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Sticky Rice Stuffing
A tradition in many Taiwanese-American families, adapted for the American autumnal season

Sesame Oil Lion’s Mane Soup
A vegan take on the Taiwanese classic, Sesame Oil Chicken Soup, featuring lion's mane mushrooms

Braised Cabbage with Shiitake Mushroom
One of the simplest Taiwanese dishes, infused with umami from dried shiitake and shrimp

Crystal Meatball (Bawan) 肉圓
A type of dumpling made with a glutinous, starchy wrapper and covered in garlic and a sweet sauce

Stir Fried Shrimp with Nyonya Sauce
A head on shrimp stir fry made easy with Nyonya Garlic Chili Sauce

Preserved Daikon Omelet 菜脯蛋
A fluffy shallow-fried omelet dotted with piquant preserved daikon radish

Hot Grass Jelly 燒仙草
The ultimate old fashioned flavor 古早味, especially when served with fen yuan, red bean, job’s tears, and nuts

Hot Ai Yu Jelly 燒愛玉
Ai Yu Jelly served warm in a bath of oolong tea and drizzled with brown sugar syrup and creamer

Black Sesame and Peanut Tang Yuan 芝麻花生湯圓
Sweet glutinous rice balls stuffed with black sesame paste or chopped peanuts

Fried Yuba Pockets with Camellia Oil
A camellia seed oil recipe from Traditional Chinese Medicine practitioner Zoey Xinyi Gong

Winter Melon Chicken Soup
A simple soup garnished with blanched Yu Choy and drizzled with soy sauce and black sesame oil

Black Sesame Russian
A twist on the White Russian made with Kahlua, vodka, cream, and black sesame paste

White Sesame Mocktail
A balance of sesame fragrance with lively citrus and a subtle kick from the peppercorns

Black Sesame Soy Paste Pound Cake
Black sesame and roasted cashews create a deep, nutty aroma that will fill your house

How To Make Grass Jelly and Grass Jelly (Mesona) Tea 仙草
Our ratio for this popular herbal tea, with an option to set it into jelly

How to Make Ai Yu Jelly 愛玉
The perfect ratio for bouncy, jiggly Ai Yu Jelly, the golden child of Taiwanese summer desserts made from fig seeds

Taiwanese Cold Peanut and Sesame Noodles 台式涼麵
Best enjoyed in the early mornings after a long night of KTV

Sichuan Spicy Cold Noodles with Su Chili Crisp 四川涼麵
A spicy, sweet, tangy cold noodle dish from Yi Reservation, featuring Su Chili Crisp

Mapo Tofu 麻婆豆腐
Doubanjiang, fermented black beans, and chili oil come together in this spicy, earthy dish

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FOR MORE RECIPES
Every month, we write a newsletter exploring a different them in Taiwanese food, and often include recipes such as our tried-and-true QQ Taro Ball ratio and Clarissa Wei's Preserved Daikon Omelet. Plus, it's the best way to stay updated on all our events and special offers.