We often say: If you want to gain more wealth, hard work is inevitable, but sometimes it often takes a little luck. However, Li Ka-shing does not think so. He thinks that success is not just about luck, but sometimes luck accounts for a large part. If it weren't for the escape, Li Ka-shing wouldn't have defected to Hong Kong's uncle, and people wouldn't have seen his successful side.
And from Li Ka-shing's experience, we can also feel that luck is also an indispensable factor in success. However, there is another rich man in China who is better than Li Ka-shing. He is Hong Kong rich man Li Wenda . Many people may not be familiar with the name Li Wenda, but when it comes to Li Kum Kee founded by the Li Wenda family, you may understand it all at once.
Lee Kum Kee's current share in the Chinese seasoning market has exceeded Haitian Flavor Industry. Although Lee Kum Kee is still not listed yet, based on the market value of Haitian Flavor Industry of 290 billion, Lee Kum Kee's valuation should be higher than Haitian Flavor Industry. In addition, Lee Kum Kee's annual sales are twice that of Haitian Flavor Industry.
As early as two years ago, Li Wenda had already had assets of 125 billion yuan and successfully ranked among the top three in the Hong Kong rich list. However, these assets are only part of the Li Wenda family, because the well-known domestic health care product company Infinitus was also founded by Li Wenda. Infinitus also contributes a lot of profits to the Li Wenda family every year, so on the contrary, Li Wenda's personal assets should reach at least 200 billion.
Lee Kum Kee’s most popular product is oyster sauce. It can be said that almost every household has Lee Kum Kee’s oyster sauce products in the kitchen. In fact, it was not Li Wenda who invented the oyster sauce, but his grandfather Li Jintang. In 1888, one day Li Jintang was cooking oysters in the yard. Later, he forgot about this matter when he did other things. When he remembered it, he found that the oysters had been cooked black and some thick soup remained.
Li Jintang subconsciously tasted this soup, and he found that it had a unique and delicious taste. Later, after improvement, this black soup turned into oyster sauce. Li Jintang established an oyster sauce processing factory, which brought oyster sauce to the market, and soon became a household name condiment.
Li Jintang brought oyster sauce to the Macau market in 1902, but the initial sales were not good. After Lee Jintang's death, his son Lee Koonan shouldered the important task of developing Lee Kum Kee. With his efforts, Lee Kum Kee's market recognition gradually increased, and more and more consumers began to accept oyster sauce, a condiment.
However, just before Lee Wenda became Lee Kum Kee's new successor, some unpleasant things happened with his brothers and cousins because of the competition for the inheritance rights of Lee Kum Kee. After some struggle, Lee Wenda successfully took most of Lee Kum Kee's equity in his own hands and became Lee Kum Kee's actual controller.
In the 1980s, Lee Wenda decided to expand Lee Kum Kee's scale to the mainland market, so he built China's first oyster sauce factory in the mainland. After more than ten years of development, Lee Wenda pushed Lee Kum Kee's oyster sauce to the overseas market and became a world-renowned seasoning brand.
Now, Lee Kum Kee has been passed on to the fourth generation of the Lee family. Who would have thought that a discovery by Li Jintang 132 years ago made the Li Wenda family a wealthy family in Hong Kong. What is even more commendable is that this inadvertent invention has been passed down to this day.
