1. Ajisen quality soup base concentrate is made from stewing of the soup ingredients. Ajisen confirms that the soup ingredients used are made from pig bones instead of instant soup powder. The pig bones are stewed into soup concentrate by employing advanced technology and expertise from Japan and all ingredients are put under stringent inspection; The production process of the soup base concentrate is carried out in centralized food factory and involves the followings: grinding fresh pig bones → mixing ingredients → steaming and boiling → filtering and separation → condensing into concentrate → seasoning (adding salt) → sterilization → filling → packaging. The soup base concentrate is then delivered to restaurants where it is formulaically diluted into white soup. The Group would like to point out that centralised production guarantees consistent taste and flavour of each bowl of soup with controlled quality. This is the common practice of established chain restaurants;

2. The nutrition content of the soup base previously published on the Company's website was calculated based on the soup base concentrate. Appropriate clarification has already been made. The test report provided by the Group is the nutrition content test report prepared by the Institute of Food Science and Nutrition Engineering of China Agricultural University commissioned by the Group in 2006. Please find details of the report titled "Concentrated soup base samples Report by Nutrition Evaluation" on the official Ajisen website.

3. The above statement has been verified by the Shanghai Morning News and has been published on July 25, 2011, A14 version. Please find the photocopy on Ajisen website.