Shinho puts family first and makes every condiment attentively

In the contemporary society with fast pace and information explosion, food safety and healthy diet is a core topic of family. Under such a background, Shinho that has deeply devoted itself to food industry for more than thirty years has built luxuriant brand matrix and complete product ecology gradually depending on its perseverance in “family” concept and pursuit of strict quality control. In the concept of Shinho, food is not only consumer goods but also emotion carrier that connects family closely.

Yantai Xinhe Enterprise Food Co., Ltd. is a condiment production company. It is fifth-batch green factory enterprise in China. The enterprise was established in 1992. In the past thirty years, it devoted to condiment deeply and always took food safety as the cardinal task. At the beginning of the establishment, it took “what we don’t eat will not be sold to consumers” as its motto. Shinho is determined to pay attention to food ecology that is more extensive and improve every step from source of food to diet on table, including food source, processing method and all experiences related to diet. Its product brands: LIU YUE XIAN, WEI DA MEI, YOUR SAUCE, HUANG FEI HONG, CONG BAN LV, XI GUAN CU, XI ZI, ZHU SHENG, ZUN XUN ZI RAN, Sunrise Harvest and Hona Organic, covering condiments, compound sauce, casual snacks etc. Shinho was established in 1992. The name of Chinese characters originates from “no loss in weight, food enters by the mouth”. At the beginning of the establishment, Shinho regarded “family” as core carrier of its career. Shinho cares about consumers from a bag of sauce in kitchen. “Our products we don’t eat will not be sold to consumers and will not be produced. Our products is based on conscientiousness and Shinho has a clear conscience” is our product quality standard we always insist on. Through development for 30 years, Shinho has been a comprehensive and diversified food enterprise that has 4 business units, 10 professional factories and 11 brands. As the largest condiment manufacturer in the north of the Yangtze River up to now, Shinho has the largest base of squeeze-type high-saline diluting soy sauce in Asia. Its products spread in more than 80 countries and regions of the world. More than 40 million families are using Shinho products every day. The business of Shinho involves sustainable agricultural planting, the production and sale of high-quality condiments, delicious convenient casual snacks, organic food, miso etc., all-around food education, ultimate diet experiencing, convenient retail channels, customized catering service etc. Shinho wins praise of consumers depending on its product innovation ability and unconditional quality strategy. In the industry of condiments, Shinho is distinct and unique. Shinho once put forward concept “enjoy every meal at ease, keep vigorous and healthy every day” and practiced prospect “to be a representative leading food enterprise of China, establish a new benchmark for Chinese food industry and bring reliable Chinese delicacy to the whole world”.

Based on the original intention “treat the world as family”, Shinho expands its brands continuously and creates a few distinct sub-brands involving soy paste, soy sauce, organic food, compound condiments, snacks etc. to meet demands of different consumer groups, cooking scenes and health. Core sub-brands of Shinho are introduced below: 1. CONG BAN LV CONG BAN LV was created in 1994. The name comes from the dietary habit (scallions dipped in soybean paste) of Shandong people. It is a sub-brand of Shinho that focuses on soybean paste. Brief introduction: CONG BAN LV was created in 1994. The name comes from the traditional dietary habit (scallions dipped in soybean paste) in Shandong Province. Because of history and product use habit, CONG BAN LV is the flavor consensus in north China. It has launched several products in succession, including LIU YUE XIANG Soybean Paste, LIU YUE XIANG Sweet Bean Paste etc. At present, CONG BAN LV has had a series of soybean paste for different styles of cooking and scenarios. By enriching product combinations and upgrading delicacy and convenience, CONG BAN LV prepares to expand its products for more fields and younger consumers. CONG BAN LV devotes to radiating new vitality of traditional soybean paste culture and making every taste of soybean paste stylish. Brand history: Confucius said: “never eat without corresponding sauce.” There is traditional dietary habit (scallions dipped in soybean paste) in Shandong Province from ancient time. The dietary habit is delicious and nutritious. Soybean paste is the key factor. Shinho CONG BAN LV inherits thousand-year sauce culture, carries forward original fermentation process and combines modern biotechnology. This is “gain new insights through reviewing the old”. The original soy sauce of CONG BAN LV is different from blend soy sauce. Northeast non-GMO soybeans and high-quality winter wheat in Shandong Province are selected as the main raw materials. By full-period constant-temperature fermentation without xanthan gum and artificial color, original soy sauce in red bright color with mellow soy sauce flavor can be made. In 1994, the first soybean paste of CONG BAN LV came into being; in 2003, CONG BAN LV launched soybean paste, Sweet Bean Paste etc. successively after launching symbolic soybean paste with yellow cover and green body of box; in 2025, completely new convenient product series was launched to market. In the future, diversified product matrix will be launched to follow the fashion of young consumers. 2. WEI DA MEI WEI DA MEI was created in 1998. It is a condiment sub-brand jointly developed by Shinho and famous chefs. Brief introduction: WEI DA MEI was created in 1998. It is a professional brand of Shinho that devotes to serving chefs and consumers. All WEI DA MEI products are jointly developed by Shinho and professional famous chefs. WEI DA MEI always insists on the product concept of simplifying cooking steps and making golden ratio of condiment scientific. It helps every family to cook chef-level delicious food easily and helps both family chefs and restaurant chefs to experience the fun and success of cooking. Brand history: In 1995, when the first bottle of WEI DA MEI Premium Soy Sauce of Shinho was launched in market, consumers couldn’t accept the unit price 4 yuan because they had been using soy sauce at much lower price that was lower than 1 yuan for many years. “It was ‘too high to be popular’. The “nobility price” of Shinho WEI DA MEI and outdated traditional consumption concept kept common people away on instinct.” Shinho believed that “the change of consumption concept would take long time. At that time, what we could do was to guide and persist.” World-leading high-saline diluting fermentation method is applied for WEI DA MEI Premium Soy Sauce of Shinho; top-level northeast non-GMO soybeans and high-quality winter wheat in Shandong Province are selected as the raw materials. Combining advanced microorganism self-control technology, high-tech low-temperature koji preparation and constant-temperature fermentation, WEI DA MEI Premium Soy Sauce is made in full period. Being rich in more than ten amino acids which cannot be made by human and more than 200 natural perfumes, WEI DA MEI Premium Soy Sauce is completely distinct from the soy sauce in dark color and heavy flavor produced by traditional low-salt solid process at that time. Through unremitting efforts, WEI DA MEI Premium Soy Sauce was highly recommended by “Famous Chef Special Committee of China Cuisine Association” for its natural freshness and soy sauce aroma and high quality of extracting the delicacy of food materials. Three years later, Shinho launched the first soy sauce without preservative--WEI DA MEI Premium Soy Sauce in China in 1998. WEI DA MEI Premium Soy Sauce as sauce nobility was accepted by consumers eventually. People began to “be infatuated with” low-salt fresh and mellow WEI DA MEI Premium Soy Sauce rather than the low-price rough soy sauce. “We can say that ‘WEI DA MEI’ brings a revolution of cognition on soy sauce and consumption concept of Chinese people in past thousands of years; it also gives the soy sauce a fashionable new name--WEI JI XIAN.” After WEI DA MEI Premium Soy Sauce was launched, WEI DA MEI continued to deeply cooperate with professional chefs and devote to simplifying cooking steps and making golden ratio of condiment scientific. It launched full-kitchen condiments including light soy sauce, dark soy sauce, vinegar, cooking wine, oyster sauce etc. in succession. WEI DA MEI became a cross-category kitchen condiment plan supplier. In 2008, the brand launched classical dark soy sauce of rock candy. Thanks to the core technology breakthrough of restoring caramelized sugar color accurately, the product was highly recognized in market immediately. In 2021, WEI DA MEI launched the first 0-additive virgin original light soy sauce in CHU series. It continued to deeply develop 0-additive products and cooperate with professional chef teams to develop 0-additive condiments involving multiple scenarios. In 2025, WEI DA MEI got completely new upgrade and put forward brand proposition “key of freshness enhancement, secret of famous chefs”. It upgraded all-around brand symbol and appearance. The package of key products including classical Premium Soy Sauce, dark soy sauce of rock candy and CHU series was refreshed to enhance consumers’ cooking experience. Besides, WEI DA MEI launched completely new “YU HAI CHU” series. “YU HAI CHU” brand comes from the traditional cooking culture of Bohai Bay Area and imperial cuisine in history. The inspiration comes from freshness enhancement secret of imperial chefs hundred years ago--wild urechis unicinctus powder. It is recorded that a chef of Shandong Cuisine from Bohai Bay Area went to Beijing hundred years ago. His distinct skills of freshness enhancement and cooking technique were praised in palace thanks to the wild urechis unicinctus powder he carried to Beijing. Modern condiment enterprise WEI DA MEI cooperates with the star-level chefs of Michelin to jointly develop serial condiment products based on the traditional secret skills. The well-chosen urechis unicinctus in Bohai Bay is used as one of the main raw materials to develop different condiments including light soy sauce, soy sauce for steamed fish, dark soy sauce, oyster sauce, rice vinegar, cooking wine, cold sauce, stewing soy paste etc. The condiments can cover multiple scenarios including cooking, cold dish with sauce, stewing etc. WEI DA MEI states that raw material selection and process control are emphasized in the product development process to bring safe and healthy freshness to every family.

3. HUANG FEI HONG HUANG FEI HONG was created in 2000. “HUANG” means yellow and fragrance; “HONG” means red and spicy chili. As a casual snack brand of Shinho, it focuses on spicy casual snacks. 4. Hona Organic Hona Organic was created in 2002. Its name comes from House of Natural Art. Hona Organic focuses on full-kitchen organic condiments. 5. LIU YUE XIAN LIU YUE XIAN was created in 2003. Its name comes from fermentation for six months. It is a brand of Shinho that focuses on high-end soy sauce. Brief introduction: LIU YUE XIAN was created in 2003. As a high-end brand that focuses on light salt and health, it has original sauce series, light salt series and ZUN XUN ZI RAN series of products. In 2021, LIU YUE XIAN launched “light series” products and put forward “3-part salt control” for the first time. This led condiment industry to upgrade in health and made it become annual most recommended brand of soy sauce. In 2025, LIU YUE XIAN ZUN XUN ZI RAN series was launched. Natural food materials were added especially to enhance freshness. Salt but not freshness was decreased. Fermentation technology: LIU YUE XIAN applies constant-temperature closed fermentation method. Fermentation tank is layered and inter-layer alternating hot and cold water flows to achieve constant temperature; temperature sensor is also set to detect the temperature of fermented materials in real time. This guarantees the most appropriate temperature for microbial fermentation in 6 months and the temperature does not change following the outside temperature. Therefore, fermentation quality can be guaranteed. As one of condiment enterprises which predict consumers’ “reduce salt” demand at the earliest, Shinho has invested ten million yuan to develop “salt reduction” technology in more than 20 years. As the only enterprise that gets “salt reduction” technology patent certificate for invention in China, Shinho opens the gate of salt-reduced condiments consumption market of China. The soy sauce becomes more healthy and diversified in China. This condiment habit will be a new trend. As a condiment enterprise which predicts consumers’ “reduce salt” demand at the earliest, Shinho has invested ten million yuan to develop “salt reduction” technology in more than 20 years. Besides, it launched relevant products, such as LIU YUE XIAN ZUN XUN ZI RAN salt-reduced light soy sauce, to enrich the categories of soy sauce. 6. ZHU SHENG ZHU SHENG was created in 2005. It is a brand of Shinho that focuses on Japanese condiments. Its main product is miso series. 7. ZUN XUN ZI RAN ZUN XUN ZI RAN was created in 2012. Its name comes from Lao Zi’s view “Man models himself on Earth; Earth models itself on Heaven; Heaven models itself on the Tao; the Tao models itself on Nature”. ZUN XUN ZI RAN is a brand of Shinho that focuses on condiments production. 8. YOU SUO SI YOU SUO SI was created in 2012. Its name comes from “Your Sauce”. YOU SUO SI is a compound sauce brand of Shinho that focuses on development and production of new and amazing condiments. 9. XI GUAN CU XI GUAN CU was created in 2012. Its name comes from XI GUAN--ancient officer that made vinegar. XI GUAN CU is a infused vinegar brand of Shinho. 10. Sunrise Harvest Sunrise Harvest was created in 2013. It is an organic farmland brand of Shinho. 11. XI ZI XI ZI was created in 2015. Its pronunciation and meaning comes from “Xi Zi”. XI ZI is a drinking fermented vinegar brand of Shinho. 12. SHINSHOP SHINSHOP was created in 2016. It is an austere snack brand of Shinho. 13. Shinho Catering Service Shinho Catering Service was created in 1998. It is one of catering service brands for restaurant service in condiment industry of China. Based on high-quality products and service, Shinho Catering Service energizes catering industry and devotes to becoming the most valuable cooperator of catering clients. 14. Shinho Member Center The member platform of Shinho

The values system of Shinho runs through multiple brands of Shinho. Shinho persists in integrating the respect to people, the awe to food and the responsibility for the society into brand management, involving both traditional soy sauce products and innovative condiment solutions. “Family” is our core ideology that drives our values. We treat the world as our family. From suppliers to retail dealers, we spare no effort to care about every cooperator. Treat Others with All Sincerity We act in correct way; we are not for the sake of cheapness and don’t take shortcut purposely; we treat people with all sincerity and respect others; we dare to undertake responsibility and fulfill our promise; we never blame others before figuring out our own responsibility; we have the courage to admit mistake and correct the mistake immediately. Make All Efforts All that we do is for our consumers, cooperators and staffs. We make all efforts to bring health, happiness and convenience to them; we help them to succeed. We don’t think we are best but we will pursue the better in Shinho. Therefore, we are full of youthful spirit all the time and keep moving forward. Courageous to Innovate We don’t only rely on the past and we strive to solve problems by using innovative methods. We are brave without fear and we are ambitious to be pioneer in the industry. Therefore, we must be courageous to try, imagine and dare to be the first. Unite in Concerted Effort We appreciate others and work together in harmony. We believe everyone who strives shoulder to shoulder with us is our partner on the road of pursuing dream. Only by making joint effort, giving mutual support and making mutual benefit can we fulfill our mission--lead improvement of dietary ecology and people’s life quality. We keep the following in mind: one who loves others is always loved by them; one who respects others is always respected by them. Common Prospect Our common missions and prospect guide us to move forward in the same direction. We join hands with consumers, cooperators and staffs. We never compromise to the current. We believe everything is possible if we have the same dream in the same team. We make joint efforts and make the world filled with love products."