I'd never purchased any Lee Kum Kee products before, but I saw that this shrimp sauce had only 2 ingredients (whole shrimp & salt) so I checked out their website. Most shrimp paste is made by mixing fresh shrimp with salt, pulverizing the combination, then letting it  sit outside to dry in open tanks. (Which can be kinda dicey in places like China, where there's rampant air pollution.) This is what the  company's US website said: **"Lee Kum Kee has improved the traditional processing techniques by selecting the best silver shrimp and drying them in a pollution-free greenhouse instead of constantly exposing them to outdoor conditions. This ensures our products are produced in hygenic conditions and guarantees food safety. The shrimp are fermented and dried without adding any preservatives, MSG or artificial coloring so they retain their natural taste."**  That sold me on it. (Amazon also had it for less than than the manufacturer's website.) Unlike every other shrimp paste I've tried, Lee Kum Kee isn't a hard, caked powder. I opened the jar to find a thick pudding consistency, with all the robust shrimp flavor you get from the usual versions of shrimp paste. Because it's wet, you definitely need to refrigerate it once opened. (Bacteria love a wet environment.) But I'm thrilled that I no longer have to use a hammer to break off pieces from a block of shrimp paste. Now, I can spoon out a precise measurement that I don't have to dissolve in boiling water before I can cook with it.