High in functionality, combined with alluring printing, Chinese takeout boxes are now like a staple in the industry when it comes to the packaging of Asian cuisines.
The food industry is one of the largest consumers of packaging products in the world. Every year millions of food boxes of different types are manufactured and consumed around the globe. The delivering of food at home by the restaurant or purchasing ready to eat frozen food from a nearby store has become the most popular trend.
People use to buy ready to eat food or order home delivery of the meal to save time and a lot of effort. To cater to the increasing demands of delivery and selling, various types of boxing and packaging are used by the restaurant owners as well as processed meals suppliers. These boxes play a vital role in increasing the sale of the items and at the same time keep them safe and fresh for a long time. Usually, these containers are made of highly thick cardboard stock, durable corrugated stock, rigid Kraft stock, vinyl, and fabric.
The choice of the manufacturing material depends upon the size and nature of the edibles that are to be packed or carried in the containers made out of such materials. This is the reason that all the leading food chains, restaurants, and suppliers as well as those who love to prepare delicious meals at home trust these custom carton boxes to contain their edibles with utmost protection and keeping it in its best shape for a long time.
The following five reasons will explain how important the role of the food boxes is and how they can be proved of high value for the manufacturers, retailers, and suppliers in a beneficial way:
1. The right size of the packaging
Since all the food items are not the same in size, shape, weight, and type, they need a different type of packaging. The custom retail packaging helps the manufacturer and suppliers to get the most appropriate size of the containers according to the requirements of the edibles. Such customized cartons come in various sizes and shapes that can perfectly contain the eatables whether they are freshly cooked or processed and then packed.
Many items are delicate and require the appropriate size of the package to be sent to the retail market or the customers. These items include cakes, cupcakes, macaroons, pie, pastry, and many others of the same kind. The pastry box is dedicated to keep the delicate dessert safe and protect its actual shape. Similarly, other items have dedicated containers that are designed exclusively to keep that particular eatable fresh and protected until it is taken out of the box and served to the foodies.
2. Cost-effective packaging
There is a common misconception that the custom boxes wholesale are costly and they can affect the budget of the business. For those who use the same size of the package for all of their feasts, it becomes quite hard to put the things in it. On the other hand, those who use custom-sized cartons for all the feasts according to their requirements, their serving ratio increases many folds and they can entertain twice as many customers as the others can in a given time. Also, the customers like the way the food chain or restaurant takes care of the meals they are going to take away with them.
Ultimately, custom box sizes not only save money but also help to increase the selling ratio and profit margin of the outlet. It also enhances the popularity of the restaurant or the supplier.
Since these cardboard packaging boxes are manufactured with organic stock that is 100 % recyclable, their manufacturing cost becomes lower and the producers and retailers can get the finest quality packaging solution at affordable pricing. The cheap popcorn boxes are an example of such cost-effective casings.
3. Convincing display of the products
Several food items such as chocolates, candies, cupcakes, macaroons, and other of the same kind require not only safety but at the same time a proper display. A dedicated box convincingly displays the manufactured goods and makes sure that the goods grab the attention of the buyers. Such countertop display boxes influence the buying behavior of the buyers and help retailers to increase the sale of the items.
These custom counter display boxes are made according to the shape and size of the manufactured goods that are to be displayed. Such as the custom box of chocolates is exclusively designed to display chocolates at the counter of the store. Another beneficial use of these custom box of chocolates is that they can be used for the promotion of a newly-launched sweet or its new flavor if the item already available in the market.
4. Green, eco-friendly packaging
Since these containers are used to carry the goods that are meant to fulfill the craving for a tasty meal as well as to benefit the consumers’ health. An unhygienic custom cookie packaging can damage the taste as well as the nutrition of the products. On the other hand, the hygienic bakery cookie boxes keep the baked products fresh and do not affect their taste and nutrition. The packaging material that is used for the manufacturing of such containers is 100 % food-grade and it is made of considering the international standards set by leading global health organizations.
5. Embellishing customization opportunities
Such white box packaging can be used plain while they can also be embellished with various exciting customizations. For example, Chinese food takes outbox is a type of packaging that comes with a lot of customization options. The exclusive design and the handle on the top of the container make them an ideal choice for cooked meals of all types.
Similarly, the thickness of the walls of the cereal boxes can also be customized according to the way they are to be shipped and offered for sale. Such customized cereal boxes ensure that cornflakes are safe from moisture, sunlight, and dust and the consumers can enjoy the finest taste of the flakes every time they open the box.
All these benefits describe how important is the role of the cardboard boxes packaging for the food industry and how they can enhance the selling ratio of the products as well as the profit margin of the seller. Order now your food boxes at https://www.thecustomboxes.com/food-and-beverage/.
Tasks for Dōngzhì Festival: If you like Chinese food, tell us your favorite dish – otherwise, tell us your favorite dessert.
Alright, I admit I haven't made these in a while (so the pretty pics aren't mine), but the Chinese recipes are from a cookbook I brought from a trip to Hong Kong, and which I used to cook Chinese meals for my friends after my return, and the dessert recipe was a runaway success in our family for years after I'd discovered it in one of the first cookbooks I ever owned.
(Note: metric conversions are rounded to the nearest semi-decimal. Trust me, they work well enough on that basis.)
1 tsp dry yeast
1/2 tsp sugar
1/2 cup (ca. 120 ml) warm water
6-7 oz (ca. 170-195 g) plain flour
10 oz (280 g) yeast dough (see above)
3 oz (ca. 85 g) sugar
1/2 tsp ammonia powder
1/4 tsp alkali water (or just salted water)
1-2 tbsp water
1 tbsp oil
4 oz (ca. 110 g) flour
1 tsp baking powder
6 oz (ca. 170 g) roast pork (= cha shiu)
1 tbsp finely chopped chives or spring onions
1 tsp oil
1 tsp white wine
1/2 cup (ca. 120 ml) stock
1 tsp oyster sauce (optional)
1 tsp light soy sauce
1 tsp sugar
2 tsp cornflour mixed with
1 tbsp water
Dissolve the dry yeast and sugar in warm water and leave for 10 minutes to prove.
Stift the flour on to a table and make a well in the centre to pour in the yeast solution. Work in the flour to knead into a soft dough. Place in a greased mixing bowl and cover with a towel. Leave to prove for 10-12 hours.
Place the yeast dough, sugar, ammonia powder and alkali water in a big bowl. Add the water and oil to the mix into a thick cream.
Sift the flour and baking powder together on a table and make a well in the centre. Pour in the yeast cream. Slowly work in the flour and knead into a soft dough.
Dice or shred the cha shiu.
Heat the oil in a hot wok (or frying pan). Sizzle wine and pour in the stock. Season to taste and thicken the gravy with the cornflour solution. Remove wok (pan) from the stove and stir in cha shiu and chopped chives / spring onions to mix well. Dish and put into refrigerator to chill.
Roll the soft dough into a long strip and cut into 24 equal portions. Flatten each portion into a small round. Place a tsp of filling in the centre of the round, then draw in the edges and form small pleats to wrap up the filling. Stick a small squre piece of grease proof paper to the bottom of each bun.
Arrange the buns in a steamer, then steam over high heat for 8 minutes. Remove and leave to cool. Steam a second time for 2 minutes, then serve hot.
2 boneless chicken breasts, about 6 oz. (ca. 170 g) each
1 beaten egg
1 cup (ca. 235 ml) cornflour
oil for deep frying
2 parsley sprigs or chunks of broccoli
1 tbsp ginger juice
1 tbsp white wine
1 tbsp light soy sauce
1 tsp sugar
1 tsp cornflour
1 pinch of pepper
1/2 cup (ca. 120 ml) stock
1/4 tsp salt
3 tbsp vinegar
2 tbsp sugar
1/2 tsp sesame oil
1 tsp wine
1 pinch of pepper
2 tbsp custard powder
1/2 tsp cornflour
3 tbsp water
Wash and trim the parsley / broccoli and set aside for later use.
Mix all the ingredients of the marinade.
Slice the chicken breasts into large thin pieces, then immerse in the marinade for 30 minutes.
Toss the chicken in the beaten egg, then coat evenly with the cornflour.
Heat the wok (or frying pan) until very hot and pour in the oil to bring to the boil. Slide in the chicken to deep fry until golden brown. Drain, cut and dish.
Squeeze out the juice of one lemon and mix with all the seasoning except the wine.
Heat another wok (or frying pan) and bring 2 tbsp of oil to the boil. Sizzle the wine, then pour in the lemon mixture and season to taste. Mix the custard powder and cornflour with the water, then stream into the sauce to thicken. Blend in the last tbsp of oil and mask over the chicken.
Slice the other lemon and arrange on or around the platter with the parsley / broccoli.
1 lime (or small lemon)
75 g (ca. 2 1/2 oz) icing sugar
125 ml (ca. 4 fl oz) sherry (preferably Amontillado or Oloroso)
300 g (ca 10.5 oz) double cream or crème fraîche (not: sour cream!)
2-3 drops of essence of vanilla or orange
a few slices of orange
Brush clean the lime / lemon in running water, then dry and julienne the peel (cut into thin tiny slices). Squeeze out the juice of the lime / lemon and blend with the icing sugar until the sugar is dissolved. Then mix in the sherry.
Whisk double cream / crème fraîche until foamy, then slowly mix in the lime juice and sherry blend, as well as the essence of vanilla / orange. Fill cream into large serving bowl or small dessert bowls, sprinkle with lime / lemon peel juliennes, and decorate with orange slices.
(Note: This also works with port or madeira, if your taste runs more that way.)
This is very much a character driven book, very little actually happens, but we do get a feeling for life as a second generation Chinese girl in New York.
Ruby is 21 when she graduates from university and goes home to live with her parents. Although she didn't have much money in her bank account, I didn't get the feeling that her return was entirely a financial decision. She cared a great deal for her mother, Bell, whose uncaring husband treated her poorly. Although Ruby loved her father, I don't think she liked him very much and she was certainly aware of how mean he was to Bell.
Ruby wanted to take Bell away for a holiday in Florida, where her friends lived, and she worked as a temp to raise the funds, but the trip was continually postponed. Why? Bell just couldn't make the break from her husband, her life, even for a couple of weeks.
There was also a white boyfriend from Ruby's time at Columbia. While he loved Ruby, she wasn't sure how she felt about him and didn't see any problem with going off for other sexual encounters at the same time. There was quite a bit of sex in the book, thrown in in a very casual manner; nothing overtly blatant, but certainly not disguised.
I think what has stayed with me most from this book were the courtesies extended while eating - one would always choose the best bits and slip them into the other person's bowl and they would do the same for you. It was a way of showing you cared. That really appealed to me.
Published in 1998, this is the author's only book. I notice from her biography that Mei Ng was also a graduate of Columbia University and was raised in Queens, of Chinese parents; I wonder to what extent this book is autobiographical.
Not a riveting read but interesting and thought provoking.