Travel Goods

Honworld group limited

Organic White Fermented Bean Curdis a health sauce that is traditionally cooked and modernly processed. It uses high-quality organic soybeans as raw materials, ensuring no pollution at the source and natural health. During production, we strictly follow the standards of organic foods, not using any chemical additives and preservatives, to ensure the purity and high quality of the product. It is natural, the texture is fine, the flavor is rich, and it has a strong aroma of beans and fermentation. It can be used not only as a delightful accompaniment to enhance the texture and layers of flavor of dishes but also as a cooking ingredient to add a special flavor to common household meals.  Key characteristics: •Organic ingredients: Choose certified organic soybeans to ensure the green and healthy origin of the products. •Traditional craftsmanship: The traditional Chinese process of making fermented bean curd, combined with modern technology, ensures that every piece of fermented bean curd reflects the exquisite skill and unique vision of the artisan. •Rich nutrition: White mold cheese is full of protein, vitamins, and various minerals, which are great for maintaining good health. •Mouthfeel rich: A smooth texture and a strong aroma of beans make for a delightful eating experience. •Versatile: Can be used as both a delicious condiment and a cooking seasoning, meeting your different cooking needs.  Suggestions for consumption: As a seasoning for main dishes, it can be paired with various ingredients to enhance flavor. As a cooking ingredient, it can be used in cooking vegetables or making soup to improve the overall texture and freshness. It's best to store it in a cool, dry place and use it as soon as possible after opening to ensure the quality of the product.  Brand commitment: We are dedicated to provide consumers with healthy and delicious organic seasonings. Every piece of organic white fermented bean curd is a testament to our commitment to quality and the health of consumers. Let you eat with peace of mind and good health, which is our eternal pursuit. 

340g Organic White Fermented Bean Curd

Rose Fermented bean curd, a traditional handicraft, is blended with aged yellow rice wine. It has natural rose color, bright red and oily, mellow and delicious, and tastes delicious. It is a versatile fermented bean curd. •Zero added preservatives •Color: Rose colored •Taste: Rich, fragrant, and delicious 

285g Rose Fermented Bean Curd

Rice sauce Fermented bean curd, Fermented bean curd with Taiwanese flavor, is yellow and shiny in color, fine and soft in texture, fragrant, delicious in taste, thick but not greasy, soft and glutinous, delicious, and a top food accessory. •Zero added preservatives •Color: creamy yellow and glossy •Taste: Soft, glutinous and delicious 

285g Fermented Bean Curd with Rice Sauce

Spicy fermented bean curd, Taiwan style spicy Fermented bean curd, yellow and shiny in color, fine and soft in texture, fragrant, delicious in taste, thick but not greasy, soft and glutinous, delicious, spicy, superior food. •Zero added preservatives •Color: creamy yellow and glossy •Taste: Soft, glutinous, spicy and delicious 

285g Spicy Fermented Bean Curd

Fermented bean curd with Taiwanese flavor is creamy yellow and bright in color, soft in texture, fragrant, delicious in taste, thick but not greasy. It is an excellent food accompaniment. •Zero added preservatives •Color: creamy yellow and glossy •Taste: Soft, glutinous and delicious 

340g Fermented Bean Curd with Taiwanese Flavor

Henghe Fourth generation soy sauce，originating from traditional brewing techniques, using high-quality soybeans as raw materials, after careful selection, combined with unique brewing technology, it undergoes 730 days of day and night exposure, and is carefully brewed. It is not only a high-quality cooking oil but also a model of the perfect combination of tradition and modernity. The Henghe Fourth generation soy sauce adds a splash of brilliant color to your table, allowing you to savor the unique flavor of traditional craftsmanship and modern quality.  Key characteristics: •High-quality soybeans: We strictly select non-GMO, high-quality soybeans as the main ingredient, ensuring the purity and health benefits of the soy sauce. •Traditional brewing process: It follows an ancient traditional brewing process that preserves the natural flavor and nutrition of the soybeans completely, while also making the soy sauce more full-bodied and smooth. •Natural brewing: It experiences a natural brewing process of 730 days, absorbing the essence of nature and resulting in a richer flavor and aroma. •Versatile: Itis not only suitable for cooking but can also be used for cold dishes and marinating, meeting your different cooking needs.  Brewing process overview: The production process of Henghe Fourth generation soy sauce is long-standing and involves many steps, each requiring the skill and care of the craftsman. From selecting beans, soaking, steaming, to fermentation, filtering, and then the final stages of daytime sun exposure and nighttime moon gazing, we always adhere to traditional techniques to ensure that the quality and flavor of the soy sauce reach their best state. Particularly during the daytime sun exposure and nighttime moon gazing process, the soy sauce has the opportunity to fully integrate natural essences, forming a unique and rich flavor.  Food suggestions: When cooking, add a small amount of Henghe Fourth generation soy sauce just before the dish is finished to enhance its color and unique aroma. For cold dishes, use it as the main seasoning to make the dish even more delicious. Store it in a cool, dark place to maintain the quality and flavor of the oil.  Brand promise: Henghe Fourth generation soy saucel carries the essence of traditional brewing technology and the dedication of craftsmen. We promise that every bottle of soy sauce will strictly follow traditional brewing processes, undergo 730 days of daytime sun exposure and nighttime moon gazing, and represent our pursuit of quality and taste to the extreme. Choosing Henghe Fourth generation soy sauce means choosing both quality and flavor assurance, allowing you to savor the perfect combination of traditional craftsmanship and modern quality standards. 

200ml Henghe  Fourth generation soy sauce

LaoHengHe Sixth-Generation Soy Sauce，originating from traditional brewing techniques, using high-quality soybeans as raw materials, after careful selection, combined with unique brewing technology, it undergoes 730 days of day and night exposure, and is carefully brewed. It is not only a high-quality cooking oil but also a model of the perfect combination of tradition and modernity. The LaoHenghe Sixth-generation soy sauce adds a splash of brilliant color to your table, allowing you to savor the unique flavor of traditional craftsmanship and modern quality.  Key characteristics: •High-quality soybeans: We strictly select non-GMO, high-quality soybeans as the main ingredient, ensuring the purity and health benefits of the soy sauce. •Traditional brewing process: It follows an ancient traditional brewing process that preserves the natural flavor and nutrition of the soybeans completely, while also making the soy sauce more full-bodied and smooth. •Natural brewing: It experiences a natural brewing process of 730 days, absorbing the essence of nature and resulting in a richer flavor and aroma. •Versatile: Itis not only suitable for cooking but can also be used for cold dishes and marinating, meeting your different cooking needs.  Brewing process overview: The production process of LaoHengHe Sixth-Generationsoy sauce is long-standing and involves many steps, each requiring the skill and care of the craftsman. From selecting beans, soaking, steaming, to fermentation, filtering, and then the final stages of daytime sun exposure and nighttime moon gazing, we always adhere to traditional techniques to ensure that the quality and flavor of the soy sauce reach their best state. Particularly during the daytime sun exposure and nighttime moon gazing process, the soy sauce has the opportunity to fully integrate natural essences, forming a unique and rich flavor.  Food suggestions: When cooking, add a small amount of LaoHengHe Sixth-Generationsoy sauce just before the dish is finished to enhance its color and unique aroma. For cold dishes, use it as the main seasoning to make the dish even more delicious. Store it in a cool, dark place to maintain the quality and flavor of the oil.  Brand promise: LaoHengHe Sixth-Generation soy sauce carries the essence of traditional brewing technology and the dedication of craftsmen. We promise that every bottle of soy sauce will strictly follow traditional brewing processes, undergo 730 days of daytime sun exposure and nighttime moon gazing, and represent our pursuit of quality and taste to the extreme. Choosing LaoHengHe Sixth-Generation soy sauce means choosing both quality and flavor assurance, allowing you to savor the perfect combination of traditional craftsmanship and modern quality standards. 

200mL LaoHengHe Sixth-generation Soy Sauce

Henghe Fourth generation soy sauce，originating from traditional brewing techniques, using high-quality soybeans as raw materials, after careful selection, combined with unique brewing technology, it undergoes 730 days of day and night exposure, and is carefully brewed. It is not only a high-quality cooking oil but also a model of the perfect combination of tradition and modernity. The aHenghe Fourth generation soy sauce dds a splash of brilliant color to your table, allowing you to savor the unique flavor of traditional craftsmanship and modern quality.  Key characteristics: •High-quality soybeans: We strictly select non-GMO, high-quality soybeans as the main ingredient, ensuring the purity and health benefits of the soy sauce. •Traditional brewing process: It follows an ancient traditional brewing process that preserves the natural flavor and nutrition of the soybeans completely, while also making the soy sauce more full-bodied and smooth. •Natural brewing: It experiences a natural brewing process of 730 days, absorbing the essence of nature and resulting in a richer flavor and aroma. •Versatile: Itis not only suitable for cooking but can also be used for cold dishes and marinating, meeting your different cooking needs.  Brewing process overview: The production process of "Huanghe" soy sauce is long-standing and involves many steps, each requiring the skill and care of the craftsman. From selecting beans, soaking, steaming, to fermentation, filtering, and then the final stages of daytime sun exposure and nighttime moon gazing, we always adhere to traditional techniques to ensure that the quality and flavor of the soy sauce reach their best state. Particularly during the daytime sun exposure and nighttime moon gazing process, the soy sauce has the opportunity to fully integrate natural essences, forming a unique and rich flavor.  Food suggestions: When cooking, add a small amount of "Huanghe" soy sauce just before the dish is finished to enhance its color and unique aroma. For cold dishes, use it as the main seasoning to make the dish even more delicious. Store it in a cool, dark place to maintain the quality and flavor of the oil.  Brand promise: Henghe Fourth generation soy saucel carries the essence of traditional brewing technology and the dedication of craftsmen. We promise that every bottle of soy sauce will strictly follow traditional brewing processes, undergo 730 days of daytime sun exposure and nighttime moon gazing, and represent our pursuit of quality and taste to the extreme. Choosing "Huanghe" soy sauce means choosing both quality and flavor assurance, allowing you to savor the perfect combination of traditional craftsmanship and modern quality standards. 

   220ml Henghe  Fourth generation soy sauce

KAIPING KUANGCHONG EMPEROR FOODSTUFF CO LTD

The fermented bean curd here is processed in traditional Chinese style. It features a smooth and soft texture and a unique favor. The bean curd can be&nbsp;served&nbsp;with&nbsp;a range of Chinese dishes.
 
  Net weight: 1,000g. 
  Available in different flavors. 
 

Fermented Bean Curd

 
  Net weight: 380g. 
  Available in two favors. 
 

Fermented Bean Curd with Sesame Oil

Nikkyuh Bio

 	 Natto powder (fermented soybean powder) was prepared by freezing and drying fermented soybeans and grinding them afterwards. 	 Particles are fine and the strain and enzymes remain active. 	 The beans were cleanly fermented in the latest automated system and frozen and dried. 	 100% of the enzymes and Bacilllus Subtilis (1billion in 1g) that are good for the body are active, and it makes a great beverage when mixed with milk or beverages.  

Fermented Soybean Powder

Guizhou Laogandie Food Co., Ltd.

This spicy sauce series comes with chicken-flavored chili sauce, chunk chili sauce and spicy fermented bean curd. These sauces complement rice, noodles and buns perfectly. This delicious sauce series is ideal for use in household or restaurants.
 
  Ready-to-eat. 
  Suitable for gift purposes. 
 

Spicy Sauce Series

Limited Company of Yunquan Sauce and Pickle Shop of Chuxiong

 	 Material: bean. 	 Fine packing. 	 Color: bright red. 	 Traditional taste. 	 Delicious and lasting flavor. 	 Ideal for serving as an appetizer. 	 Packaged in a jar.  

 
  Net weight: 300g. 
  Available in 2 flavors. 
 

Fermented Red Bean Curd

Linyi Weiyizhai Seasoning Foods Ltd

 	 1000g 	 Made by fine material 	 Make the dishes more delicious  

Fermented Black Bean

Kong Ma Eul

Healthy food, Fermented soybean, Korean Natto, Korean food

Natto Kinaje Well-being Power SP

The Saint's Co Enterprises

   Arabica type of coffee beans   The cherries are fermented in the digested system of civet   Less acidity   Low caffeine   Nice and long lasting taste   Clean and smooth taste   Very special coffee   Available in green and roasted beans  

Civet Coffee

SHINTO BLACK RASPBERRY AGRICULTURAL COOPERATIVE

More Than 5 Years Fermented Black Raspberry Vinegar With Black Beans

Black Raspberry Vinegar

Healthy food, Capsule type, Fermented soybean, Korean Natto, Korean food

Natto Kinase Special K

Matsuai Foods Co Ltd

 Tennen Jozo Shoyu is a popular type of soy sauce that has undergone a fermentation process. It contains a mixture of premium-quality soya beans and wheat. No unnecessary preservatives are added. 
 
  Suitable for various Asian dishes. 
  Store in a cool and dry place. 
 

Tennen Jozo Shoyu

Gui Zhou Zun Yi Guinong Food Co.,Ltd

This bottle of chili sauce is finely made from well-selected ingredients for high quality. The sauce adds a rich and spicy flavor to your cooked dishes. Other flavors are also available for you to choose from.
 
  250g x 24 bottles. 
  Rich and spicy flavor. 
  Integrate: peppers, fermented soya beans, oil and so on. 
 

Chili Sauce

Yugeta Shoyu Corporation

This soy sauce is made of organic soy beans and organic wheat grown in Japan. It is fermented and matured in a traditional way for over one year in huge wooden-made containers. With its excellent aroma and umami or pleasant savory taste, it well goes with Japanese cuisines including sushi or sashimi.
 
  Organic JAS certified. 
  Capacity: 300ml. 
 

Organic Soy Sauce

Equator Pure Nature Co., Ltd.

PiPPER&nbsp;STANDARD fabric softener is made from a unique blend of fermented pineapple fluid and lecithin from soy beans.&nbsp; Our fermented pineapple fluid naturally softens fabric, and is coupled with lecithin produce a safe and non-toxic fabric softener.&nbsp; Our research and development team spent years developing a fabric softener without quaternary ammonium compound (quats), which are serious carcinogens and are found in every marketed fabric softener.&nbsp; To our knowledge, we produce the only fabric softener worldwide without using quats.&nbsp; Pipper Standard fabric softeners are hypoallergenic and non-irritant certified, and are available in Natural and Floral scents, as well as Free and Clear (unscented).

For more information, please visit www.pipperstandard.com

Natural Fabric Softener

Detumando, S.L.

Cabernet sauvignon 2004 lopez panach (red wine)
   Varieties: 100% cabernet sauvignon.  Harvest: 
   The harvest was made by mechanical methods.   It was made between 10th and 15th September during the night.   Date for harvest was calculated by an exhaustive control of fenolic ripening.  Fermentation: 
   Fermentation is done under temperature control (between 25 and 28 Celsius degrees).   This produces a softer fermentation and increasing its duration (between 8 and 10 days) in order to avoid desviations.  Soaking: 
   Pre-fermentation, 3 days until fermentative.   Fermentative, during fermentation.   Post-fermentative, 3 or 5 days, from finishing of fermentation until taking off the barrel.  Malolactic: 
   It was made in inox task during two months.   Once it was finished, the wine is separated from coarse   Aging: after the FML, wine was taken to American and mixture oak barrels, where it rested for 6 months with humidity and temperature control.   Bottling: after a light stabilization by freeze and a it was bottled the second week of May and they were brought to our racks where they rest until today.  Sight: 
   Red morello cherry colour with rims of violet.   Shiny, clear and some gliceric touches.   Smell: very defined smells and very clear, with memories of wood and wild berries.   Taste: fruity taste, with intense acidity.   Gastronomy.   Beans, highly-seasoned pork sausage, legumes and cheese.  

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