Learn to make bouncy, rice-fragrant, and gluten-free pancakes using the penglai short-grain rice grown in Taoyuan, Taiwan by rice farmer Chen Shih-Hsien.

Stir-fried with shiitake mushrooms and finished with chives, silver needle rice noodles made from zailai long-grain rice become a complete dish that delights all senses.

The classic rice used to make this dish is zailai long-grain rice, which is dry and robust while still maintaining a delicate aroma.

In this recipe by Chelsea Tsai, learn to make squid salad, a popular dish often included on Taiwanese seafood platters.

In this recipe by Chelsea Tsai, chewy taro balls make a versatile dessert that can be enjoyed with shaved ice or as an ingredient for sweet soups.

From TASTE TAIWAN by Chelsea Tsai, this oyster omelet is paired with a special sauce that exemplifies Taiwan's culinary landscape and its fusion of flavors.

A starch-thickened soup, mee sua is made with red vermicelli and gets its signature flavor from a splash of Taiwanese black vinegar.

Perfect for summer, this is a spicy, sweet, and tangy cold noodle dish from Yi Reservation, featuring our Su Chili Crisp.

Recipes for assembling three different bowls from a simple set of four ingredients: grass jelly, ai yu jelly, mulberry jam, and oolong tea.

Pairing yìnchi (fermented black soybeans) with tart and sweet of pickled cordia seeds makes this tofu dish the perfect complement to rice. 

Sānbēi (three cups) refers to toasted sesame oil, soy sauce, and rice wine. Lion’s mane mushrooms soak up this sauce beautifully.

A basic dumpling sauce using umami soy sauce, tangy Taiwanese black vinegar, aromatic Su Chili Crisp, and nutty white sesame oil.

Run Bing (潤餅), or Taiwanese Spring Roll, is a customary dish. Families gather and wrap fresh, lightly cooked ingredients in spring roll skins.