Great Emperor, give wings to my dreams.

　　In January 2005, Beijing was unusually cold. When Train 1364 arrived, it was still pitch-black outside. Alone and struggling to carry my huge suitcase against the howling winter wind, I made my way toward the bus stop. Though my face felt as if it were being sliced by a blade, deep inside, I carried a burning passion and hope—because who knew? The next two years might very well be spent at the Chinese Academy of Agricultural Sciences, and what an incredible journey that would be!

　　I don’t know how long I’ve been on the bus, but finally, I arrived at the place I’d been dreaming of. The PhD who greeted me is from Chongqing. During our conversation, I learned that the expert in charge of the project wouldn’t return from Seattle until midnight—but I insisted on meeting him immediately to discuss things in detail. That evening, we talked extensively, and when it was time for me to leave the next day, he encouraged me to join the team as soon as possible. Meanwhile, I also received an email from my advisor, asking if I’d be interested in returning to Chengdu for a “small peptide” project. After several sleepless nights, torn between exploring “advanced fermentation techniques” and delving into “cutting-edge research,” I ultimately chose the mysterious world of “small peptides.” It was precisely at that moment that an unspoken bond—my unique connection with the “Great Emperor”—was quietly planted within me.

　　After the Spring Festival, I returned to Chengdu and met with Dr. Yu Lin. We had an in-depth discussion about our R&D project. At that time, the concept of "peptides" was still relatively new in the fields of animal nutrition and health care. Fueled by immense passion and a desire to explore the unknown, I delved into extensive domestic and international literature—examining the latest research on peptide absorption mechanisms in animals, their nutritional and health-promoting benefits, as well as cutting-edge methods and processes for peptide preparation. Yet, one question kept echoing in my mind: How exactly should we proceed? Day after day, I sat at my computer, meticulously analyzing every detail—week after week, month after month. By the fourth week, the experimental plan finally took shape. Still, I couldn’t shake off my nerves. Thankfully, my mentor offered me unwavering encouragement and support, urging me to trust myself, embrace bold experimentation, and even assigned my junior labmate to assist me throughout the project.

　　During the experimental phase, the very first issue we needed to tackle was strain selection. We conducted a large-scale fermentation experiment, testing the protease-producing capabilities and protein hydrolysis efficiency of various strains—ultimately identifying four strains that proved ideal for our product fermentation process. By the time we moved on to optimizing the fermentation medium, it was already midsummer, with August bringing sweltering heat to Chengdu. The city’s high-temperature, high-humidity environment posed significant challenges. For nearly a month, every single one of our fermentation experiments ended in failure due to contamination—no matter how meticulously we handled even the smallest details, we couldn’t seem to prevent it. That’s when my mentor suggested taking a two-week break to regroup and clear our minds before returning to resume the work. When we finally returned to the lab, something miraculous happened: each subsequent fermentation batch turned out remarkably successful. We surged ahead with confidence, working tirelessly day and night. During those intense weeks, we not only tested over 200 fermentation samples daily but also simultaneously initiated new experiments—often pushing ourselves to stay late into the night, well past 11 or even midnight, yet reluctant to call it quits. Our bodies seemed fueled by an endless reservoir of energy. Over the next two to three months, we didn’t just optimize the fermentation medium—we also successfully developed a sophisticated multi-strain mixed-fermentation process. In fact, we completed this groundbreaking laboratory work far ahead of schedule. All that remained now was scaling up to pilot production—once we achieved that step, we’d truly be on the verge of success. So, during the pilot-scale amplification trials, we exercised extreme caution and precision at every stage. This final step would ultimately determine the fate of all our previous efforts. To ensure a stable fermentation temperature, we brought in heaters and electric stoves, providing round-the-clock heating—even staying late into the night, sometimes until 1 or 2 a.m., meticulously turning the fermentation vessels and fine-tuning the temperature and humidity levels. As the fermentation neared its climax, we even pulled all-night shifts, vigilantly monitoring the process. When we finally received the test results from the pilot-scale samples, I practically sprinted into my mentor’s office. I still vividly recall his initial reaction upon seeing the data: “Are these protein content and small-peptide yield figures really accurate?” To verify the reliability of the results, we repeated the measurements four times that very night. And the next morning, as my mentor stepped into the office, I eagerly handed him the updated data once again. At that moment, I felt an overwhelming sense of relief and fulfillment. Afterward, I barely remember making it back to the dormitory—by the time I woke up later that evening, I could still feel a faint smile lingering on my lips.

　　In 2006, the small-peptide product underwent systematic feeding trials, which demonstrated its excellent effectiveness in improving feed-to-meat ratios and partially replacing antibiotics and other protein ingredients. Meanwhile, my research paper has successfully passed review and is ready for publication. Looking back on the entire development process at that time, although I encountered numerous setbacks and failures, it also helped me acquire valuable expertise and skills, deepening my understanding of animal nutrition and immune additives. Most importantly, it planted a strong seed of dedication to research and innovation within me, quietly guiding me—almost unnoticed—into the fascinating world of animal nutrition and welfare.

　　In 2007, I stepped out of campus and resolutely quit my job at a biotechnology and chemical company in Chongqing, choosing instead to continue serving animals and pursuing scientific research. That’s how I ended up joining Dadi. At the time, making this decision took me just one minute—because I knew exactly what I truly wanted. Developing biological products in the animal industry felt like discovering a delectable piece of cheese, its irresistible aroma drawing me forward with unwavering determination. Once I joined the company, my very first project was scaling up the industrial production of a microbial-fermented small-peptide formulation. It felt as though I was nurturing my own child—carefully tending to every detail along the way. Meanwhile, immersed in the company’s sweet and aromatic world, I began diving deep into the fascinating realms of fragrance and sweetener technologies. My goal was to enhance the harmony and stability of these ingredients through innovative approaches like microbial fermentation combined with targeted enzymatic hydrolysis, while also exploring novel flavor compounds. Through the dedicated efforts of our bio team, we aimed to breathe fresh life into feed flavorings, strengthening their competitive edge in the market. Over the following years, we embarked on an extensive journey of exploratory research: from enzymatic breakdown of compound cream flavors to enriching yeast with rare trace elements; from fermenting purple sweet potatoes to produce unique flavor compounds, to harnessing microbial metabolism for creating premium aroma substances. Each project was meticulously aligned with the future trajectory of feed flavor innovations. Yet, along the way, we encountered far more setbacks and challenges than moments of triumph. Some of my talented colleagues even shifted their focus to pharmaceutical R&D, while others returned to academia to pursue advanced degrees. But despite these obstacles, we never gave up. Our relentless commitment to pushing boundaries kept us moving forward—fueling continuous innovation and inspiring us to keep striving, again and again. With steadfast perseverance, we remain determined to elevate feed flavorings to new heights, ultimately enhancing animal welfare and bringing greater joy and well-being to the creatures we care for.

　　In 2009, to meet the growing market demand for specialty animal and pet feed products, we took on the challenging task of developing flavoring additives specifically tailored for these specialized feeds. At that time, this field was virtually uncharted territory in China. After all, what specific flavors do exotic animals and pets actually prefer? And how can we create products that truly enhance their enjoyment—and even delight—during feeding? These questions posed a significant challenge for us. Specialty animals like foxes, raccoon dogs, and mink, as well as pets such as cats and dogs, possess far more acute senses of smell and taste compared to humans. Moreover, unlike domesticated livestock like pigs, cattle, and sheep, these species have retained much of their wild instincts and carnivorous tendencies, which profoundly shape their unique dietary preferences. Through extensive research into both domestic and international literature, leveraging our existing expertise for systematic analysis, and collaborating closely with industry experts, we finally identified a breakthrough solution to this complex problem. We then embarked on pioneering efforts to integrate cutting-edge food technology with advanced bio-enzymatic techniques, aiming to optimize the palatability and appetite-stimulating properties of specialty animal and pet food formulations. Over countless days and nights, we meticulously experimented with various natural ingredients, subjecting them to controlled enzymatic processes. Using enzymes from Novozymes, Prome, lipases, proteases, and multi-enzyme blends, we continuously fine-tuned the enzymatic reactions, refining both the efficiency and quality of the process. Gradually, distinct aroma profiles suited to different species began to emerge from our experimental batches—aromas of liver, meat, cheese, and even intricate composite blends—that not only captivated the animals but also earned unanimous praise from cats and dogs alike. Yet, we firmly believe this is just the beginning. Looking ahead, we are committed to harnessing biotechnology to imbue our flavoring additives with even greater functionality, ensuring that our ultimate consumers—our beloved animals—enjoy not only exceptional taste but also enhanced health and vitality.

　　The road ahead is long and winding, yet I shall tirelessly search high and low. From 2005 until now, my journey with Dadi has already spanned seven years. Beginning with early research on small peptides and selenium-enriched yeast, it has now evolved into developing flavoring agents for pet and specialty animal feeds. Both in spirit and in product innovation, I’ve fully embraced and become an integral part of the Dadi family.

　　Scientific research is the engine driving a company’s sustainable growth, and I’ve always firmly believed that “biotechnology” will undoubtedly act as its turbocharged powerhouse. The Emperor has given me an open stage—though I’m no exceptionally gifted dancer, I’ll sing the Emperor’s song and let myself dance freely to its graceful melody.

　　Great Emperor, happy 20th birthday! Our future will surely be brighter!