Keqin Wanjia has built a complete industry chain from raw material planting to terminal sales. The company has set up its own organic farm in Inner Mongolia, strictly controlling the soil, water source and planting process to ensure that the raw materials are non-GMO and pollution-free. In the production process, the company adopts international cutting-edge technology, such as the introduction of Japanese microbial strains for miso brewing and the creation of liquid miso with Western technology; soy sauce production enhances the amino acid content through 180 days of dilute fermentation with high salt. In addition, the company has passed FSSC22000, HACCP, BRC and other international quality management system certifications, realizing full traceability of the production process. 2025, Keqin Wanjia became the first enterprise in Ulanhot City to be awarded the “Meng” label certification, and its Buluk series of sauces won the market’s favor with the “zero-added” standard. Its Buluk series of pickles have won the favor of the market with its “zero-addition” standard.