Meet The Manufacturer: Interview With Jingqi


Interview with Jingqi * Product Samples from JingqiJingqi Black Eyes Bean Pumpkin Noodles With Basil SauceJingqi Aloe Vera Guan Mian Cyanobacteria Noodles With Ginger Oil SauceJingqi Black Eyes Bean Purple Sweet Potato Noodles With Spicy Miso SauceJingqi Aloe Vera Guan Mian Original Noodles With Sesame SauceJingqi Black Eyes Bean Cyanobacteria Noodles With Ginger Oil SauceJingqi Aloe Vera Guan Mian Pumpkin Noodles With Basil SauceJingqi Black Eyes Bean Original Noodles With Sesame SauceJingqi Aloe Vera Guan Mian Purple Sweet Potato Noodles With Spicy Miso Sauce

I was contacted by Tony Wu from Jingqi a couple months ago about trying the Jingqi line of noodles – and I was very interested. This range has some interesting varieties! Here is the interview I conducted with him.


THE RAMEN RATER> Thank you for agreeing to this interview! To start, can you tell my readers about the history of Jingqi?

JINGQI> We founded in April 2013 in Taiwan,
The idea is to help the disadvantaged hard organic farmers marketing their products in Taiwan,
Finally, we choose to use “instant noodles” approach to the use of their crops,
Want to make people to accept and know that those days is to have a healthy choice,
These help further digestion of organic farmers planted their crops hard.

TRR> What was the first product you made?

JINGQI> It is currently available in two series that you try to eat the product, even if I develop together at the same time out!

TRR> Your company is located in Taiwan. Can you tell us a little about your country?

JINGQI> My country “Taiwan” is a free and democratic peace-loving countries
In this year we use our people vote freely elected in the current global women leaders also considered a few, “Tsai Ing-wen,” This is something we are very proud!
My country also has many internationally renowned cuisine and attractions,
Most dishes such as Xiaolongbao, pineapple cakes …
Attractions such as the part of our respective cities have evening activities “night market”
Welcome to Taiwan

TRR> Can you tell us about the varieties of noodles you make?

1. Aloe Vera Guan Miau Noodle
Our water is added to flour is substituted with an organic aloe juice, after twelve process, finally after two days of sun dried before they are made of.
Further addition of various organic farmers bought from natural vegetable powder, such as pumpkin, sweet potatoes, purple, blue-green algae
Made colored noodles
Aloe ingredients 1. Let the noodles more elastic,
2. Let the noodles are cooked too long is not easy to soft rot,
3.better promote gastrointestinal motility, to help digestion.

2. Black eye bean Noodle
This is part of Taiwan’s unique noodle
In 1930 ~ 1940, Taiwan’s economy is not good, need to import wheat flour, high cost, most people had to join a similar material in soy noodles, to reduce the amount of flour!
In the modern concept of the pursuit of health, we want to promote this re-noodles.
1. The high-protein low-GI noodles
2. Suitable for human consumption, glycemic control

TRR> How many noodle products do you produce every year?

JINGQI> We worked hard for three years to develop
We have developed two kinds of noodles, four kinds of sauces *
So we have eight combinations of instant noodles
Next year will be one or two of instant noodles to speed the introduction of Goods

TRR> How does your noodle making process differ from other instant noodle manufacturers?

JINGQI> This question should be answered in two parts
1. Part noodles
Many factories in order to make the noodles can be saved and can brew with hot water consumption
Many will join a number of artificial additives and antioxidants to prevent spoilage and pasta noodles shorten cooking time
Easy to mass production
But we only flour noodles, vegetables, natural powder, salt, nor with frying, but with a very ancient way of natural sun drying is, as a product preservation techniques, there is sunlight in order to produce a waste of time and manpower, but 100% natural
2. Sauces
Many factories in order to save costs, the proportion of ingredients may really only about 0.05, others are artificial flavoring monosodium glutamate and spices to make sauces taste, but also to save, will be added preservatives, these health and himself, may not be it is good.
And after our sauces, using only natural ingredients, hand-cooked, and finally artificial filling After sterilization techniques without preservatives, to preserve the stability of our sauces, the same waste of manpower and time, usually plant is not so willing production

TRR> You pride yourselves on your non-toxic noodles – can you explain?

JINGQI> This is a small thing to mention
I have an article on the web and chat with friends, and most of the mentioned instant noodles are unhealthy, why so many people have to eat? The answer to answer and friends on the web between, say I’m willing to buy their own and eat instant noodles, but also worried about health problems? let this thing I always remember, until I think when you start, want to help farmers to want to take this product to give it a try, you can not do those days non-toxic healthy choice?
I began to research the market to buy imports and domestic three hundred kinds of instant noodles, really did not find!
So I like a madman, began to study, expected production from the original packaging, require non-toxic way to create, test for every batch, fed to a third party laboratory to test the middle failed many times, but finally I was developed out!
So I can very confidently say that I have no problem with the product, because these products just like my kids that I scratch a little bit out of production!

TRR> What does the name Jingqi mean and why did you choose it?

JINGQI> The period is the Chinese pronunciation “surprise”
So I hope like products people can give a surprise

TRR> A lot of people are concerned with their sodium intake. How would you recommend people enjoy your product as part of a healthy meal?

JINGQI> The question is what we knew from the beginning of
So I started at the time of product development is moving in the direction of low sodium in the R & D.Why the high sodium content of instant noodles will be, where there is a reason, not just to make sauces perishable
But we wanted to make a low sodium product, but fear of a reduced sodium content, the sauce is not easy to save more,
Later we went to change the PH value, we use natural lemon juice, without affecting the taste of sauces under the circumstances
Reduce the PH value of the sauce, which also makes sauces easy to save, and we can reduce the amount of sodium content
So now our products are generally satisfied that the content of instant noodles is relatively low.

TRR> Are you involved in in your local community or participate in charities?

JINGQI> I have no business before and after the start now, there are occasional purchase of supplies donated to orphanages around Taiwan! It’s something I have been a part of my life as faith

TRR> Are there any new products coming soon?

JINGQI> In the near future, we will develop a series of instant noodles soup
Just give us a little time

TRR> In what countries are your products popular? Do people enjoy them differently in different places?

JINGQI> Our products in March this year just listed, there is currently only in Taiwan Sold!
What happened there is no new way of eating, if any, will share with you
But someone with a stew pot to cook our products, but did not use hot water to cook!
Very appropriate time to go to work to eat!
1. do first hot water burns stew pot or hot water bottle to carry
2. Place the noodles into the bottle, add hot water, hot water height over the noodles for about one finger knuckles!
3. Soak for about 8 minutes, pour about 5/4 of hot water, add the sauce, mix well and serve!

This is indeed a very convenient way to eat if you just can not have a gas stove for cooking

TRR> When you make noodles for yourself, what do you like to add to them to make them extra special?

JINGQI> Sesame sauce
I will add mushrooms and broccoli
Basil sauce
I would add shrimp and clams
Spicy miso sauce
I will add one egg green vegetables
Ginger oil sauce
I’ll add pork or beef slices
Focus when I eat noodles, I will join shallots

THE RAMEN RATER> Thank you very much for this opportunity to learn about Jingqi and your products!

JINGQI> Thank you very much
HANS try to eat our products
We do hope that the intentions of the product, you will love!

There we are! Thank you to Tony Wu for samples, garnish accompaniment ideas and translation help! Let’s have a look at these noodles!

One comment

  1. Thanks Ramen Rater!

    My company Taiwan Treat is always in search of new Taiwanese ramen. It would be nice if you included their Company Contact information in each Meet the Manufacturer and ramen review.

    Thanks for the interview, and as always, keep up the great reviews!

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