Located in Chengdu, Sichuan, Jingong brand focuses on the production of Sichuan-style compound seasonings with Bashu characteristics, and has participated in the drafting and formulation of industry standards such as chicken powder for many times.
 
Essence of chicken is a relatively new compound umami seasoning, which has been competing with MSG for the market since Totole started the chicken essence industry. Although chicken essence and monosodium glutamate are similar products, the chicken essence is more complex due to umami, and the taste experience is better than that of monosodium glutamate umami, which makes the overall market of monosodium glutamate much worse than before.
 
Companies such as Jingong that focus on Sichuan-style condiments, the basic base taste of their condiments is umami, and their raw materials are inseparable from umami seasonings such as chicken essence. The essence of chicken products on sale in Jingong include the classic essence of chicken seasoning, which focuses on stir-frying and roasting, and the Meidian chicken-flavored soup stock, which is more suitable for cooking soup, the latter has a higher proportion of chicken flavor ingredients and is more suitable for cooking soup.
 
Essence of chicken will add riboflavin, curcumin and other pigments during production, the pigment itself has no taste, and the legally added pigment will not have health problems. Essence of Chicken Granules has a fat-like color, which evokes the familiar taste of chicken in the brain and helps to enhance the taste experience. There is no pigment added to the essence of chicken in Jingong, and the overall essence of chicken particles is white, which is different from the appearance of mainstream chicken essence, which is actually beneficial, some dishes need to be kept light in color, and it is more suitable to use light-colored chicken essence like Jingong.
 
The umami science behind the chicken bouillon is more complicated, but it is not too difficult to make a chicken bouillon product of the same grade as Totole. The level of umami is a composite indicator, which is affected by the combination of multiple ingredients, unlike salty and sweet taste, which have clear quantitative indicators that can be measured. Although the brand awareness of Jingong chicken essence is not as good as Totole and Knorr, its umami is not low, and it is more cost-effective.