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Hot Grass Jelly
It’s the ultimate old fashioned flavor 古早味, especially when served with fen yuan (the original name for boba pearls), red bean, job’s tears, and nuts.
Hot Ai Yu Jelly
A recipe for a super special Ai Yu Jelly, served warm.
Black Sesame and Peanut Filled Tang Yuan
It’s never a bad time to make Tang Yuan.
Fried Yuba Pockets with Camellia Oil
We've been following Zoey Xinyi Gong since we started Yun Hai. She's a Traditional Chinese Medici...
Winter Melon Chicken Soup
Here is a simple winter melon chicken soup that's garnished with some quick blanched Yu Choy and...
Mesona Pimm's Cup
Created and marketed as a tonic to aid in digestion, Pimm's Cup became a popular drink for its br...
Ai Yu Jelly Champagne Punch
This delicate and refreshing punch is made with ingredients that traditionally accompany Ai Yu: l...
Black Sesame Russian
Black sesame pound cake, black sesame latte, black sesame tang yuan, black sesame paste drizzled ...
Sour Plum Margarita
Sour, sweet, and salty are the primary flavors of a classic margarita, but throw plum powder into...
White Sesame Mocktail
>This White Sesame Mocktail balances a delicate sesame fragrance with lively citrus notes and ...
Sesame Mala Bourbon Shot
Ingredients 1 oz sesame fat washed bourbon ⅓ oz simple syrup Bullet chili sauce Instructions ...
Cold-Dressed Wood Ear
Cold-Dressed Wood Ear is a staple on my supper table. It's crunchy, bright, fruity, and fresh, bu...
Mesona (Grass Jelly Herb) Hot Toddy
Here's the first drink in our Holiday cocktail series: the ultra-comforting Mesona Hot Toddy. Tra...
Pineapple Soy Sauce Bloody Mary
Here's a classic bloody mary showcasing two of our pineapple-infused ingredients: Pineapple Soy S...
Black Sugar Soy Sauce Caramel
As far as dessert goes (unless we’re talking grass jelly, red bean soup, boba), I tend to keep it...
Red Oil Wontons
Red Oil Wontons make an excellent Sunday Supper, especially in the winter months, when being outs...
Black Sesame Soy Paste Pound Cake
Here's another brilliant dessert from Ozzy Hsieh, using soy paste (surprise!) and black sesame pa...
Soy Paste Burnt Basque Cheesecake
This recipe for Soy Paste Basque Cheesecake comes from Ozzy Hsieh, third generation brewer at Y...
Cat Yeh's Dong Po Pork
In early November, I invited the whole team to my home for a photo shoot, product tasting, and a...
How to Make Grass Jelly and Grass Jelly (Mesona) Tea
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
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
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 and Spring Roll
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
A spicy, sweet, tangy cold noodle dish from Yi Reservation, featuring Su Chili Crisp. Perfect for hot summer days.
Tainan Style Zongzi
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
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
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) is a classic Sichuan dish, and our most requested recipe. It's spicy and zingy w...