Maintain good personal hygiene and examine the contaminated clothing thoroughly. Before entering a sanitary area, everyone should wear protective clothes, hats, and work shoes to remove undesirable foreign materials. After washing, drying and sanitizing hands, workers pass through an air shower to disinfect the whole body.

Sort, clean and extract foreign objects from raw materials. To maintain a working environment hygienic, stainless steel is used on ceilings and walls. With naked eyes, X-ray and detectors, contaminants are thoroughly detected during the sorting process.

Mix meat, vegetables and seasoning in a blender. Chillers are used to maintain the target temperature at a constant level at a mixing facility. The vegan production line is processed separately to avoid the risk of cross contamination.

Mix various grain powders—whole wheat, wheat, barley, rice, starch, etc.—,knead the dough and ripen it under vacuum pressure after rolling process.

Fillings and dumpling wrappers are molded into various shapes depending on different cooking methods such as fried dumplings, handmade-style dumplings, boiled dumplings, flat dumplings, etc.

Stream dumplings at a high temperature ranging from 90˚ to 105℃ until cooked through.

Rapidly freeze the steamed dumplings at -40℃ to preserve product quality and freshness.

Pack products by product type such as size and quantity and then pass through X-ray scanner and a metal detector to detect foreign contaminants.

Pack the inner packing products in boxes by product type.

Load and store end products in a cold storage for shipping