Source: Huanqiu.com
From 2021 to 2023, Wang Zhihe's sales will be stable at more than 1 billion yuan, and his profits will grow steadily. At the same time, Wang Zhihe became a partner of well-known catering companies such as Haidilao and Donglaishun, and the sales of catering channels increased by 25.56% year-on-year.
Light series fermented bean curd, soy bean curd, spicy dried fermented bean curd, spicy stinky tofu...... In recent years, the 355-year-old Wang Zhihe brand has not "slept" on the glory of the past, but has been constantly "self-renewing" on the basis of inheriting the intangible cultural heritage and ancient techniques. "Inheritance is not conservative, innovation does not forget the original" is Wang Zhihe's original intention, and meeting the needs of a variety of scenarios and different consumer groups is the key for Wang Zhihe to travel through time and space and let brands and products go through the cycle.
Wang Zhihe said that in 2010, the listing of light and fresh bean curd marked the successful development and application of Wang Zhihe's independent innovation of "low salt technology of bean curd". On the basis of a number of core technologies, the company has recently innovated and developed the key production technology of whole bean curd through years of scientific and technological research, and successfully launched the whole bean curd and rose bean curd products with reduced salt reduction. "This is the first time in the fermented bean curd industry to realize the utilization of all components of soybeans, retaining the nutritional content of soybean dietary fiber, ensuring that consumers enjoy the delicious taste while taking in more nutrients. Wang Zhihe said that the application of this technology has filled the domestic gap, reduced the production of water, green environmental protection, and the company is at the forefront of the development of nutrition and health, green environmental protection, and has played the responsibility and responsibility of state-owned enterprises, which is a milestone in the development of the industry.
In addition, many consumers who love cooking have also found that in many large supermarkets, the "team" of Wang Zhihe brand is expanding year by year: in addition to the bean curd series and cooking wine series, the bean curd braised sauce, bean curd juice, southern milk juice, and bean curd sauce with bean curd as the main raw material, hot and sour golden soup base and mushroom, butter, tomato, curry-flavored hot pot base, red bean paste and red bean paste for bean buns, and colored honey beans for dessert shaved ice...... Many consumers left messages on Wang Zhihe's social media platform: "Ask for exclusive recipes" and "Ask the chef to start a live broadcast and teach Wang Zhihe how to use a full range of seasonings." ”
In recent years, the fermented bean curd science museum, located in the compound of Wang Zhihe's factory, has continued to welcome visitors who come to check in. How does fermented bean curd come about, what is the nutritional value of fermented soy products, and what are the classifications of fermented bean curd? Traditional processing tools such as wooden barrels, scoops, press boards, tofu drawers, and grinding wheels are not only used for display, but the audience can even try grinding soy milk and ordering tofu by themselves. Many public accounts and big Vs have listed Wang Zhihe Sufu Science Museum as a "must-check-in" among niche museums in Beijing. The industry believes that visiting museums and immersive interaction will allow ancient culture to frequently "break the circle" and enter the lives of young people, so that consumers can have a new and deeper understanding of Wang Zhihe.