Some projects begin with a formula. This one began with a shared way of treating ingredients.
Qianyi Agriculture has spent years working with natural farming. Its growing network is built around letting crops grow without pesticides, chemical fertiliser or herbicides. Seleglu brings a different but closely aligned discipline: pure-vegan food research, manufacturing and product development, with attention to clean ingredients and dependable production.
When Qianyi founder Li Mingpan and the Seleglu team began talking, the fit was clear. Both sides wanted the ingredients to remain recognisable in the finished product, and both cared about making something people could feel comfortable serving at home.
A collaboration shaped by patience
The project was a new Sichuan pepper and mushroom rice sauce. It was not rushed from an idea to a production line. The teams spent more than six months refining the formula and process together.
They began with a 50 kg small-batch trial, adjusting the balance between mushroom aroma, sauce depth and the fragrance of Sichuan pepper and chilli. A 200 kg pilot run followed, giving the teams room to review simmering, seasoning, sterilisation and filling before moving to a larger batch.
There were dozens of tasting and process adjustments along the way. The work was not only about making the sauce taste good in a sample cup; it was about making the same character hold up through a repeatable production process.
- 50kgSmall-batch trial
- 200kgPilot run
- 2 metric tonsProduction delivery
From ecological ingredients to a finished sauce
The collaboration connected Qianyi’s ecological farming network with Seleglu’s production line. Core ingredients, including mushrooms, soybeans, chilli, Sichuan pepper, brewed soy sauce and maltose, were sourced through Qianyi’s own growing and supply system.
That connection gave the project a story that could be followed from the field to the finished jar. It also gave the teams a practical standard to work toward: keep the ingredient story clear, then use formulation and process discipline to protect the flavour.
The finished sauce has a substantial mushroom texture and a layered Sichuan pepper aroma. It can be used with rice, noodles or as a table-side accompaniment. After the formulation and process were confirmed, the project completed a 2-ton production delivery.
What this means for a brand project
For a brand owner, the value of a collaboration like this is not limited to putting a label on an existing product. It can bring together a meaningful ingredient source, a clear product idea, repeated formulation work and a production process that is ready to deliver at scale.
Seleglu can review projects that begin with a customer idea, a trusted ingredient source or an existing formula. Depending on the brief, the discussion may include product development, private label, packaging, compliance support and production planning. Each project’s availability, specifications, quantities and commercial conditions are confirmed case by case.
A good product does not always come from finding the fastest route to market. Sometimes it comes from two teams recognising the same values, staying with the difficult parts and giving the ingredients enough time to become themselves.