1902–Lee Kum Kee moved to Macau to establish a distribution network across Guangdong and Hong Kong.
1932–Li Zhaonan, the second-generation head of Lee Kum Kee, moved his headquarters to Hong Kong and his business expanded rapidly. In addition, Lee Kum Kee redesigned the trademark and label to make Lee Kum Kee's brand image more prominent.
1972—— Li Wenda, the third-generation head of Lee Kum Kee, became the chairman of the company, worked out the management policy and expansion strategy, and expanded the business of the group day by day.
In 1980s, five children from Li Wenda returned to Hong Kong to join the company, introducing the latest management culture and science and technology, which accelerated the pace of Lee Kum Kee's modernization.
1983–Lee Kum Kee set up an office in Los Angeles, California, USA.
1986- Lee Kum Kee of the United States set up an office in China, new york.
199 1 year-Lee Kum Kee of the United States set up a factory in Los Angeles Industrial City.
1996—— Lee Kum Kee has built a soy sauce production base in Xinhui City, Guangdong Province, China, covering an area of over100000 square feet (about 2 1 1 American football field).
2002-Lee Kum Kee of the United States moves into a brand-new office building in Los Angeles Industrial City.
2008-Mr. Li Wenda, Chairman of Lee Kum Kee Group, was awarded the Outstanding Entrepreneur Academy Award by the famous Babson College in the United States.
2008-another/kloc-0,000,000-foot new delivery room expanded by Lee Kum Kee in Los Angeles began production.
2009-Li Wenda, Chairman of Lee Kum Kee Group, won the "Hong Kong Outstanding Industry Award".
2010–Canadian office address: suite 309, 3660 Midland Avenue, scarborough, Ontario. M 1B08BCanada。
2065438+02–Lee Kum Kee's products were selected into the Shenjiu Aerospace cookbook.