沙翁离不开包装，沙翁包装质量直接影响沙翁的档次和市场销售。沙翁包装要融入国际食品包装的新趋势，开发更多功能新颖独特的包装形式，既能满足现代人不同层次的消费需求,又通过差异化强化沙翁品牌印象。

沙翁介绍

莎翁，又名煎蛋球、沙丘、冰蛋球、琉璃蛋球，起源于中国传统油炸甜食之一，流行于中国、广东、河南等地，并传播到琉球群岛。现在的莎士比亚也有一些不同，但都是用鸡蛋、油、面粉混合成面团，油炸，加糖。 不同地域的长相思广东煎蛋丸子最晚在明末出现在广东。据屈大均介绍，公元《广东新语》年，当时广东人用白糖和猪油煮糯米粉，称为“苏莎”。那时候，苏莎也是新年的食物。后来改为面粉代替糯米粉，加入鸡蛋。因为炸卷了一层糖，像个白发老人，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，莎士比亚的表面是脆的，像尼里森，它的鸡蛋是香的。以前香港很多餐厅茶餐厅都有，现在很少了。琉球的河南琉璃蛋丸和莎翁是当地的家庭小吃，在琉球也被视为节日和祭祀的食品，在招兵买马时也是代表女性的食品。

如何选择沙翁包装设计公司？

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配图为包装设计公司案例

配图为包装设计公司案例