Three red bean fillings form a gradient matrix: the Low-Sugar version replaces white sugar with maltitol, meeting national "low sugar, low fat" standards; the Lightly Sweet version offers moderate sweetness with a 50:50 paste-to-whole-bean ratio balancing mouthfeel and health; the Original Whole Bean version delivers nearly 100% intact whole red beans — each bean plump, fragrant, and tender.

The Native Pineapple Filling uses pure pineapple with no winter melon filler, boasting high fruit content. The Winter Melon Paste with Peach Gum & Osmanthus incorporates the wellness ingredient peach gum into the filling — soft, glutinous, and fragrantly sweet. The Low-Sugar Salted Egg Lava Filling features salted egg yolk blended with butter, delivering a rich lava texture even at room temperature.

Shunnam's signature products — over 70 years of inherited craftsmanship. Made with hand-selected Xiangtan "Cunsanlian" lotus seeds and premium peanut oil, with rigorously controlled cooking temperature and duration, yielding a lotus paste that is silky smooth with an intense lotus aroma.

Tangerine peel regulates qi, ginger warms the stomach, Chinese yam nourishes the spleen, mung bean clears heat — each filling embodies traditional Chinese wellness wisdom. The Low-Sugar Red Bean & Coix Seed Filling and Low-Sugar Red Bean Paste (Butter Flavor), among others, align with today's low-sugar consumption trend.

Three internationally flavored fillings precisely targeting the savory baking trend. The Mushroom Sauce delivers a rich umami aroma ideal for pizzas and pies; the Chickpea Purée blends lemon and black pepper for a refreshing palate, perfect for soft European bread fillings; the Potato Filling is a classic savory Western pairing.

Three representatives of the healthy direction — the Pumpkin Purée simultaneously claims "high-fiber, low-fat, low-sugar" across three key indicators; the Purple Rice & Glutinous Rice is rich in anthocyanins; the Tangerine Peel Hawthorn adds food-medicine homology attributes to baked products.

Flavor extensions built upon the classic red bean base — the Cocoa version adds chocolatey depth, the Rose version imparts floral notes, and the Low-Sugar version meets health demands.

Two low-GI fillings — the Red Bean Filling uses rigorously selected red beans from the black soil region of Northeast China, scientifically slow-cooked to preserve nutrients. The Highland Barley Filling features the energy grain from the Qinghai-Tibet Plateau, with a GI-friendly profile and a satisfying natural grain texture you can actually chew.

The popping boba series represents Haobang's differentiated innovation — boba pearls burst in the mouth delivering a surprise texture, adding an element of fun and memorability to baked products.

The Custard Cream features a rich milky aroma with a fine, smooth texture and excellent bake stability. The Salad Dressing and European-Style Bread Sauce enrich the seasoning options available to bakery stores.

The Low-Sugar series reduces sweetness while highlighting the original flavor of ingredients — intensely aromatic bean fragrance without being bland. The sugar-alcohol-infused sweet red beans undergo a 12-step processing method, delivering low sweetness with rich bean aroma, applicable across baking, cold beverages, frozen foods, milk tea, and many other industries.

Over ten flavors of paste fillings with wide applicability — from mooncakes to breads to pastries.

A complete line of sucrose-free fillings, replacing sucrose with sugar alcohols to meet the sugar-control consumer trend.

Crispy-textured fillings for premium mooncakes and pastries — crisp on the outside, fragrant within, with distinct layers.

Three mochi varieties with a soft, glutinous, QQ texture and outstanding stretch effect. Colored with natural pigments — no synthetic colorants — and featuring good baking stability without easy bursting. The Chocolate-Flavored Mochi Sauce delivers a fine, smooth mouthfeel with good spreadability, suitable for bread fillings and surface coating.