What are the condiments used in the cafeteria?The common seasonings in the canteen included pepper, aniseed, fragrant leaves, bark, pepper, white pepper, black pepper, dried chili, chili, sesame, dark soy sauce, light soy sauce, soy sauce, vinegar, aged vinegar, cooking wine, Wang Shouyi's Thirteen Fragrance, chili noodles, dried chili segments, chili powder, sesame sauce, fermented bean curd, stinky tofu, oyster sauce, rice wine, chili sauce, spicy bean paste, XO sauce, and so on. In addition, school canteens and other places would also use some commonly used seasonings in large packages, as well as dry ingredients such as fungus, mushrooms, tremella, dried potatoes, dried cucumbers, seaweed roots, vermicelli, etc. Different canteens might use special seasonings such as Runwanxiang braised sauce, Tongcheng City sauce, Leling City stir-fried sauce, Old Beijing 28 sauce, commercial noodle seasoning, crispy meat bottom seasoning, red oil bean paste, kitchen boss spicy bowl chicken seasoning bag, etc.
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Who is the king of condiments in China?There was a different situation regarding China's seasoning king:
- Wang Shouyi was the founder of the Thirteen Fragrance brand. He insisted on making condiments and developed the Thirteen Fragrance brand, but he had already passed away. During his period of operation, Thirteen Fragrance had a very high reputation and market share.
- Lee Kum Kee's annual sales reached 90.94 points, far surpassing Lao Gan Ma. It performed very well in the market and launched many popular condiments.
- Pang Kang of Haitian Soy Sauce had made Haitian Soy Sauce worth 400 billion yuan. Haitian Soy Sauce could be found everywhere in China's kitchen and was also a giant in China's seasoning industry.
Therefore, there might be different "spice kings" under different criteria.
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