Grand opening: Gathering strength to embark on a journey and discuss the future

Recently, the fourth "Searching" Chinese Heritage and Innovation Chinese Cuisine Cooking Challenge officially kicked off. The competition aims to promote the development of Chinese cuisine and brings together many experts and 427 contestants from around the world to explore new trends in healthy eating.

The "Healthy Diet - Vegetarianism on the Rise" themed event, organized by Fushine Biotechnology, concluded successfully. Fushine's "Weiran New Quality Protein," the designated ingredient for the event, was used by the contestants in innovative ways, showcasing their infinite charm and declaring to the world that the boundaries of vegetarianism are being redefined by technology.

Fushine Bio's independently developed core product, "Weiran New Quality Protein", has now passed the US SELF-GRAS certification, becoming one of the few synthetic protein products in the world to obtain this qualification.

Fushine's new quality protein has the golden triangle nutritional ratio of "high protein, low fat, and rich in fiber". With the directional fiber arrangement technology, it accurately replicates the elastic texture and flavor levels of animal protein, breaking through the sensory threshold of traditional plant-based ingredients; its unique "elastic fiber texture" can be intelligently extended with cooking methods such as frying, stir-frying, stewing, and baking, realizing the freedom of "one ingredient for a hundred changes".

Competition Highlights: Professional Collision, Creative Burst

Using Weiran's fresh protein as an ingredient, the contestants engaged in a creative Chinese vegetarian competition. From classic iterations to cutting-edge innovations, the contestants incorporated bio-based protein into diverse dishes like three-cup chicken, bamboo shoots, puff pastry rolls, cola balls, lychee meat, and radish cake. These efforts defied the stereotype of traditional vegetarian dishes as "monotonous." By leveraging Weiran's fresh protein's elastic texture and ability to retain freshness, they imbued vegetarian snacks and desserts with both a touch of homey charm and a sense of luxury.

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【Works Wall】: Protein Epic Through the Lens

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[Arena: Cooking with the Meaning of "Su", Entering Taoism through Skills]

The contestants are preparing the dishes

At the competition, contestants used Weiran's new protein as their canvas, unleashing their creativity: replacing pork with egg white to replicate braised short ribs; replacing tofu with egg white to create a nearly authentic soy flavor; and even breaking new ground by turning egg white into "tender bamboo shoots," where the crisp texture combined with the low-fat, high-protein properties creates a revolutionary experience...

The competition fully demonstrated the plasticity, compatibility, and nutritional advantages of Weiran's new protein, demonstrating not only its compatibility with Chinese food culture but also its market potential.

1. Innovative interpretation of traditional dishes

① Meat-like texture: The fibrous feel of Wei Ran Xinshi protein can replicate the layered texture of meat, and the particle size of the protein can be customized to meet different form requirements such as "shredded meat", "meat grains", and "minced meat". The porous structure has a strong adsorption capacity, which can lock in sauce and aroma molecules, and the juicy feeling in the mouth is comparable to real meat. Compared with traditional dishes, it reduces saturated fat, but the protein content is increased.

Vegetarian short ribs production process

The contestant wrapped lotus root strips with egg white paste to simulate the texture and shape of pork chops

② Imitation tofu texture: The secret of tofu lies in its "tender but not loose, and fresh in vegetarian style." The gel properties of protein blocks resonate perfectly with this. By adjusting the moisture content and pressure parameters, different tastes such as tender tofu, frozen tofu, and thousand-layer tofu can be accurately simulated. Protein blocks contain dietary fiber and calcium, making them more suitable for people with lactose intolerance than traditional tofu. They are highly resistant to boiling and will not break even after long stewing, solving the technical pain point of vegetarian dishes that are prone to collapse.

Yunnan Baoshan Intangible Cultural Heritage Golden Chicken Pocket Tofu

③ Creative Breakthrough: Weiran's new protein is highly adaptable, allowing for customization from nano-gels to centimeter-scale blocks, offering endless possibilities for molecular cuisine and artistic plating. Its oil-holding properties allow crispy slices to absorb the spiciness of XO sauce while remaining crispy and moisture-resistant. Its water-holding properties allow it to be rolled into bamboo shoots, simulating the gradual transition from crisp to soft spring bamboo shoots. Weiran's new protein, naturally devoid of beany flavor, can withstand both strong sauces and enhance the freshness of clear soups. The carbon emissions from raw material production are only one-tenth those of animal protein, further contributing to environmental sustainability.

The production process of Qiongjiangsurui

The contestant carved the protein block into a flower shape

The results of the competition are announced: a peak showdown, witnessing more possibilities

After two days and two rounds of fierce competition, the final winners of the "Healthy Eating - Vegetarian Trend" theme competition have just been announced. Congratulations to the following winning works!

Champion entries: Triple G, opal balls with puff pastry, and eggplant and walnut tartare;

Second place: Vegetarian XO Sauce with Doubanjiang Pastry, Huazhi Chunman·Tianxin Full Moon;

The third-place entry: Creamy vegetable roll with vegetable protein cola balls and the fragrance of tender bamboo shoots in the rainy forest.

Industry Outlook: The "Super Evolution" of a Protein
The secret to the future of Chinese cuisine
When the world is caught in the protein dilemma of "nutrition or ecology", Fushine Bio is working hard to implement the country's "big food view" strategy, demanding calories and protein from microorganisms.
Through this competition, Weiran New Quality Protein demonstrated its infinite possibilities. This may be precisely the direction of Weiran New Quality Protein—using "New Quality Protein" as its starting point to build a more free culinary world: a place where Buddha Jumps Over the Wall can be cholesterol-free, Dongpo Pork can lower blood sugar, and every Chinese person can find a third path to taste between health and heritage.
Although the competition has ended, Fushine Bio's research and development of novel proteins continues.
"What is the ultimate Chinese flavor?" It is about inheritance and subversion. It is about using the most cutting-edge technology to protect the most ancient taste buds, and then exploring the broad path for sustainable development of food in the future.