Anghi Food Co.,Ltd.

The president, Mr.Li, of anghi had dealt with many different fields of businesses, including the cloth shop as well as pudding manufacturing and ai-yu wholesale food industry. With deep interests in food research, in 1981, after Mr. Lin tried the stewed egg from a street vendor in Xiluo Town, he was inspired with an idea. Mr. Lin uses the well-known Xiluo soy, sugar, and assorted Chinese medicines with the unique Xiluo water to stew chicken egg and quail egg for a long period of time. Spending almost a year to research on the stewed method and through a time-consuming stewed process, a well-prepared stewed egg was released with a unique good smell. And anghi was established in 1989.

In the early stage, Mr. Lin ran the stewed egg business in the night market. During the processing process, he insists not to add any anticorrosive and artificial color that affect human health. So, Mr. Lin exclusively imported vacuum packing machine from Netherlands to vacuum pack the stewed egg in order to lengthen the expiration date form 2 days to several months. It is one of the early companies using the vacuum packing on the leisure food. Furthermore, Mr. Lin imported an automatic stewing machine to shorten the processing process from a week to 4 days and still remain the same quality. Due to the egg texture and favor, anghi becomes well- reputed even the well-known food manufacturer – Hsin Tung Yang requests for the OEM.

After being law sued for the trade mark in 1989, Mr. Lin deeply understood the importance of registration of trade marks. Furthermore, “anghi” and “Stewed Egg” were registered as its trade marks.

anghi was established in August, 1998. The company was transferred from a home style factory to a modern and automatic production leisure food company. Moreover, enterprise C.I.S. and mascot are designed and at the same time, the company started to sell dried bean curd. With our advanced processing technique, we proudly introduced “hand-made dried bean curd”. Strict quality control is applied from the selection of soy beans to every little detail during processing to control the texture of the dried bean curd. It is the quality that machine-made quality cannot compare with. With traditional hand-made production, no anticorrosive added, vacuum packing, and advanced high-temp bacteria killing technology used in the dried bean curd was a big shock to the market. And some of the competitors are following our trend.

anghi Principle
For 20 years, anghi follows the traditional production method to produce fin leisure food and holds on the principle of no anticorrosive and artificial color added in order to serve the customers with the best leisure food. Insist of using Xiluo natural black bean soy to make a tasty favor and food texture. We believe brand is promise. So we take all the traditional food – stewed eeg, dried bean curd, and all other stewed products to the next fine level. That is the principle that anghi has been working on and that is also the principle that customers expect on anghi .

anghi Prospect
We will keep continuing researching and developing for new fine products. With international prospects, we will insist on what we believe and make customers understand anghi’s products and promises. anghi speaks for delicious.