The global launch event of the Wind Vane products (Spring edition) kicked off grandly, strongly leading the new wave of product innovation.
On March 11th, the "Global Launch of Wind - vane Products (Spring Edition)", hosted by Hongcan.com and Hongcan Industry Research Institute, and co - organized by Catering Supply Chain Guide and Hongchu.com, was successfully held in Chengdu, witnessed by numerous catering industry experts, mainstream media, well - known bloggers, and founders of catering brands. As one of the highlight sections of the 2025 China Catering Industry Festival (Hongcan · The 33rd HCC Catering Expo), the Global Launch of Wind - vane Products (Spring Edition) aims to enable the industry to foresee new development directions through the new concepts and trends demonstrated by the wind - vane products.
The first "Global Launch of Wind - vane Products (Spring Edition)" broke through the traditional form. Models in dazzling costumes walked the runway with new products in hand, bringing the audience a double feast of vision and taste through three chapters: "Taste Bud Innovation", "Quality Upgrade", and "Classic Revitalization". It presented the spring flagship products of 11 leading supply - chain enterprises, which not only attracted high attention and participation from the industry but also sparked high expectations for new trends and products in the industry.
More than a dozen mainstream media from well - known domestic TV stations, magazines, newspapers, and websites, as well as a group of leading industry influencers from the Hongdong Food Moment Influencer Alliance, such as "Wang Tao | Catering Professional", "Lao Zhen Talks about Catering", "Qiang Ge Talks about Catering", "Boss Wei's Catering Circle", "Hailiang Brand Talk", "Lao Meng's New Business", "Da Bai Who Wants to Open a Thousand Stores", "Catering Supply Chain Guide", and "Hongchu.com", were present at the scene to witness the event. This launch also attracted wide attention from well - known overseas media in Europe, America, Italy, France, the UK, and Southeast Asia.
Taste Bud Innovation: Leading Technology Empowers Healthy and Delicious Food
Dufengxuan presented "Tangleshisanling Original Soup", which is made by simmering high - quality fresh - frozen pig and beef bones and old chickens, helping catering brands easily produce a variety of delicious foods. Dingdian showcased "Sichuan Pepper and Chicken Juice", which selects high - quality ingredients and perfectly combines the freshness and spiciness of green pepper oil, the mellow fragrance of red pepper oil, and the deliciousness of chicken. Xinyaxuan launched "Juicy Crispy Duck". Through cold - extraction marinating technology and an exclusive spice formula, it can lock in water within 30 seconds, ensuring that the roasted duck has a crispy skin, tender meat, and rich juice.
Quality Upgrade: Innovative Combinations Bring Enhanced Experiences
The "Shuangyashuang Milk - Smooth Duck Blood" from Kanglehui Food neutralizes the pungency of duck blood with the unique silky texture of fresh milk. Using fresh - keeping and cold - chain technologies, it improves the quality of duck blood. Guolian Aquatic Products brought "Guolian Longba Shrimp in a Pot". The South American white shrimps with BAP four - star international certification are packaged with standard ice coating, ensuring stable output in restaurants and greatly saving production time. Sentai Beef Tallow presented "Sentai Super - fragrant Beef Tallow". It selects high - quality beef tallow from pastures, decomposes fat through exclusive bio - enzymatic hydrolysis technology, and enhances the aroma through the Maillard reaction. Cuihong showcased two types of barbecue dipping sauces. Through the innovative combination of perilla grains and crushed peach cakes, it gives the dipping sauces a brand - new taste experience.
Classic Revitalization: Improving Quality and Efficiency for Shared Delicacies Juhui Catering Seasoning brought "Laoyouji 1983", which is based on the participating hot - pot base of Master Chen Zhigang, a master of Sichuan cuisine, in the first "National Culinary Masters Performance and Appraisal Conference" in 1983. It integrates the flavors of many well - known old stores in Chongqing and is reproduced using modern intelligent manufacturing technology. Yehuisao presented "Three - good Chicken Wings". It selects domestic A + grade white - feather chickens. After double selection by machine and manual work, it selects large and evenly - sized chicken wings that do not need marinating and can be used after thawing. Muyuanyuan's Intangible Cultural Heritage Dragon - beard Bamboo Shoots are carefully selected from fresh wild bamboo shoots growing above an altitude of one thousand meters and are refined through intangible cultural heritage handicrafts. They are golden in color and shaped like dragon beards, endowing the ingredients with unique selling points and culture. The Li Minghua Beef Tallow Hot - pot Base presented by Chuanwazi is stir - fried at a constant temperature for 12 hours using the intangible cultural heritage low - temperature slow - cooking technology, extracting three levels of flavors: pungency, spiciness, and sweetness, inheriting the classic with innovation.
From this launch, it can be seen that the application of new food technologies and new equipment is becoming more widespread. Consumers pay more attention to natural, healthy, and high - quality products, while operators focus more on efficiency improvement and stable output. Technological innovation and product R & D have become the core driving forces for the industry's progress, and the richness of product application scenarios has also become a new concern for catering brands. Therefore, explosive products that can lead the trend should not only satisfy the function of filling the stomach but also meet higher standards in taste, ingredients, and presentation, so as to meet the needs of diverse consumption scenarios and assist the operation of catering brands.
The industry - pioneering model of the Global Launch of Wind - vane Products (Spring Edition) not only provides the industry with new perspectives and inspiration, presenting the unique value of products in a three - dimensional way, but also builds a new bridge for Chinese high - quality supply - chain brands to go global. Together with many benchmark enterprises, it uses the way of art integration to dig out product highlights, tell new product stories, and promote the global development of Chinese catering.