brand C Health Food Technology Inc.

Mung Bean Jelly(Cool Noodles)

Mung Bean JellyPotato Jelly

  • made from high-quality potato starch and mung bean flour are suitable for dishes like cold tossed salad.
  • The product is ready to eat and can be sliced.
  • According to personal preference, mix it with sauce for a refreshing and delightful taste.
  • It is a must-have delicacy for cooling down in the summer.
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    Fried Chili Oil

    Fried Chili Oil

  • Made by frying fresh Asian chilies with canola oil, sesame, and a blend of spices, this chili oil boasts a spicy flavor suitable for a variety of dishes.
  • Shelf life: 8 months, refrigerated.
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    Sour Hot Noodles

    Hotpot noodles

  • These wide noodles, made from top-grade potato starch, are perfect for hotpot, sesame paste wide noodles, various stews, and more.
  • They have a chewy texture, hold up well during cooking, and offer a delightful flavor.
  • Ready to eat after boiling for 1-2 minutes, no need for prior soaking.
  • Shelf life: 3 months refrigerated.
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    Potato Thin Noodles

    Potato Thin Noodles

  • Premium potato starch is meticulously processed into a medium-fine powder, perfect for a variety of dishes such as hot and sour noodles, ants climbing a tree, soup noodles, and fried mutton noodles.
  • This high-quality product boasts a smooth and chewy texture while being entirely fat-free.
  • Ready to eat after boiling for 1-2 minutes, no need for prior soaking.
  • Shelf life: 3 months refrigerated.
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    Hotpot Noodles

    Hotpot noodles

  • Add water to the pot, then add 180 grams of hot pot base. Wait for the water to boil, taste it, and if the flavor is not strong enough, add 2 spoons of salt. Simmer for 5 minutes.
  • Add cleaned bean sprouts to the boiling mixture and cook for an additional 5 minutes. Remove the bean sprouts from the pot.
  • Add cleaned hot pot noodles to the boiling broth and cook for 4 minutes. Remove the noodles from the pot.
  • Add vinegar to the broth, and it's ready to serve.
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