More than food, Shinho speaks across the world in "flavor language"

Recently, Shinho held two transnational delicacy exchange activities in Yokohama, Japan and Seoul, South Korea successively. From "The Evening of Microblog Culture Exchange" on international arena to the cooperation with Hyejeon College that takes root in education, Shinho with attitude of openness and inclusiveness is interpreting the unique charm and abundant deposits of Chinese cooking and flavor aesthetics to the world.

On April 15th, "The Evening of Microblog Culture Exchange-Japan" was grandly held by Microblog in BUNTAI Gymnasium, Yokohama. Shinho and its subordinate snack brand HUANG FEI HONG and condiment brands CONG BAN LV and LIU YUE XIAN participated in the activity. People could feel the aesthetics of Chinese cooking culture in interactive experience.

On site of activity, the "time code" of LIU YUE XIAN Soy Sauce, the "crispy and delicious flavor" of HUANG FEI HONG Spicy Peanuts and the "all-fitting philosophy" of CONG BAN LV Soybean Paste were exhibited and tasted by Japanese audiences who felt the layers and charm of Chinese flavor.

On-site audiences said "HUANG FEI HONG is one of the most favored booths in the exhibition hall. The whole exhibition hall is filled with the scent of spicy peanuts and rice crust of salted egg yolk." At the same time, Shinho craftsmanship IP with unique delicacy gene won approbation of Takeuchi Ryo, a Japanese annual documentary filmmaker, on microblog.

“Diet is social currency that transcends language.” Mr. Jiang Junwu, the general manager of Shinho Group, emphasized that in speech. "Shinho always devotes to winning the trust of consumers of the whole world, maintaining attitude of 'learning' but not 'outputting' and respecting the uniqueness of respective culture."

This idea is not only embodied in product innovation but also reflected in each step of Shinho contributing to globalization of Chinese cuisines.

While focusing on development of innovative products, Shinho always lays emphasis on cultivation and development of talents in catering industry. Shinho formally became the designated condiment partner of Hotel Culinary Department of Hyejeon College on April 11th. Shinho donated relevant teaching materials on the day including condiments, chef's uniforms and cooking classroom environment upgrade.

After donation ceremony, professor Li Mingzhe who majors in Chinese Cuisine Cooking used Shinho WEI DA MEI Premium Soy Sauce, WEI DA MEI Spicy Soybean Paste (developed for Korean market) and HUANG FEI HONG Magic Chili to give students the first cooking class.

Mapo Tofu cooked by professor Li Mingzhe who majors in Chinese Cuisine Cooking "The significance of education is to cultivate educatees to ardently love different walks of life." Mr. Jiang Junwu, the general manager of Shinho Group, said that. Shinho will take Hyejeon College as base point, join hands with Korea Association of Chinese Cuisine Culture Exchange to build "school-restaurant-chefs-enterprise" full link and contribute to the development of Chinese cuisine talents in South Korea and even the whole world.

Shinho not only makes young chefs become "translator" of cooking culture but also promotes the deep exchange between Chinese cuisines and the whole world.

From BUNTAI gymnasium of Yokohama, Japan to the cooking class of Hyejeon College, South Korea, the globalization road of Shinho is always based on the perseverance in "ingenuity quality" and pursuit of "cultural resonance".

In production, Shinho has built strict quality control and management system in "family standards". In culture, Chinese flavor becomes participatory and appreciable life style by cross-disciplinary cooperation and education. The world will enjoy Chinese flavor; further more, the flavor will become a language of communications.

In the future, Shinho will continue to keep high quality in "family standards", deepen "localization" mode continuously and bring reliable Chinese cuisines to the whole world! At the same time, Shinho will help aspiring young chefs with strong belief to develop, popularize Chinese cooking culture in the whole world and make "flavor aesthetics" be a worldwide language.