Mr. Wenxian Fan was born in 1983 in Hubei, and graduated from China University of Mining and Technology with MBA. Mr. Fan is the founder and CEO of Meixin Food, with nearly 20 years of experience in restaurant operation and management, brand marketing, food supply chain management, enterprise operation management and other related fields. He manages a team of nearly 400 people.
In 2009, he co-founded “No.1 Chuanguo”, a brand of hotpot restaurants, which has more than 60 branches in China. He founded Meixin Food in 2017, with a total investment of 510 million RMB and an intelligent factory covering an area of 50,000 square meters, which is a famous manufacturer for compound condiment in the Yangtze River Delta region.
As a representative of Chinese entrepreneurs, Fan has always been committed to building a leading brand of condiments for soup sauces with the mission of making customers happy, making employees grow, and bringing beauty to the world with deliciousness. In 2019, he was awarded the title of "Top Ten Leaders in China's Food Industry". In 2021, he was awarded the title of "Change Maker of Chinese Compound Condiment Industry" and many other honors in the industry.
4.2H -Hall C2
Innovations in compound condiments seem to be drawn into a whirlpool of mutual copying. Standing in front of a shelf, one hardly sees anything else but fish with pickle cabbage, beef in sour sauce, or crayfish. Almost all Sichuan-style flavors have been turned into condiments products. China is a very big country. Are there any other flavors on the map holding high potential to win nationwide popularity?