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.
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.
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.
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.
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。
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。
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.
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.
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.