For most southerners, a new day begins with a bowl of hot and chewy noodles (or rice noodles). Hot dry noodles, seafood noodles, wonton noodles, satay noodles, dan dan noodles, cart noodles... A bowl of noodles down, making every morning full of vitality. Noodles are delicious, but cooking still takes time; the fast-paced life of nine-to-five makes eating noodles at home a luxury. How can noodle lovers eat more nutritiously and conveniently? In 2010, a light soy sauce named "Noodle Fresh" was launched, not only giving noodles their own exclusive soy sauce but also making breakfast more delicious for more people. Eight years later, "Noodle Fresh" has been fully upgraded: the label is taller and more eye-catching, the bottle shape is more rigid and handsome, and the functions are more diversified. From "noodle cooking artifact" to "kitchen standard", Noodle Fresh intends to use the "Double Hundred Project" to enter the breakfast market and set off a new wave of sales. Noodle Fresh Emerges, Giving Noodles Their Own Exclusive Soy Sauce Developing a soy sauce specifically for noodles might be hard to understand for most condiment companies. However, for Jiajia Food Group Co., Ltd. (hereinafter referred to as "Jiajia Food"), which leads the trend of condiment consumption, this is not a wild idea. Through market research, Jiajia Food keenly captured the changing trends in Chinese dietary habits in 2009: as the pace of social life continues to accelerate and Chinese people increasingly value balanced nutrition, southerners who originally ate rice gradually began to regard noodles as one of the staple foods for breakfast. This change harbors huge business opportunities: in order to eat more deliciously and healthily, the demand for new types of condiments is growing stronger. Thus, how to make noodles more delicious and nutritious, and how to make cooking noodles simpler and faster, became an important topic for Jiajia Food. △ Original version of Noodle Fresh In 2010, Noodle Fresh soy sauce was officially launched. The usage method is very simple: after cooking each serving of noodles (2-3 liang), add about 3-4 bottle caps of Noodle Fresh; no need to add MSG, chicken essence, or other seasonings. If you prefer mixed noodles, add about 3 bottle caps, no need to add salt, but you can add some chopped green onions. Such convenience made consumers exclaim, "Breakfast can be this simple!" "Experiential Marketing" Brings Explosive Growth After the launch of Noodle Fresh, Jiajia Food advanced on both high-altitude and ground fronts: TV media advertisements bombarded, and ground forces advanced comprehensively. In the supermarket system, Jiajia Food assisted national distributors to quickly enter stores, buying end caps, grabbing shelves, and conducting buy-one-get-one promotions to attract customers' attention. In the circulation channel, Jiajia Food set up promotion teams, organizing distributor bosses, salesmen, and local salesmen to conduct multiple rounds of on-site tasting in farmers' markets and residential communities, and carried out activities such as "buy one get two free". In township markets, Jiajia Food aimed at markets with high population concentration, driving trucks to wherever there was a market. Product stacking + loudspeaker broadcasting + free tasting of freshly cooked noodles allowed township residents to experience the taste and convenience of Noodle Fresh firsthand. Taking the Zigong market in Sichuan as an example, Huicheng Condiment Firm immediately established a Noodle Fresh promotion department, adding 8 full-time staff and 4 vehicles, divided into two groups: one group responsible for on-site promotion, the other for terminal distribution. After a year and a half of effort, they covered more than 3,000 sales outlets, with a distribution rate of over 80%. Seeing the outstanding results, distributors across the country followed suit, adding personnel and vehicles to fully promote Noodle Fresh. Some regions, such as Changsha in Hunan, Chengdu in Sichuan, Guangfeng in Jiangxi, and Chongqing, maintained more than two promotional activities per week, rain or shine. Subsequently, Noodle Fresh sales grew exponentially, especially from 2013, helping Jiajia Food's total sales of soy sauce products double. Creating the "Double Hundred Project" to Enter the Breakfast Market Since 2018, Jiajia Food has implemented the "Double Hundred Project" in many places in Hunan and Jiangxi to promote Noodle Fresh in breakfast shops: enter 100 shops and give away Noodle Fresh for 100 consecutive days. It is understood that every salesperson carries 120ml Noodle Fresh tasting bottles, along with toothpick holders, tissue boxes, and promotional posters to visit every breakfast shop. After reaching a cooperation intention, each table gets 1 bottle of 120ml Noodle Fresh, 1 toothpick holder, and 1 tissue box, plus 2 bottles of 500ml Noodle Fresh for trial. This method of benefiting customers and increasing free tasting opportunities continuously amplifies product functions, making Noodle Fresh more popular among consumers, gradually forming "dependent consumption" and "essential consumption", and ultimately making Noodle Fresh successful in many breakfast shops. According to the relevant person in charge of Jiajia Food, Noodle Fresh, as the main force of the company's light soy sauce product line, has a higher gross margin than ordinary soy sauce, bringing considerable profits to distributors and terminal stores. Now, the upgraded Noodle Fresh has completed the full transition from "noodle cooking artifact" to "fresh for stir-frying and cold dishes", becoming the standard soy sauce in Chinese kitchens. From cities to rural areas, from hypermarkets to mom-and-pop stores, wherever there is Jiajia soy sauce, there is Noodle Fresh. To further increase Noodle Fresh's market share, Jiajia Food launched a 1.9L large package, actively expanding the catering group purchase channel, with good market feedback. Cooking delicious food requires not only high-quality ingredients but also high-quality seasonings. As public demand becomes increasingly segmented and high-end, Jiajia Food continuously strengthens product development, launching series such as Yuan Niangzao and organic soy sauce. The continuous launch of new products not only gives consumers more flavor choices but also keeps Jiajia Food vigorous in market competition. Industry insiders believe that under the situation of escalating consumer demand, a new generation of condiments not only needs to perfect R&D but also continuously segment products to meet the needs of specific life scenarios. A series of innovative products represented by Noodle Fresh not only made the entire industry look at Jiajia Food with admiration but also established its industry position as the "first soy sauce stock". -END-