How to Make Grass Jelly and Grass Jelly (Mesona) Tea
仙草

Mesona 仙草, more commonly known as Grass Jelly in English, is an herb in the mint family that’s b...

How to Make Ai Yu Jelly
愛玉

These are instructions for making Ai Yu jelly with our Alishan Ai Yu fig seeds. We get our seeds...

Taiwanese Cold Peanut and Sesame Noodles
台式涼麵

Taiwanese Peanut Noodles are best enjoyed in the early mornings after a long night of KTV, but we won't blame you if you eat them for dinner on a hot summer day in August. 

Run Bing 潤餅 and Spring Roll 春捲

Run Bing (潤餅), or Taiwanese Spring Roll, is a customary dish. Families gather around a table and wrap fresh and lightly cooked ingredients in spring roll skins.
Sichuan Spicy Cold Noodles with Su Chili Crisp ~ 四川涼麵

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. Perfect for hot summer days.
Tainan Style Zongzi ~ 台南肉粽

Tainan Style Zongzi
台南肉粽

Sticky Rice Dumpling, or Zong 粽 (pl. Zongzi 粽子), is a simple but ingenious food format—glutinous rice is packed tightly into a tetrahedral funnel made of bamboo leaves and tied off with straw or twine. 
Chinese Broccoli with Soy Paste~醬油膏芥藍

Chinese Broccoli with Soy Paste
醬油膏芥藍

Taiwanese Soy Paste can dress up a simple steamed or blanched veggie dish on any occasion, whether for a quick weekday lunch or a side dish for your banquet spread.
Scallion Oil Noodles ~ 蔥油拌麵

Scallion Oil Noodles
蔥油拌麵

One of our signature dishes and our favorite way to use Taiwanese soy paste (also known as thick soy sauce). Simple ingredients, some patience, and a little bit of technique go a long way in this crowd-pleasing noodle dish. 

Mapo Tofu
麻婆豆腐

Mapo Tofu (麻婆豆腐) is a classic Sichuan dish, and our most requested recipe.