Sichuan Flavor Science

Haoji Flavor Pyramid

Sichuan cuisine, with its 24 flavor profiles, undoubtedly ranks as one of the most complex culinary systems in terms of seasoning. The more seasonings, ingredients, and combinations there are, the more difficult it becomes to achieve a balanced taste.
Through continuous research, Haoji has discovered that while the seasoning of Sichuan cuisine cannot be absolutely standardized, there are inherent patterns to follow.
This pattern is the three-tiered structure essential for perfectly presenting the overall flavor of a dish. It consists of the base flavor (the foundation of the pyramid), the main flavor profile (the waist of the pyramid), and the volatile aroma (the apex of the pyramid). These three elements support each other, evolve sequentially, blend harmoniously, and unite to create a qualified and delicious dish.

Haoji: Ushering in the Era of Scientific Seasoning for Sichuan Cuisine

The Haoji Flavor Pyramid represents the first scientific seasoning theory in the realm of Sichuan cuisine and its seasoning techniques. It encapsulates the cumulative cooking wisdom of master chefs in Sichuan cuisine, validated through modern taste perception scientific experiments. Its emergence is a seamless integration of modern technology and traditional craftsmanship, providing the industry with a higher and more professional theoretical guidance for understanding, evaluating, and innovating Sichuan flavors. It opens the door to scientific understanding of Sichuan taste profiles.
The Haoji Flavor Pyramid scientifically defines the seasoning of Sichuan cuisine through its three tiers: base flavor, main flavor profile, and volatile aroma. Drawing on the scientific seasoning theory of the "Flavor Pyramid," Haoji delves deeper into the needs of chefs and consumers, scientifically developing a range of professional Sichuan seasoning products that enhance the base flavor, main flavor profile, and aroma of dishes in all dimensions.

Joint Research by Nestlé, Sichuan University, and Haoji

With the support of Nestlé's global research and development resources, Haoji collaborated with Sichuan University, a top domestic institution, and numerous food science experts to summarize the years of experience of master chefs in Sichuan cuisine. This collaboration culminated in the discovery of the first scientific seasoning theory in the field of Sichuan seasoning—the Haoji Flavor Pyramid.

The First Sichuan Flavor Science Conference 2022

In October 2022, Haoji convened its first Sichuan Flavor Science Conference, bringing together research experts from the industry and universities, master chefs of Sichuan cuisine, and Haoji representatives. Together, they witnessed the inaugural release of the Haoji Flavor Pyramid. Covered by over 40 authoritative media outlets, the event reached a wide audience of catering professionals in Western China. The Haoji Flavor Pyramid has become an authoritative standard and guide for understanding, evaluating, and innovating Sichuan flavors within the industry.

Modern Food Science and Technology

The Haoji Flavor Pyramid is the first scientific theory focused on Sichuan cuisine and its seasoning techniques. The research findings have been published in the domestic core journal Modern Food Science and Technology.