Huangjingfang Solves the Standardization Problem of Bulk Condiments with Intelligent Fresh Dispensing and Intangible Cultural Heritage Products

Shandong Huangjingfang Food Co., Ltd., which positions itself as "new ecological condiment intelligent new retail", is seeking its first - round financing under its brand "Huangjingfang Fresh - made Shop". The team said that the financing amount for this round is flexible and negotiable. The funds will be mainly invested in four major directions: team building, iteration of intelligent equipment, deepening of the supply chain system, and expansion of the national investment and franchise network.

This enterprise, which takes the intangible cultural heritage ancient - method walnut soy sauce/vinegar as its core product and uses self - developed intelligent fresh - made equipment to enter the community new retail market, attempts to rewrite the old problems of "unsanitary, non - standard, and difficult to preserve" in the bulk soy sauce/vinegar/fresh cooking oil sector with a standardized "fresh - made and on - the - spot sales" solution in the trillion - level condiment market.

The 100 - billion gap in bulk categories: A neglected market with rigid demand

The scale of China's grain, oil and condiment market will exceed 1 trillion yuan in 2027. However, the industry concentration has been low for a long time, with the CR5 only at 38%, far lower than Japan's 70%. While bottled soy sauce is caught in a price war due to homogenization, the bulk soy sauce, vinegar and fresh cooking oil segment remains in a rough form of "mom - and - pop stores": dirty environment, open containers, difficult preservation, and lack of brand endorsement. Meanwhile, consumers' demand for zero - added, short - shelf - life, and experiential condiments is rising at a rate of over 15% per year. The huge gap between supply and demand constitutes a 100 - billion - level blank area that has not been standardized, chained, and digitally transformed.

Xie Feng, the founder of Huangjingfang, sees an opportunity to upgrade the bulk soy sauce from the traditional "scooping" method to a standardized and traceable "fresh - made" experience through intelligent equipment, and bring the purchasing scenario to consumers' doorsteps through community stores and instant delivery networks.

Intangible cultural heritage skills + self - developed terminals + 24 - hour cloud monitoring: Building a differentiated closed - loop

Huangjingfang's solution is mainly based on three differentiated support points.

First, it has an exclusive product barrier. It holds the only "Ancient - Method Walnut Soy Sauce Brewing Technique" among the intangible cultural heritage projects awarded by the government in the same industry. This technique uses seven natural ingredients such as walnuts and peanuts to make koji, and innovatively adopts a three - stage fermentation process with multiple strains in an ecological environment. The finished product's ingredient list only contains natural ingredients, and its flavor is significantly different from common industrial soy sauce. This forms the fundamental attraction for consumers to try and repurchase in the stores.

Second, it has self - developed intelligent fresh - made terminals. Huangjingfang has developed the industry's first experiential self - service fresh - made vending machine, which has now been iterated to the third generation. This equipment solves the problems of dust pollution and oxidation preservation in traditional bulk sales through its closed - structure design. It supports the "taste - before - buying" mode and on - demand metering. At the same time, as a data collection node, it is connected to the membership SaaS platform, converting offline purchase behaviors into user profiles and repurchase touchpoints in real - time.

Third, it has a 24 - hour cloud - monitored store model. The community fresh - made shops adopt the "manual + cloud - monitoring" mode, which significantly reduces labor costs and enables all - day operation. Combined with instant retail platforms such as Ele.me, Meituan Local Life, and Same - City Flash Delivery, it can deliver fresh products to customers' homes within 30 minutes. This design makes the efficiency per square meter of a single store significantly higher than that of traditional grain and oil stores, and also lowers the personnel management threshold for rapid replication.

A verified single - store model and a three - step expansion path

Since its establishment in 2017, the project has spent 8 years on product R & D and business model refinement. Currently, Huangjingfang has opened 5 community fresh - made shops and more than 10 supermarket fresh - made counters locally, and has accumulated over 3,000 paying members. According to the team, the monthly sales of just soy sauce and vinegar in a single store have stably reached around 50,000 yuan, with both the repurchase rate and the average customer price higher than the average level of traditional grain and oil stores. The financial model shows that the store's gross profit margin can be maintained at a relatively high level, and there is still room for further reduction of procurement and operating costs under the scale effect.

Based on this verified model, Huangjingfang has planned a clear three - step strategy: from 2026 to 2027, it will start national investment and franchising, open stores in communities in a grid - like manner, with the goal of exceeding 300 stores; from 2028 to 2029, it will deepen the back - end supply chain, expand the product matrix to healthy categories such as specialty nut seed oils and pickled vegetables, and move towards 1,000 stores and counters; after 2030, it will transform from a channel brand to a community healthy living platform and become a leading player with both product brand and retail channel value. The team benchmarks against the community - wide store logic of "Guoquan Food", but emphasizes its intangible cultural heritage barrier in the product end and the first - mover advantage in intelligent hardware.

A composite team and new financing trends

Huangjingfang's core team has a complementary structure of "technology + product + operation". Xie Feng, the founder, is an inheritor of the intangible cultural heritage ancient - method walnut soy sauce brewing technique. He also has more than 20 years of experience in Internet entrepreneurship and new retail, and serves as the vice - president of the local new media federation. He has a deep understanding of community traffic and private - domain operation. Xu Gang, the partner and CTO, led the development of the full - link digital platform and the Internet of Things control system for intelligent vending machines, which is responsible for supporting the technical framework of the subsequent 1,000 stores and counters. Currently, the team is opening core positions such as COO and CMO to further strengthen the operation and brand sectors.

This financing is Huangjingfang's first time opening up to capital, and the amount and specific terms are negotiable. The raised funds will be mainly used in four directions: for team building to attract key talents in operation and marketing; for the iteration of intelligent fresh - made equipment to continuously consolidate the hardware barrier; for deepening the supply chain to control the quality of core products from the source; for building the national investment and franchise system to promote the rapid replication of the single - store model.