Imagine standing barefoot on a Fujian breakwater at sunrise—salt spray in the air, nori drying on bamboo racks, and the first warm breeze carrying the scent of toasted seaweed. 142 g of Ivory Biscuits – Seaweed Flavor translates that exact moment into a crisp. Stone-ground wheat flour is rolled thin, cut into ivory rounds, and slow-baked until edges curl like tide-rippled sand.

Close your eyes and you’re on a Fujian hillside at dusk: the faint crackle of charcoal, the smoky-sweet drift of grilled pork ribs, and the comforting crunch of a biscuit that carries every note of that memory. 142 g of Ivory Biscuits – Barbecue Flavor starts with stone-ground wheat from Fujian’s terraced fields, cut into bite-size ivory rounds and slow-baked until they blush a golden amber.

Picture the first light of dawn on the Fujian coast: wild-caught Pacific cod still silver with sea-spray, folded into a warm embrace of real New Zealand cheddar. We turn that sunrise moment into a 110 g tray of four 27.5 g links. Inside each natural collagen casing is 72 % flaky cod, 12 % creamy cheddar, a whisper of butter and sea salt—slow-steamed until the cheese melts into the fish, creating a velvety, springy bite.

Picture the first light of dawn on the Fujian coast: wild Pacific cod glinting silver beside freshly netted shrimp, both still dripping with cold sea spray. We capture that scene in one bite. 110 g of pure seafood harmony begins with 72 % wild-caught cod, blended with 15 % succulent shrimp meat, sea salt, white pepper and a hint of kelp for extra umami.

Picture the first silver flash of a wild Pacific cod breaking the surface at dawn off Fujian’s rugged coast. Within hours, that same pristine fillet is minced, gently seasoned with nothing more than sea salt and white pepper, then slow-steamed to lock in moisture and natural umami. Encased in a natural collagen skin, each 27.5 g link snaps open with a satisfying pop, releasing a clean, briny aroma reminiscent of sea spray. No MSG, no fillers, no artificial colours—just 80 % wild cod and the quiet confidence of Fujian craftsmanship.

Picture the first rays of dawn over Fujian’s fishing docks: silver cod just lifted from the icy North Pacific, still glittering with sea-spray. Within hours, that same fish is minced and folded with real New Zealand cheddar, a touch of butter and sea salt, then slow-steamed so the cheese melts into every flake. The result is a bouncy, golden sausage that bursts with briny sweetness and creamy dairy in one bite.

Imagine a silver cod gliding through the icy North Pacific, suddenly meeting a river of molten cheddar in a quiet Fujian kitchen. We’ve captured that unlikely romance in every slender link. Wild-caught Pacific cod is minced within hours of landing, folded with real New Zealand cheddar, a kiss of sea salt, and a touch of butter, then slow-steamed so the cheese melts into every flake.

Picture the first light of dawn over Fujian’s misty fishing docks: silver cod fresh from the North-Pacific current, still cold from the deep. Within hours it is minced and folded with real New Zealand cheddar, a whisper of sea salt, and a trace of butter. The mixture is gently stuffed into natural collagen casings, slow-steamed until the cheese melts into every flake of fish, then flash-chilled to lock in a silky, creamy bite.

Picture the first light on the Fujian coastline: nets glistening, gulls wheeling, and a fresh catch of deep-sea cod being lifted aboard. Within hours the fish is minced, lightly kissed with sea salt and white pepper, then gently steamed and stuffed into natural casings. The result is a sausage that tastes like the ocean itself—clean, flaky, and brimming with clean protein.