Li hing mui

[2] Li hung mui is called hoshiume (Japanese: 干し梅, dried plum) in Japan, where the salty and sour umeboshi is also popular.

[3] Li hing mui powder is made of ground plum skin that has previously been pickled in a combination of licorice, red food coloring, salt, sugar, and occasionally aspartame and or saccharine.

Li hung mui was introduced to Japan from China through Okinawa, and was simply called Hoshiume (干し梅, dried plum).

Li hing mui were introduced to the Philippines during the Spanish colonial period by Chinese Filipino immigrants.

The powder is used as an ingredient in cooking, as coating for the dish kiamoy chicken, or as dips for fruits like pomelo and unripe or pickled mango.

[8][9] Li hing mui was introduced to the Polynesian islands of Hawaii, Tahiti and Samoa in the late 19th century by Chinese labourers working in the plantations.

It is known locally as crack seed in Hawaii, Simoi in the Samoan islands and bonbon chinois in French Polynesia.

Yee thus started the li hing mui craze, which flourished with the company he founded, Yick Lung.