Tag: Weilong

In 2019, Chinese government officials began to raise major health concerns over LaTiao, a snack that generated 60 billion yuan in sales in 2016. The subsequent investigations uncovered significant problems with LaTiao, including unsanitary manufacturing conditions, excessive oil and salt content, and the misuse of food additives.

First emerging in the 1990s in Hunan province, Latiao was created from wheat flour as an alternative to soybean products after severe floods impacted crops. This popular snack often sparks a question among consumers: is Latiao pure gluten, or are other ingredients involved? The answer reveals a more complex and flavorful composition.

As plant-based eating continues to gain popularity, with a significant percentage of consumers seeking non-meat options, many are questioning the status of new and popular products like Konjac Shuang. The good news is that, for the most part, the popular Konjac Shuang snack is indeed vegetarian, but there are specific details that consumers should be aware of.

Over 2,000 years ago, the konjac plant was first used for medicinal purposes in China, before evolving into the popular chewy, savory snack it is today. A typical recipe for konjac Chinese snacks starts with the plant's high-fiber flour, which provides the unique gelatinous base before it is steeped in a complex marinade of oils, spices, and flavor enhancers to achieve its celebrated taste profile.

Over 600 million yuan worth of latiao are produced each year by major manufacturers like Wei Long. So, what are the ingredients in mini La Tiao that make this Chinese snack so irresistible and popular worldwide? At its core, this chewy treat is a spicy wheat gluten strip, seasoned with a complex mix of chili, Sichuan pepper, and other flavorful additions.