XIAOMAIJAPAN

Household Consumers, Catering Enterprises, Health-Conscious Groups, Convenience Store Channels, etc.

Suitable for daily dining, gatherings and other various occasions.

1.Sourced from primeval forests far away from industrial pollution, it boasts a woody and natural sweetness. As the essence nurtured by spring leaves, it is harvested in a short period to retain the vitality of spring.
2.Extracted from white birch sap, it contains no artificial additives or added sugar. This pure plant-derived beverage perfectly aligns with the "natural and healthy" consumption trend.

Household Consumers

Instant Food

1.Selected imported beef brisket with the perfect golden ratio of lean meat to fat, offering a rich, meaty flavor.​​
2.Slow-simmered and prepared with a French-style stewing technique for a savory, robust taste. The meat is fall-apart tender without being greasy.​​
3.Cooked with rich, aromatic New Zealand butter and fresh tomatoes that provide a perfect sweet-and-sour balance. Potatoes and carrots are added until tender and creamy.​​
4.Served over steamed rice. The glossy red sauce coats every grain, creating a delightful interplay of savory, sweet, and sour flavors in every authentic bite.​

Household Consumers、Convenience Store Channel

Gathering

Crafted with meticulous maltose techniques and the heart of a artisan, it refines a luxurious and extraordinary roast duck flavor.
The duck skin is golden and crispy, melting instantly in the mouth; the duck meat is tender and juicy, brimming with rich aroma.
Combining the delicate craftsmanship of Guangdong with the traditional essence of Peking duck,
they blend perfectly to create an unparalleled and ultimate delicacy.

Household consumers, foodservice establishments, and convenience store channels

For home use, restaurants, banquets, and more.

1. This Dan Dan Noodles sauce is crafted from a heritage recipe jointly refined by a Sichuan culinary Intangible Cultural Heritage master and a century-old Chengdu noodle house. It embodies the two chefs’ relentless pursuit of authentic Sichuan flavor, precisely recreating the classic taste profile of traditional Chengdu-style Dan Dan Noodles—“numbingly spicy, fragrantly savory, with a perfect balance of saltiness and sweetness.”
2. Premium ingredients are meticulously selected: Donggu Yipin Xian soy sauce, lard, pure sesame oil, stone-ground sesame paste blended with peanut butter in a golden ratio, Sichuan Hanyuan Sichuan peppercorn powder + Sichuan peppercorn oil, and fine white sugar—each component specifically chosen to harmonize with and elevate the signature Dan Dan flavor.
3. The production adheres strictly to time-honored Sichuan techniques: lard is gently rendered over low heat to unlock its rich, aromatic fat; other ingredients are then added sequentially, with continuous stirring throughout to ensure a perfectly smooth texture. High-temperature rapid processing is deliberately avoided to preserve the natural flavors and nutrients of the raw materials as much as possible

Household Consumers, Convenience Store Channels.

Suitable as the main course for breakfast and dinner, a side dish for lunch, and a complement to hot pot and barbecue.

1.Premium brown sugar from Guangxi is selected, paired with cake-specific flour. The buns are soft, glutinous and fragrant with the natural aroma of brown sugar, offering a delightful sweet taste.
2.Crafted by hand with ingenuity, the buns are perfect for tearing and eating. Pure ingredients blend to create a fresh and delicious flavor.
3.Pre-steamed and pre-cooked, then quickly frozen to lock in freshness.

Household Consumers, Convenience Store Channels

Suitable as the main course for breakfast and dinner, a side dish for lunch, and a complement to hot pot and barbecue.

1.Exported to multiple countries including the United States and South Korea.
2.Adopts fully-cooked technology and quick-freezing to lock in freshness; the salted egg yolk filling is pre-stir-fried, and the shaomai is pre-steamed and pre-cooked.
3.Selected round glutinous rice from the granaries of Northeast China.
4.Thin crust with abundant filling, featuring a soft, glutinous, savory and aromatic taste.

Household Consumers, Convenience Store Channels.

Suitable as the main course for breakfast and dinner, a side dish for lunch, and a complement to hot pot and barbecue.

1.Uses Shouguang Single-Root Red Chives (a national geographical indication product) that has undergone more than 290 tests.
2.Adopts pure sweet potato vermicelli (Jishu 25 variety with national patent), covering the entire industrial chain from seed cultivation, seedling raising, base planting, starch processing to vermicelli production.
3.Selects antibiotic-free eggs from natural breeding, ensuring health and safety.
4.Uses customized flour from Yihai Kerry, with a crust as thin as 1.5 millimeters.

Household Consumers, Convenience Store Channels

Ideal for afternoon tea, and a perfect complement to hot pot and barbecue.

1.Adopts fully-cooked technology and is suitable for air fryers. It is an authentic glutinous rice cake with a soft, glutinous and sweet taste. Boasting a lovely original flavor and a round, plump shape, it oozes lava filling with every bite and offers a sweet taste inside.
2.Selected high-quality glutinous rice and brown sugar from Guangxi, creating a classic sweet combination of glutinous rice and brown sugar.

Household consumers, foodservice establishments, and convenience store channels

For home use, restaurants, banquets, and more.

1. Developed through a collaboration between a Sichuan culinary Intangible Cultural Heritage master and a century-old Chengdu Sichuan restaurant, this heritage recipe embodies the two chefs’ meticulous mastery of Sichuan cuisine’s “harmony of five flavors.” It faithfully recreates the classic balance of sour, sweet, spicy, salty, and numbing notes characteristic of traditional Chengdu-style Kung Pao dishes, and is perfectly suited for a variety of ingredients—including Kung Pao Chicken, Kung Pao Shrimp, and Kung Pao Tofu.
2. Premium ingredients are carefully selected: Longmen rice vinegar and Donggu Yipin Xian soy sauce form the core seasoning base. Aromatic depth is enhanced by a dual-oil blend of chili oil and Sichuan peppercorn oil, while ginger and garlic powders awaken the foundational umami. Each component is precisely calibrated to deliver the authentic Kung Pao profile—starting with a vibrant numbing fragrance, followed by a bright, sweet-sour finish, all grounded in a robust savory-salty base.
3. Prepared using traditional low-temperature slow-simmering methods and free from industrial additives, the sauce achieves a rich, clingy consistency that coats ingredients beautif

Household consumers, foodservice establishments, and convenience store channels

For home use, restaurants, banquets, and more.

1. Derived from the sole exclusive recipe of State Banquet Master Chef Sun Dali, this Mapo Tofu Sauce uses a minimalistic ingredient list to precisely recreate authentic Sichuan flavor.
2. It features two premium Chinese Geographical Indication (GI) products: Hanyuan Four-Petal Sichuan Peppercorns from Sichuan and Shuangliu Erjingtiao Chili Peppers. The former delivers a rich, complex numbing aroma, while the latter offers vibrant color, intense fragrance, and robust spiciness—creating the quintessential foundation of classic Sichuan taste.
3. The production process innovatively employs an optimized low-temperature cell-breaking technique to fully unlock the natural flavors and aromas of the ingredients. This is followed by high-temperature sterilization to ensure product safety and shelf stability, while maximally preserving the sauce’s fresh, bold, and deeply savory Sichuan character. Every bite delivers the authentic richness and artisanal quality of genuine Sichuan cuisine.

Household consumers, foodservice establishments, and convenience store channels

For home use, restaurants, banquets, and more.

1. Created through a collaboration between State Banquet Master Chef Sun Dali and Sichuan Restaurant, this exclusive recipe embodies the craftsmanship of two culinary masters, faithfully recreating the authentic, classic flavor of Sichuan-style cold noodles.
2. Premium-grade Pingyu sesame seeds—plump, oil-rich, and carefully selected—are used to form a rich, aromatic foundation for the sauce.
3. The production process adheres to the traditional stone-mill "shuǐ dài" (water-integrated) grinding method. Low-speed grinding gently unlocks the sesame’s natural aroma and nutrients—such as sesame protein and unsaturated fatty acids—while avoiding the degradation of flavor and nutrition caused by high-temperature processing. The resulting sauce is luxuriously smooth and velvety, with an intense, deep roasted sesame fragrance. Paired with chewy shredded chicken cold noodles, it delivers a multi-layered taste experience and highlights the product’s artisanal quality and the true essence of Sichuan cuisine through its natural nutrition and authentic flavor.

Household Consumers, Catering Enterprises, Health-Conscious Groups, Convenience Store Channels, Fitness Enthusiasts, etc.

Suitable for daily dining, gatherings and other various occasions.

1.Weakly alkaline soda water with a pH of 7.8±0.5, helping balance the body's acid-base level.
2.Unique mint cooling factors combined with weakly alkaline small molecules, relieving discomfort after drinking alcohol.

Household Consumers、Foodservice Businesses、Convenience Store Channel

Home、Restaurant、Banquet

1.A classic representative of Sichuan cuisine’s "Yu-Shiang" flavor profile, supervised by Mr. Sun Dali, former Executive Chef of Sichuan Restaurant. Inheriting the time-honored technique of "using fermented ingredients to replicate fish umami," it is perfectly suited for Yu-Shiang Shredded Pork and similar dishes.
2.Premium local Sichuan-Chongqing ingredients are carefully selected, including Yibin fermented chili paste and Donggu Yipinxian soy sauce. The double-fermented base creates an authentic Yu-Shiang aroma that embodies regional culinary essence.
3.Crafted via low-heat slow simmering without industrial thickeners, the finished sauce boasts a bright red luster and rich Yu-Shiang fragrance. It coats ingredients evenly without stickiness—opening with the tangy aroma of fermented chili, followed by a mellow balance of sweet and spicy, and finishing with a savory umami aftertaste. Though fish-free, it delivers an authentic fish-like flavor. Versatile enough to meet the diverse needs of home cooking and commercial catering, it showcases the product’s Sichuan heritage and artisanal quality through genuine ingredients and traditional craftsmanship.