Core Viewpoint - The article highlights the growing trend of reducing salt intake in home cooking, emphasizing the introduction of low-sodium sauces by Xinhe Congbanlv, which maintain rich flavors while promoting health [1][3]. Group 1: Product Overview - Xinhe Congbanlv has launched low-sodium Doubanjiang (bean paste) and Huangdoujiang (yellow soybean sauce), both featuring a 26% reduction in salt while preserving strong flavors, thus achieving "less salt without losing taste" [1][3]. - The low-sodium Doubanjiang is crafted from non-GMO soybeans sourced from Northeast China, known for its favorable climate that enhances the quality of the soybeans, and high-quality winter wheat from Shandong, contributing to its unique flavor [3]. - The fermentation process for the low-sodium Doubanjiang utilizes a constant temperature and closed fermentation technique, allowing the ingredients to fully develop their flavors, resulting in a rich and aromatic sauce suitable for various dishes [3]. Group 2: Consumer Focus - The low-sodium Huangdoujiang features plump soybean particles and offers a balanced sweet taste, enhancing the flavor profile of dishes and making it an excellent choice for dipping and noodle dishes [5]. - Xinhe Congbanlv prioritizes consumer health by ensuring strict quality control throughout the production process, from ingredient selection to fermentation, aiming to deliver safe and high-quality products [5]. - The company plans to continue its focus on research and development to introduce more quality products that support healthy eating for consumers in the future [5].