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Sichuan traditional hotpot seasoning

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Traditional Sichuan hotpot seasoning
Traditional Sichuan hotpot seasoning
Traditional Sichuan hotpot seasoning
Traditional Sichuan hotpot seasoning
Traditional Sichuan hotpot seasoning
Traditional Sichuan hotpot seasoning
Traditional Sichuan hotpot seasoning
Traditional Sichuan hotpot seasoning
Traditional Sichuan hotpot seasoning
Traditional Sichuan hotpot seasoning
Traditional Sichuan hotpot seasoning
Traditional Sichuan hotpot seasoning

Traditional Sichuan hotpot seasoning

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  • Introduction

Introduction

Place of Origin:Chongqing
Brand Name:Qinma
Model Number:QH-MN200
Certification:ISO22000,FDA, HACCP


Minimum Order Quantity:100bags
Price:$1.5
Packaging Details:200 g/bags, 40 bags/CTN
Delivery Time:15 days
Payment Terms:T/T 30% deposit, balance against B/L copy
Supply Ability:1000 bags/day


Traditional Sichuan spicy butter hotpot seasoning, very excellent condiment for home and restaurant cooking. The best quality Sichuan peppercorns from famous producing areas such as Maoxian County are selected, and the grains are plump and numb with a fresh flavor. Using butter aroma locking technology, multiple spices and fresh sesame are skillfully blended, and the aroma is distinct. After entering the mouth, it passes through the tip of the tongue like a micro current, making all meat and vegetables salivate for it.


NameButter Hot Pot Seasoning(spicy flavor)
Item NumberQH-MN200
Net weight200g
Shelf Life540 days
Ingredientsbutter, chili, vegetable oil, chicken essence seasoning,
monosodium glutamate, edible flavors and spices,  salt,
pepper, ginger, bean paste (chili, broad beans, drinking water salt,
wheat flour), yeast extract, food Additives (hot pepper,
capsicum oleoresin, 5-flavored nucleotide disodium), rock sugar,
spices, grass fruits, cumin, cinnamon.
Allergen informationcontains gluten-containing cereal products
Applicationcook hotpot or any spicy dishes
Packing40 bags/carton


The golden ratio of Sichuan peppercorns and chili peppers, the enzymatic butter aroma locking process, and the aroma is layered


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