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Product List (Total 30 Products)
The Chicken Powder is made from the fresh egg.
Taste delicous and used to the soup and dishes.
And stimulate your appetite.
Haorenjia Chicken Essence adopts the ...
Last Updated: 2010-02-02
Haorenjia Spicy chicken Seasoning is special Sichuan cuisine with spicy, fresh not oily, fragrant flavors, ideal for family, restaurant. It is popular in China and in many other ...
Last Updated: 2010-02-02
Dahongpao Treasure Hotpot seasoning is a new product of our company and it represents the essence of hot pot culture on the basis of our deep research on today's food culture ...
Last Updated: 2010-02-02
Haorenjia Stewed beef & mutton concentrated condiment is a special popular Sichuan cuisine and made based on our rich experience in Sichuan cuisine. It is made by us to make ...
Last Updated: 2010-02-02
Haorenjia Boiled fish seasoning is a famous Sichuan flavor dish in China. It is made by our company according to our rich experience, scientific formula and traditional ...
Last Updated: 2010-02-02
Dahongpao Mosque Hotpot condiments are the new broth hotpot series made of superior sea food and wild delicacies by us. It is a preferred seasoning for family and restaurant. Not ...
Last Updated: 2010-02-02
Dahongpao Instant-boiled mutton soup Hotpot condiment is a new kind of seasonging made of rare Chinese medicinal plants and natural raw ingredients according to traditional ...
Last Updated: 2010-02-02
Dahongpao Residue-free Hotpot seasoning represents the essence of hotpot culture on the basis of our deep research on today's food culture features for many years. It is made of ...
Last Updated: 2010-02-02
Haorenjia Boiled spicy pork is made by us according to today's fashionable trend of food culture and tradional technology, and is one of "Boiled Delicacies"series. The seasoning ...
Last Updated: 2010-02-02
Hot and spicy bean curd seasoning is a special popular Sichuan cuisine with profound historical and cultural connotation. The conventratd seasoning of hot and spicy bean curd is ...
Last Updated: 2010-02-02
