this instant noodle is really delicious, especially when eaten dry.

the biggest feature is that it is different from the mainstream instant noodles in the market.

It was a key export enterprise in China, and it was sold in Hunan, Hubei, Shanxi, Jiangsu and Anhui in the domestic market. Have a certain market share.

Now the market has shrunk in neighboring counties and cities such as Jiaozuo and Shanxi Jincheng.

The main reasons are: 1) the enterprise mechanism is inflexible, and 2) the domestic investment attraction attracted Master Kong in the 199s.

the latter is the biggest problem. I want to explain here that I don't mean to blame my opponent for my poor level.

master kong was a competitive brand in Taiwan Province, and later came to the mainland for development. At that time, the RMB exchange rate was extremely low, so it was a lot of money to get some money abroad, but it was a lot of money to change it into RMB at home, and then the local authorities gave many preferential policies. Have an advantage in economic strength.

The second important reason is that Taiwan Province instant noodle enterprises such as Master Kong and Uni-President actually use Japanese instant noodle concepts and technologies. There are innovations in meat sauce buns and barrel noodles.

relying on the above two reasons, master kong quickly gained market share. Later, Uni-President also invested and set up factories in China.

in the 198s, many domestic instant noodle factories closed down and collapsed in this way. The reason is that the research and development efforts can't keep up. The product features are not distinct. Be eliminated in the market competition.

however, what I want to say is that the eliminated products are not necessarily good products, but the market strength can't keep up.

combined with what I said at the beginning, the biggest feature of this instant noodle is that it is different from the mainstream instant noodles in the market now.

Why do you say this? At present, the mainstream instant noodles in China market are all similar technologies of Master Kong. This kind of instant noodles contains a high content of additives such as preservatives. After eating for a while, you will get bored and want to throw up. There are too many chemicals. Comprises a wax layer on the paper barrel. Are all harmful substances. Moreover, after the noodles themselves are fried, some things that make gluten and anti-corrosion are added, so the taste of fried noodles itself is gone. In the sauce package, too much pigment and flavor are used. Its taste itself is not the original flavor of food, but a chemical element.

the reason why Yuzhu instant noodles are delicious is that they have a strong natural taste, so eating them for a long time is a habit at most, and you won't feel sick. This kind of instant noodles can't stand soaking, and there are basically no chemical additives in it. In fact, even Lanzhou Lamian Noodles, which is the most gluten, can't stand soaking for a long time. And Master Kong and others do it through chemical elements, which is the biggest problem.

Early instant noodles in China, such as Nanjie Village, and Beijing are similar to Yuzhu instant noodles, with good original flavor.

At present, there is mainly no better technology and marketing means to package. If it works well, this taste different from other instant noodles should be able to achieve market success.