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十九世纪初，英国白金汉宫的御厨白兰氏(H.W.Brand)先生调製的浓缩去脂鸡汤，让英王乔治四世保有健康、活力。

1835年，白兰氏(H.W.Brand)先生退休後，创立白蘭氏®，推出第一瓶鸡精，广受欢迎。

1920年代，首批白蘭氏®鸡精运到亚洲等地,由于和华人食补的观念相符合,因而深受各地人们的喜爱。如今，白蘭氏®占有本区域超过百分之85的鸡精市场，每年的销售量超过一亿瓶。这些成就来自我们早期推动研究与开发的投资，以及集合与世界各地医院和大专学府合作的突破性科研。

这些年来，白蘭氏®利用了自己技术的专长和集中的研究与发展，以科学的方法来推进炖制的过程。这能够确保营养成分不会因为烹调过度而被破坏，并调配出浓郁且浓度恰好的鸡精。

我们只为产品选用品质最好的材料。这些材料都必须通过国际食品安全的要求，并在使用前都通过严格的品质检查。我们的制造工厂符合了世界级的标准，所得到的认可包括了“良好生产操作规范”的认证、“危害分析和关键控制点”的认证以及国际标准化组织的14001及9001：2000的认证等等。

如今，白蘭氏®已成为了亚洲的领先品牌。我们将传统和创新的研究与发展结合，不断的改变以带给您这项值得信赖的保健产品。
世代篇：

我们稳健了超过一百七十年的根基，深切了解保持健康的要诀，以下便是我们的故事...

十九世纪初，英国白金汉宫的御厨白兰氏(H.W.Brand)先生调製的浓缩去脂鷄汤，让英王乔治四世保有健康、活力。1835年，白兰(H.W.Brand)先生退休後，创立白蘭氏®，推出第一瓶鸡精，广受欢迎。

1920年，白蘭氏®鸡精首次登陆亚洲。由于白蘭氏®的制造过程与东方人普遍采用的炖制烹调方法十分相似，在亚洲地区广受推崇。白蘭氏®鸡精不含脂肪，比传统炖制的鸡汤更符合健康的要求。

此外，人们亦十分接受白蘭氏®那套很接近传统东方的医学理念，两者皆采用百分百天然材料作为保健用途。

纵使时代不断变迁，而白蘭氏®鸡精始终如一，值得信赖。

白蘭氏鸡精－信誉的保证

白蘭氏®鸡精沿袭优良的传统经验，再融入先进生产工艺于“全面品质管理”的理念，细心了解人们对健康的需求，并不断验证高品质的鸡精带给消费这的具体功效。在走向市场的每一环节中，从选择原料，到生产工艺和包装技术，每道程序均由资深实验室控制人员严格把关，预防任何品质问题的出现。科学研究的支持与验证，更使白蘭氏®“全面品质管理”的理念得到完善。

At the beginning of the 19th century, the condensed chicken soup made by H.W. brand, the chef of Buckingham Palace, kept King George IV healthy and energetic. In 1835, after Mr. H.W. brand retired, he founded brandy ® and launched the first bottle of chicken essence, which was very popular. In 1920s, the first batch of brandy's chicken essence was transported to Asia and other places. Because it was consistent with the concept of Chinese food supplement, it was deeply loved by people all over the world. Today, brandy ® accounts for more than 85% of the chicken essence Market in the region, with an annual sales volume of more than 100 million bottles. These achievements come from our early investment in promoting research and development, as well as the breakthrough research in cooperation with hospitals and universities around the world. Over the years, Brandt has used its technical expertise and focused research and development to advance the stewing process in a scientific way. This ensures that the nutrients are not destroyed by overcooking and produces a rich and concentrated chicken essence. We only choose the best quality materials for our products. These materials must pass the international food safety requirements, and pass the strict quality inspection before use. Our manufacturing plants meet the world-class standards, and the recognition includes the certification of "good production practice", "hazard analysis and key control points" and the certification of international organization for standardization 14001 and 9001:2000, etc. Today, brandy has become a leading brand in Asia. We combine traditional and innovative research and development, constantly changing to bring you this reliable health care product. Generation chapter: we have established our foundation for more than 170 years, and deeply understand the key to keep healthy. Here is our story... At the beginning of the 19th century, the concentrated fat free chicken soup prepared by H.W. brand, the chef of Buckingham Palace in England, kept King George IV healthy and energetic. In 1835, after Mr. H.W. brand retired, he founded brandy ® and launched the first bottle of chicken essence, which was very popular. In 1920, brandy's chicken essence first landed in Asia. Because brandy's manufacturing process is very similar to the stew cooking method commonly used by Oriental people, it is widely respected in Asia. Brandy's chicken essence does not contain fat, which is more healthy than the traditional stewed chicken soup. In addition, people are also very receptive to brandy's set of medical concepts that are very close to the traditional oriental. Both of them use 100% natural materials as health care purposes. Despite the changing times, brandy's chicken essence is always reliable. Brandy's chicken essence - the guarantee of reputation brandy's chicken essence follows the excellent traditional experience, integrates the advanced production technology into the concept of "overall quality management", carefully understands people's demand for health, and constantly verifies the specific effect of high-quality chicken essence on consumption. In every step of the market, from the selection of raw materials to the production process and packaging technology, each procedure is strictly controlled by senior laboratory control personnel to prevent any quality problems. With the support and verification of scientific research, Brandt's concept of "total quality management" has been improved.

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