CHENGDU, China, March 18, 2025 /PRNewswire/ — On March 11, the ” Weathervane Products (Spring) Global Launch,” hosted by China Hongcan Network and the Hongcan Industry Research Institute, and co-organized by the Food Supply Chain Guide and Hongchu Network, concluded successfully in Chengdu. Witnessed by industry experts, media representatives, influencers, and founders of renowned catering brands, the event served as a highlight of the 2025 China Catering Industry Festival (Hongcan • 33rd HCC Expo). It aimed to showcase cutting-edge concepts and trends through vanguard products, offering the industry fresh perspectives for future development.
The inaugural “Weathervane Products (Spring) Global Launch” redefined industry norms with a groundbreaking format. Models adorned in dazzling couture presented new offerings through a curated catwalk structured across three visionary chapters: “Culinary Innovation,” “Quality Evolution,” and “Heritage Reimagined,” delivering a dual sensory feast of visual spectacle and gastronomic exploration. The event spotlighted flagship spring products from 11 leading supply chain enterprises, generating unprecedented industry engagement while igniting fervent anticipation for transformative market trends and product advancements.
The event was graced by the presence of over a dozen mainstream media outlets from renowned domestic TV networks, magazines, newspapers, and digital platforms, alongside key members of the Hongdong Shike Foodie Influencer Alliance. Top industry influencers including Wang Tao|Restaurant Expert, Lao Zhen Talks Catering , Qiangge Catering Insights , Wei Boss Food Circle , Hai Liang Brand Strategy, Meng’s New Business Perspectives, Multi-Unit Expansion Expert “Big White” Foodservice Supply Chain Guide, and Hongchu Network attended as guest witnesses. The launch conference also attracted extensive attention from prominent international media across Europe, the US, Italy, France, the UK, and Southeast Asia.
Revolutionizing Flavors: Advanced Technology Enhances Health and Taste
DuFengXuan introduced “Tangleshi Triple-Zero Original Soup,” crafted from premium frozen pork, beef bones, and aged chicken, enabling restaurants to effortlessly create diverse dishes.DingDianEr unveiled “Sichuan Pepper Chicken Essence,” blending the freshness of green peppercorn oil, the richness of red peppercorn oil, and savory chicken broth.XinYaXuan showcased “Crispy Juicy Duck,” utilizing cold-brew marination and proprietary spice blends to lock in moisture within 30 seconds, ensuring crispy skin and tender meat.
Elevating Quality: Innovative Combinations for Enhanced Experiences
Kanglehui Food launched “Silky Milk-Infused Duck Blood,” balancing the bold flavor of duck blood with creamy milk texture, supported by advanced freshness-locking and cold-chain technologies.Guolian Aquatic presented “Longba Shrimp Pot,” featuring BAP 4-star certified vannamei shrimp with standardized ice-glazing for consistent quality and reduced preparation time.Sentai Beef Tallow debuted “Ultra Aromatic beef Tallow,” refined through enzymatic hydrolysis and Maillard reaction to enhance aroma.
CuiHong innovated with BBQ Powder(Original Flavor & Spicy Flavor) , incorporating perilla seeds and walnut crumbs for a novel texture.
Reinventing Classics: Efficiency Meets Heritage
“LaoYouJi 1983” by Juhui Food Ingredients is an authentic recreation of Master Chef Chen Zhigang’s original 1983 competition hotpot base formula, which earned him distinction at China’s inaugural National Culinary Masters Performance & Evaluation Conference. This innovative product synthesizes signature flavors from Chongqing’s most revered time-honored establishments through advanced intelligent manufacturing systems, preserving traditional culinary artistry with modern food technology precision.YeHuoShao introduced “Triple-Excellent Chicken Wings,” made from Grade A+ white-feathered chicken, pre-processed for convenience without compromising quality.MuZhiYuan highlighted “Dragon Whisker Bamboo Shoots,” an Intangible Cultural Heritage product handcrafted from wild bamboo shoots at high altitudes.ChuanWaZi showcased the LiMingHua Beef Tallow Hotpot Base, slow-cooked for 12 hours using an Intangible Cultural Heritage techniques to deliver layered flavors of spice, numbing heat, and subtle sweetness.
The event demonstrated accelerating industry adoption of culinary innovation and next-gen equipment, reflecting three key market drivers: consumers prioritizing natural ingredients and premium quality, operators pursuing operational efficiency and consistency, and technological advancement fueling sector-wide progress. Concurrently, expanding product application scenarios has emerged as a critical focus for F&B brands.
This paradigm shift necessitates that trendsetting products transcend basic nourishment – they must achieve elevated standards in flavor profiling, ingredient integrity, and aesthetic presentation to satisfy multidimensional consumption scenarios, ultimately empowering brands in market differentiation and operational enhancement.
The groundbreaking “Weathervane Products (Spring) Global Launch” — an industry-first format — has redefined product unveiling paradigms by not only providing fresh perspectives and inspiration through multi-dimensional demonstration of product value, but also establishing new pathways for China’s premium supply chain brands to global prominence. Through collaborative innovation with industry leaders, this artistic integration of product storytelling and cultural expression unearths product differentiators, crafts compelling narratives, and propels the globalization of China’s culinary ecosystem with systematic strategic momentum.
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SOURCE the Hongcan Industry Research Institute
