Canned food – a luxury item in China

In Western households, canned food is kept for when you have little time to prepare a meal. In China it is regarded as a luxury food

A major production and export country

The canned food industry is one of China’s earliest food industries with a good foundation and fast development. As the opening text of this post already states, canned food used to be regarded as a luxury product. As a result, canned food was mainly positioned as export product. And indeed, those exports have made a great contribution in generating hard currency over the decades. China has been able to stay in the ranks as a processor and exporter of canned food such as tomatoes, asparagus, bamboo shoots, yellow peach, orange, etc. The world’s largest canned food producers are also located in China.

Where are the canneries?

Canned food is produced all over China and food is usually canned near the place where the fruits and vegetables are grown and the animals are raised. E.g., Zhejiang province has been the largest export region for canned tangerines for decades. The top region is Fujian province and Zhangzhou in particular. In a previous post I already reported that Zhangzhou is often mentioned as the ‘Capital of Canned Food’ in China. A top product in this respect is canned mushrooms. 80% of the canned mushrooms exported from China leave the country via Zhangzhou. The above map shows the location of canneries in various regions of China in 2012.

Some figures

In 2017, China produced 12,395,600 mt of canned food, up 3.75%. The industry generated a total turnover of RMB 175.387 bln; up 5.46%. In the same year, China exported 2,744,800 mt of canned food; down 3.32%. This generated an income of USD 4.66 bln; up 1.3%. Canned seafood was the largest export product with a volume of 336,400 mt. The USA and Japan were the main recipients of Chinese canned food with a rate of 14% each, followed by the EU with 11% and Russia with 5%.

Domestic consumption of canned food

The canned food market in China is not plain sailing. Especially in recent years, with the increasing concern for healthy food among Chinese consumers, the image of canned food has suffered due to the long shelf life, adding preservatives and other misunderstandings, but the industry as a whole has so far withstood the test. At present, China’s canned food consumption level is still very low with only 6 kg per capita while the consumption is at 92 kg in the United States, 56 kg for the EU, and 30 kg for Japan.


China’s canned food industry is coping with problems of overcapacity, disorderly competition, unfortunate product structure and lack of innovation, while there is a huge potential market to be stimulated.  In recent years, the international market competitiveness has declined as the cost has been rising. Especially adjusting the product structure has become a priority. In fact, the changing lifestyle of the younger generation, with a busier pace of life, is posing a new market opportunity for the canned food industry in China. To cash in on that, innovation is imperative.

Strong association

As is emerging from several posts in this blog, associations are a strong influencing factor in the Chinese food industry. This also applies to the China Canned Food Industry Association (CCFIA). Established in Aug. 28, 1995, the CCFIA is the only national wide legal organization entrusted by the Chinese Government. Its members include canned food producing enterprises, sale companies, research, inspecting, detecting units, equipment manufacturers, raw material providing companies and management departments and units. The CCFIA is the representative of the common interests of the members. Its aim is to promote the development in canned food industry in China and provide high quality services to all the members.

Eurasia Consult Food knows the Chinese food industry since 1985. Follow us on Twitter.

Eurasia Consult Consulting can help you embed your business in Chinese society.

Peter Peverelli is active in and with China since 1975.


Top food technology programs in Chinese universities

In an earlier post, I explained the institutional structure of the Chinese food (ingredients) industry. However, the trends and developments introduced in this blog would not have been possible without a constant influx of fresh young food technologists. I have mentioned several universities in this blog and some posts are dedicated to graduation creations of Chinese food technology students:

Several of the companies introduced in this blog have long term agreements with universities for their product development. In turn, the universities often need the facilities of the companies for intermediate and large scale pilot production of the processed they have developed.

Chinese love lists of top this or top that and you can bet there is a list of the top food technology programs at Chinese universities as well. The following table lists the top 10 of 2018. All listed universities offer full food technology programs. However, some are especially known for their R&D in specific fields. I have added a field which the institutions themselves indicate as one of their major focus topics.

Rank Name City Region Special field(s)
1 Jiangnan University Wuxi Jiangsu fermentation
2 China Ocean University Shanghai * seafood
3 Nanchang University Nanchang Jiangxi nutrition
4 Tianjin Science & Technology University Tianjin * functional foods
5 Jilin University Changchun Jilin local resources
6 South China University of Technology Guangzhou Guangdong ingredients
7 Hefei University of Technology Hefei Anhui agricultural resources
8 Dalian University of Technology Dalian Liaoning seafood
9 Henan University of Technology Zhengzhou Henan cereals
10 Zhengzhou Light Industry University Zhengzhou Henan cereals

(*Shanghai and Tianjin are cities with provincial status)

In case you are interested in more details about these institutions or the following ones, please contact me. Eurasia Consult has in-depth knowledge about food technology education in China.

Eurasia Consult Food knows the Chinese food industry since 1985. Follow us on Twitter.

Eurasia Consult Consulting can help you embed your business in Chinese society.

Peter Peverelli is active in and with China since 1975.

The management of new food additives and raw materials in China

The current Chinese procedure for the registration of food ingredients (GB 2760-2014) dates from Dec. 31, 2014. As food ingredients are a core topic of this blog, it will be interesting to have a look at how this system has been functioning in the years after its promulgation up to June 2018. The data in this post are provided by the National Health Commission.

The following table lists the number of applications for new food additives or new applications of existing additives per year.

Year Applications
2014 63
2015 74
2016 73
2017 43
2018 16

(all figures of 2018 refer to the first half of that year)

Obviously, not all applications are honoured. The next table lists how many applications were actually approved; distinguishing new additives and new applications of existing ones.

Year New additives New applications
2015 2 11
2016 17 37
2017 20 21
2018 1 7

As indicated in an earlier post, China is a country that has an active Public Nutrition policy. Nutrients have a special registration procedure dating from March 15, 2012. The final table of this post is similar to the second, but now referring to nutrients that can be added to food and beverage products.

Year New additives New applications
2012 2 8
2013 1 4
2014 0 2
2015 0 0
2016 3 3
2017 3 0
2018 0 0

These figures indicate that the Chinese authorities have become more careful in the past few years in approving nutrients as food additives.

In July 2007, a law for managing ‘new food sources’ was adopted in China. This law regulates the approval procedure for new raw materials for the food and beverage industry. The following table shows the number of newly approved materials during the past few years, broken down in imported and domestic.

Year Imported Domestic Combined
2008 14 27 41
2009 22 48 70
2010 5 24 29
2011 11 50 61
2012 14 25 39
2013 27 44 71
2014 1 1 2
2015 9 11 20
2016 3 12 15
2017 1 8 9

These figures show a large fluctuation, but also an overall downward trend. Apparently, the control has grown stricter over the years to increase food safety.

This post can best be read in combination with the following previous posts:

Eurasia Consult Food knows the Chinese food industry since 1985. Follow us on Twitter.

Eurasia Consult Consulting can help you embed your business in Chinese society.

Peter Peverelli is active in and with China since 1975.

What on earth are . . . youtiao?

It has been some time that I uploaded a ‘What on earth . . .’ post, so here is a new one. Youtiao literally means ‘oily stick’. That does not sound very appetizing, which would be inappropriate for a traditional food that virtually every Chinese likes. A rather long English rendition I have come across is ‘deep-fried bread stick’. This is more like a description than a translation. If I remember correctly, I have also once read ‘fritter’ as the translation for youtiao somewhere. That is certainly a convenient one, but our fritters are incomparable with youtiao. In line with the philosophy of this blog, let’s not translate this word then and get used to youtiao, as my regular readers should be used to mantou by now (in case you have forgotten this term, look it up using the convenient search function of this site).

Youtiao are deep-fried twists of dough. They are almost exclusively a breakfast food and are usually eaten with congee or with a bowl of steaming sweetened soy milk. The vendors get started at around 5 am and are still making them way past eleven, for all the late-risers. It’s so commonplace to see someone in pyjamas and flip-flops walking back home with a plastic bag filled with three or four youtiao for the family breakfast. The reason is that youtiao are delicious when then have just left the deep-fryer, but their texture quickly becomes rubbery with the lowering of the temperature. Making them at home is not a real option. It is a waste of oil and the oily fumes are not good for your walls, furniture, your clothes and anything else in your home. Better have a street vendor fry them for you in the open air.

Youtiao are fantastic when pulled fresh from the deep-fryer. The foot-long bread can be separated into two side-by-side pieces, with a crisp, almost waffle-like exterior, and a light and chewy interior. Like all fried things, the flavour depends entirely on the quality of oil being used and the freshness.

Youtiao are made from yeast dough, rolled flat, then cut into short narrow strips. Each strip is placed on top of a second, then pressed lightly together lengthways to make the join that can later be pulled apart after cooking. The baker then deftly twists and stretches them until they are the right length, and lays them side by side in the deep fryer until they are golden brown and nicely crisp.


Here is a typical recipe for youtiao dough.

Ingredient dosage
wheat flour, sieved 500 g
yeast 1/2 teaspoon
sodium bicarbonate 1/4 teaspoon
water 1 1/4 cups
sugar, diluted in the water 1 teaspoon
salt 1/2 teaspoon

Special flour (improvers)

As I have reported in several posts on flour-based products, Chinese flour producers have developed specially formulated flours for youtiao. The motivation is not so much to encourage Chinese consumers to make their own youtiao at home, but to stimulate the industrial production of youtiao. The same applies to the development of flour improvers for youtiao. Several producers of flour improvers are offering improvers for youtiao, containing mixes of enzymes, improvers, starch, etc. A popular brand of youtiao flour is Beijing-based Guchuan.

This product lists the following ingredients:

Wheat flour, starch, sugar, salt, food additives (sodium bicarbonate, sodium pyrophosphate, calcium dihydrogenphosphate, calcium carbonate, citric acid)

Industrial production

The main challenge for industrial production is to retain the crispy texture of youtiao. Perhaps a workable solution would be a semi-finished youtiao that consumers can buy in their supermarket and heat in an oven or air-fryer.

There are several manufacturers of quick frozen classic youtiao. China’s leading producer of traditional snack food Sanquan, has developed a fennel flavoured youtiao. They are somewhat smaller than regular youtiao.

You can baked then off at home. Ingredients:

Wheat flour, water, vegetable oil, spring onions, fennel, salt, yeast, spices.

Whenever Sanquan comes up with a product, competitor Sinian can’t afford to lag behind. Sinian has launched a small type of youtiao that can be eaten with hot pot, hence the name Hot Pot Youtiao.

The ingredients listed are:

Flour, vegetable oil, water, salt . . .

That ‘. . .’ is not very nice to the consumers, but I will revert as soon as I have the entire ingredients list.

Eurasia Consult Food knows the Chinese food industry since 1985. Follow us on Twitter.

Eurasia Consult Consulting can help you embed your business in Chinese society.

Peter Peverelli is active in and with China since 1975.

Who is making food (ingredients) in China? – the structure of the Chinese food industry

One of the first things you need to know about a (potential) Chinese partner is to what system it belongs

This is a blog about food, drinks and their ingredients. However, as Chinese society, including its economy, is organized in a very unique way, it is useful to get more insight in its basic structuring. In fact, several aspects of that structure have been mentioned indirectly in various posts, in particular those about Mengniu Dairy and Yanjing brewing.

Economic sectors

An important type of context is the industrial sector. Chinese economy is divided in a number of industries, headed by a central ministry or organization with ministerial status in Beijing. Each province and autonomous region has a Department corresponding with the central organization. Lower administrative regions have, again corresponding, Bureaus. Chinese usually refer to this as the system (xitong) to which they belong. According to the official parlance, a state-owned enterprise is the property of the entire people, but the central administrative organization of its industrial sector has been given the power to manage the enterprise in the name of the people. The central organization will then delegate that power to its corresponding lower level organization. Those organizations also establish and operate schools and colleges related to their sectors.

An example will help clarify the situation: food manufacturing is typically regarded as Light Industry in China. A state-owned flour plant in Suzhou (Jiangsu), will therefore be typically managed by the municipal Light Industry Bureau, which will report to the provincial Light Industry Department, which operates under the China National Light Industry Council in Beijing. This is the reason why so many company names in China start with the name of the city or province in which it is located: it refers to the main governing body. I have mentioned the Changyu Winery in earlier posts. Its official name is Yantai Changyu Wine Group, which indicates that its CEO is typically reporting to the government of Yantai Municipality in Shandong province.

The value of the place name in a Chinese brand name is attested by the story of Yanjing Brewing laid down in an earlier post. Located in Shunyi County, the brand name originally envisioned was Shunyi Beer, but a ministerial official proposed to change it to a name that was related to Beijing. As Beijing Beer already existed, it became Yanjing Beer.

There are also dedicated light industry colleges like the Zhengzhou University of Light Industry. As attested by several posts in this blog, Zhengzhou is located in one of China’s major food producing regions, the home of, e.g., China’s top snack producer Sinian.

This way of organizing creates a kind of matrix structure in which a Chinese company has to account for its activities and results to the local government, but simultaneously to its sector organization. To stick with Changyu, it is accountable to Yantai Municipality and the Light Industry sector. These two merge in the Yantai Municipal Light Industry Bureau, but it can happen that the provincial or national Light Industry organizations contact Changyu for information about its operations.


In the current stage of the development of China, this structure does no exercise a huge influence on issues related to production or marketing and sales. Larger state-owned companies are still affected in the field of human resource, in particular in filling the positions of top managers. Leading functions in companies like Changyu are usually appointed by the organization on the Ministry of Personnel, which also has branches in provinces, cities, counties and other administrative levels. The Party organization is also involvement in such appointments. Nowadays, only people with proven expertise and experience in the field will be considered for appointments of top functions in state owned enterprises, but the political aspect remains. This means that the social networks of the top executives of Chinese companies exercise considerable influence on the day to day managed of the enterprises.

Social embeddedness

The combination of the various stakeholders to which a Chinese enterprise is accountable and the social network can be called: the social embeddedness of Chinese companies. Insight in the affiliation of a Chinese enterprise is vital for Western companies who are seeking or have engaged in partnerships with Chinese counterparts. Too often, Western managers believe that their Chinese partner is ‘a company just like we are’ and that the CEO of the Chinese partner has ‘the same responsibilities as I have’. They aren’t and they don’t. Such misunderstandings will certainly play a role in the problems of companies like FrieslandCampina or Fonterra in China recently reported in the media.

Eurasia Consult’s founder Peter Peverelli is an expert in determining the social embeddedness of Chinese companies and the consequences for their Western partners

Food & beverage covers several sectors

The theme of this blog, food, drinks and ingredients, involves a complex situation, as the manufacturing of these three product groups is dispersed over more than one sector. Light Industry is definitely the largest one, but a number of food companies, in particular those using primary agricultural produce as raw materials, are operating under the Ministry of Agriculture. A special type of companies under Agriculture is State Farms. This name is based on the fact that the first of such companies were large state-owned farms established in rougher regions with no existing agriculture or other economic activity. These farms later also established processing plants of their own. A small number is part of the hierarchy of the Ministry of Commerce. The latter is in charge of distributing goods rather than making them, but in the early decades of the PRC, that ministry also established production units. An industry that is very disperses over those sectors is dairy processing. Interestingly, FrieslandCampina and Fonterra mentioned above are both dairy companies.

Light Industry Top 50 2017

As Chinese ministries (try to) keep track of the industrial statics of their respective sectors, the regularly publish compilations like the top 10, 50, 100 manufacturers of a certain product or sector. The China National Light Industry Council recently published the Top 50 Light Industry companies of 2017. I will list the top 10 in this post.

Rank company sector
1 Maotai spirits
2 Wuliangye spirits
3 Yili dairy
4 Mengniu dairy
5 Wahaha beverages
6 Yanghe spirits
7 Xiwang starch sweeteners
8 Bohai soybean oil
9 Hefeng meat
10 Haitian soy sauce

From this list it is obvious that food, drinks and ingredients are the major sector of Light Industry in China. Actually, it covers a broad range of products, like: toothpaste, detergents, brooms, toys, etc. However, the Top 10 and in fact the entire Top 50 consists of food companies. Regular readers of this blog will recognise several of the companies in this list.


As mentioned above, universities also play an important role in the development of the Chinese food industry. Their role is so vital, that I have dedicated a special post to them.

Eurasia Consult Food knows the Chinese food industry since 1985. Follow us on Twitter.

Eurasia Consult Consulting can help you embed your business in Chinese society.

Peter Peverelli is active in and with China since 1975.

Balancing the Five Flavours (and one more)

The ability to perfectly balance flavours is what separates a chef from a cook

If the goal of eating and drinking is to maintain and improve health, then the typical single most important element in food would be nutrition. The Chinese, however, focus on colour, fragrance, taste and form in food, looking for refinement in food vessels and elegance of the dining environment, demonstrating an artistic spirit. Hence, from the beginnings of documented history, the Chinese advocated the philosophy of ‘harmony between the five flavours (wuweitiaohe)’. It could be related to the core concept of Confucianism: ‘harmonious society (hexie shehui)’. The Chinese invented ways to adjust blended ingredients and spices for a wide variety of tastes. Revolving around the ‘five flavours, which are sourness, sweetness, bitterness, pungency and saltiness, dishes can evolve into more than hundreds of different flavours.

Saltiness xian

Of the ‘five flavours’, saltiness is the principal flavour. It is the simplest and simultaneously the most crucial. Salt is needed to heighten any flavour in foods. Without it, any delicacy cannot emerge in its full glory. But from a health perspective, salt should not be taken in excessive quantities. The most important salty ingredient is obviously salt. However, soy sauce is of almost equal importance as a salty seasoning in Chinese cuisine. Soy sauce is a good example of how a few other flavours can be deftly used to cut the raw edges from pure salt.

Some salty ingredients: salt, soy sauce – regular.

Sourness suan

Sourness is also an indispensable taste in foods, especially in the northern part of China, where water supply is heavy in minerals and strong in base. So, in order to induce better digestion of food, vinegar is often used in cooking. It can also arouse appetite. Sour taste can also neutralize fishy odour and greasiness. At banquets with strong grease and heavy meat dishes, sour dishes are usually added to neutralise the greasy mouthfeel (ni in Chinese). They come in many varieties. Not only are the sour tastes of plums, fruits and vinegar different from one another, just the different types of vinegar are distinguished by its production areas, different ingredients and different production techniques, thus causing quite drastic differences in taste. Usually, the northerners regard mature vinegar made in Shanxi as orthodox, whilst the people in the Jiangsu-Zhejiang area appraise the Zhenjiang-made rice vinegar as authentic. The most typical of all places eating vinegar is the province of Shanxi. Many families there are skilled at making vinegar from crops and fruits. Their everyday meals are even more dependent on vinegar. A very interesting thing is that in the Chinese language, the word “vinegar” is used to represent the feelings of jealousy between men and women. Slang, such as ‘eat vinegar(chi cu)’ for being jealous and ‘vinegar jar (cugangzi)’ for a jealous person, are universally understood in both the north and the south.

Some sour ingredients: bitter melon-fresh, vinegar, lemon, lime, dry wine, cranberry, wild cherries.

Pungency xin

Pungency is the most stimulating and complex of the ‘five flavours’. Sometimes Chinese use ‘pungent-hot (xinla)’ as one word. In actuality, pungency and hot (la) have major differences. Hot is sense of taste, stimulating the tongue, throat and nasal cavity. Instead, pungency is not just a sense of taste as it involves sense of smell as well. Pungency is mostly obtained from ginger, while hot and spicy usually denotes the use chili pepper or black pepper. Since hot peppers were a foreign product, there was no mentioning of ‘hot’ in ancient Chinese cooking, instead it was generalised as pungency. Ginger not only neutralizes rank taste and odour but can also bring out the great taste of fish and meats. So, ginger is a must-have when preparing fish and meat. There are also principles to using hot peppers. We should not merely seek for the degree of hotness but should rather use saltiness and natural essence of food as fundamentals, so that the hot and spicy taste comes out multi-staged, full of great aroma and not too dry. In addition, garlic, scallion, ginger and other spices can also kill bacteria, so are great for cold dishes with dressing.

Some pungent ingredients: ginger, black pepper, chili peppers, Sichuan pepper, cinnamon, mace, nutmeg, radish, cardamom.

Bitterness ku

Bitterness is rarely used alone in cooking but is a valuable asset. When making simmered or braised meats, adding tangerine or orange peel, clove, almond and other seasonings with a light bitter touch can rid the meat of unpleasant taste and smell, and awaken the original flavour of the food. Black foods usually also have bitter flavour notes. Traditional Chinese medicinal theories believe that bitterness is helpful for the stomach and produces saliva. Some people really enjoy bitter taste in foods, such as in the Sichuan-style ‘Strange Taste (guaiwei)’ type of foods, which have the bitter elements.

Some bitter ingredients: bitter melon-ripe, Seville orange, soy sauce-thin, garlic-raw, star anise, dry mustard, radicchio, mustard greens, endive, arugula.

Sweetness gan

Sweetness has the effect to cushion the effect of other basic flavours, whereas saltiness, sourness, pungency and bitterness are all too strong, they could be remedied by sweetness. When making dishes of other tastes, sugar can improve and embellish. However, using large amounts of sugar is not recommended, as too much sugar can be nauseous. Since many spices can produce a sweet flavour and they all taste quite different, much of the culinary world hails cane sugar as the orthodox sweetness.

Some sweet ingredients: sugar, honey, coconut, bell peppers, apples, grapes, raisons, hoisin sauce, cooking wine, garlic-cooked dates, onions-cooked, rice-cooked, bing cherries.

Freshness xian

What is not listed in the ‘five flavours’ but still holds an important status in the culinary world is the ‘freshness’, now better known as umami, factor. ‘Freshness’ is the most tempting flavour in food. Most foods all contain an ‘essence’ but it is often dormant, so making soup is often the way to awaken the taste. Chicken, pork, beef, fish and ribs can all be used as soup stock. When the unpleasant tastes and smell are eliminated during the soup-making process, the essential flavour is fully exposed by adding just a touch of salt. Stock not only can be enjoyed directly but can also be used to make other plain foods taste great. Such foods include shark’s fin, sea cucumber, bird’s nest, bean curd and gluten, which all must be cooked with essence soup to achieve its mouth-watering taste. Monosodium Glutamate (MSG) is an artificial essence. Its synthetic nature makes it impossible to compare to naturally made stock. So skilled chefs usually do not care for it.

Medicinal flavours

Five tastes in harmony, with flavour as the top priority, bringing direct pleasure to the tongue. At the same time, it is a good health-protecting and body-regulating method. Traditional Chinese medicine (TCM) theories state that pungency can regulate bodily fluids, blood and qi, and can be used to treat bone and muscle pain from coldness, kidney problems and so on. Sweetness can nourish, soothe, and improve emotional mood. Honey and red jujubes are also great tonic foods for those who have a weak and frail physique. Sour taste can cure diarrhoea and produce saliva to stop thirst. Sour vinegar can prevent colds, while eggs boiled in vinegar can stop coughing. All these are folk cures with adequate modern medical recognition. Bitterness can release heat in the body, improves vision and detoxify the body. Five tastes in harmony is an important factor to great health and long life. The picture shows that sour is linked to the liver, bitter to the heart, sweetness to the spleen, pungency to the lungs and saltiness to the kidneys.

Compound flavours

Chinese cuisine is apt in mixing and blending flavours. Spices and other seasoning ingredients can be combined in endless ways, but a small number of the them have become such favourites of Chinese chefs, that they have got used with various types of foods. An example introduced in an earlier post is yuxiang, ‘fish flavour’. In that post, I introduced the basic recipe and a number of variations developed by food technologists. This post adds another dimension to the understanding of such generic compounds: the mix of basic flavours: yuxiang is relatively hot, but the right combinations of saltiness, pungency, sourness and sweetness can bring out the delicacy of the peppers while containing excessive sharpness.

Eurasia Consult Food knows the Chinese food industry since 1985. Follow us on Twitter.

Eurasia Consult Consulting can help you embed your business in Chinese society.

Peter Peverelli is active in and with China since 1975.

Yanjing – the Emperor’s beer

The history of Yanjing Brewing’s founding and early growth provides a fascinating insight in the social embeddedness of Chinese enterprises.

This post is derived from a case study in one of my academic writings: Chinese Corporate Identity. Readers who are triggered to get a deeper understanding, please read that chapter, or better: the entire book.

Yanjing: more Beijing than Beijing

Yanjing, literally meaning ‘the capital of (the state of) Yan,’ is derived from Yan, the name of an ancient kingdom located just south of present day Beijing. Before the unification of China in the Qin dynasty, China was divided in a number of small states with a king, duke, or other feudal nobleman as its leader. The influence of these states on the construction of local cultures has been so strong, that many of their names are still used today as an indication of the origin of a company or government organization. In modern usage, Yan is often combined with the name of another ancient state: Yan’s southern neighbour state of Zhao. The compound Yanzhao seems to refer to Hebei province, in particular Hebei’s capital Shijiazhuang. A local newspaper, e.g., is called Yanzhao City News (Yanzhao Dushibao).

The case history (see below for the details) will show that the suggestion to change the brand name of the new brewery into Yanjing Beer was made under similar circumstances. Beijing Beer was already used as a brand name by the Beijing Brewery, which was located in Beijing and carried the word ‘Beijing’ in its name, but was tightly connect to the State, rather than Beijing Municipality. Yanjing Beer then offered an ideal alternative for ‘Beijing Beer.’ Interestingly, there is another example of a Chinese food brand referring to the Chinese capital. In the post on instant noodles I am reporting about Nanjiecun (Henan) that is marketing a new type of noodles under the Beijing brand, to give the product a high-end feeling.

Period 1 1980 – 1988 – 100,000 hls/yr

For each period, the average increase of the beer output is indicated as the first parameter of a period. Yanjing evidently strongly anchors its self-perception in its core business: brewing.

Yanjing’s story starts by stating that it was originally established to relieve the beer shortage in Beijing. At the eve of the economic reforms, beer was still regarded a luxury good in China. Chinese drank the traditional distilled liquor, called white spirit (baijiu) in Chinese, with their meals. Wine was hardly produced and most Chinese wine was very sweet, which made it less suitable to accompany meals. Beer was served in hotels and restaurants, but production was often insufficient to serve the total populace.

Yanjing is positioned in its annals as the result of the combined effort of an impressive number of parties. The following bullets list those parties and their role in the founding of Yanjing Brewing.

  • Shunyi County Government: co-investor
  • Shunyi County CPC: co-investor
  • Shunyi County Industry Bureau: co-investor
  • Beijing Municipal Government: approval
  • State Planning Committee: approval
  • Ministry of Light Industry: vice-minister He Zhihua suggested to change the brand name from Shunyi Beer to Beijing Beer in August 1981; probably the basis for the decision to change the company name from Beijing Shunyi Brewery to Beijing Yanjing Brewery on 13.3.84
  • State Council: Praise by vice-premier Wan Li in RMRB after visit to Yanjing on 19.5.82; visit by another vice-premier Chen Muhua on 12.4.86.

Period 2 1989 – 1993 – 500,000 hls/yr

By 1988 Yanjing had already attained a share of 30% of the Beijing market. Some people in the Beijing government were sceptic about the expansion of the local brewing industry. They estimated the Beijing market at maximum 200,000 hls p.a., which was less than the combined capacity of the region’s three main breweries. Yanjing’s management calculated in a different way. They took into account that the per capita consumption of beer would increase considerably and therefore estimated the total local market at 500,000 hls, more than double the official estimate.

Moreover, Yanjing did not intend to restrict its sales activities to the Beijing region. The company had already laid out a rough expansion scheme:

Beijing > Tianjin > Hebei > China > the world

The port city of Tianjin, like Beijing, is a city with provincial status. The regions of Beijing and Tianjin municipality are almost adjacent and the two can be regarded as twin cities. Hebei is the province surrounding the regions of Beijing and Tianjin. In fact, from an economic point of view, Beijing and Tianjin are cities located in Hebei, though directly controlled by the national government. Linguistically, geographically, culturally, etc., it is one region (Yanzhao).

The following table shows Yanjing’s upward march to the number one Chinese brewery.

Year rank
1991 10
1992 5
1993 3
1994 2
1995 1

By 1995, Yanjing had a 70% share in Beijing.

Another feat of Yanjing achieved in this period was raising the percentage of its output that it was allowed to sell directly to customers. In the old command economy, state owned enterprises had to sell 90% of their output through state regulated sales channels, controlled by the Ministry of Commerce. Yanjing’s management wanted more freedom in this respect. The request was granted and Yanjing received a license to sell 50% of its output itself.

Period 3 1994 – 1998 – 1 million hls/yr

This period starts with the designation of Yanjing Beer as the official beer served at state banquets in the Great Hall of the People in February 1995. It is an honour of symbolic value, which once more suits Yanjing’s identity of state owned enterprise that is proud of that status. In that year, Yanjing replaced Qingdao as China’s number 1 brewery.

Yanjing was reorganised into a limited stock company in 1997. In the same year, the company sought listings at the stock exchanges in Hong Kong and Shenzhen.

By this time, Yanjing ranked among China’s major enterprises. The Chinese government keeps a number of lists that are updated annually. In this context, Yanjing was regarded as:

  • one of 520 Large Enterprises recognized by State Council;
  • one of 300 enterprises supported by the State Economic Committee.

Being included is lists like these is more than just honourable. It is an indication that an enterprise has access to funds that are out of reach for others. It also means that an enterprise is more likely to obtain support from the government for ambitious plans.

Period 4 1999 – 2004 – 3 million hls/yr

Yanjing received a foreign trade license, which allowed the company to directly engage in import export business without the use of a foreign trade company in March 1999. Yanjing exported its first batch of beer to the US in 2001. Export to Europe started in 2005.

The main issue of this period is the expansion of Yanjing into various regions of China. Yanjing had been using the name Yanjing Group since 1993. However, the company really only consisted of one brewery, the old mother plant. The first expansion by acquisition took place in 1995, when Yanjing took over the bankrupt Huasi Brewery. Huasi was also based in Shunyi and included capital from a Hong Kong investor. Very little is known about the background of this company, but according to Yanjing’s historians it was located right on Yanjing’s doorstep.

After Huasi was acquired, it was quickly consolidated into Yanjing. During the following years, Yanjing acquired a considerable number of breweries in various parts of China. The following table lists the acquisitions in historical order.

18/01/1999 Jiangxi Ji’an
18/06/1999 Hunan Xiangxiang
18/12/1999 Hubei Xiangtan
20/01/2000 Hunan Hengyang
18/05/2000 Jiangxi Ganzhou
08/08/2000 Shandong Laizhou
18/11/2000 Inner Mongolia Baotou
18/03/2001 Shandong Wuming
20/03/2001 Shandong Qufu Sankong
10/07/2001 Inner Mongolia Chifeng
18/07/2002 Guangxi Guilin Liquan
16/09/2002 Fujian Nan’an Huiyuan
16/07/2003 Zhejiang Xiandu
26/07/2003 Fujian Huiquan

Yanjing has never stated to have a specific strategy as to the order of regions in which it intended to become active. However, there seems to be a certain pattern in the above list. During the first 1.5 years of its acquisition spree, Yanjing developed into South Central provinces: Jiangxi, Hubei and Hunan. During the following 1.5 years, the company aimed its acquisition activities on the Northern coastal province of Shandong and Inner Mongolia, both quite close to its own home region. The period that seems to emerge then is a two-year period in which Yanjing penetrated to very South and the Southern coast.

A second pattern that can be extracted from Yanjing’s acquisition list, seems to corroborate this hypothesis: Yanjing’s acquisitions are never located in provincial capitals, but always in second echelon cities in their respective regions. Just as Yanjing did not select China’s poorest regions, the company also stayed out of the poorest provincial towns. Cities like Ji’an and Ganzhou in Jiangxi are industrial centres in their home province.

In October 2003, Yanjing established a South China Office, replacing the management office for non-Beijing subsidiaries. Following the same line of analysis, we can conclude that this decision indicates a change in the geographical perception among Yanjing’s management. I will spend the entire section 6.4 on the significance of ‘the South’ in Yanjing’s identity constructs. Here, I will concentration on the important symbolic feature of establishing such a South China Office, as it indicated that Yanjing was shifting from a Beijing identity to a China identity. It was becoming a truly national company. While the term ‘outer prefecture management company’ still had a strong Beijing flavour, the term South China Office implicated that Yanjing in the sense of the mother company was cognitively located in North China, and no longer in Beijing.

This analysis is corroborated by the fact that the non-Beijing subsidiaries were good for more than 57% of Yanjing’s turnover of 2003.

Yanjing’s largest acquisition was the 31.8% state share in the Huiquan Brewing Co., Ltd. Although Huiquan at that time was not performing well, it ranked in size among China’s top breweries. Huiquan generated a turnover of RMB 760 million. The brewery was reorganized from a state-owned production plant to a limited stock company in 1997, with the State retaining a minority share. Following this reorganization, Huiquan sought to attract more capital by a public listing. This proved to be a bad move, on the eve of the Asian financial crisis. The take-over was celebrated with a ceremony in the Great Hall of the People. Yanjing was celebrated as the saviour of the state’s assets. The was yet another event confirming the state-owned identity of Yanjing. Although it has never been confirmed, this official state level celebration seems to indicate that Yanjing was requested by the State to take over the financial burden of Heniquin. Years before, when Yanjing took over the almost bankrupt Huasi brewery, the company positioned itself as the protector of state assets against the encroaching foreign investors. When Huiquan became an ideal target for a take-over, the State seemed to prefer this to be done by a domestic rather than a foreign party.

After the acquisition of the State’s share in Huiquan, Yanjing started buying up more shares of that company. It became the majority shareholder in March 2004 and Huiquan was consolidated into the Yanjing Group in July of that year.

6.4 Yanjing’s road to the South

Yanjing’s expansion to the South is a crucial chapter in the company’s life. The original Shunyi Brewery was established with the idea to alleviate the need for beer among Beijing residents. This idea co-creates an identity of the existing breweries in the region, in particular Five Star and Beijing, of not being able to fulfil the local demand. Moreover, as the Shunyi Brewery would be operated as a state-owned enterprise, an approval from the State Planning Committee was required. This could explain that a Vice-Minister found it useful to visit the plant in 1981, even though it was a relatively small project of a county government. However, once such a visit has taken place, which involves considerable interaction between a number of parties (arranging the Vice-Minister’s security alone would be an enormous task).

The Vice-Minister did more than just honouring the plant with a visit. He suggested to change the brand name from Shunyi Beer into Yanjing Beer. In Weick’s terms of retrospective sensemaking, the creation of Shunyi Beer as the brand name took place almost automatically. A brewery established in Shunyi was called Shunyi Brewery and its beer sold under the Shunyi brand. Even though we do not exactly know what triggered it, the suggestion to switch the county related name to a name linked to the municipality indicates a strongly heightened state of sensemaking. It again stands to reason that, as the new project was to supply beer to the thirsty citizens of Beijing, the brand name should be broader in geographic scope. However, just like the idea itself, this suggestion for Yanjing as the brand name (and a few years later as the company name) reinforced the negative identity of the existing local brewers, in particular Beijing Brewery. Suggesting Yanjing as the brand name was almost like saying that the new brewery would replace Beijing Brewery. It actually did; it is currently a subsidiary of Asahi.

Visits by State Councillors in 1982 and 1986, further strengthened the ‘central authorities’ identity of Yanjing. Identity is a process, a product of social interaction. The behaviour of state leaders took place in interaction with local leaders of Shunyi county and later managers of Yanjing. The behaviour of the state leaders therefore affected the behaviour of the Yanjing related actors. The latter started acting as favourites of the central authorities, first in their interaction with the leaders, but then also in their interaction in other contexts. This explains why so many of the events of Yanjing were reported in media close to the central government, like the People’s Daily. Reporters of those media will tend to visit Yanjing to interview managers, who will therefore have more frequent interaction with the government-controlled media than other, ‘less important,’ competitors. Yanjing managers brainstorm about the importance of the South Chinese market, which makes the journalists report on Yanjing’s acquisition of a brewery in Ji’an is actually only the prelude to conquering the South. These reports will play a role in the strategic sensemaking of Yanjing managers and the mothers-in-law of Yanjing, etc. In the midst of all this interacting (= sensemaking = organizing), Yanjing was also designated as the beer to be served during state banquets in the Great Hall of the People.

By the time Yanjing made its first acquisition outside the Beijing region, it was included in a context in which it was made sense of as a strong symbol of the central government, a protector of the national industry, etc. The behaviour of Yanjing, a number of central government organizations, the centrally controlled media, etc., was tightly coupled.

When analysing Yanjing’s expansion activities, the notion ‘South’ seems to play a major role. Although Yanjing has never made explicit statements regarding the order of regions in which it acquired new subsidiaries, the company spent the first 1,5 years of its acquisition spree on buying up breweries in the South-Central provinces: Jiangxi, Hubei and Hunan. After a second 1.5-year period in which Yanjing expanding to regions closer to its home region, another move to the South started, including Guangxi, Zhejiang and Fujian.

The division of China into two major regions North and South is very old. Allusions to it can be found in ancient works of literature. The division is not only a geographic one. An imaginary border, often localized in the Yangtze River, has been perceived to divide the people in the North from those in the South. The people in the North are struggling with the harsh continental climate, constantly threatened from invading barbarians. They are, on the other hand, the speakers of Mandarin and most Chinese imperial families have been of Northern descent, while some of them actually were barbarians, including the last dynasty, the Qing. The staple of the Northerners is wheat. The Southerners live a milder climate, although Northern officials often did not appreciate a post as local magistrate in the South, complaining about the hot and humid summers. The Southerners grow and eat rice. They speak many, mutually not intelligible dialects. Although also mainly farming, many of them have switched working the soil for trading. Most Chinese that ventured emigrating to start a new life abroad were Southerners.

That most Chinese imperial families originated from the Northern half of China and that the various capitals of the Chinese empire have mostly been located in that area has probably been a product of a number or causes. First of all, Chinese civilization, based on archaeological findings, started in the North(west). Then, during the ages, most threats to that Chinese civilization had come from the North. The Northerners had to take the first blows, but by doing so also became the rules of China. In terms of organizing processes, the recurrent behaviour of the Northern Chinese as the protectors of the nation constructed an environment in which the dynastic families were typically Northerners. Moreover, this also explains the continental inclination of most Chinese dynasties, with a high regard for the tilling of the land, but with a dread for sailing out to the sea; a fear re-enacted by the Communist rulers until the 1980s.

The Northerners thus were the rulers and the Southerners the ruled. However, the Southerners have learned how to live a life of their own without too much interference by the rulers (the federalist tendency in Chinese culture introduce in the beginning of this chapter). The rulers through the ages have realized that and, in turn, have devised ways to maintain a basic level of control in the South, without antagonizing the Southerners too much. One typical way for the Emperor to establish his influence in a faraway region that was (reported to be) rebellious was the special envoy, who was given the Emperor’s sword as a token that he enjoyed the undivided trust of the Emperor. Such an envoy could decide over life and death.

Yanjing’s decision to establish South China Office in October 2003 can be interpreted as a continuation of this tradition. By that time, Yanjing was operating breweries in nine administrative regions of China, equally divided over the North and the South. However, the company’s head office was located in the capital, as was the Forbidden City in imperial times. It seems as if Yanjing, steeped in Northern culture, felt that it could operate the Northern subsidiaries sufficiently from Beijing, but that those in the South needed to have an office of their own. This would give the Southerners the feeling that they were to a certain extent in charge of their own affairs.

I have already pointed out that Yanjing has so far not been reaching out to a number of regions, including the very North of China. The very South, on the other hand, in particular the rich province of Guangdong, is frequently mentioned as a major objective. However, instead of directly acquiring a suitable brewery in that province, Yanjing attempted to attack Guangdong by means of a siege from its neighbouring provinces first.

Yanjing’s first acquisition outside the Beijing region, in Jiangxi’s Ji’an, was directly linked to a move South by Chinese analysts. A commentator in the Market Daily described the deal in Ji’an as a guarantee and condition for increasing market share in the South. He then continues by stating that it is ‘actually nothing more than a prelude to Yanjing conquering of the entire Chinese market.’ This statement shows remarkable insight in Yanjing’s strategy. When this article was published, Yanjing had only acquired two breweries outside the Beijing area. It seems that this reporter was being used as a mouthpiece of Yanjing’s management. The Market Daily is a publication of the People’s Daily, the national newspaper published by the Communist Party. Further in the article, Yanjing’s Vice-Party Secretary is cited as the main source of the ‘news’ published in this article. In a Chinese context, it is easy enough to perceive Yanjing as the tool of the central authorities in Beijing. Yanjing was served at the official State Banquets in the Great Hall of the People; it was the new Emperor’s favoured brew. The role of Yanjing as the Party’s envoy to the South is then only one step away, the sword being traded for a bag of money.

Another analyst more directly related Yanjing’s acquisition activities in the South as aimed at Guangdong. In this article, Yanjing’s subsidiaries in Ji’an (Jiangxi), Hengyang (Hunan), Guilin (Guangxi) and Hui’an (Fujian) are grouped together as each taking care of part of the Guangdong market, apart from their respective home regions. It reports that a Vice-General Manager of Yanjing has spent the period of December 2002 to March 2003 to forge this circle of breweries into a chain around Guangdong. This Vice-General Manager is referred to as ‘holding a flying office’ (feixing bangong), yet another expression that seems to allude to the office of special envoy of the emperor; who has traded the traditional horse for a modern plane.

The same article reports that Yanjing had been shopping around in Guangdong and has held negotiations with the Qiangli Brewery in Sanshui (near the border with Hong Kong) and the Doumen Brewery in Zhuhai (near the border with Macao). The talks with Qiangli failed, because Qiangli insisted on continuing the Qiangli brand, that was not performing very well at that time, while Yanjing did not want to link its strong brand name with one with a bad reputation. The reason for not acquiring Doumen was not given, but the article cites a Yanjing spokesman stating that the company was not considering an acquisition in Guangdong anymore, because the exorbitant price required by any Guangdong brewery exceeded the cost of a greenfield plant.

During the time that Yanjing was preparing itself for the attack of Guangdong, a peculiar incident occurred in Nanchang, the capital of Jiangxi. Late February 2003, a number of unidentified people purchased 400,000 bottles of Yanjing beer at more than 3600 retail outlets in Nanchang. Some of the offered a price higher than the actual retail price, while others offered to trade one bottle of freshly produced Yanjing beer for three bottles of Nanchang beer dating November 2002. Reporters investigating this matter found an abandoned warehouse with approximately 100,000 bottles of Yanjing beer piled up. The incident was never further reported, but after the short article appeared in a local paper, it was also published in Guangzhou (Guangzhou Evening News 2003) and even the national People’s Daily. Especially the latter fact seems to corroborate once more that even such a, seemingly, minor incident is a matter worth reporting in the ‘throat and tongue of the Party’ (dang de houshe; a slang term for the People’s Daily).

This incident indicates that, although Yanjing had already been active in the region for more than two years, it had not yet been accepted as a local beer. Regardless whether the ‘raid’ on Yanjing beer in Nanchang was an initiative of the local brewer of Nanchang beer, or that it was an act of local popular protest, the offer to substitute one bottle of recently brewed Yanjing beer for three bottles of the local brew that had been produced four months earlier is highly symbolic. Even though the campaign was apparently directed against Yanjing, the attackers subconsciously still attached a higher value to Yanjing than to their local Nanchang beer; three time higher to be precise. The alternative deal, offering a price higher than the regular retail price, has a similar symbolic value.

This incident also fits in with the identity of Yanjing as the envoy of Beijing, the central government, the Communist Party, etc. In the old days, the imperial envoys, in spite of the power invested in them by the Emperor himself, had to deal with suspicion and even downright display of dislike from the local people, including the local gentry. We should never forget the enormous symbolic power of the Yanjing brand. As Yanjing is a literary equivalent of Beijing, protest against Yanjing can be likened with protest against Beijing, and from there everything ‘Beijing’ stands for. I will revert to this mechanism in the final chapter, in which I will integrate the findings of the case chapters with the theoretical framework laid out in chapters 1 and 2.

Then finally, still unexpected, Yanjing decided to build a brewery in Guangdong after all. Beijing Yanjing Brewing Co., Ltd and Beijing (Industrial) Brewing Co., Ltd., two Beijing based daughter companies of the Yanjing Group, had entered into a joint venture in December 2004 to jointly build the Guangdong Yanjing Brewing Co., Ltd. The location selected was the Nanhai District of Foshan, a city close to Guangzhou, the capital Guangdong. The objective was to start production in June 2005.

A Yanjing spokesman motivated this move with three reasons:

  • Foshan was an excellent location, offering favourable investment conditions;
  • Foshan was an economically developed region, with a pool of affluent consumers;
  • Yanjing still did not have its own production facilities in Guangdong, which was a burden for the mother company in Beijing, as it had to ship the Yanjing beer all the way to Guangdong.

The latter is the most intriguing of the three. While Yanjing had been carefully laying a chain of breweries in adjacent provinces to attach the Guangdong market from four sides, now the establishment of a brewery of its own in the region was motivated as a means to lighten the burden of the mother plant. It seems as if the consumers in Guangdong had never really accepted ‘Yanjing beer’ that was not produced by the real Yanjing (the one in Beijing). While the acquisition of Huiquan was even celebrated by a party in the Great Hall of the People, yet another act that constructed the ‘central government’ identity of Yanjing, it was never able to penetrate the Guangdong market as hoped. Major competitors of Yanjing on the other hand, in particular Qingdao, were more successful in this region through local subsidiaries.

Actually, Qingdao acquired Doumen, after Yanjing broke off its negotiations with that brewery. Apparently, Guangdong consumers do accept beer from other regions, but only if it is produced by the mother company or brewed in their own home province. Yanjing then realized what it had exclaimed in despair a couple of years before: it is cheaper to build a Greenfield plant in Guangdong than to acquire an existing one.

With a brewery in Guangdong on the way, Yanjing now seems to have ended its journey to the South. Yanjing = Beijing = the central government rules in the South, be it through an entity with a Southern identity.

Latest news from Yanjing

Yanjing Brewing has generated a turnover of RMB 3.28 bln in the first quarter of 2018; up 3.35%.

Eurasia Consult Food knows the Chinese food industry since 1985. Follow us on Twitter.

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Peter Peverelli is active in and with China since 1975.