— The “Dingdian Product Strategy Upgrade & Launch Ceremony of the White Paper on the Development of Dry Pot Flavor Seasoning Category” was grandly held in Chengdu on September 3rd under the theme Tracing the Origins of Dry Pot · Forging a New Chapter for the Category.
Guided by the China Cuisine Association and hosted by Dingdian Food, with support from universities and local authorities, the event gathered nearly 200 industry, academic, government, and media figures to explore opportunities and map out high‑quality development for dry pot seasonings.
Origins: Tracing Flavors through Sand Art, 27 Years of Craftsmanship
The ceremony kicked off with an immersive sand art light show, Searching for Dry Pot Origins, Savouring the Craftsmanship of Fire and Smoke. Amid flowing sand and light, the performance traced the culinary roots of dry pot flavors and unfolded the story of Chairman Ren Kang’s dedicated entrepreneurial journey.
For 27 years, Dingdian pioneered dry pot seasonings with paste (2004) and sauce (2006). Now celebrating sauce’s 20th anniversary, it stands as the category’s founder, definer, and leader, having laid a solid industry foundation.
Innovation: White Paper Released, Setting New Benchmarks for the Category
Following the sand art show, Ren Kang, Chairman of Dingdian Food, delivered a keynote speech titled From One Bottle of Sauce to an Entire Category — Dingdian’s Pioneering Journey, recounting the brand’s extraordinary growth alongside the dry pot industry.
Instead of grand rhetoric, he started his story in 1999, outlining the mutually rewarding journey of Dingdian Food and the dry pot category through four key development milestones. His remark, “You may not know me, but you must have tasted the flavor of Dingdian dry pot sauce,” drew warm applause from the audience.
At the much-anticipated moment, the White Paper on the Development of Dry Pot Flavor Seasoning Category was officially released. Guided by the China Cuisine Association, compiled under Dingdian’s leadership and co-developed by Xihua University and Sichuan Tourism University, this landmark industry document defines dry pot flavor seasonings as an independent product category for the first time. It clearly demarcates category boundaries, unifies industry understanding of flavor profiles, and fully explores application prospects across catering, household, and industrial scenarios.
Yang Liu, President of the China Cuisine Association, and Cai Yu, Member of the Party Working Committee and Deputy Director of the Administrative Committee of Pidu Hi-Tech Industrial Park, delivered speeches in succession. They highly recognized the release of the white paper and expressed high expectations for the future of the dry pot seasoning industry. Xiong Shuangli, Dean of the School of Cuisine and Food Science and Engineering at Sichuan Tourism University, analyzed the contemporary value of the white paper for the dry pot sector from multi-dimensional perspectives, including industry, academia and the market.
During the roundtable dialogue, A New Era of Dry Pot Flavors, academic scholars, industry experts and catering leaders engaged in in-depth exchanges. They freely shared insights on product innovation, channel collaboration, and future trends, sparking new ideas for industrial development.
After the dialogue, a signing ceremony for the group standard Technical Specifications for Dry Pot Flavors was held on site. This marks the joint establishment of an industrial standard system through university-enterprise cooperation, ushering the dry pot flavor industry into a new phase of standardized, high-quality development.
Leading the Trend: Upgraded Product Matrix Empowers New Market Segments
The product matrix showcase took the stage, unveiling Dingdian’s full range of dry pot flavor products in five forms: paste, sauce, oil, powder, and concentrate. The display intuitively demonstrated Dingdian’s full-scenario strategic layout covering catering, household, and food manufacturing clients.
Zhao Licheng, Assistant to the Chairman and Marketing Director, presented the keynote Flavor and Ingredients from the Same Source — Leading the Dry Pot Era with Full-scenario Product Empowerment. He elaborated on the core logic and industrial empowerment value of this round of product strategy upgrade. “Flavor and ingredients from the same source” is not merely a product philosophy, but a full-cycle quality commitment from raw materials to the dining table.
Dingdian sources quality from its 10,000-mu Hanyuan prickly ash farm, works with 30+ chefs for regional dishes, and ensures consistent quality via strict standards and smart production.
Subsequently, an awarding ceremony for “Dry Pot Flavor Seasoning Ambassadors” was held. Dozens of catering practitioners were appointed to jointly promote dry pot flavors and drive the category forward.
Tasting: Return to Taste Buds, Witness Premium Quality at the Source
Grand strategies are ultimately tested on the palate. In the tasting session of the launch event, innovative dry pot dishes were presented one after another, paired with cooking videos to vividly demonstrate the outstanding flavor performance of Dingdian dry pot seasonings and their capability to help restaurants achieve efficient dish output.
Great flavors originate not only on the dining table but also in mountain fields. Prior to the conference, media representatives visited Dingdian’s nearly ten-thousand-mu tribute prickly ash planting base and intelligent modern factory to witness quality at the source. A complete quality chain stretches from the tribute prickly ash branches in the mountains of Hanyuan, through the modern factory, to the back kitchens of tens of thousands of catering stores nationwide.
Over 20 mainstream media outlets asked Chairman Ren about the white paper’s industry significance and Dingdian’s future. His replies showcased the company’s confidence and responsibility as a category definer. The launch event caps 20+ years of dry pot dedication while marking a new start for industry standardization.
Going forward, rooted in premium Sichuan raw materials such as Hanyuan tribute prickly ash, Dingdian Food will uphold its responsibility as the founder and definer of the category. It will connect academic institutions, the catering industry, and channel partners to continuously unlock the unlimited potential of dry pot flavors, spreading the aroma of Sichuan dry pot across China and beyond.
Contact Info:
Name: Li Chengzhao
Email: Send Email
Organization: Sichuan DingDianEr Food Development Co., Ltd.
Address: No. 388, Shuxiang Road, Pidu District, Chengdu, Sichuan, China
Phone: +86 1330990382
Website: https://www.scdidir.com/
Release ID: 89203067
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