Because it needs to be purified every day. It’s talking about 1 million gallons of water. I didn’t listen to my homework, auntie Then it purifies the water and then circulates it. How about using it for irrigation? Now it’s here to show us its park. How to get that sewage Auntie doesn’t introduce it, it’s environmentally friendly. Can you imagine soy sauce ice cream? Ice cream kicap (soy sauce ice cream) It’s only available here. It’s not sold outside. Only for visitors to eat Do you think it is sweet or salty? salty Sweet and salty Oh, don’t laugh so loudly. Yesterday we went to eat ice cream durian but he didn’t want to take us with him Eat secretly This kind of person can’t be friends Hahaha, let’s eat first. Is it delicious? You can imagine You love ice cream so much Have a cup of ice cream after every meal Come Very strange It’s just ice cream, but it doesn’t have much soy sauce. Just a little bit Like caramel caramel Yeah, you’re really awesome. It’s caramel. This sunscreen oil is special Only available in Malaysia and parts of Singapore and Australia Ask the boss Which of the three soy sauces is the most expensive? (English)Same price Same price (Cantonese) We have Light Soy Sauce & Dark Soy Sauce (Cantonese) It is a little bit sweet (Cantonese) Do you understand? (Cantonese) I don’t understand Auntie is a little confused (Cantonese) If you cook Cantonese dishes yourself (Cantonese) Hakka people (favorite flavor) saltier (Cantonese) Saltier Hakka people are very salty (Cantonese) salty (Cantonese) That’s right, that’s right ok (Cantonese) is correct (Cantonese) This Jin La is actually Jin dark (black) (Cantonese) Then Jinla is sweeter so (so) (Cantonese) is mostly from Teochew and Fujian (Cantonese) They prefer sweet food When you stew or fry something, they tend to be sweet. yes This is light soy sauce This is dark soy sauce. (Cantonese) One is salty and this one is sweet This salty OK, you see it is quite salty This is Sweet Sweet But the color is the same Because it is Light Soy Sauce Authentic Malaysian taste Sweet, this one is salty Very salty Hahaha This stir-fry is OK. Then this is the dark soy sauce Right. (Cantonese) This is sweet and salty This is sweet, so it is called gold Then this sweet one is like what I said Malays fry their fish Fried eggs, they like to use black dip Then this is the special soy sauce Do you know why I use my hands? Have you seen Indians? He cooked the food and put it in his hands and ate it. This is called eating with your heart because your hands are warm A bit salty Old chefs used to cook like this They didn’t say eat with a spoon what they put in their hands sweet This is very salty. You use this when you are stewing something. This is for dipping sauce But it’s hard to tell Sometimes when you stir-fry rice noodles, you also want them to be black. A little sweet too. So (so) Auntie likes to add a little sugar when she cooks If you use this one you don’t need to add sugar It depends on your preference So it tastes delicious. You think auntie is dirty, right? You guys should eat it this way Because of your palm Heat has enzymes that produce Why do Malays and Indians prefer to use their hands when eating? Enzymes Well, we have finished trying the soy sauce today. But what do they mean by hanging the cup? Auntie is very old-fashioned. Auntie won’t get drunk. I hung around and saw the same thing. I still want to eat Come have a drink I don’t want (Cantonese) Damn it I’ve eaten a lot of soy sauce. Hahaha Really like red wine I just drank 2 cups. Yeah, very good. Keep up the good work. Hahahaha cheers Happy birthday to you Hahaha

这一次auntie Liew 特别荣幸被选中做这次李锦记的众测
早上从澳门到达新会吃一顿丰富的午餐,
我们两老和多位马来西亚网红一起走进酱料世家,新会生产基地 (李锦记旗下)
全球最大的生产基地，探索酱油的奥秘。

李锦记酱油制作工艺大公开 https://www.youtube.com/watch?v=yeaNueJ38cU
Facebook: https://www.facebook.com/LeeKumKeeMalaysia
Instagram: https://www.instagram.com/lkkmalaysia/
官方网站: my.lkk.com

Chapters:
00:00 澳门 Macao
00:12 离澳-边检大楼
00:20 李锦记新会生产基地
00:29 到达江门市新会区餐厅
00:42 午餐-冈州宴 GANG ZHOU YAN
01:57 綿繡刺身拼盤 Deluxe Sashimi Platter
02:03 古井脆皮燒鵝 Crispy Roast Goose with Aged Rice Wine
02:11 土茯苓燉唐排湯 Double-Boiled Pork Ribs Soup with Smilax
02:28 隔水蒸農家雞 Steamed Farmhouse Chicken
0240 陳皮花生悶豬手 Braised Pork Knuckle with Tangerine Peel and Peanuts
02:46 籠仔荷葉蒸大明蝦 Steamed King Prawns with Lotus Leaf
02:49 五穀雜糧煮雞樅菌 Mixed Grains Stewed with Termite Mushrooms
02:54 荞菜椰菜炒肉 Stir-Fried Chinese Leek and Cabbage with Pork
03:08 紅糖醋香小豬柳 Sweet and Sour Glazed Pork Strips
03:15 鮮花椒起片蒸龍躉 Steamed Giant Grouper Fillet with fresh Sichuan Peppercorn
03:27 海皇燴龍口粉絲 Braised Seafood with Vermicelli
03:47 椒絲腐乳炒水菜 Stir-Fried Greens with Fermented Bean Curd and Chili Shreds
04:45 精美点心 Delicate Desserts
04:49 適時佳果 Seasonal Fresh Fruits
04:54 李锦记新会生产基地 地点
05:01 到达了 李锦记新会生产基地 Lee Kum Kee ( Xinhui) Production Base
05:50 新会生产基地 (李锦记旗下) 全球最大的哦
06:03 带大家参观
07:26 第一期李锦记的包装
07:43 2005年李锦记的包装
09:13 观看电影李锦记的历史
09:38 酱油的由来
09:45 什么是生抽 什么是老抽
10:43 李锦记旗下生产的产品300多种
10:59 此产品在马来西亚已获得清真认证
12:50 来一个环岛游,环厂/基地游
13:18 实地考察
13:44 auntie Liew介绍所有的网红
13:59 YouTube: Musang King Channel
14:04 Instagram : zhiling_nutrition
14:08 Instagram: theriburhan
14:13 Instagram kl.foodie
14:18 Instagram : teefoodd
14:20 Instagram: chellemakesfood
15:45 人工湿地公园 ,涵养湿地
16:21 品尝酱油 冰淇淋
17:54 测试酱油 什么是金酱油 什么是生抽 Light Soy Sauce ,什么是 老抽 Dark Soy Sauce

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