China factory direct · US import & OEM
A multi-temperature, multi-category Chinese food factory — 359 catalogued SKUs, full OEM and sampling — operating in the US as a food importer and supply-chain partner. Not a restaurant. Real trade.
Priority tracks
Not the full SKU list — the tracks that sell fastest in the US and are easiest to standardize and supply.
Powder-to-chicken ratio about 1:1.5–2 — heavy, repeat consumption.
The US is a fried-chicken nation; every shop needs a consistent breading. We supply the powder and the fry SOP, so taste does not drift between batches or stores.
Fried-chicken & fast-food shops
US-taste recipe development; solves batch-to-batch consistency.
Ramen and fusion shops struggle to keep a soup base identical store to store. A locked concentrate base fixes consistency and cuts kitchen labor.
Ramen & fusion shops
About ten in use; 5–6 are high-frequency — Kung Pao, sweet & sour, BBQ, black-pepper, teriyaki.
Most US Chinese restaurants want the same flavor across every store at lower cost. Locked-recipe OEM sauces give consistent taste with a China cost advantage.
Chinese restaurants & chains
Heat-and-serve single-portion packs; cuts kitchen labor.
Labor is the hardest cost in a US kitchen. Heat-and-serve rice and fried-rice bases let small kitchens add menu items without new staff.
Chinese, fast-food & convenience
Most US Chinese shops now buy finished spring rolls; Fujian factory resource.
Hand-rolling is gone — shops buy frozen finished rolls. We supply at wholesale from a Fujian factory line, ready to fry.
Chinese restaurants & grocery
Long shelf-life, bake-off only, no hood needed; HK/Asian sweet-dough differentiation.
Cafés and drink shops want fresh-baked smell without a full bakery. Par-baked frozen bread bakes off in minutes, no hood, with a differentiated Asian sweet-dough line.
Cafés, drink shops, convenience, bakeriesHow we work
The US landing does not start with a heavy restaurant. It starts with a compliant import entity and builds through showroom, samples, trade and training.
A US company and office set up as a food importer: customs clearance, FDA registration, factory-to-importer binding, English labels.
The office doubles as a small showroom: freezers, English-packaged samples and brochures, rotated every six months. See and taste before ordering.
Import, OEM and wholesale supply of priority tracks — fried-chicken powder, sauces, frozen bases and bakery — to restaurants, chains and distributors.
Store SOP, not technical training: reheat times, breading and fry ratios, sauce mixing, bake-off. Video, on-site and in-pack guides that lock repeat supply.
Factory
Multi-category production, incoming-material inspection, QC and cold-chain warehousing — the depth behind every SKU and every OEM run.
Why Xuanbao
Multi-temperature, multi-category lines, brother factories and association resources — co-pack, recipe and packaging beyond our own 359 SKUs.
A real import entity — FDA registration, English labels, ingredient and allergen statements, customs and cold-chain handled. We state only what is true.
Backed by a US market team with restaurant and wholesale clients, channel logic and a NYC supply-chain database — a pure trader or pure brand has none of this stacked.
Restaurants, chains, wholesalers, importers and private-label brands — see and taste before you order.