SICAO Concludes a Resounding Success at the 9th Beijing Catering Procurement Exhibition

From May 22 to 24, 2026, the highly anticipated industry event—"Zhufu · The 9th Beijing Catering Procurement Exhibition"—successfully concluded at the China International Exhibition Center (Chaoyang Pavilion) in Beijing. As the trendsetter in the high-end luxury storage customization industry,SICAO Customization (SICAO)made a heavyweight appearance with the core theme"Manifested by Aging". During the three-day exhibition, SICAO’s booth at3F02ignited the venue with its hardcore tech products, luxurious space aesthetics, and a sensational dry-aged tastingevent, making it one of the most popular and commercially valuable highlights of this year's exhibition.

The Fusion of Tech & Aesthetics: Customized Aging Spaces Lead the New Trend in Fine Dining

At this exhibition, SICAO's scenario-based display zones featuring "Customized Wine Cabinets, Cigar Humidors & Aging Cabinets" and "Customized Wine Cellars, Cigar Rooms & Aging Chambers" attracted countless catering investors, boutique hotel procurement directors, and spatial designers. Addressing the stringent storage demands of high-end catering for top-tier ingredients, SICAO demonstrated its acclaimed multi-dimensional precision control technology for temperature and humidity on-site.

At the center of the booth, the luxuriously designed and crystal-clear customized aging cabinets neatly displayed premium meats and ingredients undergoing a temporal transformation. By achieving ultimate control over the microclimate environment (temperature, humidity, airflow, and air purity), SICAO perfectly demonstrated how technology empowers traditional ingredients. Many spatial designers visiting the booth remarked, "SICAO is not just high-precision storage equipment; it is a visual work of art that elevates the class and aesthetic appeal of any restaurant."

"Manifested by Aging" Tasting Event Captivates the Crowd: Three Limited-Edition Delicacies Conquer Discerning Palates

Throughout the exhibition, long queues constantly formed in front of the SICAO booth, all thanks to the specially featured"Dry-Aged Tasting Event."To give attending merchants a direct experience of the revolutionary flavors brought by aging technology, SICAO invited professional chefs to slice and cook on-site, turning ingredients aged to perfection in SICAO cabinets into culinary masterpieces open to the public for free:

Review of the On-Site Blockbuster Tasting Menu:

1. Dry-Aged Deep-Sea Fish Sashimi:Breaking the boundaries of traditional raw seafood, the precisely aged deep-sea fish meat had excess moisture perfectly removed, highly concentrating its collagen and umami flavor. Professional chefs tasting it on-site praised its firm, smooth texture and astonishing sweetness.
2. Dry-Aged Pork Belly:Completely subverting the traditional perception of pork. The aging process perfected the internal structure of the pork belly. When seared on-site, it filled the air with rich aroma, remaining flavorful without being greasy, and revealing a unique, rich milky undertone that became a massive hit at the show.
3. Dry-Aged Peking Roast Duck:An innovative creation by SICAO paying homage to classic Beijing flavors. By utilizing aging technology to perfectly dehydrate the duck skin and condense its flavor, the roasted duck featured exceptionally crispy skin and incredibly tender, juicy meat with distinct layers of flavor, drawing constant admiration from Chinese cuisine buyers.

Returning with Glory: Joining Hands with Industry Partners for the Future of High-End Catering

The three-day exhibition was not only a full release of brand strength but also a highly fruitful event for business negotiations. SICAO welcomed thousands of professional customer groups at booth 3F02. Through the direct closed-loop experience of "Tech Display + Exquisite Tasting," numerous well-known chain restaurant brands, luxury hotels, and high-end private clubs expressed strong cooperation intentions on the spot, successfully signing multiple strategic procurement and space customization letters of intent.

"Hidden in the Heart, Tasted in the Domain."Although the 9th Beijing Catering Procurement Exhibition has come to a successful close, SICAO’s footsteps in reshaping the life of ingredients with technology and reconstructing dining spaces with aesthetics will never stop. In the future, SICAO will continue to uphold its craftsmanship, innovate continuously, provide even more excellent holistic solutions for global high-end catering enterprises, and march forward hand-in-hand with industry peers to create greater brilliance!