We have passed on our family business for three generations, learning how to make fish paste products from Japanese masters during the Japanese colonial period of Taiwan. After mastering the products we opened our first fish ball shop in Douliu City, as popularity grew with the Japanese and the Taiwanese people. We migrated to settle down in Kaohsiung city, just in time for Taiwan's retrocession. We created the fish ball shop at Hama Star (today's West Bay) to start a new business venture. Continuing to operate this traditional business, we set up HUAZHI-WANG Enterprise Co., Ltd. in 2006, also to enhance the food safety and quality, we built a modern food factory in 2014.
Our philosophy is Quality, Passion and Safety. We adhere to our ancestor's concept for maintaining quality, raw materials supplied from certified vendors, we have HACCP Food Safety systems as well as a ISO22000 certification approval, we have strict protocol to ensure the quality and safety our customers expect and deserve.
Pre-treatment Area
Pre-treatment Area
Raw material storage is located between the general operating room and the control operating room.
Cooking Area
Cooking Area
Flow line to automatic boiler
Forming, cooking with a timely-fixed temperature with automatic process to
maintain consistent quality.
Inner packing room
Inner Packing Room
Sterile zone, checking packages and labeling expiration dates. Check the seal of the packages, all products must be inspected through the metal detector.
Other facilities-Ingredients Room
Other facilities -- Locker Room
Exclusive zone to change uniforms and other attachments.
Air Shower、Buffer room
Shower room & hand disinfection room to keep excellent quality, and environmental sanitation.
Close off the general operating area and inner packing room to prevent pollution directly into the cleaning operation area.
