Fried Chicken Powder
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.
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Ramen Sauce Base
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.
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Chinese Core Sauces
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.
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Frozen Fried-Rice Bases & Rice
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.
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Spring Rolls
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.
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Frozen & Par-Baked Bakery
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.
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