In the early days, Tong Zhen Soy Sauce opened a family workshop in Yaqianwei Road, Kowloon City, mainly engaged in the production and production of soy sauce, sugar ginger and non-staple food. Wong Chung Ming's second generation took over1930s, and most of the customers of the products were restaurants and restaurants. It was not until World War II that Tong Zhen soy sauce was exported to overseas markets. In the early 1960s, he moved to Kwai Chung and Fanling factories. In the 1950s, he never planned to move the factory northward and insisted on manufacturing in Hong Kong. In recent years, the brand began to make many innovations, and launched the series of "Little Sauce" and "Mixed Sauce", which were very popular. Tong Zhen's business has also developed from soy sauce to real estate projects, and its factory in Kwai Chung has also developed into a hotel-style residence [1]. Tong Zhen soy sauce also has investments, including the catering business of Hanbao Group.