"Jingyun" was founded by Huang Shimin, the third-generation helm of Lianji Co., Ltd. and his family in 2003; at that time, wild bacteria such as black truffle, matsutake mushroom, and boletus were usually imported from abroad, which was expensive and had a small supply, so it was not It can be widely recognized by Hong Kong people. It is seen that Hong Kong people are increasingly paying attention to healthy diets. "Jingyun" introduces nutritious wild bacteria from Yunnan, giving more citizens the opportunity to recognize and buy such natural products for health care.

In 2008, "Jingyun" opened its first store in Hong Kong, selling wild edible fungi foods and natural organic and healthy foods. Currently, there are branches in Sheung Wan and Kowloon City; there are also multiple distribution points distributed in city'super, Sogo Department Store, Yitian Department Store and APITA.

"Jingyun" is also committed to developing the catering industry market, with customers including hotels, restaurants, banquets and restaurants, private clubs and social enterprises. • "Jingyun" often cooperates with different institutions to organize diversified events, such as "Wild Fungi Banquet" at Sheraton and Langham Hotels, "Dimmums and Fresh Fungi Trials for Good Luck, and Gas Cooking Center Course wait.

"Jingyun" promotes it through Facebook, newspapers and magazines, Xincheng Finance and Economics and the "Day Day Cook" website; in 2011, it also accepted an exclusive interview with the program "Diet Men and Women - Best Before This Date" on TVB J2, which helped to Improve consumers' awareness of brands.

"Jingyun" actively participates in large-scale local exhibitions, including "Industry Fair", "Food Expo" and "Hofex".

In 2006, the company established the "Jingyun Club" and has a noble membership program; the number of members has exceeded 9,000 so far. Regularly mailed member communications every month, we have also invited well-known people in the food industry, such as Wei Ling, Jiang Xianzhu, Xu Xuan, etc. to write guest quotations and share life anecdotes; we also cooperate with major chefs, such as inviting Yu Jianzhi. (Jacky Yu), Zhang Jinxiang (Ricky Cheung), Liu Jin and others write recipes.