沙翁離不開包裝，沙翁包裝質(zhì)量直接影響沙翁的檔次和市場(chǎng)銷售。沙翁包裝要融入國(guó)際食品包裝的新趨勢(shì)，開發(fā)更多功能新穎獨(dú)特的包裝形式，既能滿足現(xiàn)代人不同層次的消費(fèi)需求,又通過差異化強(qiáng)化沙翁品牌印象。

沙翁介紹

莎翁，又名煎蛋球、沙丘、冰蛋球、琉璃蛋球，起源于中國(guó)傳統(tǒng)油炸甜食之一，流行于中國(guó)、廣東、河南等地，并傳播到琉球群島。現(xiàn)在的莎士比亞也有一些不同，但都是用雞蛋、油、面粉混合成面團(tuán)，油炸，加糖。 不同地域的長(zhǎng)相思廣東煎蛋丸子最晚在明末出現(xiàn)在廣東。據(jù)屈大均介紹，公元《廣東新語(yǔ)》年，當(dāng)時(shí)廣東人用白糖和豬油煮糯米粉，稱為“蘇莎”。那時(shí)候，蘇莎也是新年的食物。后來(lái)改為面粉代替糯米粉，加入雞蛋。因?yàn)檎ň砹艘粚犹牵駛€(gè)白發(fā)老人，所以也是沙翁。 In Henan, the fried egg balls are colored glazed egg balls, which is different from Guangdong Shaweng in that it is not on the surface, and the fried egg balls are put into boiled syrup and wrapped in syrup. Ryukyu Shaweng Shaweng spread to Ryukyu, which was called "Sate Xiaji" in the first dialect of Ryukyu language and "Sakura Bottle" in Miyako Islands. Among them, "Sartre" means sugar, "andergy" means frying, and "bread" means fried pasta, which is also called "sugar tempura" in Japan. During the Ryukyu Kingdom era, the local court chef went to China to learn how to cook, including how to make Shakespeare. After returning home, he made Shakespeare from local ingredients. The Ryukyu Shaweng Club used brown sugar instead of white sugar. In order to distinguish it, it was regarded as white Shaweng (owed by Bai Sate) and brown sugar was used instead of white sugar. The population of East Asia began to move to North America in the late 19th century, and Shakespeare was also legendary to Hawaii, so the local people kept the name of Ryukyu people and called this food work "andagi". 目前，莎士比亞的表面是脆的，像尼里森，它的雞蛋是香的。以前香港很多餐廳茶餐廳都有，現(xiàn)在很少了。琉球的河南琉璃蛋丸和莎翁是當(dāng)?shù)氐募彝バ〕裕诹鹎蛞脖灰暈楣?jié)日和祭祀的食品，在招兵買馬時(shí)也是代表女性的食品。

如何選擇沙翁包裝設(shè)計(jì)公司？

---

如果您想設(shè)計(jì)一款優(yōu)秀的沙翁包裝設(shè)計(jì)，深圳vi設(shè)計(jì)公司建議您找在沙翁包裝、logo和品牌設(shè)計(jì)方面具有實(shí)戰(zhàn)案例公司合作。UCI在沙翁包裝設(shè)計(jì)方面具有成功經(jīng)驗(yàn)，以下為其部分包裝設(shè)計(jì)案例展示，希望能幫助到您。

配圖為包裝設(shè)計(jì)公司案例

配圖為包裝設(shè)計(jì)公司案例

配圖為包裝設(shè)計(jì)公司案例