Mustard: A famous specialty vegetable in China, which originated in China, is a common vegetable cultivated all over the country, mostly distributed in the provinces south of the Yangtze River. Remove the old roots and yellow leaves of fresh mustard, then wash them with clear water and dry them in the air. After about 5-6 days, they can be cut into strips and pickled. When the pickled mustard turns yellow-green and has lactic acid flavor, it is taken out for processing.

After pickled mustard greens, the pickled mustard greens and water are soaked in the ratio of1:3, desalted and fished out, and then filtered, removed impurities, chopped and shaped. Then, the spices are soaked, filtered and fully mixed with seasonings, then mixed with pickles and stirred evenly, then bagged and packaged, and vacuum sealed. After heating and sterilization, it can be cooled, air-dried, boxed and put into storage.

Pickled mustard has the advantages of salty, light and delicious, fresh, fragrant, tender and crisp, and better storage resistance.

Uni-President 100 instant noodles adopt the original cooking technology of real fire, and the fresh ingredients are subjected to Maillard reaction under the heating of real fire by cooking methods such as explosion, stir-frying, stewing and boiling, so as to fully release the natural flavor, and then they are served with noodles that simulate the hand-beating technology of "rubbing, kneading, pinching, squeezing, pulling, throwing, pulling and bouncing".

9-style noodle making, real fire cooking and real fire with noodle making, a new standard of delicacy! Q is full of energy. The rich soup, attractive fragrance and strong face make you feel happy and memorable after eating!

The biggest feature of a unified bucket of Laotan sauerkraut is its sauerkraut bag. The sauerkraut inside is not ordinary sauerkraut in Northeast China, but a unique dish in the south, plus the unique snow water in Sichuan, which is sealed in the jar for 9981 days. So the taste is different, sour and refreshing, and the acidity inside is all sent to sauerkraut, and there is no vinegar at all.