Fan Ji wax juice has been more than 60 years old, founder Fan Fengxiang father and son. Fanji wax juice is famous for its selection of fine materials, complete materials, firework, flesh color, delicious taste, rich and fragrant, long-term storage. The quality of Fanji wax juice is good, and it is also that its "wawa soup" is a soup for many years. The soup is mellow. With old soup and new ingredients, after a long period of tanning, the meat is not bad, and it is full of fragrance.

Fan Kee juice has a long history and is well known. Its color is rosy, the smell is fragrant, the meat is soft and sturdy, it is not rotten, it is rich and mellow, and the entrance is instant. It is praised as "the fat meat is not greasy, the lean meat is not slag full of oil", and the white meat is used to sandwich the meat, but it has a different flavor. Commonly known as wax sauce meat folder. The meat of the sauce was called "cold meat" in the Warring States Period. At that time, South Korea, which was located in the triangle of Qin, Jin and Henan, was able to make it. After Qin Han Han, the production skills were passed to Chang'an in Qin Dynasty, which has been passed down from generation to generation. In fact, the meat of the "cold meat" developed to the present is basically a meat of marinade. The "stain" in the "Zhou Zhen Ba Zhen" mentioned in the book "Zhou Li" is it. The method of "bacon meat" recorded in the Northern Wei Jiasi's "Qi Min Yao Shu" is basically the same as the production method of today's wax meat. Only the current selection of materials and methods are more particular.