Laocaichen

Beijing Laocaichen Food Co., Ltd. is a Beijing-Hong Kong joint venture, located in Zone 5, Xinggu Economic Development Zone, Pinggu, Beijing. Covering an area of over 110 mu, it has 75,000 square meters of internationally standardized workshops, equipped with complete automated equipment and spacious, bright modern workshops. The company's main products are condiments such as fermented bean curd, soy sauce, vinegar, cooking wine, monosodium glutamate, chicken essence, and sauces. In 2004, it established a subsidiary, Caichen Poultry Egg Food Co., Ltd., in partnership with a Korean company, to produce Korean-style grilled egg products. In 2003, the company passed HACCP, QS, and ISO9000 international quality system certifications, and was awarded the titles of National Inspection-Free Product and Beijing Famous Trademark. Its products sell well throughout the country, and in 2005 it was selected as one of the top 10 enterprises in China's fermented bean curd industry (ranking second). The company manages its employees under the philosophy of "humanized welfare treatment and militarized system execution", ensuring that employees receive adequate training and development within the company. Company Overview: Founded in 1615, originating from Fuqing County, Fujian Province, it is an enterprise relocated to Beijing from Fujian, adopting traditional craftsmanship and handcrafted methods, adhering to the cornerstone of using genuine materials to build a good enterprise, which has led to the development of Caichen today. "Lao" represents a time-honored brand with a long history and profound cultural connotations, mainly indicating the long-standing history of the Chen family's fermented bean curd production process; "Cai" signifies the company's abundance of talents and hidden gems, specifically referring to the diligent efforts and contributions of Laocaichen people in their respective positions; "Chen" indicates that Laocaichen people can produce delicious and savory products, contributing to society as meritorious servants to the people, while wholeheartedly serving consumers, bowing as servants to the 'God'. The Chen family can be regarded as a seasoning family. The craft of brewing fermented bean curd has been passed down for over 400 years, from artists from Shaoxing, Zhejiang, who taught the technique. Legend has it that in the late Ming Dynasty, a umbrella-selling artist from Shaoxing, Zhejiang, traveled to Fuzhou, Fujian, to sell umbrellas. Due to abundant rainfall that year, business was exceptionally brisk. The artist stayed at the Chen household for several months, where the Chen family treated him with utmost hospitality and attentiveness, providing three meals a day and a bed at night. The artist, deeply grateful, taught them the fermented bean curd craft as a token of thanks. Later, through several generations of the Chen family's exploration and study, bold innovations were made in both process and taste, making Chen's fermented bean curd prominent in eastern Fujian and renowned in the region. Chen's secret fermented bean curd gradually became the mainstay of the industry in Fujian and Taiwan. There were over a hundred large and small fermented bean curd workshops in Fuzhou alone, which shows its prevalence. In 1989, Mr. Chen Yueping inherited the family legacy. To further promote the national treasure of fermented bean curd, Mr. Chen Yueping shared the family history with the State Trademark Office and, through consultation with Mr. An Xiaohu of the State Administration for Industry and Commerce, the name "Laocaichen" was derived.