Beijing Wangzhihe (Guilin Soybean Cheese) Food Co., Ltd.
Main products:Chili Sauce,Fermented Bean Curd,Dried Bean Stick
Products
Contact Us
  • Contact Person : Mr. Ji Li
  • Company Name : Beijing Wangzhihe (Guilin Soybean Cheese) Food Co., Ltd.
  • Tel : 86-773-5582399
  • Fax : 86-773-5582388
  • Address : Guangxi,Guilin,Xicheng economic development district lushan industry section guilin
  • Country/Region : China
  • Zip : 541100

Chinese food hot chili sauce

Chinese food hot chili sauce
Product Detailed
Related Categories:Sauce
Related Product Searches:Chinese food hot chili sauce,High Quality,chili sauce, chili sauce,210g
1,By natural fresh chilli 2.without any additive&preservative 3,conform to export standard 4,Have many tastes. 5,keep natura

                    Chinese food  hot chili sauce

1,By natural fresh chilli

2.without any additive&preservative

3,conform to export standard

4,Have many tastes.

5,keep natural flavors,colors and nuturition

   Guisao chili sauce is traditional Guilin local style chili sauce product, famous for its traditional brewing process. With signature red and brown color, uniform thickness, fresh spicy fragrance with perfect sodium touch, Guisao chili sauce can be used to boost your appetite or as a seasoning spice. No wonder, why Guisao chili sauce is the most welcomed guest in many family’s dinner table.

   Our company has a long history more than 300 years, and has a high credit among the customers. We make high quality and healthy delicious food,  based on the tradition, our company will continue development and innovation, and strengthen and expand ourselves as the "Chinese traditional famous brand" in the fermented bean curd industry, so as to provide the customers with high-quality, delicious, clean and safe food.

     As we are a big famous enterprise,we have a high credit among the customers.

     Our product's ad on the bus of Guilin :

      

Our company joined the  Chendu Spring Fair:

Our products selling in the supermarket:

Chinese food hot chili sauce



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