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欣和历史

Our History

  • Shinho is founded.
    • Shinho is founded.
  • Soy sauce bearing a Great Wall logo is exported to South Korea.
    • Soy sauce bearing a Great Wall logo is exported to South Korea.
    • The CONG BAN LV brand is born, and Mei Wei Miso, CONG BAN LV Sweet Bean Sauce, and Fried Sauce are launched.
    • Steady growth in sauce exports to Korea.
  • Shinho Sweet Bean Sauce is launched.
    • Shinho Sweet Bean Sauce is launched.
  • Family Soy Sauce is launched.
    • Family Soy Sauce is launched.
    • Xiaokang Soy Sauce, Ban Lv Soy Sauce, King of Soy, and King of Dark Soy are launched.
    • Shinho Aidamei Condiment Co. Ltd. is established with a factory in Fushan.
    • Shinho Penglai factory expands, increasing to six fermentation tanks.
    • 250g Sweet bean sauce is made available in Zhucheng and Qingdao.
    • Sales software is implemented from June.
    • Shinho Penglai continues to expand, increasing to 18 fermentation tanks.
    • Dalian, Qingdao, and Jinan branches are registered in June.
  • Shinho Sweet Bean Sauce is given new packaging. Shinho′s slogan, “Every Family and Every Meal Need Shinho” becomes a household phrase.
    • Shinho Sweet Bean Sauce is given new packaging. Shinho′s slogan, “Every Family and Every Meal Need Shinho” becomes a household phrase.
    • The accounting department goes digital. All corporate finance is now handled using computers.
    • Yanjinxiang Shandong Cuisine Research & Development Center is founded in April.
  • CONG BAN LV′s TV Ad Campaign “The Reconciliation of the General and the Premier” is launched.
    • CONG BAN LV′s TV Ad Campaign “The Reconciliation of the General and the Premier” is launched.
    • The Jiangweizhe logo is finalized.
    • Huaxin Honey is launched in Ji′nan.
  • Shinho′s new logo is launched in August.
    • Shinho′s new logo is launched in August.
    • HUANG FEI HONG Spicy Sauce is launched in the same month.
    • The first annual benchmarking meeting is held. The theme is “Benchmarks”.
    • Shinho Laiyang and new factories under the WEI DA MEI brand go into operation.
    • The Enterprise Resource Planning (ERP) system is officially implemented.
    • The 2001/2002 annual benchmarking meeting is held.
  • The HUANG FEI HONG Spicy Sauce range and HUANG FEI HONG Crispy Chilli are launched.
    • The HUANG FEI HONG Spicy Sauce range and HUANG FEI HONG Crispy Chilli are launched.
    • The LIU YUE XIAN brand is born and enters the Shanghai market.
    • The first issue of WEI DA MEI All Flavors magazine is released.
  • Shinho Original Organic Soy Sauce is launched.
    • Shinho Original Organic Soy Sauce is launched.
    • Branding Year.
    • WEI DA MEI Microbiology Lab is set up and music is composed for the microorganisms.
    • Shinho is selected as a Famous Trademark of Shangdong Province.
  • Shinho Iron Plus Soy Sauce is launched.
    • Shinho Iron Plus Soy Sauce is launched.
    • Construction begins on the Shenzhouyi Miso factory.
    • Yantai Shinho Food Enterprise Co. Ltd. is established.
  • HUANG FEI HONG Magic Chili is launched.
    • HUANG FEI HONG Magic Chili is launched.
    • Shinho participates in the joint 32nd NZ Chefs Conference and 34th Worldchefs Congress in New Zealand.
    • First CONG BAN LV Fried Noodles Competition is held in Yantai.
    • Construction begins on Ji′nan Xinchang, Liangrong Mechanics, and Shinho Enterprise.
  • The HONA ORGANIC brand is born and HONA ORGANIC Sauce is launched.
    • The HONA ORGANIC brand is born and HONA ORGANIC Sauce is launched.
    • HUANG FEI HONG Chilli Peanuts is launched.
    • Shinho WEI DA MEI Enterprise Co., Ltd. lab becomes the first CNAS-accredited condiment lab in China.
    • The 2006/2007 annual benchmarking meeting is held.
    • 2kg LIU YUE XIAN products gain Olympic endorsement.
    • LIU YUE XIAN Sweet Chilli Sauce is launched.
    • 500g White Miso and Red Miso products are launched.
    • The 2007/2008 annual benchmarking meeting is held.
    • Shinho Enterprise initiates operation standardization.
    • Shinho Enterprise goes into operation.
    • The 2008/2009 annual benchmarking meeting is held. The theme is “Speed and Precision”.
    • The CONG BAN LV Fried Sauce Noodles Innovation Competition is held in Beijing.
    • The 2009/2010 annual benchmarking meeting is held. The theme is “Winning”.
  • The HUANG FEI HONG Za Me La product range is launched.
    • The HUANG FEI HONG Za Me La product range is launched.
    • Shinho Enterprise Visiting Hall opens to visitors.
    • Shinho Yihe Vinegar Factory goes into operation.
    • The Client Relationship Management (CRM) system Formentor is launched.
    • The 2010/2011 annual benchmarking meeting is held. The theme is “Transformations and Services”.
  • LIU YUE XIAN Virgin Sauce receives a “Global Food Industry Award” from the International Union of Food Science and Technology (IUFoST). It is the first Chinese condiment brand ever to win the award.
    • Liu Yue Xiang Soybean Paste was honored "Global Food Industry Award" by International Union of Food Science and Technology (IUFoST), and became the first Chinese condiment brand to ever win the award.
    • YOUR SAUCE and XI GUAN CU are launched.
    • The CRM mobile project is launched.
    • LIU YUE XIAN Lemon Fish Sauce is launched.
    • HONA ORGANIC Brown Rice Vinegar is launched.
    • Shinho′s 2013 Spring Festival campaign “Happiness with Shinho Flavors” is launched.
    • The 2011/2012 annual benchmarking meeting is held. The theme is “Fashion and Innovation”.
  • WEI DA MEI Yaguo Sauce is launched.
    • WEI DA MEI Yaguo Sauce is launched.
    • LIU YUE XIAN family season events are held in June.
    • The LIU YUE XIAN Mid-Autumn Festival campaign “Mid-Autumn is More than Just a Date on the Calendar” is launched. A giant bottle of LIU YUE XIAN soy sauce lands on the bund in Shanghai on the eve of the festival.
    • The 23rd China Chefs Festival is held in Changsha. Shinho participates with the aim of building flavors with love, care and respect.
    • The 2012/2013 annual benchmarking meeting is held. The theme is “Back to Our Roots”.
  • LIU YUE XIAN “Show Your Inner Beauty” aprons are launched.
    • LIU YUE XIAN “Show Your Inner Beauty” aprons are launched.
    • The CONG BAN LV Competition wins a Guinness World Record for the world’s largest pancake event during the 24th China Chefs Festival.
    • LIU YUE XIAN and Chinese pop star Nicholas Tse collaborate on the celebrity reality show Chef Nic.
    • CONG BAN LV is featured in the TV series Because of Love.
    • Shinho establishes an aesthetics of flavors drawing on traditional and nutritious Chinese food.
    • The soft canned products e-commerce brand XIN MAN YI ZU is launched.
    • The 2013/2014 annual benchmarking meeting is held. The theme is “Details Make Life Beautiful”.
  • LIU YUE XIAN “Let′s Cook for New Year” aprons are launched.
    • LIU YUE XIAN “Let′s Cook for New Year” aprons are launched.
    • The LIU YUE XIAN Women′s Day marketing campaign “Men Who Cook Are Sexy” is launched.
    • The LIU YUE XIAN integrated marketing campaign “Guardian of Taste” is launched.
    • Shinho′s implements a new visual identity as it starts a new chapter with new vision, mission, and values.
    • The Spring Festival communications campaign “The Family Equation” is launched.
    • The 2014/2015 annual benchmarking meeting is held. The theme is “Essence”.
  • Shinho′s new logo is released.
    • Shinho′s new logo is released.
    • The WEI DA MEI brand promotion “A Journey of Flavors” is launched with a vision of helping chefs develop and enabling more families to eat healthily.
    • Shinho′s Shenzhouyi, Yantai WEI DA MEI, and Shandong Shinho factories gain FDA certification after a two-hour tour. They receive high praise and set a new industry benchmark.
    • The LIU YUE XIAN Spring Festival campaign “Great Flavors Come From the Heart” is launched.
    • XI GUAN CU fruit vinegar is launched.
    • The CONG BAN LV Soybean Sauce + range is launched.
    • The 2015/2016 annual benchmarking meeting is held. The theme is “Treating the World Like Family”.
    • Shinho becomes the official partner of Michelin Guide.
    • XI GUAN CU Hawthorn Vinegar is launched.
    • CONG BAN LV Spicy Soybean Paste is launched.
    • XI GUAN CU Strawberry Vinegar is launched.
    • XI GUAN CU Passion Fruit Vinegar is launched.
    • CONG BAN LV Soybean Paste with Sichuan Pepper is launched.
    • HUANG FEI HONG Spicy Peanuts and Magic Chili enter the European market.
    • SHINHOPE Playground officially opens to the public.
    • Eight condiments from the Shinho family are selected to feature in the BRICS Summit banquets.
    • Condiments selected to serve in 2017 BRICS Xiamen Summit Dinners
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