{"id":37628,"date":"2019-01-16T10:07:32","date_gmt":"2019-01-16T10:07:32","guid":{"rendered":"http:\/\/www.jomec.co.uk\/intercardiff\/?p=37628"},"modified":"2019-01-16T10:07:32","modified_gmt":"2019-01-16T10:07:32","slug":"lan-jian-dumpling-business","status":"publish","type":"post","link":"https:\/\/cardiffjournalism.co.uk\/intercardiff\/business-culture\/lan-jian-dumpling-business","title":{"rendered":"Lan Jian and  his Chinese dumpling business in the UK"},"content":{"rendered":"<h2>As a brand of \u201cmade in Britain\u201d Chinese quick-frozen dumplings, the Freshasia dumpling has had over half market share in the UK so far, how did the founder start his career?<\/h2>\n<figure id=\"attachment_37706\" aria-describedby=\"caption-attachment-37706\" style=\"width: 680px\" class=\"wp-caption alignnone\"><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-37706\" src=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/LAN2.jpg\" alt=\"\" width=\"680\" height=\"382\" srcset=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/LAN2.jpg 680w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/LAN2-300x169.jpg 300w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/LAN2-500x281.jpg 500w\" sizes=\"auto, (max-width: 680px) 100vw, 680px\" \/><figcaption id=\"caption-attachment-37706\" class=\"wp-caption-text\"><noscript><img decoding=\"async\" class=\"size-full wp-image-37706\" src=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/LAN2.jpg\" alt=\"\" width=\"680\" height=\"382\" srcset=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/LAN2.jpg 680w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/LAN2-300x169.jpg 300w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/LAN2-500x281.jpg 500w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/noscript> Lan Jian who is the founder of Freshaisa Dumplings.<\/figcaption><\/figure>\n<p>In the food festival of Taste of London 2018, around a stall, there was a big circle of people staring at the boiling pot and looking forward to tasting Chinese dumplings. Several minutes later, the first set of mushrooms and chicken filling dumplings was taken out. \u201cWe love dumplings, this is the second year we\u2019ve been Freshasia\u2019s stall,\u201d a participant from Reading said after tasting.<\/p>\n<p>Recent years, Freshaisa dumplings have attracted worldwide foodies in a range of food festivals in London and become one of the most popular brands of Chinese dumplings in the UK. Behind the success is, the founder, Lan Jian\u2019s hard work throughout 10 years.<\/p>\n<figure id=\"attachment_37633\" aria-describedby=\"caption-attachment-37633\" style=\"width: 680px\" class=\"wp-caption alignnone\"><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-37633\" src=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/circle.jpg\" alt=\"\" width=\"680\" height=\"384\" srcset=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/circle.jpg 680w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/circle-300x169.jpg 300w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/circle-500x282.jpg 500w\" sizes=\"auto, (max-width: 680px) 100vw, 680px\" \/><figcaption id=\"caption-attachment-37633\" class=\"wp-caption-text\"><noscript><img decoding=\"async\" class=\"size-full wp-image-37633\" src=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/circle.jpg\" alt=\"\" width=\"680\" height=\"384\" srcset=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/circle.jpg 680w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/circle-300x169.jpg 300w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/circle-500x282.jpg 500w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/noscript> Freshasia&#8217;s stall in Taste of London food festival.<\/figcaption><\/figure>\n<p>Each bag of Freshaisa dumplings is labelled \u201cMade in Britain\u201d. However, the process of being recognized by British DEFRA (Department of Environment, Food &amp; Rural Affairs) was not as easy as Lan Jian thought. \u201cThere is no such thing as dumplings in the UK. Foreigners hardly know about dumplings even some basic questions for Chinese. If we want to get Health and Safety License Number from the department, we have to provide the proof that our raw materials are secure enough and our dumplings can be cooked and eaten safely,\u201d Lan Jian said.<\/p>\n<p>After Lan Jian submitted the third time application, the result from the government was still denying. During the long application period, the whole factory was still running to produce dumplings, which means Lan Jian had to face the huge expenditure ranging from basic maintenance to workers\u2019 salary. For the next six months, Lan Jian didn\u2019t have any money to pay for employees. \u201cI even didn\u2019t have any access to borrow \u00a31000 from others. Dumplings had been produced but they couldn\u2019t be sold. At that time, I slept in the office day and night. Actually, I was too anxious to sleep. I told myself, I had to succeed, and I didn\u2019t have any other choices.\u201d<\/p>\n<figure id=\"attachment_37672\" aria-describedby=\"caption-attachment-37672\" style=\"width: 680px\" class=\"wp-caption alignnone\"><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-37672\" src=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/leadership.jpg\" alt=\"\" width=\"680\" height=\"384\" srcset=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/leadership.jpg 680w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/leadership-300x169.jpg 300w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/leadership-500x282.jpg 500w\" sizes=\"auto, (max-width: 680px) 100vw, 680px\" \/><figcaption id=\"caption-attachment-37672\" class=\"wp-caption-text\"><noscript><img decoding=\"async\" class=\"size-full wp-image-37672\" src=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/leadership.jpg\" alt=\"\" width=\"680\" height=\"384\" srcset=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/leadership.jpg 680w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/leadership-300x169.jpg 300w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/leadership-500x282.jpg 500w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/noscript> Lan Jian won Chinese Business Leadership Award.<\/figcaption><\/figure>\n<p>It had been nine months and finally, Lan Jian got the approval after he improved their products continuously and submitted the 9th time application. \u201cI was very very happy,\u201d he said. \u201cFacing British strict inspection for the food industry, we have built strict requirements for material selection.\u201d For example, they got in touch with a designated farm and only use pork from the foreleg of under 1-year-old pigs. Also, in order to keep the meat fresh, they control the temperature between 0\u00b0 and 2\u00b0 during transportation.<\/p>\n<p>Besides, Frashaisa has 12 species of dumpling stuffing and for seeking the best ratio of each filling, Lan Jian tried again and again. \u00a0\u201cCertainly, I can adjust the filling to make it greasier and more attractive. But perhaps only after several, people couldn\u2019t have more. What matters is moderate flavour,\u201d he said.<\/p>\n<p>The storage temperature, the cooking length, the dosage of materials, all these standards are just data. Making authentic Chines dumplings doesn\u2019t simply mean meeting data\u2019s requirements. In China, some ready dumplings have been totally produced by machines and the whole process including dough kneading, wrapping, packaging has been streamlined. However, in Freshasia\u2019s factory, people can still see workers with uniforms concentrate on wrapping dumplings by hands.<\/p>\n<figure id=\"attachment_37701\" aria-describedby=\"caption-attachment-37701\" style=\"width: 680px\" class=\"wp-caption alignnone\"><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-37701\" src=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/factory.jpg\" alt=\"\" width=\"680\" height=\"385\" srcset=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/factory.jpg 680w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/factory-300x170.jpg 300w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/factory-500x283.jpg 500w\" sizes=\"auto, (max-width: 680px) 100vw, 680px\" \/><figcaption id=\"caption-attachment-37701\" class=\"wp-caption-text\"><noscript><img decoding=\"async\" class=\"size-full wp-image-37701\" src=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/factory.jpg\" alt=\"\" width=\"680\" height=\"385\" srcset=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/factory.jpg 680w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/factory-300x170.jpg 300w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/factory-500x283.jpg 500w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/noscript> Workers in the factory are wrapping dumplings.<\/figcaption><\/figure>\n<p>\u201cProducing dumplings by hands is the tradition of Chinese food culture and it is also the soul of our Freshasia dumplings. Hand-wrapped dumplings are more chewable and delicious, which could remind the overseas Chinese people of their hometowns,\u201d said Lan Jian.<\/p>\n<p>People can see foreign workers in the factory except the dumpling production workshop. \u201cI ever tried dumplings wrapped by foreign employees and then I concluded authentic handmade dumplings always come from Chinese people.\u201d However, it is hard to find experienced craftsmen in the UK. At the beginning, Lan Jian had to provide higher wages and hire employees from China despite the majority of Chinese who have experiences in making dumplings refused him because coming to the UK also means leaving their families.<\/p>\n<p>\u201cWe are still facing the shortage of workers for homemade wrapping, and we are always looking for experienced craftsmen,\u201d he said. The time cost of training beginners is high under Lan Jian\u2019s standards. From quite earlier on, Lan Jian set the rule of checking the shape and quality of dumplings coming from handmade workers four times a day and then gave them grade which is linked to their salaries. \u201cIt might be at least two years to train learners to master the wrapping skill since the technique, the speed all need long-term practice.\u201d<\/p>\n<figure id=\"attachment_37634\" aria-describedby=\"caption-attachment-37634\" style=\"width: 680px\" class=\"wp-caption alignnone\"><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-37634\" src=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/dumplings.jpg\" alt=\"\" width=\"680\" height=\"382\" srcset=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/dumplings.jpg 680w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/dumplings-300x169.jpg 300w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/dumplings-500x281.jpg 500w\" sizes=\"auto, (max-width: 680px) 100vw, 680px\" \/><figcaption id=\"caption-attachment-37634\" class=\"wp-caption-text\"><noscript><img decoding=\"async\" class=\"size-full wp-image-37634\" src=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/dumplings.jpg\" alt=\"\" width=\"680\" height=\"382\" srcset=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/dumplings.jpg 680w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/dumplings-300x169.jpg 300w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2019\/01\/dumplings-500x281.jpg 500w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/noscript> Chinese dumplings, one of the most traditional dishes in China.<\/figcaption><\/figure>\n<p>Despite this, Lan Jian insists on handmade dumplings. \u201cThe pursuit of quality brings higher cost and prices. I remember, when I began promoting our dumplings door-to-door to Chinese supermarket in the UK, almost every store doubted whether consumers could afford such expensive dumplings,\u201d he said. The price of Freshasia is one-third expensive than average dumplings\u2019 and Lan Jian used a direct way to eliminate their doubts, that was cooking dumplings for them. \u201cYou should decide after tasting my dumplings,\u201d Lan Jian said so to each retailer. \u00a0This method did work and one after another, Chinese supermarkets in the UK signed the supply contract with him.<\/p>\n<p>Erith, where was the birthplace of the first Freshasia dumpling has become the 10,000-square-feet factory for the production of 3 tons, 5 refrigerated vans dumplings every day. \u201cThe reason why I started the career is the consideration of the homesickness of overseas Chinese. Now, we are planning to enter the British mainstream supermarket and bring Chinese foods to a wider market.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>As a brand of \u201cmade in Britain\u201d Chinese quick-frozen dumplings, the Freshasia dumpling has had over half market share in the UK so far, how did the founder start his career? <\/p>\n","protected":false},"author":485,"featured_media":37706,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[],"coauthors":[726],"class_list":["post-37628","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-business-culture"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Lan Jian and his Chinese dumpling business in the UK - 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