Over the years, Guangdong Zhenmei Food Co., Ltd. has been deeply engaged in the field of snack food, focusing on creating "healthy, delicious and nutritious" products for the market and consumers. Recently, the company was selected into the new batch of "China Time-honored Brand" list. 
Walking into the production workshop of Zhenmei Company, the processing of charcoal-grilled dried meat, beef balls and other products is in an orderly manner, the automated production line is running at high speed, and the workers are operating various machinery and equipment in an orderly manner. It is understood that Zhenmei's current product categories include tide-style preserved meat, dried meat, meat floss, beef balls, fish balls, etc., of which tide-style dried meat has a history of nearly 100 years. Chen Churui, R&D Director of Guangdong Zhenmei Food Co., Ltd.: Our company is an intangible cultural heritage protection unit of Chao-style dried meat production technology, in the production process, we strictly select high-quality ingredients, pay attention to the mastery of heat, and ensure the taste and quality of dried meat. At the same time, we do not forget to improve and innovate, and constantly try new recipes and production techniques, on the basis of inheriting traditional craftsmanship, the production of Chao-style dried pork integrates modern biotechnology and Chaocai cooking techniques to create a unique taste that belongs to Zhenmei. In recent years, Zhenmei Company has paid attention to product quality, insisted on controlling quality from the source, made concerted efforts in process innovation and product research and development, consolidated the advantages of high-quality brands, and adhered to the people-oriented, and continuously promoted talent training and system innovation. Chen Churui, R&D Director of Guangdong Zhenmei Food Co., Ltd.: The company adheres to promoting innovation-driven development, increases investment in scientific and technological innovation, carries out cooperation with many domestic universities and scientific research institutions, continuously introduces talents, pays attention to talent training and advocates "independent innovation". 
In addition, Zhenmei has also participated in the drafting and formulation of international and national industry standards for meat products, which not only allows Zhenmei to have the "right to speak" among its peers, but also wins a higher platform for Zhenmei's own development. Chen Churui, R&D Director of Guangdong Zhenmei Food Co., Ltd.: At present, we have led and participated in the formulation of 38 national and industry standards. In 2022, the "Meat and Meat Products Terminology" standard that the company participated in the formulation was officially promulgated by the International Organization for Standardization (ISO), which is the first time that an enterprise in Chaozhou City has participated in the formulation of international meat standards. Zhenmei said that it will seize the opportunity of consumers' growing needs for a better life and the upgrading of consumption structure, explore new retail models, accurately serve customers, integrate industrial chain resources, develop its own brand, and constantly polish the golden signboard of China's time-honored brand. Chen Churui, R&D Director of Guangdong Zhenmei Food Co., Ltd.: After winning the title of "China Time-honored Brand", we feel honored and aware of the great responsibility. We will continue to adhere to the traditional craftsmanship as the basis, continue to innovate and expand, and actively promote the industrialization and standardized production of local specialty foods, so as to provide consumers with better products and services. At the same time, we will also actively promote the healthy development of the industry and make greater contributions to the inheritance and development of Chinese food culture. Original article, copyright belongs to Chao'an Rong Media, **Please indicate the source.
Chao'an District Rong ** Center Reporter: Xie Yihuan Chen Zheng Editor: Lin Sitong Executive Editor: Wang Xiaodan.
Editor: Liu Junxiong