From October 16 to 17, 2023, the first two-day Jiangsu-Guangdong-Shanghai vegetarian chefs' food exchange meeting and product exhibition jointly organized by Vegetarian and Vegefarm Bio-Tech(Suzhou) Co., Ltd, Guangdong Vegetarian Health Research Association, and Guangzhou Shangpinhui Vegetarian Trading Company came to a successful conclusion. The theme of this exchange meeting was "Starting from the original intention, walking together, surpassing dreams and creating brilliance together". More than 20 influential vegetarian restaurant chefs from Jiangsu, Guangdong, and Shanghai were invited to participate in this event, aiming to jointly create a vegetarian future and contribute to the development of vegetarian culture in the future. Qiu Qiuyue, Chairman of Hongchang Biotechnology, Qiu Jianhui, General Manager, Zhu Changnian, Sales Manager, Li Weidong, Secretary-General and Vice President of the Guangdong Vegetarian Health Research Association and General Manager of Guangzhou Shangpinhui Vegetarian Trading Company, Cui Ziliang, Lin Licun, and Xie Qiaoping, backbones of the Guangdong Vegetarian Cooking Committee, attended and participated in the meeting.

On the afternoon of October 16, guests from Guangzhou Shangpinhui Vegetarian Trading Company and Guangdong Vegetarian Health Research Association arrived at Hongchang Biotechnology and visited the production equipment and production process of vegetarian products. Ms. Qiu Qiuyue, founder of Hongchang Biotechnology Co., Ltd., told the guests about the original intention of opening a vegetarian factory and some scientific data analysis on the effects of plant protein on human health.

Hongchang Bio then invited vegetarian chefs from Jiangsu and Shanghai to create food with our latest products and taste new products. The chefs showed their skills, based on our various plant-based products and combined with their own profound cooking skills, they cooked more than ten exquisite, creative and unique Jiangsu, Zhejiang and Shanghai delicacies in a short period of time, attracting guests to take photos and record. Under the explanation of the chefs from Jiangsu and Shanghai, the guests and Guangdong chefs tasted our products one after another, and unanimously said that these new products provided a solid foundation and novel creativity for their vegetarian cooking creations.

On the morning of the second day of the event, 15 influential vegetarian chefs from various regions of Guangdong Province shared their experiences. After yesterday's new product tasting, the chefs were inspired by their creativity and incorporated the characteristics of their restaurant's best and most popular dishes to create a dish that was most characteristic of their region.

On the afternoon of the 17th, the event entered the interactive communication phase. After two days of food exchange, vegetarian chefs from all over the country expressed their views on the future development trend of vegetarianism. During the exchange, the guests discussed how to make dishes well while reducing labor, and how to satisfy customers while having their own characteristics. In the phase where chefs from all over the country gave feedback on product needs, Ms. Qiu Qiuyue, head of the R&D department of Hongchang Biology, responded to how the company can cooperate with everyone's product development needs. After the meeting, all parties involved in the event established a chef food exchange and new product development group. In the future, each chef will publish their own new dishes in the group every month so that they can learn from each other and make progress together.