Wangzhihe
Wangzhihe
The Wang Zhihe brand was founded in the eighth year of Kangxi of the Qing Dynasty (1669 AD). Wang Zhihe has developed from a small private workshop into a well-known domestic fermented bean curd production enterprise. Over the past 350 years, the company has organically combined inheritance and innovation to form five major development advantages in culture, brand, technology, channels and operations. It has more than 100 different series of products such as fermented bean curd, cooking wine, soybean paste, hot pot seasoning, sesame oil, sesame paste, chili sauce, etc.
The company has timely insight into market trends and has developed and launched new products such as low-salt fermented bean curd, xylitol fermented bean curd, cabbage spicy fermented bean curd, as well as a series of new cooking wines, which cater to consumers' pursuit of food health, nutrition and safety, and has a large and faithful group of consumer group. The products are not only sold nationwide, but also exported to more than 20 countries and regions including the United States, the European Union, South Korea, Japan, etc. The market coverage rate in Beijing reaches more than 95%, and its brand image is deeply rooted in the hearts of the people. Wang Zhihe’s fermented bean curd brewing skills are a national intangible cultural heritage.
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