Shinho×Hyejeon College | condiment as medium of Chinese Cuisine localization in South Korea

Recently, Shinho as the sole sponsor deeply participated in the 15th "Chief-Cup Senior High School Cooking Contest" hosted by Hyejeon College in South Korea. This invigorated the popularization and innovation of Chinese cuisines in South Korea.

Cooperation of both parties began from the chef cooking contest hosted by "Korea Association of Chinese Cuisine Culture Exchange" in the last year. At that time, Shinho knew that Hyejeon College as the first college with major of Chinese cuisine cooking in South Korea deeply studied Chinese cuisine teaching and devoted to the popularization of Chinese cuisines in South Korea. This happened to have the same view with Shinho and laid a solid foundation for cooperation of both parties.

At the end of September 2024, Shinho visited Hyejeon College and both parties exchanged with each other about Chinese cuisine teaching and condiments application. In November 2024, the president of Hyejeon College led a delegation to pay a return visit to Shinho, look into the production process of Shinho and feel the quality and ingenuity of Shinho products. The trust between Shinho and Hyejeon College was deepened.

In April of this year, Shinho formally became the designated condiment partner of Hotel Culinary Department of Hyejeon College. Its subordinate WEI DA MEI, CONG BAN LV and some other products were applied in routine teaching scenarios of the school successfully. This restored the flavor of Chinese cuisines accurately and supported students' cooking practice greatly.

Only one month later, the cooperation achievement of both parties was manifested in the contest. In May of this year, a student of Hyejeon College used Shinho HUANG FEI HONG Crispy Chili to cook "spicy crispy meat" and won gold award in a cooking contest in South Korea.

This dish integrates the dietary characteristics of China and South Korea subtly. While maintaining the traditional Chinese-style crispy meat that is "crispy on the outside and soft on the inside", it properly matches Korean people's dietary preference of spicy food with the help of freshness and fragrance of WEI DA MEI Imperial Oyster Sauce--South Korea and fragrant crisp of HUANG FEI HONG Crispy Chili. It becomes a vivid example of "Chinese cuisine localization innovation" and demonstrates the special value of Shinho products for cross-culture dietary integration.

The 15th "Chief-Cup Senior High School Cooking Contest" is another important cooperation practice of both parties. During the contest, Shinho WEI DA MEI, CONG BAN LV and other teaching products became "the best paintbrush" of candidates to demonstrate the flavor of Chinese cuisines. With the help of the high-quality condiments, the candidates presented "Chinese cuisine aesthetics" that was closer to local taste and dietary habit of Korean people. The charm of Chinese cuisines was well shown in the contest.

To further encourage Korean young people to devote themselves to Chinese cuisine, "Shinho Scholarship" was especially set in the contest. Shinho hoped to take the action to attract more Korean young people to learn and develop skills of Chinese cuisine cooking. Depending on their perspective and creativity in local life, they were hoped to actively spread "localization of Chinese cuisine" and continuously push innovative development and popularization of Chinese cuisine in South Korea.

Shinho knows that "Localization of Chinese Cuisine Aesthetics" is a long-term project that cannot be completed in an action. In the future, Shinho will deepen "Localization of Chinese Cuisine" in multiple dimensions: On one hand, give more support to cooking teaching continuously; by product use guidance and cooking skill exchange, help more learners to develop Shinho products using habit and consolidate the basis of Chinese cuisine teaching. On the other hand, jointly develop dishes with schools and chefs to meet the demand of Korean market; cooperate to develop new flavor products and radiate new vitality of Chinese cuisine while helping it adapt to local market.

From teaching practice assistance to contest support and from product enhancement to talent cultivation, Shinho takes high-quality condiments as the medium all the time to break the boundary of culture and domain, bring every Chinese cuisine and every delicacy to take roots and yield brilliant results in more countries and regions and make contributions to localization development of Chinese cuisine.