DELICIOUS FLAVORS

Soy Sauce
蔭油

Soy Sauce
蔭油

Camellia Tea Seed Oil
苦茶油

Camellia Tea Seed Oil
苦茶油

PLUM Powder
梅粉

PLUM Powder
梅粉

SOy Paste
蔭油膏

SOy Paste
蔭油膏

Sun Dried Cabbage
高麗菜亁

Sun Dried Cabbage
高麗菜亁

Fried Shallot
油蔥酥

Fried Shallot
油蔥酥

Salted Kumquat Sauce
金桔沾醬

Salted Kumquat Sauce
金桔沾醬

Preserved Pineapple
with Soybeans
蔭鳳梨

Preserved Pineapple
with Soybeans
蔭鳳梨

Bamboo Shoots
桂竹筍

Bamboo Shoots
桂竹筍

Fresh Bamboo Shoots
綠竹筍

Fresh Bamboo Shoots
綠竹筍

Preserved Pineapple
with Soybeans
蔭鳳梨

Preserved Pineapple
with Soybeans
蔭鳳梨

Soy Sauce

Taiwanese soy sauce is known for its black bean variant, referred to as black bean soy sauce.  It is produced by natural brewing method, with longer fermentation process. The result of the original extract brings a rich and distinctive flavour.

蔭油

蔭油:是由黑豆釀造,味道香濃,口感甘醇獨特,很多老字號小吃都是用蔭油滷肉。用天然釀造法讓黑豆經過酵母菌醱酵,讓黑豆中的蛋白質游離出來並溶於水中,其原汁就稱為蔭油。

Camellia Tea Seed Oil

Camellia tea seed oil is made from premium camellia seed.  The complete processing adopts a strict method to extract to 100% extract cold pressed camellia oil.  It is yellow in color with a light, nutty flavour.  It has a relatively high smoke point, makes it ideal for cooking and frying.

苦茶油

苦茶油選用優質茶花籽,採取低溫焙炒方式,以提煉出茶籽香氣,再用機械透過螺旋擠壓的方式把茶籽的油脂榨出,只取第一道100%鮮榨油。苦茶油的不飽和脂肪酸含量不僅高於橄欖油,發煙點也高於橄欖油,不論是煎、煮、炒、炸都非常適合符合東方人的料理。

Plum Powder

Plum power is made from local Taiwanese dried plums low in salt and sugar. The use of plum powder is very diverse. It not only has a rich plum flavour, but also contains sourness and sweetness, suitable for the use of fried foods to add flavour. Adding plum powder to fruits can bring out unexpected savoury tastes.

梅粉

梅粉是採用台灣本土精選的低鹽低糖梅干,去籽後加入甘草提味,再精細研磨至細粉而成。梅粉用途非常多樣,不但有濃醇的梅味,更是包含了迷人的酸、甜, 適用於各種炸物中增加風味及口感.  把甜甜酸酸的話梅粉添加在水果上, 不但能把水果鮮味帶出,更可以配撘出意想不到的新口味。

Sun Dried Cabbage

Taiwanese cabbage is freshest from the winter season. Sun dried cabbage is special in taste. The degree of sun exposure will affect the degree of dryness and typically 4 days of sun exposure is sufficient although if the weather is not unfavorable, then additional days for drying cabbage may be required. After drying the cabbage, the jar needs to be sealed and placed upside down in cool temperature for best flavoring.

高麗菜亁

高麗菜又稱甘藍,性喜涼冷的高麗菜,冬季產出的口感最為鮮嫩,且曬過的高麗菜,吃來有股回甘滋味。太陽的強弱會影響高麗菜葉的曬乾程度,一般來說曬4天即可,但若天候較不佳,可增長日曬天數。密封後倒放讓剩餘的水分滲透,並儲存於室內陰涼處即可。

Fried Shallot

Fried Shallots is a signature ingredient for Taiwanese cuisine. They are light and flaky, with a rich aroma, great accompaniment for soups and sauce making. Traditionally, fried shallot are made with lard, which can be kept for months.

油蔥酥

油葱酥是台式料理的靈魂配角, 口感酥透、香氣質樸濃郁. 不論是用來拌麵,滷肉燥, 或搭配其他調味料做成醬汁,淋在燙炒青菜上都很美味!傳統上會把切片的紅蔥頭以豬油慢慢煸炸至酥脆,再浸泡於油脂中保存。炸過的紅蔥頭嗆味會大大降低,取而帶之的是四溢的香氣,除了提香、也讓料理更飽滿豐盛。

Salted Kumquat Sauce

Kumquat sauce is made from sour kumquats, a unique traditional flavor of the Hakka people. Its taste has the characteristics of "sourness", and sometimes it is added with chili for extra sour and spicy taste. Typical ways to use this sauce is to pour it over chicken, pork, or Hakka salted pork. The aroma of kumquat sauce is mainly from the kumquat skin, but if the the skin is not treated properly it can create a bitter taste. Kumquat sauce is not only a food ingredient, the flavor brings back memories of Hakka.

金桔沾醬

以酸桔製成的金黃色桔醬,是客家人獨特的傳統口味。其口味具備了「酸」的特色,有時還加進辣椒,呈現出酸酸、辣辣的口味。最典型的吃法就是:沾上白斬雞、豬肉、或是客家鹹豬肉,最具風味。桔醬的香氣主要來自桔皮,但是桔皮若處理不好,會有苦味。 桔醬對客家人,不只是餐桌上的美味, 也是客家人共同的記憶。

Bamboo Shoots

Bamboo shoots is very easily recognizable by its exterior black pigments, slender and tall shape, making it a unique characteristic to distinguish. It is rich in fiber and the taste is slightly harder than other edible bamboo shoots. It is often used for stewing, marinating or processing to make dried bamboo shoots.

桂竹筍

桂竹筍的外觀非常好認,外殼花黑斑駁、體型瘦長而挺直,節與節之間較寬,內部中空而筍肉較少也是特徵之一。因其纖維較多,口感略比其他食用筍硬,經常被用於燉、滷等料理,或加工製成筍乾。

Fresh Bamboo Shoots

Bamboo shoots are baby bamboo plants just as they sprout out from the earth. The cone-shaped shoot features several layers of a sturdy casing of leaves, firmly wrapped around its central light yellow meat. Freshly picked bamboo shoots are tender and aromatic, mildly sweet and mildly bitter.  The crunchy texture of young, tender bamboo shoots makes them a great choice to serve as salad or cooked in soup with other vegetables.

綠竹筍

一般吃的筍子其實就是從地下莖長出來的新芽,若不挖出來吃就會成長成竹子。品質好的綠竹筍,甜度高、纖維細,吃來清甜鮮嫩,適合做涼拌類料理。從外觀看來筍殼略帶金黃色,筍身則微彎像牛角的形狀,長度大約是一個手掌的大小,剛採下來的新鮮綠竹筍尾部是鮮白色;經過水煮熟後,吃來香甜。

Preserved Pineapple with Soybeans

In Taiwan, pineapple after the summer season tastes the sweetest and is best used for making preserved pineapple with soybeans. Using traditional methods of fermentation, we have developed a unique way to preserve the long lasting flavour of pineapples. Unlike most preserved foods dark in colour, preserved pineapple with soybeans is golden yellow, tastes sour, salty, and is a good supplement for making soup, steaming fish, and adds an extra flavour.

蔭鳳梨

在台灣,大暑過後的鳳梨最甜最美,如果拿來與米豆麴一起鹽漬成蔭鳳梨入菜更是過癮。透過「發酵」這門古老手藝,我們能發展出截然不同而且耐久的風味。和一般印象中顏色灰暗的醃製菜不同,蔭鳳梨燦然金黃,酸得爽口、鹹得開胃,很適合用來煲湯,蒸魚,增添鮮味。