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Sauce: soy sauce, fish sauce, shrimp paste, tempo, face, south milk, fermented bean curd, bean sauce, mish.

The wine: rice wine, miring, brewed vinegar.

        Common introduce

1 salt, sugar, monosodium glutamate, vinegar

2 green onion, ginger, garlic, onion, pepper, shrimp, onion, leek, parsley, celery, horseradish, horseradish, white truffle

3 pepper, Chinese prickly ash, dried ginger, pepper, star anise, clove, bay leaf, cinnamon, cinnamon, dried tangerine or orange peel, fennel, anise, am mum, lemon leaf, mint, vanilla and nutmeg, basil, rosemary, thyme, tea, lavender, sage, saffron, liquorices, nutmeg, basil, sesame seeds, sesame oil, sesame paste, poppy seeds, mustard, Xing canal, zanthoxylum allantoids, Tamarind, Tamarind, pomegranate, citronella, lavender, rose perfume.

4 five-spice powder, thirteen spice, curry powder, seven flavor powder

5 five tomato sauce, brine, oyster sauce, XO sauce and HP sauce

6 soy sauce, fish sauce, shrimp paste, lobster sauce, fish, milk, fermented bean curd, bean paste, mish south.

7 the rice wine, miring, vinegar

Seasoning of historical evolution basically can be divided into the following three generations:

The first generation: single flavor spices, such as soy sauce, vinegar, fermented bean curd and natural spices such as pepper, star anise, its popular time the longest, spanning thousands of years.

The second generation: high concentration and high efficient seasonings, such as super fresh monosodium glutamate, IMP, GMP, sweet element, aspartame, Stevie and xylems, and yeast extract, HVP,HAP, edible flavor, spices, etc. Such efficient seasoning since the 70s pop.

The third generation: compound seasoning. Modern compound condiment started late, into the 90 s began to develop rapidly. The three generations of condiment coexist, but the latter two year after year to expand the market share and marketing share.