Among the companies with oyster sauce product lines, Shinho is one of the few northern enterprises, and the taste of the products is more in line with the eating habits of North China, East China and other places. Founded in 1992, it is a dark horse in the condiment industry, with 11 brands including Green Onion Mate, June Xian, Wei Damei, Xiaokang, Huang Feihong, and Liguan Vinegar, covering more than 50 types of condiments, and is also the official partner of the Michelin Guide in China.
 
As a young enterprise, Shinho can have such achievements, mainly because of the deep cultivation of scientific and technological innovation, it was the first to put forward the concept of "salt reduction" in China, with the "June fresh salt reduction soy sauce" won the 2014 condiment product innovation award, participated in and applied for dozens of scientific research projects and patents, is one of the members of the national Spark Program "improve the antibacterial ability of oyster sauce technology research and industrial application" project.
 
Shinho's sub-brand, Wei Damei, has two types of oyster sauces, the Best Oyster Sauce and the Luxury Oyster Sauce, which are supplied to the home and catering channels respectively.
 
100g of oyster sauce contains oyster juice made from 100g of oyster concentrated, which is not thick in detail, but it is added to Xinhe's special brewed soy sauce to increase freshness and remove fishiness, and has a salty and fresh flavor that is more suitable for the north, which is more unique than a vote of southern enterprises. There are 255g, 510g and 2.3kg specifications, the price of 510g is 14 yuan, slightly higher than the market price, and those engaged in catering can also choose a more cost-effective 2.3kg plastic bottle, with a unit price of about 35 yuan.
 
The quality of Shangpin Oyster Sauce is slightly inferior to that of Zhenpin Oyster Sauce, with a low concentration of oyster juice, only 6kg in large plastic bottles, sold for 30 yuan, and mainly supplied to catering channels.