Hongxiangji Food was founded in 1993. It is a key leading enterprise in Fujian Province's agricultural industrialization, a famous trademark in Fujian Province, a well-known enterprise name in Fujian Province, and a famous brand product in Fujian Province.

The company adheres to the principle of "inheriting Chinese culinary culture and promoting authentic quality," bringing high-quality and healthy Chinese meat snacks to consumers, insisting that authentic meat-flavored snacks are true Chinese taste, and only using natural herbal spices. It now has four major categories of meat snacks: soy products, beef products, pork products, and chicken and duck products, with over eighty items.

The offline market has entered over 8000 terminal retail stores nationwide, large supermarket systems, and snack chain systems, including RT-Mart, Yonghui Superstores, Walmart, Carrefour, Pang Dong Lai, Jiajiayue, Liqun Century Hualian, Laopo Daren, Fujian Tangchao, Ling Shi You Ming, Hao Xiang Lai, Zhao Yiming, etc. At the same time, it has also established good partnerships with brands such as COFCO, Baicaowei, and 7-Eleven.

Original AspirationPromoting Chinese culinary culture and inheriting unique meat flavors

Hongxiangji Food adheres to the business philosophy of "promoting Chinese culinary culture and inheriting authentic quality." This philosophy originates from the deep-rooted inspiration of authentic traditional Zhangzhou food. Hongxiangji has established itself in the market with dried meat floss and jerky products, and meat floss has a deep historical connection in Southern Fujian.

Founder Chen Junhui graduated from Fujian University of Traditional Chinese Medicine in 1987 and has been deeply influenced by the Huangdi Neijing (Yellow Emperor's Inner Canon) saying, "Treating illness before it appears, managing chaos before it begins." He believes that many diseases are caused by improper diet, so he delved into the research and development of food as medicine. The traditional authentic meat preparation recipes utilize various natural herbal spices, which are not only seasoning ingredients but also have high nutritional value. Thus, he embarked on the study of ingredients, opening the chapter of Hongxiangji.

After 30 years of accumulation, Hongxiangji insists on using only natural herbal spices, centering on eight major fragrance-making techniques: "braising fragrance, roasting fragrance, sauce fragrance, baking fragrance, crispy fragrance, soaking fragrance, smoking fragrance, and stir-frying fragrance," focusing on the five taste experiences of "braised, sweet, fresh, salty, and spicy," permeating meat snacks, making every bite of meat thoroughly fragrant!