The WEI DA MEI JIN YIN garlic sauce was included in the “2023-2024 Innovation Product in Convenient Food Industry”

The “24th China Convenient Food and Constant Food Exhibition” sponsored by Chinese Institute of Food Science and Technology (CIFST) was ended with success in Kunshan International Convention Center recently. Shinho was invited to participate in this big event and also won the “2023-2024 Innovation Product in Convenient Food Industry” with its WEI DA MEI JIN YIN garlic sauce.

The WEI DA MEI JIN YIN garlic sauce is the compound seasoning launched by Shinho early this year. It is made mainly from the purple-skinned garlics from Jinxiang County, Shandong Province (the garlics are famous for the thin skin, large clove, tender texture and moderate spiciness), laying a solid foundation for the product’s deep garlic fragrance.

The crispy garlic boiled at a low heat retains the deep fragrance of fried garlics. After adding some uncooked garlic, the sauce becomes richer in fragrance and seems like the product boiled just now. The special production process is a highlight of WEI DA MEI JIN YIN garlic sauce and also makes this product differ from rivals’ products transparently.

Furthermore, WEI DA MEI JIN YIN garlic sauce has been mixed with many other materials such as pork bone soup, bolete, all of which could improve the aroma, nutrition as well as the taste of the sauce.

The pungent and spicy flavor of garlic may be unacceptable by certain people but most people fancy the flavor of minced garlic. For people who trying steamed garlic prawns with rice vermicelli with no experience at all, it would be time consuming, and more importantly, the flavor may not be as good as expected.

WEI DA MEI JIN YIN garlic sauce can simplify the cooking procedure of minced garlic-related dishes greatly and enable unexperienced consumers to cook very delicious and professional dishes. The efficiency can save time, lower cooking threshold and allow more people to enjoy the fun of cooking. The genuine raw material-based product also satisfies modern people’s expectations on health and delicious flavor.

Shinho’s condiments showcased on site were praised by consumers, including WEI DA MEI JIN YIN garlic sauce, HUANG FEI HONG spicy peanut mixed noodle sauce, WEI DA MEI scallion oil noodle juice…

Compound seasoning generally reflect the rich regional culture and traditional cooking feats in an implied manner. By trying and using these seasonings, people could experience the food culture and history different from theirs. With time passing by and diversification of consumers’ needs, compound seasoning has been enriched by new elements and ideas injected along with constant innovation and development and therefore has become a bridge between the tradition and modern times, and between inheritance and innovation. The reason why each of its products is well received by consumers is closely related to Shinho’s persistence to product quality and in-depth understanding on consumers’ needs. Since its establishment, Shinho has adhered to the solemn commitment that “We Don't Sell to Consumers What We Won't Eat Ourselves” and has devoted itself into providing high-quality, healthy and delicious condiments.

In the future, Shinho will pay more attention to raw materials and process innovation, ensure the highest quality standards of each product, comply with the latest market dynamics and consumers’ need and launch new products in line with market trends and consumers’ preference, in order to satisfy the diverse needs.