Founded in 1998, it is a time-honored brand in China, a famous trademark in Jiangsu Province, specializing in the production, processing and sales of pickles, fermented bean curd, soy sauce and other series of condiments
Yangzhou Sanhe Simei Pickle Co., Ltd. is established by the merger of two "time-honored" enterprises, the former Yangzhou Sanhe Pickle Corporation and Yangzhou Simei Sauce Factory. The company has three century-old brands of "Sanhe", "Simei" and "Wufu". The company mainly produces pickles, fermented bean curd, soy sauce, color sauce and other series of condiments, and now has an annual production capacity of 10,000 tons of pickles, 10,000 tons of fermented bean curd, 15,000 tons of soy sauce and 2,000 tons of color sauce.
Sanhe Simei Pickle Co., Ltd. is one of the first batch of "China Time-honored Brands" recognized by the state, and is one of the top 50 condiment enterprises in China. The company has passed the ISO9001 quality system and HACCP food safety system certification, and the "Sanhe brand" and "Simei" brand trademarks are famous trademarks in Jiangsu Province, and its products are famous brand products in Jiangsu Province.
Historically, Sanhe Simei pickles have won gold medals at the Panama Expo, West Lake Expo, and Nanyang Products Exchange. After the founding of the People's Republic of China, it won the National Product Quality Silver Award, and won the title of Ministry Excellent and Provincial Excellent Product for many times.
The series of pickles produced by the company, such as Sanhe, Simei and Wufu brand cucumbers, assorted vegetables, pagoda vegetables, and coriander hearts, are prestigious traditional specialties, with four characteristics: fresh, sweet, crisp and tender; The bean curd is crispy and soft, and the taste is pure; The series of soy sauce represented by shrimp roe soy sauce is produced by pure brewing technology, and the sauce is rich in flavor; The series of color sauces represented by Babao beef sauce and spicy beef sauce have a long taste and are not the same.
