"Sanshiju" net dumplings 6 major features

★ vegan: no food in the product, no eggs, no onions, no leek, no garlic, but its own unique fresh taste, suitable for all the public.

★ natural: the product does not add any artificial colors, flavors, preservatives and other additives, does not contain any genetically modified ingredients and chemical process. All ingredients are selected in the natural, ingredients return to nature, take the essence of China, but also taste the taste of the body to promote health.

★ health: the source of raw materials are followed by a formal, excellent production qualification of manufacturers and units, through the early R & D testing qualified to establish the use of qualified to ensure that the production of raw materials have standards, quality inspection. Pay attention to the properties of different ingredients, the rational allocation of nutrients elements of science, so that the product nutrition and stomach, delicious taste, so that dumplings in the natural ingredients of nutrients in the human body to enlarge the positive energy supplement.

★ wonderful taste: each dumplings unique style, eat natural, wonderful taste. "San Shiju" from the Pure Land flavor.

★ pure: the use of modern mechanism dumplings, from the system stuffing, molding, quick-frozen, packaging, storage, at one go, no manual dumplings artificial links may appear indecent not net, cross-polluting situation. And the traditional way of freezing is very different from the most advanced quick-frozen process, just 5 minutes, the product has been in the below 18 ℃ below the frozen state, so that the material molecules in a very stable state, which is excellent to keep the natural food fresh , Color, flavor, nutrition. Whenever and wherever you can enjoy the authentic net dumplings.

★ love: for the universe all the sentient beings no difference in love, is the true sense of love. Saving environmental protection, protecting the earth home is our common responsibility. This is the real meaning of "San Shi Ju" flavor.
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