{"title":"GIFT BOXES AND SETS","description":"","products":[{"product_id":"bestof-bundle","title":"Best Of Bundle","description":"\u003cp\u003eThis bundle contains the Yun Hai fan favorites, all handmade in small batches in Taiwan. These are the products that started it all—on personal trips to Taiwan, we'd seek out these premium artisanal items to sneak home in our suitcase. This eventually got old and we decided to start importing, as we felt many people would benefit from their availability. We were right! These are our bestselling products and our customers have made their love known by coming back for them again and again.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBundle Contents\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/amber-river-soy-sauce?\"\u003eAmber River Soy Sauce\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/soy-paste-with-glutinous-rice\"\u003eSoy Paste with Glutinous Rice Grains\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/su-chili-crisp-mala\"\u003eSu Chili Crisp Mala\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/nyonya-sauce\"\u003eNyonya Sauce, Spicy\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/black-sesame-oil\"\u003eCold Pressed Black Sesame Oil\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eAbout Yun Hai Selection\u003c\/h4\u003e\u003cp\u003eYun Hai Selection is the house brand of Yun Hai Taiwanese Pantry.\u003c\/p\u003e","brand":"Yun Hai Selection","offers":[{"title":"Default Title","offer_id":37571802693806,"sku":"YHBN0900","price":82.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/YHS-BestOfBundle-Silo.jpg?v=1701183141"},{"product_id":"firewood-bundle-save-10","title":"Firewood Soy Bundle","description":"\u003cp\u003eThe Traditional Firewood series is naturally fermented for 180 days and heated over a wood fire to finish. These products were developed by our brewer in pursuit of that old-fashioned 古早味Taiwanese flavor. The soy sauce is excellent for all-purpose use. The fuller-bodied soy paste (thick soy sauce) makes a great dip or marinade; we like to throw it in at the end of the stir-frying process. It adds a hit of umami, a touch of sweetness, and an overall glaze.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBundle Contents\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/traditional-wood-fired-soy-paste\"\u003eTraditional Firewood Soy Paste\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/traditional-wood-fired-soy-sauce\"\u003eTraditional Firewood Soy Sauce\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e \u003ch4\u003eAbout Yu Ding Xing\u003c\/h4\u003e\u003cp\u003eYu Ding Xing 御鼎興 is a family-run brewery in Xi Luo, Taiwan that has been operating since 1947. They hand make all their soy sauces and soy pastes the traditional way, using earthenware vats, many of which have been in use for decades. You can learn more about their history in our documentary \u003ca href=\"https:\/\/www.youtube.com\/watch?v=UhJ5wU1jY0E\u0026amp;ab_channel=YunHaiShop\"\u003e\u003ci\u003eTime, Terroir, Taiwan\u003c\/i\u003e\u003c\/a\u003e.\u003c\/p\u003e","brand":"Yu Ding Xing","offers":[{"title":"Default Title","offer_id":37571886710958,"sku":"YX01BN01","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YX01BN01-pdp-01.jpg?v=1744928257"},{"product_id":"maestro-wu-gift-set","title":"Maestro Wu Artillery Steel Knife Gift Set","description":"\u003cp\u003e\u003ci\u003eMaestro Wu hand forges knives from salvaged artillery shells fired on Taiwan by mainland China since the early 1900s. Artillery steel makes a strong blade not prone to rusting or chipping. These classic Chinese knives and cleavers are renowned across the world by the Taiwanese diaspora for quality and craftsmanship. View our full Maestro Wu collection \u003ca href=\"%E2%80%9Chttps:\/\/yunhai.shop\/collections\/maestro-wu%E2%80%9D\"\u003ehere\u003c\/a\u003e.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eMaestro  Wu Knife Set makes the perfect gift and is a very common knife combination found in Chinese kitchens: a \u003ca href=\"https:\/\/yunhai.shop\/collections\/maestro-wu\/products\/maestro-wu-chinese-chefs-knife\"\u003eChinese Chef's Knife (for vegetables and meats)\u003c\/a\u003e and a \u003ca href=\"https:\/\/yunhai.shop\/collections\/maestro-wu\/products\/maestro-wu-chinese-cleavers?variant=41610092118190\"\u003eMeat Cleaver\u003c\/a\u003e (for chopping through bones and heavier duty tasks).\u003cbr\u003e\u003cbr\u003eMaestro Wu Knives has been operating on Kinmen island since the 1930s. They experienced material shortages during the Second World War and begin to collect spent artillery shells as a source of steel. Their knives are still made from shells; millions were fired on Kinmen island by China during the Second Taiwan Strait Crisis in 1958.\u003cbr\u003e\u003cbr\u003eWanting to give this as a gift? It’s bad luck in Taiwan to gift knives for fear of cleaving the relationship. But don’t let that stop you from getting this perfect knife to your loved one. We suggest asking the recipient for pocket change or a small object as a trade—skip the bad mojo.\u003c\/p\u003e\u003ch4\u003eAbout Maestro Wu\u003c\/h4\u003e\u003cp\u003eMaestro Wu, a cutlery forge on Kinmen island, turns swords into ploughshares. Their selection of chef's knives and Chinese cleavers are handmade from scavenged artillery fired on Taiwan by mainland China. The forge is renowned across the Taiwanese diaspora for quality and craftsmanship.\u003c\/p\u003e\u003ch4\u003eProduct Specifications\u003c\/h4\u003e\u003cp\u003eD4 Chef's Knife:\u003cbr\u003eMaterial: Stainless steel, hardness RC 58\u003cbr\u003eBlade: 176 x 86 x 1.6 mm \/ 6.9\" x 3.3\" x 0.07\"\u003cbr\u003eHandle Length: 110 mm \/ 4.25\"\u003cbr\u003eOverall Length: 295 mm \/ 11.5\"\u003cbr\u003eWeight: 250 g \/ 8.8 oz.\u003cbr\u003e\u003cbr\u003eD5 Meat Cleaver\u003cbr\u003eBlade: 174 x 86 x 3 mm \/ 6.8\" x 3.3\" x 0.10\"\u003cbr\u003eHandle Length: 110 mm \/ 4.3\"\u003cbr\u003eOverall length: 290 mm \/ 11.4\"\u003cbr\u003eWeight: 1 lb.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003ch4\u003eCare\u003c\/h4\u003e\u003cp\u003eAfter use, hand wash with clean water and mild soap. Wipe dry with a soft cloth, starting at the back of the knife and moving towards the front.\u003cbr\u003e\u003cbr\u003eDo not use steel wool or other hard scrubbing tools to clean the knife to avoid scratching the knife body. Avoid harsh or corrosive soaps.\u003cbr\u003e\u003cbr\u003eDo not use the knife for purposes other than intended.\u003c\/p\u003e\u003cbr\u003e\u003ch4\u003eWarranty\u003c\/h4\u003e\u003cp\u003eMaestro Wu knives are warranted to be free of defects in material and workmanship for 2 years from the date of purchase. The warranty does not cover damages caused by improper use, accidental damage, or normal wear and tear of the product. Scratches to the knives are not considered a manufacturer defect. \u003cbr\u003e\u003cbr\u003eFor any knives that are damaged, chipped, or dull, knives can be mailed to Maestro Wu’s facility in Taiwan for repairs or replacements, free of charge. Return postage not included.\u003cbr\u003e\u003cbr\u003eMaestro Wu\u003cbr\u003eNo. 236, Sec. 1, BoYu Rd\u003cbr\u003eJinning Township, Kinmen County\u003cbr\u003eTaiwan 892\u003cbr\u003e Tel: + 886-82-323-999\u003c\/p\u003e","brand":"Maestro Wu","offers":[{"title":"Default Title","offer_id":41610092052654,"sku":"MWGS0100","price":250.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/MaestroWu-GiftSet-Silo-RS_bb2ccebe-0c87-4920-bd9e-09018b46f401.jpg?v=1686860146"},{"product_id":"su-chili-crisp-trio","title":"Su Chili Crisp Trio","description":"\u003cp\u003eMade in small batches in Taipei, Taiwan, Su Chili Crisps pack a punch with only a few ingredients and no food additives. Eater calls Su \"the best thing to happen to a stash of frozen dumplings,\" and Epicurious has named it \"one of the best chili crisps you can buy.\"\u003cbr\u003e\u003cbr\u003eThis set includes all three flavors of Su: \u003ca href=\"https:\/\/yunhai.shop\/collections\/su-chili-crisp\/products\/su-chili-crisp-mala\"\u003eMala (original)\u003c\/a\u003e, \u003ca href=\"https:\/\/yunhai.shop\/collections\/su-chili-crisp\/products\/su-chili-crisp-cilantro\"\u003eCilantro\u003c\/a\u003e, and \u003ca href=\"https:\/\/yunhai.shop\/collections\/su-chili-crisp\/products\/su-chili-crisp-five-spice\"\u003eFive Spice\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003eMala is the original Sichuan peppercorn-forward Su—tingly and bright. Cilantro is more delicate and herbaceous, great for use when the numbing mala flavor is not desired, as in milder dishes like congee or steamed fish. Five Spice is not only stronger in flavor, but also spicier than the other two; it's great for use in beef noodle soup or zha jiang noodles.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e\u003cb\u003eMala (Original)\u003c\/b\u003e\u003cbr\u003eSoybean Oil, Dried Chao Tian Jiao Peppers, Sesame Seeds, Soy Sauce (Water, Soybean, Wheat, Salt), Sichuan Peppercorn, Salt\u003cbr\u003e\u003cbr\u003e\u003cb\u003eCilantro\u003c\/b\u003e\u003cbr\u003eSoybean Oil, Dried Chao Tian Jiao Peppers, Onion, Cilantro, Garlic, Sesame Seeds, Ground Pepper, Salt\u003cbr\u003eGluten Free\u003cbr\u003e\u003cbr\u003e\u003cb\u003eFive Spice\u003c\/b\u003e\u003cbr\u003eSoybean Oil, Dried Chao Tian Jiao Peppers, Onion, Garlic, Soy Sauce (Water, Soybean, Wheat, Salt), Five-Spice Powder (Cinnamon, Cumin, Coriander, Cloves, Star Anise, Parsley)\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout Su Spicy Oil\u003c\/h4\u003e\u003cp\u003eSu Spicy Oil is Chen Yu Chao 陳宇超, producer of Su Chili Crisp.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eMy mother was born in the crowded military villages of 1930s Taiwan. There, she learned to make a chili oil with such a delicious smell, it attracted neighbors from down the block. As she grew older and production became too difficult for her, I took over and continued making this chili oil by hand, in the way that she taught me.\u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Su Spicy Oil","offers":[{"title":"Default Title","offer_id":41984815792350,"sku":"SU01BN01","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/LeadImage-SU01-02.jpg?v=1701183143"},{"product_id":"yun-hai-dried-fruit-sampler","title":"Yun Hai Selection Dried Fruit Sampler","description":"\u003cp\u003eChoose among a sampler that contains three bags of dried fruit (Pineapple, Mango and Guava), one that contains five bags (Pineapple, Mango, Green Mango, Guava, and Wax Apple), and one that contains five bags plus our limited holiday special: \u003ca href=\"https:\/\/yunhai.shop\/products\/yun-hai-dried-mulberry\"\u003edried mulberry\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003eThis product is part of a line of dried fruit that we created via crowdfunding on \u003ca href=\"https:\/\/www.kickstarter.com\/projects\/yunhaishop\/dried-fruits-made-in-taiwan\"\u003eKickstarter\u003c\/a\u003e to support Taiwanese farmers that are vulnerable to trade volatility between Taiwan and China. We started this project in March of 2021, when China banned imports of Taiwan pineapples nearly overnight, wiping out 90% of Taiwan's export market and leaving farmers scrambling to find buyers. Wax Apple were banned as recently as September 2021. We work directly with farmer's and farmer-owned coops to source, purchase, and package the fruit, with the intent to ease at least some of the dependency on trade with China.\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003eDried Golden Diamond Pineapple: tart, sweet, aromatic\u003cbr\u003eDried Irwin Mango: deeply sweet and warm\u003cbr\u003eDried Wax Apple: like chewy, herbaceous apple\u003cbr\u003eDried Green Mango: nature’s sour gummy\u003cbr\u003eDried Pearl Guava: floral, spring notes\u003cbr\u003eDried Mulberry: lightly sweet, soft, and chewy\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e\u003cstrong\u003eDried Golden Diamond Pineapple:\u003c\/strong\u003e golden diamond pineapples\u003cbr\u003e\u003cstrong\u003eDried Irwin Mango:\u003c\/strong\u003e Irwin mangoes\u003cbr\u003e\u003cstrong\u003eDried Wax Apple:\u003c\/strong\u003e wax apples\u003cbr\u003e\u003cstrong\u003eDried Green Mango:\u003c\/strong\u003e green mangoes, sugar, salt\u003cbr\u003e\u003cstrong\u003eDried Pearl Guava:\u003c\/strong\u003e pearl guavas, sugar, salt\u003cbr\u003e\u003cstrong\u003eDried Mulberry:\u003c\/strong\u003e mulberries, sugar\u003cbr\u003e\u003cbr\u003eAdditive Free. No Preservatives.\u003cbr\u003e\u003cbr\u003eProcessed in a facility that handles mangoes.\u003cbr\u003e\u003cbr\u003eStore in a cool, dry place.\u003cbr\u003eBest by printed date.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNote for Mulberries: We forgot to print the best-before dates on this batch of mulberry! This batch is best before August 10, 2026.\u003c\/strong\u003e\u003c\/p\u003e\u003ch4\u003eAbout Yun Hai Selection\u003c\/h4\u003e\u003cp\u003eYun Hai Selection is the house brand of Yun Hai Taiwanese Pantry.\u003c\/p\u003e\u003ch4\u003eThanks and Acknowledgements\u003c\/h4\u003e\u003cbr\u003e\u003cp\u003e We have many people to thank for helping us realize this project: \u003cbr\u003e\u003cbr\u003e-All of the incredible farmers and their teams who tirelessly grew, dried, and packed these amazing fruits\u003cbr\u003e\u003cbr\u003e-Feng for all her tenacity and agility in being our woman on the ground, packing and shipping all of the products out of Taiwan\u003cbr\u003eAll our friends and families who we put off or ignored or cancelled plans with to get these fruits out \u003cbr\u003e\u003cbr\u003e-\u003ca href=\"https:\/\/hyphen.works\/\"\u003eHyphen Works\u003c\/a\u003e for their passionate and thorough creative direction of our kickstarter campaign and our packaging, even when asked at a moment's notice \u003cbr\u003e\u003cbr\u003e-\u003ca href=\"https:\/\/www.overice.co\/\"\u003eOverice\u003c\/a\u003e and \u003ca href=\"https:\/\/jessicac.co\/\"\u003eJessica Chen\u003c\/a\u003e for turning around the most beauitful fruit illustrations more or less overnight (can i take a bite out of that wax apple? I'm still wondering)\u003cbr\u003e\u003cbr\u003e-Leh Lin for dropping everything to join us on a last minute sourcing trip and his help with late night product photography \u003cbr\u003e\u003cbr\u003e-Jeremiah Chiu for letting us use his amazing music for our Kickstarter video\u003cbr\u003e\u003cbr\u003e- Sony Jin for pushing all the boundaries to rush deliver us the most beautiful packaging\u003cbr\u003e\u003cbr\u003e-Xiao Luo and Xiao Yeh for producing cardboard boxes during a paper shortage and driving multiple hours to hand deliver them at a day’s notice\u003cbr\u003e\u003cbr\u003e-Bryant for working tirelessly to find us a ship and a container amidst the shipping craziness\u003cbr\u003e\u003cbr\u003e-Angeline and Annabel who made sure our products arrived and cleared customs without a hitch\u003cbr\u003e\u003cbr\u003e- Melinda Roeleveld, Elisabeth Roeleveld, Christopher Roeleveld, James Smith, and Agnes Cheng for their help with the little ones while we edited video and copy again and again\u003cbr\u003e\u003cbr\u003e- All our friends and family who we put off or ignored or cancelled plans with to get these fruits out\u003cbr\u003e\u003cbr\u003eAnd of course thank you to our 1,117 backers, with special acknowledgment to the MEGA supporters below:\u003cbr\u003e\u003cbr\u003eAaron Jen, Acousticsheep LLC, Ada Chen, Agnes Cheng, Alexander Dumitriu, Allison Teng, Angela Juang, Annlie Huang, Arthur Keller, Belle Huang, Bill Himmelsbach, Brian Goldberg, Calvin Szeto, Caroline Chan, Cindy Hom, Debbie Lai, Derek Houng, Edward Liu, Emily Chang, Emily Kuo, Eric Delagardelle, Eugenia Hu, Felix Hu, Grace Flaak, Hanna Huang, Ho Chie Tsai, Ho Tsai, Hui Miao, Ian Anderson, James Lin, Jane Lui, Jean Han, Jeff Ho, Jeff Shieh, Jennifer Liang, Jimmy Qiu, John Wei, Josephina Shih, Josh Ku, Juliana Shyu, Justina Cheng, Kari Parks, Katherine Tsay, Kelvin Yen, King Leung, Larry Debrock, Lilly Lampe, Linda Hou, Lynna Tsou, Margaret Chou, Marcel Molina, Mei Edwards, Misty Burnett, Nikki Depaola, Olivia Tzou, Pamela Rose, Serena Teng, The Chuang Family, Trigg Brown, Wei-Zen Wei, and Xin Liu\u003c\/p\u003e","brand":"Yun Hai Selection","offers":[{"title":"All Five Fruits \u0026 Mulberry","offer_id":47660605309150,"sku":"YH01BN04","price":62.0,"currency_code":"USD","in_stock":false},{"title":"All Five Fruits","offer_id":43576180113630,"sku":"YH01BN03","price":51.5,"currency_code":"USD","in_stock":true},{"title":"Pineapple, Mango, Guava Only","offer_id":42132058767582,"sku":"YH01BN02","price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/IojNY1dweud16G5Y9HyffaXR6vV-SoPfddCbZ5smwB4.jpg?v=1701814644"},{"product_id":"cold-pressed-oil-bundle","title":"Fancy Oil Bundle","description":"\u003cp\u003eHere are two oils that we recommend adding to your weekly rotation, both packed with phytonutrients and deep botanical flavor. These oils are cold pressed by a one-hundred-year-old pressery, using pneumatic pressure to extract the perfect flavor and mouthfeel 口感.\u003cbr\u003e\u003cbr\u003eBlack Sesame Oil is a lesser known counterpart to the more popular White Sesame Oil. It's richer and deeper in flavor and reddish black in color. It's used in Traditional Chinese Medicine, and is best used in richer, heartier dishes—most famously three cup chicken and sesame oil chicken soup. Camellia Seed Oil is Taiwan's Olive Oil, a light, bright, nearly neutral oil with a high smoke point and nutritional benefits similar to (and in some ways exceeding) olive oil. We love to pan fry our scallion pancakes in this or toss a few tablespoons into a weeknight noodle dish for an extra nutritional boost. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eBundle Contents\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/black-sesame-oil\"\u003eBlack Sesame Oil, Classic\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/extra-virgin-camellia-seed-oil\"\u003eCamellia (Bitter Tea) Seed Oil, Extra Virgin Classic\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Yun Hai Taiwanese Pantry","offers":[{"title":"Default Title","offer_id":42100531134686,"sku":"DH01BN01","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/YHS-OilBundle-Silo-4.jpg?v=1701183156"},{"product_id":"gluten-free-bundle","title":"Naturally Gluten Free Bundle","description":"\u003cp\u003eA good gluten-free Soy Sauce is the holy grail for the gluten-intolerant foodie who loves Asian food. It definitely exists in the market, but usually in the form of Tamari (good, but not a good substitute for a Chinese or Taiwanese style soy sauce), or something concocted chemically. Taiwanese soy sauces are, historically, gluten free, because they only use black soybeans, rice, and koji in their formulation. We've gathered two of our best gluten free soy products here, and thrown in a gluten-free, nut-free chili crisp to round it all out. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eBundle Contents\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/soy-paste-with-glutinous-rice\"\u003eSoy Paste with Glutinous Rice Grains\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/vat-bottom-soy-sauce\"\u003eVat Bottom Soy Sauce\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/su-chili-crisp-cilantro\"\u003eSu Chili Crisp Cilantro\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Yun Hai Taiwanese Pantry","offers":[{"title":"Default Title","offer_id":42101220999390,"sku":"YHBN0400","price":55.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YH020200-pdp-01_2.jpg?v=1744928637"},{"product_id":"wu-yin-rice-vinegar-set","title":"Wu Yin Rice Vinegar Set","description":"\u003cp\u003eThis is a bundle set of the two types of rice vinegar we source from Wu Yin: Seasoned Rice Vinegar and Taiwanese Black Vinegar. Seasoned Rice Vinegar is good for general purpose use from dumpling sauces to sushi, to salad dressing. Taiwanese Black Vinegar is one of the most familiar and elusive flavors in Taiwanese cuisine: use it for dipping soup dumplings or making traditional Taiwanese dishes. You can use it anywhere you’d use Worcestershire sauce, too; it’s closely related. \u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eWhere It’s Made\u003c\/h4\u003eGao Ji Wu Yin Vinegar  高記五印醋 is a Taiwanese vinegar producer that was founded in 1903. Now run by the fourth generation, it’s one of the longest operating vinegar fermenters in Taiwan; their product is used by some of the oldest and most well known eateries. The beloved noodle shop Di Xiao Yue 台南度小月擔仔麵 in Tainan uses Wu Yin Vinegar in their Dan Zai Mian, one of Taiwan’s most iconic street foods. Din Tai Fung used it back in their mom-and-pop days on Yongkang street, too. \u003cbr\u003e\u003cbr\u003eA defining characteristic of Wu Yin vinegars (other than the top-notch flavor, complexity, and mouthfeel) is the use of sprouted wheatgrass in the fermentation process. Enzymes from the wheatgrass catalyze the conversion of rice into alcohol, a traditional way of making vinegar that’s related to, but not exactly the same, as using malted grain.\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003ewhite vinegar: champagne, malt, 4.5% acidity\u003cbr\u003eblack vinegar: plum, molasses, lemon drop, 3.1% acidity\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003ewhite vinegar: water, glutinous rice, wheat, salt\u003cbr\u003e\u003cbr\u003eblack vinegar: water, glutinous rice, wheat, plum, lemon, pomelo, sugar, salt, caramel (sugar), licorice extract\u003cbr\u003e\u003cbr\u003e230 ml each\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eOpening the Bottle\u003c\/h4\u003eOur Wu Yin vinegar bottles have a protective seal underneath the black spout that needs to be removed before use. Sometimes, the temperature change during shipment from Taiwan's warm climate to a colder one can make them tough to open.\u003cbr\u003e\u003cbr\u003eHere's what works for us: run warm water over the spout for a minute or two to loosen it up. Then \u003ci\u003etwist off\u003c\/i\u003e the spout. If the spout is still stuck, gently work a fork under its edge. Always keep a good grip on the bottle and point it away from yourself when opening. Once the spout is off, remove the protective seal and put the spout back on for pouring.\u003ch4\u003eAbout Gao Ji Wu Yin Vinegar\u003c\/h4\u003e\u003cp\u003eGao Ji Wu Yin Vinegar 高記五印醋 is a Taiwanese vinegar producer that was founded in 1903. Wu Yin Vinegar 五印醋 translates to Five Chop Vinegar, named after the 5 red labels attached to their vinegar vats in the old days.\u003cbr\u003e\u003cbr\u003eNow run by the fourth generation, it’s one of the longest operating vinegar fermenters in Taiwan; their product is used by some of the oldest and most well known eateries. The beloved noodle shop Du Xiao Yue 台南度小月擔仔麵 in Tainan uses Wu Yin Vinegar in their Dan Zai Mian, one of Taiwan’s most iconic street foods. Din Tai Fung used it back in their mom-and-pop days on Yongkang street, too.\u003c\/p\u003e","brand":"Gao Ji Wu Yin Vinegar","offers":[{"title":"Default Title","offer_id":43878192218334,"sku":"WY01BN01","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/QbMBNQgVThgpydpkpVz3Pz5o4U8XkVz_VK5S654eHZs.jpg?v=1737651466"},{"product_id":"empress-bundle-of-five","title":"Empress Set of Five Hot Sauces","description":"\u003cp\u003eEmpress makes naturally fermented hot sauces with hand-selected Taiwanese chili peppers and produce. Get all five of their unique hot sauces, from the mild Pineapple Miso to the Ghost Pepper Maqaw, the hottest of them all. \u003cbr\u003e\u003cbr\u003eThis bundle includes Pineapple Miso, Smokey Hibiscus, Irwin Mango, Passion Fruit Hot Mustard, and Ghost Pepper Maqaw. All are made by hand in Taipei, Taiwan using locally sourced Taiwanese produce.  \u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003ePineapple Miso: Lightly sweet and delightfully spicy. Pair with Lu Wei (Marinated) Foods, Onigiri, and in Salad Dressings. Spice Level:  Mild\u003cbr\u003e\u003cbr\u003eSmokey Hibiscus: Floral notes paired with subtle longan smokiness that is accented by spicy heat. Vinegar-forward. Pair with Noodles, Wontons, and Pizza. Spice Level: Medium\u003cbr\u003e\u003cbr\u003eIrwin Mango: The perfect on everything sauce, balanced flavor with goji and ginger. Pair with Dumplings and Buns, Eggs, and Fast Food. Spice Level: Hot\u003cbr\u003e\u003cbr\u003ePassionfruit Hot Mustard: Tropical notes of bright Passion Fruit and subtle Coconut sweetness. Pair with grilled meats, root vegetables, dim sum, and fan tuan. Spice Level: Hot.\u003cbr\u003e\u003cbr\u003eGhost Pepper Maqaw: Fermented Ghost Pepper is paired with the lemony flavors of indigenous Maqaw Berries and locally grown grapefruit to create a refreshing citrus spicy sauce. Spice Level: Hottest\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e5 bottles, 5 fl. oz. ea\u003cbr\u003e\u003cbr\u003ePineapple Miso: Taiwanese Pineapple, Filtered Water, Distilled White Vinegar, Empress' Select Aged Peppers (Taiwan Chili Pepper, Salt), Organic White Miso, Yellow Bell Pepper, Onion, Cilantro, Organic Agave Nectar, Salt, Lime, Garlic, Herbs and Spices, Xanthan Gum, Citric Acid\u003cbr\u003e\u003cbr\u003eSmokey Hibiscus: Taiwan grown Hibiscus Tea (Filtered Water, Liquid Cane Sugar, Hibiscus, Haw Berry, Sun Dried Tangerine Peel, Spices), Distilled White Vinegar, Dragon Fruit, Onion, Hibiscus Syrup (Hibiscus Juice, Sugar, Maltose, Salt), Aged Ghost Pepper (Ghost Pepper, Salt), Empress' Select Aged Peppers (Taiwan Chili Pepper, Salt), Salt, Granulated Garlic, Herbs and Spices, Smoked Longan, Xanthan Gum\u003cbr\u003e\u003cbr\u003eIrwin Mango: Taiwanese Irwin Mangoes, Empress' Select Aged Peppers  (Taiwan Hot Chili Peppers, Salt), Rice Wine Vinegar, Carrots, Onions, Distilled White Vinegar, Organic Agave Nectar, Goji Berry, Lime Juice, Salt, Garlic, Ginger\u003cbr\u003e\u003cbr\u003ePassionfruit Hot Mustard: Taiwan grown Passion Fruit Juice, Yellow Bell Pepper, Onion, Rice Vinegar, Filtered Water, Distilled White Vinegar, Apple Cider Vinegar, Aged Ghost Peppers (Ghost Pepper, Salt), Liquid Cane Sugar, Desiccated Coconut, Mustard Powder, Salt, Empress' Select Aged Peppers (Taiwan Chili Pepper, Salt), Ginger, Granulated Garlic, Herbs \u0026amp; Spices, Xanthan Gum\u003cbr\u003e\u003cbr\u003eGhost Pepper Maqaw: Distilled White Vinegar, Sweet Potato, Filtered Water, Onion, Aged Ghost Pepper (Ghost Pepper, Salt), Grapefruit Juice, Organic Agave Nectar, Empress' Select Aged Peppers (Taiwan Chili Peppers, Salt), Garlic, Salt, Lime Juice, Maqaw Pepper, Xanthan Gum\u003cbr\u003e\u003cbr\u003eNo preservatives\u003cbr\u003eAdditive free\u003cbr\u003e\u003cbr\u003eRefrigerate after opening\u003cbr\u003eBest before date printed on bottle\u003c\/p\u003e\u003ch4\u003eAbout Empress Hot Sauce\u003c\/h4\u003e\u003cp\u003eDenner and Jane founded Empress Hot Sauce in 2020, after quitting their corporate jobs in NYC and moving back to Taiwan. They were inspired by global flavors and Taiwan's unique produce to create flavorful sauces with a comfortable heat. All Empress hot sauces are naturally fermented, preservative and additive free, and vegan. Handmade with love in Taiwan using locally sourced ingredients.\u003c\/p\u003e","brand":"Empress Hot Sauce","offers":[{"title":"Default Title","offer_id":43978279092446,"sku":"EM01BN01","price":73.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/ujxXkga6cCUFgFMkbmO2j35Xf4sLCqVST6_pif-JXfQ.png?v=1701183169"},{"product_id":"taiwanese-sea-salt-essentials-bundle","title":"Taiwanese Sea Salt Essentials Bundle","description":"\u003cp\u003eThis is a bundle of three of Zhou Nan's classic salts, for every use in the kitchen. \u003cbr\u003e\u003cbr\u003e Fleur de Sel is scooped off the top of the salt pools in the spring and early summer, when fast crystallization produces a light, flaky grain. It's an excellent finishing salt that brings out the natural complexity in any ingredient.  \u003cbr\u003e\u003cbr\u003eFrost salt is harvested in the autumn and winter, when crystallization is slower. This heavy, mineral rich salt settles to the bottom of the salt pools, and has a sweet and briny flavor. \u003cbr\u003e\u003cbr\u003eCoarse Kosher Salt is harvested in summer, when the high heat results in a large and heavy grain. It's excellent for salting, curing, pickling, and even cleaning.\u003cbr\u003e\u003cbr\u003eMore info: \u003cbr\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/fleur-de-sel\"\u003eFleur de Sel\u003c\/a\u003e\u003cbr\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/frost-salt\"\u003eFrost Salt\u003c\/a\u003e\u003cbr\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/kosher-salt\"\u003eCoarse Kosher Salt\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eWhere It's Made\u003c\/h4\u003eSea salt has been produced in Taiwan for nearly 400 years, dating back to the time of freedom-fighting pirate Koxinga (bet ya 10 bucks he didn’t call Fleur de Sel by the French name). This salt comes from the Zhou Nan Salt Fields of Budai in Chiayi. They date back to 1824, when they were built to expand Taiwan's growing sea salt industry. This was one of Taiwan’s largest salt producing regions; salt villages and communities developed here, and along with fishing, made up a large part of the local economy. \u003cbr\u003e\u003cbr\u003eSadly, all of Taiwan’s traditional salt fields were closed in 2001 due to market pressures. But, in 2006, the Budai Cultural Studio applied for and was granted the right to restore and manage the Zhou Nan fields as a non-profit cultural revitalization project. \u003cbr\u003e\u003cbr\u003ePutting the fields back into use was not as simple as opening the floodgates and letting the sea flow in. The fallow land had cracked and dried up, unable to hold seawater any longer. The association recruited elderly salt workers to train a local team in salt knowledge and production. Together with the association, they resalinated the land with 300 tons of salt, relined the salt pans with clay, and relaid much of the mosaic tile lining. It took 6 years to restore the fields to a condition where salt could be produced once again.\u003cbr\u003e\u003cbr\u003eTheir perseverance paid off—these folks are now making some of the best salt in Taiwan, representing (as they put it) Taiwan's Sea, Soil, Wind, Sun and People. The salt is beloved by many fine dining establishments in Taiwan, like two Michelin star restaurant Taïrroir.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eTaiwanese sea salt is made by the power of sea, land, wind, and sun.  In the fields, a combination of tides, gravity, retaining walls, and water-gates isolate seawater as it evaporates to higher and higher concentrations. Successive pools are situated at lower and lower elevations, so the water can flow easily to the next phase. \u003cbr\u003e\u003cbr\u003eTo increase the efficiency of production, salt pans in Taiwan were lined with pottery shards pressed into the clay. These mosaics radiate heat upwards, increasing the evaporative power of each pool. The smooth surface of the tile also prevents the salt from sticking to the bottom during harvest. When the water reaches the right concentration, salt crystallizes out and is harvested and dried. \u003cbr\u003e\u003cbr\u003eSalt making in this fashion is extremely weather dependent. Zhou Nan has turned this fact into a core feature, making and releasing salt according to the natural (though changing) cycles of the earth. Each salt highlights the  qualities of the seasons.\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003eFleur de Sel:\u003cbr\u003eNet weight 1.41 oz (40 g)\u003cbr\u003eIngredients: sea salt\u003cbr\u003eAdditive free.\u003cbr\u003e\u003cbr\u003eFrost Salt:\u003cbr\u003eNet weight 7.05 oz (200 g)\u003cbr\u003eIngredients: sea salt\u003cbr\u003eAdditive free.\u003cbr\u003e\u003cbr\u003eCoarse Kosher Salt:\u003cbr\u003eNet weight 2.2 lbs (1 kg)\u003cbr\u003eIngredients: sea salt\u003cbr\u003eAdditive free.\u003cbr\u003e\u003cbr\u003eStore in a cool, dry place to avoid clumping.\u003cbr\u003eShelf Life: 3 years. See printed date on packaging.\u003cbr\u003e\u003cbr\u003eThis salt does not supply iodide, an necessary nutrient\"\u003c\/p\u003e\u003ch4\u003eAbout Zhou Nan Salt \u003c\/h4\u003e\u003cp\u003eThe Zhou Nan Salt Fields 洲南鹽場 were built in 1824 in Budai, Chiayi, using techniques that date back to the mid-1600s. After all of Taiwan's salt fields were forced to close due to market pressures, the Budai Cultural Association revived their local salt fields, preserving their craft heritage and the unique flavor of Taiwan’s sea, salt, wind, and soil.\u003c\/p\u003e","brand":"Zhou Nan Salt","offers":[{"title":"Default Title","offer_id":44158581735646,"sku":"ZNBN0100","price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/ZNBN0100-pdp-01.jpg?v=1782511878"},{"product_id":"taiwanese-table-salt-duo","title":"Taiwanese Sea Salt Tasting Duo","description":"\u003cp\u003eThis is a bundle of two all-purpose salts that exemplify the Zhou Nan flavor profiles. Taste them side by side.\u003cbr\u003e\u003cbr\u003eFrost salt is harvested in the autumn and winter, when crystallization is slower. This heavy, mineral rich salt settles to the bottom of the salt pools, and has a sweet and briny flavor. \u003cbr\u003e\u003cbr\u003eRich Dunaliella Salt is formed similarly, but can only be harvested once a year when the population of pink Dunaliella algae is at its peak, adding antioxidants and a tart umami flavor to the salt. \u003cbr\u003e\u003cbr\u003eMore info:\u003cbr\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/frost-salt\"\u003eFrost Salt\u003c\/a\u003e\u003cbr\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/rich-dunaliella-salt\"\u003eDunaliella Salt\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eWhere It's Made\u003c\/h4\u003eSea salt has been produced in Taiwan for nearly 400 years, dating back to the time of freedom-fighting pirate Koxinga (bet ya 10 bucks he didn’t call Fleur de Sel by the French name). This salt comes from the Zhou Nan Salt Fields of Budai in Chiayi. They date back to 1824, when they were built to expand Taiwan's growing sea salt industry. This was one of Taiwan’s largest salt producing regions; salt villages and communities developed here, and along with fishing, made up a large part of the local economy. \u003cbr\u003e\u003cbr\u003eSadly, all of Taiwan’s traditional salt fields were closed in 2001 due to market pressures. But, in 2006, the Budai Cultural Studio applied for and was granted the right to restore and manage the Zhou Nan fields as a non-profit cultural revitalization project. \u003cbr\u003e\u003cbr\u003ePutting the fields back into use was not as simple as opening the floodgates and letting the sea flow in. The fallow land had cracked and dried up, unable to hold seawater any longer. The association recruited elderly salt workers to train a local team in salt knowledge and production. Together with the association, they resalinated the land with 300 tons of salt, relined the salt pans with clay, and relaid much of the mosaic tile lining. It took 6 years to restore the fields to a condition where salt could be produced once again.\u003cbr\u003e\u003cbr\u003eTheir perseverance paid off—these folks are now making some of the best salt in Taiwan, representing (as they put it) Taiwan's Sea, Soil, Wind, Sun and People. The salt is beloved by many fine dining establishments in Taiwan, like two Michelin star restaurant Taïrroir.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eTaiwanese sea salt is made by the power of sea, land, wind, and sun.  In the fields, a combination of tides, gravity, retaining walls, and water-gates isolate seawater as it evaporates to higher and higher concentrations. Successive pools are situated at lower and lower elevations, so the water can flow easily to the next phase. \u003cbr\u003e\u003cbr\u003eTo increase the efficiency of production, salt pans in Taiwan were lined with pottery shards pressed into the clay. These mosaics radiate heat upwards, increasing the evaporative power of each pool. The smooth surface of the tile also prevents the salt from sticking to the bottom during harvest. When the water reaches the right concentration, salt crystallizes out and is harvested and dried. \u003cbr\u003e\u003cbr\u003eSalt making in this fashion is extremely weather dependent. Zhou Nan has turned this fact into a core feature, making and releasing salt according to the natural (though changing) cycles of the earth. Each salt highlights the  qualities of the seasons.\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003eFrost Salt:\u003cbr\u003eNet weight 7.05 oz (200 g)\u003cbr\u003eIngredients: sea salt\u003cbr\u003eAdditive free.\u003cbr\u003e\u003cbr\u003eRich Dunaliella Salt:\u003cbr\u003eNet weight 3.53 oz (100 g)\u003cbr\u003eIngredients: sea salt\u003cbr\u003eAdditive free.\u003cbr\u003e\u003cbr\u003eStore in a cool, dry place to avoid clumping.\u003cbr\u003eShelf Life: 3 years. See printed date on packaging.\u003cbr\u003e\u003cbr\u003eThis salt does not supply iodide, an necessary nutrient\"\u003c\/p\u003e\u003ch4\u003eAbout Zhou Nan Salt \u003c\/h4\u003e\u003cp\u003eThe Zhou Nan Salt Fields 洲南鹽場 were built in 1824 in Budai, Chiayi, using techniques that date back to the mid-1600s. After all of Taiwan's salt fields were forced to close due to market pressures, the Budai Cultural Association revived their local salt fields, preserving their craft heritage and the unique flavor of Taiwan’s sea, salt, wind, and soil.\u003c\/p\u003e","brand":"Zhou Nan Salt","offers":[{"title":"Default Title","offer_id":44158581801182,"sku":"ZNBN0200","price":16.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/Syj6x952Irno--rNjeKqUa5Tl928NdFbhP-hOeriHOs.jpg?v=1701183186"},{"product_id":"taiwanese-sea-salt-complete-collection","title":"Taiwanese Sea Salt Complete Collection","description":"\u003cp\u003eTry all of Zhou Nan Salt Field's solar sea salts with this bundle, featuring four different salts. \u003cbr\u003e\u003cbr\u003eFleur de Sel: a flaky, complex finishing salt\u003cbr\u003eFrost Salt: an excellent all-purpose sea salt\u003cbr\u003eDunaliella Algae Salt: a bright all-purpose sea salt\u003cbr\u003eCoarse Salt: A large-grained salt for heavy duty kitchen tasks\u003cbr\u003e\u003cbr\u003eFleur de Sel is scooped off the top of the salt pools in the spring and early summer, when fast crystallization produces a light, flaky grain. It's an excellent finishing salt that brings out the natural complexity in any ingredient.  \u003cbr\u003e\u003cbr\u003eFrost salt is harvested in the autumn and winter, when crystallization is slower. This heavy, mineral rich salt settles to the bottom of the salt pools, and has a sweet and briny flavor. \u003cbr\u003e\u003cbr\u003eRich Dunaliella Salt is harvested after the naturally occurring Pink Dunaliella Algae has enriched the salt with antioxidants and bright—almost tart—umami flavor.\u003cbr\u003e\u003cbr\u003eCoarse Kosher Salt is harvested in summer, when the high heat results in a large and heavy grain. It's excellent for salting, curing, pickling, and even cleaning.\u003cbr\u003e\u003cbr\u003eMore info: \u003cbr\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/fleur-de-sel\"\u003eFleur de Sel\u003c\/a\u003e\u003cbr\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/frost-salt\"\u003eFrost Salt\u003c\/a\u003e\u003cbr\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/rich-dunaliella-salt\"\u003eRich Dunaliella Salt\u003c\/a\u003e\u003cbr\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/kosher-salt\"\u003eCoarse Kosher Salt\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eWhere It's Made\u003c\/h4\u003eSea salt has been produced in Taiwan for nearly 400 years, dating back to the time of freedom-fighting pirate Koxinga (bet ya 10 bucks he didn’t call Fleur de Sel by the French name). This salt comes from the Zhou Nan Salt Fields of Budai in Chiayi. They date back to 1824, when they were built to expand Taiwan's growing sea salt industry. This was one of Taiwan’s largest salt producing regions; salt villages and communities developed here, and along with fishing, made up a large part of the local economy. \u003cbr\u003e\u003cbr\u003eSadly, all of Taiwan’s traditional salt fields were closed in 2001 due to market pressures. But, in 2006, the Budai Cultural Studio applied for and was granted the right to restore and manage the Zhou Nan fields as a non-profit cultural revitalization project. \u003cbr\u003e\u003cbr\u003ePutting the fields back into use was not as simple as opening the floodgates and letting the sea flow in. The fallow land had cracked and dried up, unable to hold seawater any longer. The association recruited elderly salt workers to train a local team in salt knowledge and production. Together with the association, they resalinated the land with 300 tons of salt, relined the salt pans with clay, and relaid much of the mosaic tile lining. It took 6 years to restore the fields to a condition where salt could be produced once again.\u003cbr\u003e\u003cbr\u003eTheir perseverance paid off—these folks are now making some of the best salt in Taiwan, representing (as they put it) Taiwan's Sea, Soil, Wind, Sun and People. The salt is beloved by many fine dining establishments in Taiwan, like two Michelin star restaurant Taïrroir.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eTaiwanese sea salt is made by the power of sea, land, wind, and sun.  In the fields, a combination of tides, gravity, retaining walls, and water-gates isolate seawater as it evaporates to higher and higher concentrations. Successive pools are situated at lower and lower elevations, so the water can flow easily to the next phase. \u003cbr\u003e\u003cbr\u003eTo increase the efficiency of production, salt pans in Taiwan were lined with pottery shards pressed into the clay. These mosaics radiate heat upwards, increasing the evaporative power of each pool. The smooth surface of the tile also prevents the salt from sticking to the bottom during harvest. When the water reaches the right concentration, salt crystallizes out and is harvested and dried. \u003cbr\u003e\u003cbr\u003eSalt making in this fashion is extremely weather dependent. Zhou Nan has turned this fact into a core feature, making and releasing salt according to the natural (though changing) cycles of the earth. Each salt highlights the  qualities of the seasons.\u003ch4\u003eAbout Zhou Nan Salt \u003c\/h4\u003e\u003cp\u003eThe Zhou Nan Salt Fields 洲南鹽場 were built in 1824 in Budai, Chiayi, using techniques that date back to the mid-1600s. After all of Taiwan's salt fields were forced to close due to market pressures, the Budai Cultural Association revived their local salt fields, preserving their craft heritage and the unique flavor of Taiwan’s sea, salt, wind, and soil.\u003c\/p\u003e","brand":"Zhou Nan Salt","offers":[{"title":"Default Title","offer_id":44221292511454,"sku":"ZNBN0300","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/nox6PuhYHalLJ-tw2Z_enLONUn04KJ_vySD5bqtcnIQ.jpg?v=1701183194"},{"product_id":"qq-jelly-bundle","title":"QQ Jelly Starter Pack","description":"\u003cp\u003eGet both our Alishan Ai Yu Jelly Kit and Organic Grass Jelly Herb with this bundle.  \u003cbr\u003e\u003cbr\u003eGrass Jelly 仙草凍 is an herbal dessert consumed throughout Taiwan at all times of year. In the summer, find it cubed with fresh fruit, sweet beans and condensed milk. In the winter, have it warm with chewy tang yuan. Grass Jelly Tea 仙草茶, a cooling beverage, is served hot or cold in tea shops and from traditional tea 古早茶 trolleys year round. The flavor is something between mint and rooibos, but so much more.\u003cbr\u003e\u003cbr\u003eAi Yu 愛玉 is an amber-colored jelly commonly served with lemons, honey, and wild starch pearls 山粉圓 in tea shops and night markets across the Taiwan. The jelly is made from the seeds of the Ai Yu Jelly Fig (Ficus pumila var. awkeotsang), a plant native to Taiwan with deep significance to the indigenous communities in the Alishan Mountain Range. \u003cbr\u003e\u003cbr\u003eLearn how to make these Taiwanese desserts \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/tagged\/how-to#blog-filters\"\u003ehere\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003eEach Ai Yu Jelly Kit makes 3 quarts of jelly and each pack of Mesona makes 14 cups of grass jelly.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBundle Contents\u003c\/b\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/collections\/desserts\/products\/organic-grass-jelly-herb\"\u003eOrganic Grass Jelly\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/alishan-ai-yu-jelly-kit?_pos=1\u0026amp;_sid=5b4b97170\u0026amp;_ss=r\u0026amp;variant=44251723399390\"\u003eAlishan Ai Yu Jelly Kit\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eAbout Yun Hai Selection\u003c\/h4\u003e\u003cp\u003eYun Hai Selection is the house brand of Yun Hai Taiwanese Pantry.\u003c\/p\u003e","brand":"Yun Hai Selection","offers":[{"title":"Default Title","offer_id":44285859365086,"sku":"YHBN3600","price":24.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YNmZtO8K8fEHtJm0UheKPNvXgePKZVvcUOB8VeLXrwQ.jpg?v=1701183201"},{"product_id":"taiwanese-fruit-jams-gift-box","title":"Taiwanese Fruit Jam Gift Box","description":"\u003cp\u003eIn Taiwan, fruit is a love language. Here's our contribution to the tradition, four jars of Taiwanese small-batch jam, wrapped in nostalgia\u003cbr\u003e\u003cbr\u003eThe packaging features clippings of historical newspapers scanned at Taiwan's national library, which represent the generations that came before us and pay homage to the habit of wrapping today's precious things in yesterday's news. And, if you've ever visited our brick-and-mortar shop customer, you might recognize the print. We wrap all our packages up in it. \u003cbr\u003e\u003cbr\u003eWe work with Dolly and Chin, jam makers in Taipei, who make these by hand in small quantities (we’re talking stockpot size) using fruits at peak ripeness, in order to ensure the gentlest of processing and preserve the nuances and aroma of the fresh fruit.\u003cbr\u003e\u003cbr\u003eOur jams taste so fresh, we almost wouldn’t call them jam; they're closer to a fruit sauce than to jelly. Made with just fruit, sugar, and lemon juice, they feature large chunks of fruit and are lower in sugar than conventional versions.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/taiwanese-irwin-mango-jam\"\u003eIrwin Mango\u003c\/a\u003e: made from Pingtung-grown Irwin mangoes that are sweet, tart, and firm and retain their pulpy texture as they cook\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/taiwanese-mulberry-jam\"\u003eMulberry\u003c\/a\u003e: made from mulberries that are harvested at peak ripeness—as close to freshly crushed mulberries as you can get\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/taiwanese-passionfruit-pumpkin-jam\"\u003ePassionfruit\u003c\/a\u003e: made from bright, tropical Puli passionfruit and a native Taiwanese pumpkin with earthy, sweet flavor\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/taiwanese-red-guava-jam\"\u003eRed Guava\u003c\/a\u003e: made from red guava that's been allowed to ripen until soft, lending a juicy and intense guava aroma to the final jam\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003ch4\u003eAbout Our Jams\u003c\/h4\u003eThe jams we offer are a bit different than conventional spreads, which are typically firmly set and may use pectin as a gelling agent to achieve that uniform consistency. Ours are somewhere between juice and jam, between compote and preserve. No gelling agents are used, other than the pectin present in the fruits themselves, and the texture is much closer to fruit than jelly. And they are all-natural too: only fruit, lemon juice, and sugar are used in their preparation. The result is juicy and pulpy, heady with flavor and fragrance. But also lighter and less sweet than a regular jam.\u003cbr\u003e\u003cbr\u003eWe feel these jams capture the essence of Taiwanese fruits. They’re a perfect topping for toasts, biscuits, yogurt, oatmeal, and ice cream. Add them to baked goods, smoothies, cocktails, cakes, or even savory dressings and sauces—anything that needs a delicate note of fruit.\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003e\u003cstrong\u003eIrwin Mango:\u003c\/strong\u003e Sweet, juicy mango that will remind you of sinking your teeth into a fresh Irwin mango at a wet market in Taiwan\u003cbr\u003e\u003cbr\u003eLayer it atop a panna cotta, stir it into oatmeal, glaze a vanilla pound cake, or spread it over fluffy milk toast. Try it in savory applications, too—our jam maker recommends it paired with shrimp.\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eMulberry:\u003c\/strong\u003e Deeply sweet with a slight sour pucker, like crushing fresh mulberries between your fingers and into your mouth\u003cbr\u003e\u003cbr\u003eSpread it over a toasted slice of rustic bread, bake it into a thumbprint cookie, or stir it into seltzer with fresh lime juice. Or, make a mulberry sauce to drizzle over sous vide chicken.\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePassionfruit Pumpkin:\u003c\/strong\u003e  Immediately bright, tart passionfruit and lemon, mellowed out by earthy-sweet pumpkin with a smooth, velvety texture and the crunch of passionfruit seeds\u003cbr\u003e\u003cbr\u003eBake it into a buttery hand pie, layer it into a multi-tiered cake, turn it into ice cream, or spread it over a thick slice of brioche.\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eRed Guava:\u003c\/strong\u003e Pure, intense guava flavor—floral and ripe—with chunks of fruit\u003cbr\u003e\u003cbr\u003eScoop it over clotted cream or creme fraiche on a scone, eat it with yogurt, or just spread it over plain toast with butter.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e\u003cstrong\u003eIrwin Mango:\u003c\/strong\u003e Irwin mango, lemon juice, sugar\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eMulberry:\u003c\/strong\u003e mulberry, lemon juice, sugar\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePassionfruit Pumpkin:\u003c\/strong\u003e pumpkin, passionfruit, lemon juice, sugar\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eRed Guava:\u003c\/strong\u003e red guava, lemon juice, sugar\u003cbr\u003e\u003cbr\u003eNo artificial preservatives.\u003cbr\u003eBest before printed date (printed in the format DD-MM-YYYY).\u003cbr\u003e\u003cbr\u003eChill before using. Refrigerate after opening. Best consumed within one month of opening. You won't have any trouble achieving this.\u003cbr\u003e\u003cbr\u003eSee \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/Jam_English_Nutrition_Information.png?v=1747998260\" target=\"_blank\"\u003ehere\u003c\/a\u003e for the jam nutritional contents.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003eBox Dimensions: 12.2\" L x 6.3\" W x 3\" H \/ 31 cm L x 16 cm W x 7.6 cm H\u003cbr\u003e\u003cbr\u003eWeight: 4.4 lbs \/ 1983 g","brand":"Yun Hai Taiwanese Pantry","offers":[{"title":"Default Title","offer_id":46057592619230,"sku":"YHGS0200","price":62.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/u3TljYuGoiSCWV7VnB6TF-uryihkfvICc-Dkes2_WpU.jpg?v=1732585203"},{"product_id":"island-of-dao-rice-set","title":"Island of Dao: Taiwanese Rice Gift Set","description":"\u003cp\u003eIntroducing the Island of Dao: Taiwanese Rice Collection, a set of three single-origin Taiwanese rices grown by three smallholder farmers across the island.\u003cbr\u003e\u003cbr\u003eDao is the Mandarin word for rice plant, signifying not just the rice grains, but the entire plant and, in some contexts, the paddy itself. We chose not to translate dao to rice to preserve this original connotation.\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/siangkhaulu.com\/\"\u003eSiang kháu Lū\u003c\/a\u003e, a Taiwanese cultural kitchen and educational center promoting Taiwanese rice foodways, has pulled this collection together to represent one cultivar from each of the main varieties of rice cultivated in Taiwan: glutinous (sweet), indica (long grain), and japonica (short grain).\u003cbr\u003e\u003cbr\u003eLearn more about each farmer below.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout Each Rice Type\u003c\/h4\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/penglai-short-grain-rice\"\u003ePenglai Short-Grain Rice 蓬萊米\u003c\/a\u003e:\u003c\/strong\u003e The quintessential everyday rice of Taiwan. We import the Taoyuan No. 3 cultivar of the short-grain japonica variety. It is plump, moist, and Q (al dente), notable for its taro-like aroma. These qualities make it perfect for absorbing saucy braises, pairing with salty stir-fries, or shaping into onigiri. Grown by farmer Chen Shih-Hsien in Taoyuan.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/zailai-long-grain-rice\"\u003eZailai Long-Grain Rice 在來米\u003c\/a\u003e:\u003c\/strong\u003e The go-to ingredient for rice-based foods like rice noodles and radish cakes. Of the indica family, the Tainong Indica No. 14 cultivar of zailai rice that we import has a high amylose content (a type of starch in rice) and a dry, robust quality that allow it to be easily processed into paste or flour while maintaining its delicate aroma. Grown by farmer Chuang Yu-Chih in Chiayi.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/purple-long-grain-sticky-rice\"\u003ePurple Glutinous Rice 紫糯米\u003c\/a\u003e:\u003c\/strong\u003e A healthful whole-grain sticky rice that can be enjoyed savory or sweet. Also known as purple or black sticky rice, this glutinous rice from the indica family offers the nutrient-rich makeup of brown rice, plus the antioxidant properties of anthocyanin (the same pigment that gives purple cabbage its hue). Its stickiness is ideal for turning into a wrapper for fan tuan (rice roll) or thickening sweet red bean porridge. Grown by farmer Lai Chin-Sung in Yilan.\u003cbr\u003e\u003ch4\u003eWhy Rice, Why Now?\u003c\/h4\u003eFor centuries, rice has nourished families, sustained livelihoods, connected communities around cultural customs, and even shaped the terrain of Taiwan. In recent decades, however, rice consumption has dropped over fifty percent, from an average of 90 kg of rice per person per year forty years ago, to just 43 kg in 2022.\u003cbr\u003e\u003cbr\u003eThis decline presents challenges to farming—one of the oldest ways of life. As the cost of land increases and demand for rice drops, farmers may be less willing to cultivate rice, resulting in the gradual loss of farmland and disrupting their connection to and stewardship of that land.\u003cbr\u003e\u003cbr\u003eIn this set, Siang kháu Lū turns to Taiwanese rice as a means of exploring the agricultural conditions in Chiayi, Yilan, and Taoyuan. Across these areas, they've witnessed the changes affecting Taiwan’s farming communities, heard the voices of Taiwanese farmers, and embraced the diversity of Taiwanese rice cuisine and culture.\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003e\u003cstrong\u003ePenglai Rice:\u003c\/strong\u003e moist, sticky, and Q, with the aroma of taro\u003cbr\u003e\u003cbr\u003eSteam and enjoy as is—after all, it’s the rice most often seen on the Taiwanese table. Or, use for \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/rice-pancakes-made-from-penglai-short-grain-rice-%E7%B1%B3%E9%AC%86%E9%A4%85%E6%A1%83%E5%9C%923%E8%99%9F%E8%93%AC%E8%90%8A%E7%B1%B3\"\u003erice pancakes\u003c\/a\u003e, fantuan 飯糰 (rice rolls) or \u003ca href=\"https:\/\/yunhai.substack.com\/p\/eat-your-greens\"\u003eonigiri\u003c\/a\u003e, and fried rice.\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eZailai Rice:\u003c\/strong\u003e dry and robust texture with a delicate aroma reminiscent of basmati\u003cbr\u003e\u003cbr\u003eZailai rice is best suited as an ingredient in these recipes and is not intended to be eaten directly. Make \u003ca href-\u003esilver needle rice noodles 米篩目\u003c\/a\u003e (which are delicious \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/stir-fry-silver-needle-noodles-%E7%82%92%E7%B1%B3%E7%AF%A9%E7%9B%AE%E5%8F%B0%E8%BE%B2%E7%A7%8814%E5%9C%A8%E4%BE%86%E7%B1%B3\"\u003estir-fried\u003c\/a\u003e), \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/crystal-meatball-bawan-%E8%82%89%E5%9C%93\"\u003ebawan crystal meatballs 肉圓\u003c\/a\u003e, uann-kueh steamed rice bowl cake 碗粿, and radish cake.\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePurple Glutinous Rice:\u003c\/strong\u003e sticky, tacky with a nutty aroma\u003cbr\u003e\u003cbr\u003eSoak the rice overnight before cooking. Make \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/purple-glutinous-rice-fan-tuan-%E8%87%BA%E5%BC%8F%E7%B4%AB%E7%B3%AF%E7%B1%B3%E9%A3%AF%E7%B3%B0\"\u003efantuan 飯糰 (rice rolls)\u003c\/a\u003e and red bean porridge. Or, simply steam and enjoy directly.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003ePenglai rice (Taoyuan No. 3)\u003cbr\u003eZailai rice (Tainong Indica No. 14)\u003cbr\u003ePurple glutinous rice\u003cbr\u003e\u003cbr\u003eNet Weight of Each Bag of Rice: 21.2 oz \/ 600 g\u003cbr\u003e\u003cbr\u003eRefrigerate after opening. Best consumed within 6 months after opening.\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePreparation Instructions\u003c\/b\u003e\u003cbr\u003e\u003cb\u003ePenglai rice (Taoyuan No. 3):\u003c\/b\u003e Use a 1:1 water-to-rice ratio and cook in a Tatung Steamer or other rice cooker, or on the stovetop. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eZailai Rice (Tainong Indica No. 14):\u003c\/b\u003e Use a 1:1 water-to-rice ratio and prepare in a rice cooker or on the stovetop, or process into rice paste or flour. \u003cbr\u003e\u003cbr\u003e\u003cb\u003ePurple glutinous rice:\u003c\/b\u003e Cover with water and soak overnight. Drain, then use a 1:1 water-to-rice ratio and prepare in a Tatung electric steamer or other rice cooker, or on the stovetop.  \u003c\/p\u003e\u003ch4\u003eAbout Siang kháu Lū\u003c\/h4\u003e\u003cp\u003eLocated in a traditional san he yuan 三合院 residence in Taoyuan, \u003ca href=\"https:\/\/siangkhaulu.com\/\"\u003eSiang kháu Lū 雙口呂\u003c\/a\u003e is a family-run cultural kitchen that promotes the culinary heritage of Taiwan through kueh 粿 (rice cake) workshops, sharing the techniques and stories behind different rice traditions in Taiwan.\u003cbr\u003e\u003cbr\u003eThe name Siang Kháu Lū, which literally translates to \"double entrance Lu,\" comes from the surname of co-founder Pei Yi's grandmother: Lü 呂. The character—two 口 connected by a path—symbolizes the connective intention of Siang Kháu Lū's founders. The archway leading into their cultural kitchen is a two-way entrance for guests to come in and partake in traditional rice delicacies, then take away with them a greater understanding of Taiwan's rice-based agriculture and cultural practices.\u003c\/p\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003eDimensions: 30.5 cm L x 17.8 cm W x 5.1 cm H \/ 12\" L x 7\" W x 2\" H\u003cbr\u003e\u003cbr\u003eTotal Package Weight: 74.4 oz \/ 2109 g","brand":"Siang kháu Lū","offers":[{"title":"Default Title","offer_id":46208061243614,"sku":"SKGS0100","price":44.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/SKGS0100-pdp-01.jpg?v=1740611183"},{"product_id":"lu-wei-bundle","title":"Lu Wei Bundle","description":"\u003cp\u003eLu wei 滷味, which translates to \"braised flavor,\" refers to stewing ingredients in a soy sauce-based brine with a mix of toasted spices and dried herbs. Its openness to interpretation is also the appeal of the lu wei night market stall, the choose-your-own-adventure game of the Taiwanese foodscape. Take your pick from a cornucopia of ingredients—all kinds of vegetables, tofu, pig's blood rice cake, cuts of meat and offal—and everything gets simmered in a flavorful master stock.\u003cbr\u003e\u003cbr\u003eThe key to good lu wei, as detailed in our \u003ca href=\"https:\/\/yunhai.substack.com\/i\/163138823\/lu-shui-master-stock-recipe\"\u003erecipe\u003c\/a\u003e and in \u003ca href=\"https:\/\/www.youtube.com\/watch?v=-fx__DUsafk\"\u003eEpisode 02 of Cooking With Steam\u003c\/a\u003e, is all in that master stock, or brine. A high-salinity, aromatic brine imparts not only the right balance of flavors, but also the right deep brown color. To make a perfect master braising stock, two things are non negotiable: great herbs and rich soy sauce. \u003cbr\u003e\u003cbr\u003eA good lu bao 滷包 (braise pack) adds warm, herbal dimension and removes gamey flavor from the braise. This bundle includes the \u003ca href=\"https:\/\/yunhai.shop\/products\/13-spice-braise-pack\"\u003eThirteen Spice Braise Pack\u003c\/a\u003e developed by popular Taiwanese food blogger Joe Deng of \u003ca href=\"https:\/\/foodieat.tw\/\"\u003eFoodie Goodie 食貨誌\u003c\/a\u003e. Deng uses licorice-scented star anise and numbing Sichuan peppercorns to create a robust base flavor. Three kinds of ginger—common ginger, sand ginger, and galangal—add earthy, citrusy, and floral warmth, acting as a bridge to the remaining 11 aromatics, each of which add their own piquant, sweet, and even herbal touch to the bouquet.\u003cbr\u003e\u003cbr\u003eThis bundle also contains the two kinds of soy sauces needed to make your lu wei master stock: \u003ca href=\"https:\/\/yunhai.shop\/products\/vat-bottom-soy-sauce\"\u003eVat Bottom Soy Sauce\u003c\/a\u003e for its high salinity and rich body, and \u003ca href=\"https:\/\/yunhai.shop\/products\/caramelized-sugar-soy-sauce\"\u003eCaramelized Sugar Soy Sauce\u003c\/a\u003e for its rich caramel scent and its ability to impart color on the braise. \u003cbr\u003e\u003cbr\u003eFinally, dip your braised meats and proteins in the sweet and mildly hot \u003ca href=\"https:\/\/yunhai.shop\/products\/spicy-soy-paste\"\u003eSpicy Soy Paste\u003c\/a\u003e for the finishing touch.\u003cbr\u003e\u003cbr\u003eBundle Contents:\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/13-spice-braise-pack\"\u003e\u003cstrong\u003eThirteen Spice Braise Pack\u003c\/strong\u003e\u003c\/a\u003e: this fragrant sachet filled with over 15 spices like star anise, Sichuan peppercorn, and three kinds of ginger is essential for flavoring Taiwanese lu wei\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/vat-bottom-soy-sauce\"\u003e\u003cstrong\u003eVat Bottom Soy Sauce\u003c\/strong\u003e\u003c\/a\u003e: extracted from the bottom of the fermenting vats, this gluten-free soy sauce contributes high salinity and rich body to your master stock\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/caramelized-sugar-soy-sauce\"\u003e\u003cstrong\u003eCaramelized Sugar Soy Sauce\u003c\/strong\u003e\u003c\/a\u003e: this gluten-free soy sauce, made from two types of caramelized Taiwanese sugars—san wen sugar 三溫糖, which adds soft sweetness, and Hu Wei white sugar 虎尾糖, which adds caramel aroma and deep color—is the key to coloring your braises deep red-brown\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/spicy-soy-paste\"\u003e\u003cstrong\u003eSpicy Soy Paste\u003c\/strong\u003e\u003c\/a\u003e: a condiment made by thickening soy sauce with starch, this spicy soy paste gets its heat from heaven-facing chilis and extra umami from tomatoes, and is the perfect dip for your lu wei\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003e\u003cstrong\u003eCaramelized Sugar Soy Sauce:\u003c\/strong\u003e hickory syrup, toast, port wine\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eVat Bottom Soy Sauce:\u003c\/strong\u003e salty, fragrant, full\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSpicy Soy Paste:\u003c\/strong\u003e bell pepper, molasses, with a kick\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eThirteen Spice Braise Pack:\u003c\/strong\u003e licorice, wet earth, citrus oil\/menthol\u003cbr\u003e\u003cbr\u003eTry our \u003ca href=\"https:\/\/yunhai.substack.com\/i\/163138823\/lu-shui-master-stock-recipe\"\u003eLu Shui Master Stock Recipe\u003c\/a\u003e.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e\u003cstrong\u003eCaramelized Sugar Soy Sauce:\u003c\/strong\u003e water, non-GMO black soybeans, sea salt, white sugar, Taiwan Huwei sanonto sugar, mirin (glutinous rice, rice koji, sugar), licorice\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eVat Bottom Soy Sauce:\u003c\/strong\u003e water, non-GMO black soybeans, sea salt, sugar\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSpicy Soy Paste:\u003c\/strong\u003e water, non-GMO black soybeans, glutinous rice, sea salt, sugar, licorice, ground tomatoes, facing heaven chili powder, disodium inosinate, disodium guanylate, xantham gum, alanine\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eThirteen Spice Braise Pack:\u003c\/strong\u003e star anise, Sichuan peppercorn, sand ginger, galangal, Dahurian angelica (bai zhi), Chinese black cardamom (tsao ko), nutmeg, cumin, fructus amomi (sha ren), bay leaf, cinnamon, ginger, licorice, cloves, dried tangerine peel, and cardamom\u003c\/p\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003eGross Weight: 5.3 lbs \/ 2.4 kg","brand":"Foodie Goodie 食貨誌","offers":[{"title":"Default Title","offer_id":46608800612574,"sku":"YX01BN03","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YX01BN03-pdp-01_2.jpg?v=1746829677"},{"product_id":"yu-ding-xing-greatest-hits-bundle","title":"Yu Ding Xing Greatest Hits Bundle","description":"\u003cp\u003e\u003cb\u003eThe first image shows an older version of our Fermented Black Beans packaging. Please refer to Image 4 for the current design.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThis collection showcases the breadth of fermented soy condiment traditions in Taiwan, all by Yu Ding Xing, a family-owned operation that has been hand brewing soy sauces since 1947.\u003cbr\u003e\u003cbr\u003eThe bundle includes earthy and salty fermented black beans, a byproduct of soy sauce brewing that is commonly used to flavor Taiwanese home cooking.\u003cbr\u003e\u003cbr\u003eWe also curated three soy sauces that each serve a distinct purpose: a Taiwanese-style soy sauce whose funky and chocolate-y flavors shine straight out the bottle; an intense high-salinity soy sauce great for brines; and an all-purpose Japanese-style soy sauce with notes of licorice.\u003cbr\u003e\u003cbr\u003eFinally, we couldn't leave out soy paste, a uniquely Taiwanese ingredient made by thickening soy sauce with starches such as glutinous rice flour. Try out a licorice-scented soy paste that we like as a dip for danbing (egg crepe) or a marinade component, as well as a soy paste with whole glutinous rice grains that we enjoy as a glaze or a stir-fry sauce.\u003cbr\u003e\u003cbr\u003eContents:\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/fermented-black-bean-dou-chi\"\u003e\u003cstrong\u003eFermented Black Beans\u003c\/strong\u003e\u003c\/a\u003e are a byproduct of soy sauce production. These savory black bean nuggets are extracted and immediately packaged to preserve their softness and moisture. Use them to make dishes like mapo tofu or clams with black bean sauce.\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/amber-river-soy-sauce\"\u003e\u003cstrong\u003eAmber River Soy Sauce\u003c\/strong\u003e\u003c\/a\u003e is a 450-day-aged Taiwanese-style soy sauce made traditionally using single-origin Taiwanese black soybeans. The result is a mellow, chocolate-y brew, whose shine right out the bottle drizzled over steamed fish or paired with sashimi.\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/vat-bottom-soy-sauce\"\u003e\u003cstrong\u003eVat Bottom Soy Sauce\u003c\/strong\u003e\u003c\/a\u003e is a gluten-free soy sauce extracted from the bottom of the earthenware fermenting vats; it is light in viscosity, but heavily concentrated in salinity, fragrance, and flavor. Measure out less than you would with a regular soy sauce. We like it in soups and stocks, or as a base for lu wei brine.\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/traditional-wood-fired-soy-sauce\"\u003e\u003cstrong\u003eFirewood Soy Sauce\u003c\/strong\u003e\u003c\/a\u003e is prepared in the traditions of China and Japan, made with a blend of soybeans and wheat, as well as mirin and licorice. This all-purpose soy sauce adds warm, anisette depth to everything from the braise for lu rou fan to a dressing over steamed egg.\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/traditional-wood-fired-soy-paste\"\u003e\u003cstrong\u003eFirewood Soy Paste\u003c\/strong\u003e\u003c\/a\u003e is an all-purpose soy paste made by thickening a black soybean-based soy sauce with glutinous rice flour. It also contains mirin and licorice for an anise-like flavor, making it suitable as a dip for danbing, a marinade ingredient, or even a savory-sweet addition to \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/black-sesame-soy-paste-pound-cake\"\u003epound cake\u003c\/a\u003e.\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/soy-paste-with-glutinous-rice\"\u003e\u003cstrong\u003eSoy Paste with Glutinous Rice Grains\u003c\/strong\u003e\u003c\/a\u003e is a sweet and umami soy paste made by thickening Yu Ding Xing's 450-day-aged soy sauce with glutinous rice, leaving the rice grains intact for texture. Use as a dip, a glaze for barbecue, or a sauce for stir-fries.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003e\u003cstrong\u003eFermented Black Beans:\u003c\/strong\u003e salty, funky, and umami, with notes of chocolate\u003cbr\u003eUse them to make dishes like mapo tofu, clams with black bean sauce, or \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/vegan-black-bean-tofu-%E8%94%AD%E8%B1%89%E8%B1%86%E8%85%90-recipe\"\u003eblack bean tofu\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eAmber River Soy Sauce:\u003c\/strong\u003e salty, umami, mellow, with chocolate and barnyard undertones\u003cbr\u003eUse it as a finishing soy sauce, drizzled over light dishes like \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/steamed-egg\"\u003esteamed egg\u003c\/a\u003e or \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/steamed-fish\"\u003esteamed fish\u003c\/a\u003e. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eVat Bottom Soy Sauce:\u003c\/strong\u003e salty, fragrant, full\u003cbr\u003eUse it to flavor stocks or brines, as in \u003ca href=\"https:\/\/www.youtube.com\/watch?v=-fx__DUsafk\u0026amp;feature=youtu.be\"\u003elu wei 滷味\u003c\/a\u003e. Because this is a high-salinity soy sauce, measure out less than usual.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFirewood Soy Sauce:\u003c\/strong\u003e umami, bright, anisette\u003cbr\u003eUse it as an all-purpose soy sauce for cooking.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFirewood Soy Paste:\u003c\/strong\u003e umami, bright, anisette\u003cbr\u003eUse it as a dip, a marinade, or even a savory-sweet addition to \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/black-sesame-soy-paste-pound-cake\"\u003epound cake\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSoy Paste with Glutinous Rice Grains:\u003c\/strong\u003e sweet, salty, umami, with chocolate undertones\u003cbr\u003eUse it as a dip, a glaze for barbecue, a sauce for stir fries, or even a \u003ca href=\"https:\/\/www.youtube.com\/watch?v=CLJx9Muaxuw\u0026amp;t=361s\u0026amp;ab_channel=YunHaiShop\"\u003edressing for steamed vegetables\u003c\/a\u003e.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e\u003cstrong\u003eFermented Black Beans:\u003c\/strong\u003e non-GMO black soybeans, Australian sea salt\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eAmber River Soy Sauce:\u003c\/strong\u003e water, single origin Taiwanese black soy beans, sea salt, sugar\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eVat Bottom Soy Sauce:\u003c\/strong\u003e water, non-GMO black soybeans, sea salt, sugar\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFirewood Soy Sauce:\u003c\/strong\u003e water, non-GMO black soybeans, non-GMO yellow soybeans, non-GMO wheat, sea salt, sugar, mirin, licorice, disodium inosinate, disodium guanylate, alanine\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFirewood Soy Paste:\u003c\/strong\u003e water, non-GMO black soybeans, glutinous rice flour, licorice, sea salt, sugar, disodium inosinate, disodium guanylate, xantham gum, alanine\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSoy Paste with Glutinous Rice Grains:\u003c\/strong\u003e water, single-origin non-GMO Taiwanese black beans, rice, sea salt, sugar\u003cbr\u003e\u003cbr\u003e\u003ci\u003eNote: The Traditional Firewood Range is Yu Ding Xing's mid-grade range of soy sauces and pastes and does contain added flavoring, unlike their other offerings. These additives are derived naturally from the fermentation of tapioca starch, and interact with the natural glutamates present in the soy sauce to create a flavor that is distinctly Taiwan. We are comfortable with these ingredients, and even though not required to declare them in the ingredients list, we do. Read more about our these ingredients \u003ca href=\"https:\/\/yunhai.shop\/pages\/a-note-on-ingredients-and-additives\"\u003ehere\u003c\/a\u003e.\u003c\/i\u003e\u003c\/p\u003e\u003ch4\u003eAbout Yu Ding Xing\u003c\/h4\u003e\u003cp\u003eBased in Xi Luo, Taiwan, Yu Ding Xing 御鼎興 is a family-owned soy sauce brewery founded in 1947. They hand make their soy sauces and soy pastes the traditional way: sun-brewed in giant earthenware vessels (many of which have been in use for decades), then cooked slowly over a wood-burning fire.\u003cbr\u003e\u003cbr\u003eWhile tradition is their foundation, under the leadership of third-generation operators Yi-Cheng and Yi-Che Hsieh, the brewery blends inherited know-how with experimental impulse and collaborative spirit to expand the boundaries of soy sauce production. Think soy sauce brewed with Taiwan-grown pineapples or soy paste mixed with local miso.\u003cbr\u003e\u003cbr\u003eAs with coffee or wine, Yu Ding Xing's ethos and practice illuminate how technique and terroir contribute to the flavor and body of a soy sauce. Learn more about their history and production process in our mini-documentary \u003ca href=\"https:\/\/www.youtube.com\/watch?v=UhJ5wU1jY0E\u0026amp;ab_channel=YunHaiShop\"\u003eTime, Terroir, Taiwan\u003c\/a\u003e.\u003c\/p\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003eGross Weight: 15.5 lbs \/ 7009.9 g","brand":"Yu Ding Xing","offers":[{"title":"Default Title","offer_id":46608800874718,"sku":"YXBN0100","price":105.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YXBN0100-pdp-01.jpg?v=1744745128"},{"product_id":"island-of-dao-rice-sampler","title":"Island of Dao: Taiwanese Rice Sampler","description":"\u003cp\u003eIntroducing the Island of Dao: Taiwanese Rice Collection, a set of three single-origin Taiwanese rices grown by three smallholder farmers across the island. \u003cbr\u003e\u003cbr\u003eDao is the Mandarin word for rice plant, signifying not just the rice grains, but the entire plant and, in some contexts, the paddy itself. We chose not to translate dao to rice to preserve this original connotation.\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/siangkhaulu.com\/\"\u003eSiang kháu Lū\u003c\/a\u003e, a Taiwanese cultural kitchen and educational center promoting Taiwanese rice foodways, has pulled this collection together to represent one cultivar from each of the main varieties of rice cultivated in Taiwan: glutinous (sweet), indica (long grain), and japonica (short grain).\u003cbr\u003e\u003cbr\u003eLearn more about each farmer below.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout Each Rice Type\u003c\/h4\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/penglai-short-grain-rice\"\u003ePenglai Short-Grain Rice 蓬萊米\u003c\/a\u003e:\u003c\/strong\u003e The quintessential everyday rice of Taiwan. We import the Taoyuan No. 3 cultivar of the short-grain japonica variety. It is plump, moist, and Q (al dente), notable for its taro-like aroma. These qualities make it perfect for absorbing saucy braises, pairing with salty stir-fries, or shaping into onigiri. Grown by farmer Chen Shih-Hsien in Taoyuan.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/zailai-long-grain-rice\"\u003eZailai Long-Grain Rice 在來米\u003c\/a\u003e:\u003c\/strong\u003e The go-to ingredient for rice-based foods like rice noodles and radish cakes. Of the indica family, the Tainong Indica No. 14 cultivar of zailai rice that we import has a high amylose content (a type of starch in rice) and a dry, robust quality that allow it to be easily processed into paste or flour while maintaining its delicate aroma. Grown by farmer Chuang Yu-Chih in Chiayi.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/purple-long-grain-sticky-rice\"\u003ePurple Glutinous Rice 紫糯米\u003c\/a\u003e:\u003c\/strong\u003e A healthful whole-grain sticky rice that can be enjoyed savory or sweet. Also known as purple or black sticky rice, this glutinous rice from the indica family offers the nutrient-rich makeup of brown rice, plus the antioxidant properties of anthocyanin (the same pigment that gives purple cabbage its hue). Its stickiness is ideal for turning into a wrapper for fan tuan (rice roll) or thickening sweet red bean porridge. Grown by farmer Lai Chin-Sung in Yilan.\u003cbr\u003e\u003ch4\u003eWhy Rice, Why Now?\u003c\/h4\u003eFor centuries, rice has nourished families, sustained livelihoods, connected communities around cultural customs, and even shaped the terrain of Taiwan. In recent decades, however, rice consumption has dropped over fifty percent, from an average of 90 kg of rice per person per year forty years ago, to just 43 kg in 2022.\u003cbr\u003e\u003cbr\u003eThis decline presents challenges to farming—one of the oldest ways of life. As the cost of land increases and demand for rice drops, farmers may be less willing to cultivate rice, resulting in the gradual loss of farmland and disrupting their connection to and stewardship of that land.\u003cbr\u003e\u003cbr\u003eIn this set, Siang kháu Lū turns to Taiwanese rice as a means of exploring the agricultural conditions in Chiayi, Yilan, and Taoyuan. Across these areas, they've witnessed the changes affecting Taiwan’s farming communities, heard the voices of Taiwanese farmers, and embraced the diversity of Taiwanese rice cuisine and culture.\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003e\u003cstrong\u003ePenglai Rice:\u003c\/strong\u003e moist, sticky, and Q, with the aroma of taro\u003cbr\u003e\u003cbr\u003eSteam and enjoy as is—after all, it’s the rice most often seen on the Taiwanese table. Or, use for \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/rice-pancakes-made-from-penglai-short-grain-rice-%E7%B1%B3%E9%AC%86%E9%A4%85%E6%A1%83%E5%9C%923%E8%99%9F%E8%93%AC%E8%90%8A%E7%B1%B3\"\u003erice pancakes\u003c\/a\u003e, fantuan 飯糰 (rice rolls) or \u003ca href=\"https:\/\/yunhai.substack.com\/p\/eat-your-greens\"\u003eonigiri\u003c\/a\u003e, and fried rice.\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eZailai Rice:\u003c\/strong\u003e dry and robust texture with a delicate aroma reminiscent of basmati\u003cbr\u003e\u003cbr\u003eZailai rice is best suited as an ingredient in these recipes and is not intended to be eaten directly. Make \u003ca href-\u003esilver needle rice noodles 米篩目\u003c\/a\u003e (which are delicious \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/stir-fry-silver-needle-noodles-%E7%82%92%E7%B1%B3%E7%AF%A9%E7%9B%AE%E5%8F%B0%E8%BE%B2%E7%A7%8814%E5%9C%A8%E4%BE%86%E7%B1%B3\"\u003estir-fried\u003c\/a\u003e), \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/crystal-meatball-bawan-%E8%82%89%E5%9C%93\"\u003ebawan crystal meatballs 肉圓\u003c\/a\u003e, uann-kueh steamed rice bowl cake 碗粿, and radish cake.\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePurple Glutinous Rice:\u003c\/strong\u003e sticky, tacky with a nutty aroma\u003cbr\u003e\u003cbr\u003eSoak the rice overnight before cooking. Make \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/purple-glutinous-rice-fan-tuan-%E8%87%BA%E5%BC%8F%E7%B4%AB%E7%B3%AF%E7%B1%B3%E9%A3%AF%E7%B3%B0\"\u003efantuan 飯糰 (rice rolls)\u003c\/a\u003e and red bean porridge. Or, simply steam and enjoy directly.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003ePenglai rice (Taoyuan No. 3)\u003cbr\u003eZailai rice (Tainong Indica No. 14)\u003cbr\u003ePurple glutinous rice\u003cbr\u003e\u003cbr\u003eNet Weight of Each Bag of Rice: 21.2 oz \/ 600 g\u003cbr\u003e\u003cbr\u003eRefrigerate after opening. Best consumed within 6 months after opening. \u003cbr\u003e\u003cbr\u003e\u003cb\u003ePreparation Instructions\u003c\/b\u003e\u003cbr\u003e\u003cb\u003ePenglai rice (Taoyuan No. 3):\u003c\/b\u003e Use a 1:1 water-to-rice ratio and cook in a Tatung Steamer or other rice cooker, or on the stovetop. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eZailai Rice (Tainong Indica No. 14):\u003c\/b\u003e Use a 1:1 water-to-rice ratio and prepare in a rice cooker or on the stovetop, or process into rice paste or flour. \u003cbr\u003e\u003cbr\u003e\u003cb\u003ePurple glutinous rice:\u003c\/b\u003e Cover with water and soak overnight. Drain, then use a 1:1 water-to-rice ratio and prepare in a Tatung electric steamer or other rice cooker, or on the stovetop. \u003c\/p\u003e\u003ch4\u003eAbout Siang kháu Lū\u003c\/h4\u003e\u003cp\u003eLocated in a traditional san he yuan 三合院 residence in Taoyuan, \u003ca href=\"https:\/\/siangkhaulu.com\/\"\u003eSiang kháu Lū 雙口呂\u003c\/a\u003e is a family-run cultural kitchen that promotes the culinary heritage of Taiwan through kueh 粿 (rice cake) workshops, sharing the techniques and stories behind different rice traditions in Taiwan.\u003cbr\u003e\u003cbr\u003eThe name Siang Kháu Lū, which literally translates to \"double entrance Lu,\" comes from the surname of co-founder Pei Yi's grandmother: Lü 呂. The character—two 口 connected by a path—symbolizes the connective intention of Siang Kháu Lū's founders. The archway leading into their cultural kitchen is a two-way entrance for guests to come in and partake in traditional rice delicacies, then take away with them a greater understanding of Taiwan's rice-based agriculture and cultural practices.\u003c\/p\u003e","brand":"Siang kháu Lū","offers":[{"title":"Default Title","offer_id":46997602173150,"sku":"SKBN0100","price":41.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/SKGS0100-pdp-03.jpg?v=1740611183"},{"product_id":"dried-fruit-box-set-2025","title":"Yun Hai Selection Dried Fruit Gift Box","description":"\u003cp\u003eTo celebrate two years of our \u003ca href=\"https:\/\/yunhai.shop\/collections\/yun-hai-selection-taiwanese-dried-fruit\"\u003eTaiwanese Dried Fruit\u003c\/a\u003e collection, we’ve collaborated with our friends \u003ca href=\"https:\/\/odotoo.com\/\"\u003eO.OO\u003c\/a\u003e to produce a special edition box set, inspired by the traditional colorful produce boxes seen in wet markets, on farm trucks, and on the backs of bicycles throughout Taiwan.\u003cbr\u003e\u003cbr\u003eBright typography, color-blocked fruit illustrations, and even mini ventilation holes on the sides channel that old-school Taiwan feeling. The box has a hinged, tuck-flap opening and would make a great place to store personal treasures and knick-knacks of all kinds (leftover NTD, Taiwan Easycards with remaining balances, too-much washi tape, etc). We highly encourage reusing it, but it’s also 100% recyclable. \u003cbr\u003e\u003cbr\u003eEach box set includes one bag of each of our Taiwanese dried fruits: \u003ca href=\"https:\/\/yunhai.shop\/collections\/yun-hai-selection-taiwanese-dried-fruit\/products\/yun-hai-dried-pineapple\"\u003eGolden Diamond Pineapple\u003c\/a\u003e, \u003ca href=\"https:\/\/yunhai.shop\/collections\/yun-hai-selection-taiwanese-dried-fruit\/products\/yun-hai-dried-irwin-mango\"\u003eIrwin Mango\u003c\/a\u003e, \u003ca href=\"https:\/\/yunhai.shop\/collections\/yun-hai-selection-taiwanese-dried-fruit\/products\/yun-hai-dried-wax-apple\"\u003eWax Apple\u003c\/a\u003e, \u003ca href=\"https:\/\/yunhai.shop\/collections\/yun-hai-selection-taiwanese-dried-fruit\/products\/yun-hai-dried-green-mango\"\u003eGreen Mango\u003c\/a\u003e, and \u003ca href=\"https:\/\/yunhai.shop\/collections\/quick-sale\/products\/yun-hai-dried-pearl-guava\"\u003ePearl Guava\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003eThe bottom of the box is printed with a short letter that tells the story of our dried fruit brand.\u003c\/p\u003e\u003ch4\u003eMore About Our Dried Fruit\u003c\/h4\u003eThis product is part of a line of dried fruit that we created via crowdfunding on \u003ca href=\"https:\/\/www.kickstarter.com\/projects\/yunhaishop\/dried-fruits-made-in-taiwan\"\u003eKickstarter\u003c\/a\u003e to support Taiwanese farmers that are vulnerable to trade volatility between Taiwan and China. We started this project in March of 2021, when China banned imports of Taiwan pineapples nearly overnight, wiping out 90% of Taiwan's export market and leaving farmers scrambling to find buyers. Wax Apples were banned as recently as September 2021. We work directly with farmers and farmer-owned co-ops to source, purchase, and package the fruit, with the intent to ease at least some of the dependency on trade with China.\u003cbr\u003e\u003cbr\u003eThe process:\u003cul\u003e\n\u003cli\u003eAfter harvest, the fruit is washed, pared and cut. Our fruit is sliced thick, not chopped into pieces. This creates the most natural product, reducing surface area and keeping as many flavors, nutrients, and juices inside as possible.\u003c\/li\u003e\n\u003cli\u003eThen the fruit is brought immediately to local drying facilities, where they can control the application of heat. Keeping the temperature low preserves the most texture and flavor.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eHow our Taiwanese dried fruit is different:\u003cul\u003e\n\u003cli\u003eWe source from independent farmers and coops in famed growing regions. We know which harvest each batch of dried fruit is coming from.\u003c\/li\u003e\n\u003cli\u003eOur fruit is sugar free (except for green mango and guava, which require some added sugar in order to be properly preserved) and contains no additives, sulfur, colorants or preservatives. Pure fruit.\u003c\/li\u003e\n\u003cli\u003eDid we mention the taste? The aromas and flavors immediately create a sense of nostalgia for Taiwan.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003e\u003cb\u003eDried Golden Diamond Pineapple:\u003c\/b\u003e tart, sweet, aromatic\u003cbr\u003e\u003cb\u003eDried Irwin Mango:\u003c\/b\u003e deeply sweet and warm\u003cbr\u003e\u003cb\u003eDried Wax Apple:\u003c\/b\u003e like chewy, herbaceous apple\u003cbr\u003e\u003cb\u003eDried Green Mango:\u003c\/b\u003e nature’s sour gummy\u003cbr\u003e\u003cb\u003eDried Pearl Guava:\u003c\/b\u003e floral, spring notes \u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e\u003cb\u003eDried Golden Diamond Pineapple:\u003c\/b\u003e golden diamond pineapples\u003cbr\u003e\u003cb\u003eDried Irwin Mango:\u003c\/b\u003e Irwin mangoes\u003cbr\u003e\u003cb\u003eDried Wax Apple:\u003c\/b\u003e wax apples\u003cbr\u003e\u003cb\u003eDried Green Mango:\u003c\/b\u003e green mangoes, sugar, salt\u003cbr\u003e\u003cb\u003eDried Pearl Guava:\u003c\/b\u003e pearl guavas, sugar, salt\u003cbr\u003e\u003cbr\u003eNo artificial additives, no preservatives.\u003cbr\u003eExpect variation in size and color of the fruit pieces in each bag.\u003cbr\u003eProcessed in a facility that handles mangoes.\u003cbr\u003e\u003cbr\u003eBest by printed date.\u003cbr\u003eStore in a cool, dry place.\u003c\/p\u003e\u003ch4\u003eAbout Yun Hai Selection\u003c\/h4\u003e\u003cp\u003eYun Hai Selection is the house brand of Yun Hai Taiwanese Pantry.\u003c\/p\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003e\u003cb\u003eDimensions:\u003c\/b\u003e 8.50\" L x 4.15\" W x 5.12\" H\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e approx. 19.9 oz \/ 565 g\u003cbr\u003e\u003cbr\u003eThese boxes are designed to fit within our standard shippable mailer; send direct and customize your own gift note too.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eNote: As of July 2025, we've changed the size of the box to more efficiently and tightly pack the dried fruit.\u003c\/i\u003e","brand":"Yun Hai Selection","offers":[{"title":"Default Title","offer_id":47080812347614,"sku":"YHGS0300","price":51.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YHGS0300-pdp-01.jpg?v=1771555477"},{"product_id":"radish-chicken-soup-bundle","title":"Radish Chicken Stock Bundle","description":"\u003cp\u003eThe recipe for our favorite Taiwanese chicken soup is simple: a whole soup chicken (sold inexpensively for stock rather than meat) simmered with old radish and dried shiitake. It's hearty, warming, nourishing, and perhaps the closest thing you can get to an elixir of youth on this earth.\u003cbr\u003e\u003cbr\u003eThe base starts with \u003ca href=\"https:\/\/yunhai.shop\/products\/aged-preserved-radish\"\u003eaged preserved daikon\u003c\/a\u003e (aka old radish) 老菜脯, traditional cured vegetable has been salted, sun-dried, then stashed away for years until it's taken on the darkened, craggly appearance of shriveled earth. Drop it into some boiling water and you end up with a stock that can only be referred to as divine.\u003cbr\u003e\u003cbr\u003eThe addition of \u003ca href=\"https:\/\/yunhai.shop\/products\/organic-dried-log-grown-shiitake-mushroom\"\u003edried shiitake mushrooms\u003c\/a\u003e punches up the umami and earthiness. The resulting stock is flavorful, healthy, and beautifully golden. Reserve the stock for use in other dishes, or serve simply with salt. For a little more flair, dress it up with a drizzle of \u003ca href=\"https:\/\/yunhai.shop\/products\/white-sesame-oil\"\u003esesame oil\u003c\/a\u003e and smattering of chopped scallions.\u003cbr\u003e\u003cbr\u003eGet the recipe \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/radish-chicken-soup\"\u003ehere\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003eBundle Contents:\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/aged-preserved-radish\"\u003eAged Preserved Daikon Radish:\u003c\/a\u003e complex, funky preserved radishes with plum-like sweetness, prepared in Hakka tradition\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/organic-dried-log-grown-shiitake-mushroom\"\u003eDried Shiitake Mushrooms:\u003c\/a\u003e log-grown shiitake mushrooms, dried slowly over longan wood fire\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003e\u003cstrong\u003eDried Shiitake Mushrooms:\u003c\/strong\u003e deeply earthy and umami with a dense, meaty texture\u003cbr\u003e\u003cbr\u003eFor the best flavor and texture, soak in cool water for at least six hours and up to twenty-four hours. For an express soak, use warm water and soak for thirty minutes, or until thoroughly softened.\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eAged Preserved Daikon Radish:\u003c\/strong\u003e complex and earthy with a plum-like sweetness and a soft, supple texture\u003cbr\u003e\u003cbr\u003eSoak in water for 5 minutes, then rinse and drain to remove excess salt.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e\u003cstrong\u003eDried Shiitake Mushrooms:\u003c\/strong\u003e organic shiitake mushrooms (medium and large sizes)\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eAged Preserved Daikon Radish:\u003c\/strong\u003e white jade daikon radish, salt\u003c\/p\u003e\u003ch4\u003eAbout Yun Hai Selection\u003c\/h4\u003e\u003cp\u003eYun Hai Selection is the house brand of Yun Hai Taiwanese Pantry.\u003c\/p\u003e\u003cstrong\u003ePackage Weight:\u003c\/strong\u003e 1.5 lbs \/ 677 g","brand":"Yun Hai Selection","offers":[{"title":"Default Title","offer_id":47468089966814,"sku":"YHBN7600","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YHBN7600-pdp-01_2.jpg?v=1756324003"},{"product_id":"cabbage-rice-bundle","title":"Cabbage Rice Bundle","description":"\u003cp\u003eRooted in Taiwan's agrarian communities, cabbage rice 高麗菜飯 is one of those old-fashioned 古早味 dishes that has crossed rural borders to become a comfort food for Taiwanese people at large.\u003cbr\u003e\u003cbr\u003eThe simplicity of its name may be true to the modesty of the dish, but can't begin to describe the addictive layers of rich flavor that come from naturally sweet \u003ca href=\"https:\/\/yunhai.shop\/products\/taiwanese-sun-dried-cabbage\"\u003eTaiwanese cabbage\u003c\/a\u003e, earthy \u003ca href=\"https:\/\/yunhai.shop\/products\/organic-dried-log-grown-shiitake-mushroom\"\u003eshiitake mushrooms\u003c\/a\u003e, and fragrant \u003ca href=\"\"\u003efried shallots\u003c\/a\u003e, all seasoned with the salty-sweet and chocolatey notes of traditional \u003ca href=\"https:\/\/yunhai.shop\/products\/soy-paste-with-glutinous-rice\"\u003eTaiwanese soy paste\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003eWith this simple recipe kit, you can now make this from pantry staples that are easy to keep on hand. You could even add diced pork belly and dried paper shrimp to amp up the savory aroma, or carrot for a hint of sweetness and color, like we do in \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/cabbage-rice\"\u003eour recipe\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003eCabbage rice is customarily served with pork rib soup 排骨湯. This is so common that the dishes are sometimes referred to in one breath, like a set menu: pork rib soup cabbage rice 排骨湯高麗菜飯. We even dedicated \u003ca href=\"https:\/\/www.youtube.com\/watch?v=WDWYsKLxK_c\"\u003ean episode\u003c\/a\u003e of our Taiwanese cooking show, Cooking with Steam, to this beloved pairing.\u003cbr\u003e\u003cbr\u003eBundle Contents:\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/taiwanese-sun-dried-cabbage\"\u003eSun-Dried Cabbage:\u003c\/a\u003e Taiwanese cabbage, dried under the sun without any additional additives or preservatives\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/penglai-short-grain-rice\"\u003ePenglai Short-Grain Rice:\u003c\/a\u003e short-grain japonica rice that is plump, moist, and Q (al-dente)\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/organic-dried-mushroom-bundle\"\u003eDried Shiitake Mushrooms:\u003c\/a\u003e log-grown shiitake mushrooms, dried slowly over longan wood fire\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/soy-paste-with-glutinous-rice\"\u003eSoy Paste with Glutinous Rice Grains:\u003c\/a\u003e a uniquely Taiwanese seasoning made from cooking black soybean soy sauce with rice starch and a touch of sugar for sweetness and body\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/fried-shallot-oil\"\u003eShallot Oil:\u003c\/a\u003e aromatic and crispy fried shallots, packed in oil with a touch of salt and sugar\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/peanut-oil\"\u003ePeanut Oil:\u003c\/a\u003e cold-pressed the old-fashioned way, this peanut oil is so fresh you can smell the shell\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/frost-salt\"\u003eFrost Salt:\u003c\/a\u003e an excellent all-purpose sea salt\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003e\u003cstrong\u003eSun-Dried Cabbage:\u003c\/strong\u003e mildly peppery and naturally sweet, with tender leaves\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePenglai Rice:\u003c\/strong\u003e moist, sticky, and Q, with the aroma of taro\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eDried Shiitake Mushrooms:\u003c\/strong\u003e deeply earthy and umami with a dense, meaty texture\u003cbr\u003e\u003cbr\u003eFor the best flavor and texture, soak in cool water for at least six hours and up to twenty-four hours. For an express soak, use warm water and soak for thirty minutes, or until thoroughly softened.\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSoy Paste with Glutinous Rice Grains:\u003c\/strong\u003e sweet, salty, umami, with chocolate undertones\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eShallot Oil:\u003c\/strong\u003e warm, savory, crispy caramelized onions\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePeanut Oil:\u003c\/strong\u003e rich and heady with notes of Reese’s peanut butter cup and baseball game\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFrost Salt:\u003c\/strong\u003e briny, sweet, and complex with a dense, uniform grain\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003eGet the full recipe for our cabbage rice \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/cabbage-rice\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e\u003cstrong\u003eSun-Dried Cabbage:\u003c\/strong\u003e cabbage\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePenglai Short-Grain Rice:\u003c\/strong\u003e Penglai rice (Taoyuan No. 3)\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eDried Shiitake Mushrooms:\u003c\/strong\u003e organic shiitake mushrooms (medium and large sizes)\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSoy Paste with Glutinous Rice Grains:\u003c\/strong\u003e water, single-origin non-GMO Taiwanese black beans, rice, sea salt, sugar\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eShallot Oil:\u003c\/strong\u003e shallots, canola oil, onion, garlic, sugar, salt, monosodium glutamate\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePeanut Oil:\u003c\/strong\u003e cold-pressed peanut oil\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFrost Salt:\u003c\/strong\u003e sea salt\u003c\/p\u003e\u003ch4\u003eAbout Yun Hai Selection\u003c\/h4\u003e\u003cp\u003eYun Hai Selection is the house brand of Yun Hai Taiwanese Pantry.\u003c\/p\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003e\u003cstrong\u003ePackage Weight:\u003c\/strong\u003e 7.5 lbs \/ 3.4 kg","brand":"Yun Hai Selection","offers":[{"title":"Default Title","offer_id":47468090032350,"sku":"YHBN7500","price":123.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YHBN7500-pdp-01_1.jpg?v=1756343011"},{"product_id":"cabbage-sipping-broth-bundle","title":"Cabbage Stock Bundle","description":"\u003cp\u003eThis is a method to yield an instant, all-natural, vegetarian, delicious cabbage stock: pour boiling water over a handful of leaves, let it steep for five minutes, salt (with our tart algae salt if you can), and sip. If you want to go further, garnish with a pinch of chopped scallions, a dash of white pepper, and a drizzle of sesame oil.\u003cbr\u003e\u003cbr\u003eIt's a testament to the flavor and quality of our Taiwanese sun-dried cabbage.\u003cbr\u003e\u003cbr\u003eAlthough it is made from just two ingredients, this broth carries an astounding depth of flavor—mild sweetness and peppery notes from the cabbage, with a piquant zing from the algae salt.\u003cbr\u003e\u003cbr\u003eAll you need to do is steep 1\/4 cup of cabbage in 1 cup of boiling hot water for five minutes, then salt to taste with our Dunaliella algae salt. Drink it straight or use as a base for other soups and stews. \u003cbr\u003e\u003cbr\u003eBundle Contents:\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/taiwanese-sun-dried-cabbage\"\u003eSun-Dried Cabbage:\u003c\/a\u003e Taiwanese cabbage, dried under the sun without any additional additives or preservatives\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/rich-dunaliella-salt\"\u003eDunaliella Algae Salt:\u003c\/a\u003e a bright, all-purpose sea salt with a dense grain\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003e\u003cstrong\u003eSun-Dried Cabbage:\u003c\/strong\u003e mildly peppery and naturally sweet, with tender leaves\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eDunaliella Algae Salt:\u003c\/strong\u003e tart, zingy, crisp with a dense, uniform grain\u003cbr\u003e\u003cbr\u003eSteep 1\/4 cup of cabbage in 1 cup of boiling hot water for five minutes, then salt to taste. Drink it straight or use as a base for other soups and stews.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e\u003cstrong\u003eSun-Dried Cabbage:\u003c\/strong\u003e cabbage\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eDunaliella Algae Salt:\u003c\/strong\u003e sea salt\u003c\/p\u003e\u003ch4\u003eAbout Yun Hai Selection\u003c\/h4\u003e\u003cp\u003eYun Hai Selection is the house brand of Yun Hai Taiwanese Pantry.\u003c\/p\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003e\u003cstrong\u003ePackage Weight:\u003c\/strong\u003e 15 oz \/ 425 g","brand":"Yun Hai Selection","offers":[{"title":"Default Title","offer_id":47468090065118,"sku":"YHBN7400","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YHBN7400-pdp-01.jpg?v=1756324161"},{"product_id":"oolong-tea-trio","title":"Oolong Tea Trio","description":"\u003cp\u003eThe Yun Hai Taiwanese Tea Collection represents an ongoing collaboration with farmers, roasters, and masters of tea. First up is \u003ca href=\"https:\/\/www.bang-tea.com\/\"\u003eBANGtea\u003c\/a\u003e, who sources directly from tea masters producing Taiwanese oolongs so good that they sell out before they even make it to market in Taiwan.\u003cbr\u003e\u003cbr\u003eWhether you’re an avid tea collector or a novice dabbler in tea brewing, this trio of teas offers a microcosmic glimpse into the complex, varied world of Taiwanese oolongs.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eGreen Oolong:\u003c\/strong\u003e 10% oxidation, very light roast\u003cbr\u003eMade from the qingxin 青心 cultivar, has a juicy character that leaves behind a dry sensation. It smells of gardenia and fern, with notes of white asparagus and macadamia nut.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eMilk Oolong:\u003c\/strong\u003e 25% oxidation, 15+ hour roast\u003cbr\u003eMade from the jinxuan 金萱 cultivar, it has a plush, velvety character. It carries the aroma of shortbread, with notes of sweet cream, pear, and wildflowers.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBlack Oolong:\u003c\/strong\u003e 90% oxidation, 15+ hour roast\u003cbr\u003eAlso made from the jinxuan 金萱 cultivar, it has a smooth and brothy character. It evokes caramel and fresh soymilk on the nose, with tasting notes of plum, cacao, and barley.\u003cbr\u003e\u003cbr\u003eAs you brew, you’ll notice the tea balls unfurl to reveal whole leaves, stems, and buds—an indication that the farmer has handpicked the youngest tip of the plant, and an affirmation of quality.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eHow to Drink It\u003c\/h4\u003eSee below for how we recommend brewing each tea, but truthfully, they’re all so good, you can’t go wrong. When starting with high quality tea, brewing can be as simple or as complex as the individual prefers, with a variety of different results, all enjoyable.\u003cbr\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGreen Oolong:\u003c\/strong\u003e 5 g per 150 ml water, 205 degrees F, 45 seconds \/ for multiple brews\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilk Oolong:\u003c\/strong\u003e 5g per 150ml water, 205 degrees F, 60 seconds \/ multiple brews\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlack Oolong:\u003c\/strong\u003e 5 g per 150 ml water, 210 degrees F, 50 seconds \/ for multiple brews\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eYou could brew gong fu style, with a gaiwan or clay teapot. Or, go “grandpa style,” as BANGtea suggests, and toss some leaves into a beaker with hot water, no measuring. We love it as a cold brew, too: add 8-10g of this tea into a 16oz water bottle, and let it steep in the fridge overnight.\u003cbr\u003e\u003cbr\u003ePair the tea with our \u003ca href=\"https:\/\/yunhai.shop\/collections\/yun-hai-selection-taiwanese-dried-fruit\"\u003edried fruit\u003c\/a\u003e for an afternoon snack. Or, if you’re a morning tea drinker, try serving the tea alongside our \u003ca href=\"https:\/\/yunhai.shop\/collections\/taiwanese-jams\"\u003eTaiwanese jam\u003c\/a\u003e over milk toast.\u003cbr\u003e\u003ch4\u003eHow to Taste It\u003c\/h4\u003eWhile we are brewing-method agnostic and feel that great results can be achieved in many ways, we do feel strongly about using your senses to experience the tea in all of its stages.\u003cbr\u003e\u003cbr\u003eTry:\u003cbr\u003e\u003cul\u003e\n\u003cli\u003eRolling the leaves around in your hand to appreciate the color, shape, weight, and density.\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003eSmelling the leaves before and after brewing—dry and wet—for a completely different experience. We recommend putting your nose into the brewing vessel, breathing out hot air, and then inhaling. The heat from your body warms up the leaves and activates their flavor and scent compounds.\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003eTasting the broth by rolling it around in your mouth before swallowing. Notice the parts of your mouth being activated. Is it juicy along the sides of the tongue? Chalky on the palate? Lingeringly sweet in the back of the throat?\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003eTracking the flavors and smells as they develop throughout the drinking experience. How does the aroma linger while you drink (retronasal olfaction), and how does that smell impact the experience?\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003eAppreciating the color. We love to brew tea in clear glass to see both the leaves and the hue as they transform throughout the brewing process. The color of tea is expressed on a wide spectrum: the black oolong leaves have an inkiness to them from the oxidation, while the milk oolong offers just a wisp of flax in the first brew.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eHow Our Tea Is Made\u003c\/h4\u003eThis oolong is grown at an elevation of 1300m on an organic tea farm in the misty high mountains of Alishan, Taiwan.\u003cbr\u003e\u003cbr\u003eAfter hand picking the tea leaves and buds, the producers wither the tea under the sun to dehydrate them and make them more pliable. \u003cbr\u003e\u003cbr\u003eThen, they tumble the leaves in a large cylindrical basket to encourage oxidation. The agitation bruises the cell walls of the leaves and allows the amino acids, polyphenols, and enzymes to interact, causing the flavor of the tea to develop. To continue the oxidation process, they lay the leaves out on bamboo plates and periodically toss them by hand.\u003cbr\u003e\u003cbr\u003eOnce the desired level of oxidation is reached, the tea undergoes \"kill green\" 殺青, a critical step in the oolong-making process that halts flavor change by tumbling the leaves in high heat for a short period of time. They then roll and dry the leaves over the course of a few hours, targeting a 2% moisture content.\u003cbr\u003e\u003cbr\u003eIf the tea is meant to be unroasted, production stops here. If it’s meant to be roasted, the dried leaves are exposed to heat until their final flavor is achieved.\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003e\u003cstrong\u003eGreen Oolong \u003c\/strong\u003e\u003cbr\u003eGardenia, and fern on the nose with tasting notes of white asparagus and macadamia nut\u003cbr\u003e\u003cbr\u003eBrewing: 5 g per 150 ml water \/ 205 degrees F \/ 45 seconds \/ multiple brews\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eMilk Oolong \u003c\/strong\u003e\u003cbr\u003eButter cookies and toasted seaweed on the nose with tasting notes of sweet cream, pear, and wildflowers\u003cbr\u003e\u003cbr\u003eBrewing: 5g per 150ml water \/ 205 degrees F \/ 60 seconds \/ multiple brews\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBlack Oolong\u003c\/strong\u003e\u003cbr\u003eCaramel and fresh soymilk on the nose with tasting notes of cacao, honey, and plum\u003cbr\u003e\u003cbr\u003eBrewing: 5 g per 150 ml water \/ 210 degrees F \/ 50 seconds \/ for multiple brews\u003cbr\u003e\u003cbr\u003eWhen brewed following the prior instructions, each box yields about 10 pots of tea that can be brewed 3-5 times each.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e\u003cstrong\u003eGreen Oolong \u003c\/strong\u003e\u003cbr\u003eQingxin 青心\u003cbr\u003eProduct of Taiwan\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eMilk Oolong \u003c\/strong\u003e\u003cbr\u003eJinxuan 金萱 \"milk oolong\"\u003cbr\u003eProduct of Taiwan\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBlack Oolong\u003c\/strong\u003e\u003cbr\u003eJinxuan 金萱 \"milk oolong\"\u003cbr\u003eProduct of Taiwan\u003cbr\u003e\u003cbr\u003eStore in a dark place, not exposed to sunlight and in a temperature-stable location. After opening, close the bag with a clip to limit exposure to oxygen.\u003c\/p\u003e\u003ch4\u003eAbout BANGtea\u003c\/h4\u003e\u003cp\u003e\u003ca href=\"https:\/\/www.bang-tea.com\/\"\u003eBANGtea\u003c\/a\u003e was established in 2018 by Samantha Tilney to bring the highest quality Taiwanese oolong tea to the U.S. She works directly with tea masters to produce the top 1% of oolong that never makes it to market, even in Taiwan. She strives to highlight the variation in flavors across seasons and processing styles.\u003c\/p\u003e\u003ch4\u003eAbout the Yun Hai Tea Collection\u003c\/h4\u003eOur name, Yun Hai 雲海, means “sea of clouds”—it describes a phenomenon that happens high in the mountains of central Taiwan. In the afternoon, the clouds settle lower than the mountain peaks and cover the land in a blanket of mist. When viewed from the highest summits, the mountaintops appear as islands in a rolling sea of vapor.\u003cbr\u003e\u003cbr\u003eThis atmospheric effect is important for growers of high mountain tea. To us, it symbolizes how Taiwan’s populations have come together with the terrain to produce the unique culture and cuisine we love so well. Centuries of skill and craftsmanship are stewarded by Taiwan’s tea masters, and the taste of Taiwanese tea continues to define the cuisine.\u003cbr\u003e\u003cbr\u003eThe Yun Hai tea collection gathers the finest Taiwanese tea we can find, and represents an ongoing collaboration with farmers, roasters, and masters of tea.\u003cbr\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003e\u003cstrong\u003eTeas\u003c\/strong\u003e\u003cbr\u003eNet Weight: 1.8 oz \/ 50 g\u003cbr\u003eGross Weight: 2.4 oz \/ 68 g\u003cbr\u003e\u003cbr\u003eBox Dimensions: 2.3\" L x 2.3\" W x 2.3\" H \/ 5.8 cm L x 5.8 cm W x 5.8 cm H\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTeapot\u003c\/strong\u003e\u003cbr\u003eBorosilicate glass (body), stainless steel (strainer and lid)\u003cbr\u003eHolds 200 ml \/ 200 cc of liquid.\u003cbr\u003e\u003cbr\u003eTeapot Weight: 3.2 oz \/ 90 g\u003cbr\u003eTeapot Dimensions: 6.7\" L x 2.8\" W x 3.9\" H \/ 17 cm L x 7 cm W x 10 cm H\u003cbr\u003e\u003cbr\u003ePackage Weight: 5.4 oz \/ 153 g\u003cbr\u003eBox Dimensions: 5.3\" L x 3.8\" W x 3\" H \/ 13.4 cm L x 9.7 cm W x 7.6 cm H\u003cbr\u003e","brand":"BANGtea","offers":[{"title":"Oolong Tea Trio","offer_id":47529299411166,"sku":"BTBN0100","price":68.0,"currency_code":"USD","in_stock":true},{"title":"Oolong Tea Trio with Teapot","offer_id":47529299443934,"sku":"YHBN8000","price":80.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/BTBN0100-pdp-01.jpg?v=1757624836"},{"product_id":"mulberry-bundle","title":"Mulberry Bundle","description":"\u003cp\u003eWhen thinking of classic Taiwanese fruits, berries may not come to mind as readily as tropical superstars like mango and guava, but wild mulberry trees dot the island, and the berries are commonly consumed in the form of tea and shaved ice in southern Taiwan. Commercial cultivation of the fruit is not widespread because of the intense labor required to collect them within a short harvest period. \u003cbr\u003e\u003cbr\u003eThis bundle features the Taiwan-grown mulberry in two preserved forms: \u003ca href=\"https:\/\/yunhai.shop\/products\/yun-hai-dried-mulberry\"\u003edried mulberry\u003c\/a\u003e and \u003ca href=\"https:\/\/yunhai.shop\/products\/taiwanese-mulberry-jam\"\u003emulberry jam\u003c\/a\u003e. \u003cbr\u003e\u003cbr\u003eWe love them paired together as toppings for yogurt or oatmeal for a double mulberry breakfast, rich in antioxidants.\u003cbr\u003e\u003cbr\u003eDried mulberry is a limited holiday addition to our family of dried fruit. It has a toothsome chew, with a slight crunch from the seeds. A bit of sugar has been added to help preserve the fruit, but the resulting flavor is mildly tart and lightly sweet without being candy-like. Much of the tartness of the fresh berry has mellowed out as the sugars have concentrated during dehydration. \u003cbr\u003e\u003cbr\u003eOur mulberry jam is micro-batched from just mulberries, sugar, and lemon juice. Without added pectin, it’s closer to a fruit sauce than a jelly, and it’s as close to freshly crushed mulberries as you can get: tart, sweet, and almost blackberry-like. This preserve retains the texture of the entire fruit, complete with juicy flesh and crunchy seeds.\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003e\u003cstrong\u003eDried Mulberry:\u003c\/strong\u003e slightly sweet and mildly tart, with a chewy texture similar to dried figs\u003cbr\u003e\u003cbr\u003eEat them by the handful, chop them up and bake them into a loaf of rustic bread, or sprinkle them over yogurt, oatmeal, and even shaved ice. We also love them served with \u003ca href=\"https:\/\/yunhai.shop\/collections\/fine-taiwanese-tea\"\u003eoolong tea\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eMulberry Jam:\u003c\/strong\u003e deeply sweet with a slight sour pucker, like crushing fresh mulberries between your fingers and eating them\u003cbr\u003e\u003cbr\u003eSpread it over a toasted slice of rustic bread, bake it into a thumbprint cookie, or stir it into seltzer with fresh lime juice. Or, make a mulberry sauce to drizzle over sous vide chicken.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e\u003cstrong\u003eDried Mulberry:\u003c\/strong\u003e mulberries, sugar\u003cbr\u003e\u003cbr\u003eNo artificial preservatives.\u003cbr\u003eNo additives.\u003cbr\u003eProcessed in a facility that handles mangoes.\u003cbr\u003e\u003cbr\u003eMade in Taiwan.\u003cbr\u003e\u003cbr\u003eStore in a cool, dry place.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNote: We forgot to print the best-before dates on this batch of mulberry! This batch is best before August 10, 2026.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eMulberry Jam:\u003c\/strong\u003e mulberry, lemon juice, sugar\u003cbr\u003e\u003cbr\u003eNo artificial preservatives.\u003cbr\u003eBest before printed date (printed in the format DD-MM-YYYY).\u003cbr\u003e\u003cbr\u003eChill before using. Refrigerate after opening. Best consumed within one month of opening. You won't have any trouble achieving this.\u003cbr\u003e\u003cbr\u003eSee \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/Jam_English_Nutrition_Information.png?v=1747998260\"\u003ehere\u003c\/a\u003e for the jam nutritional contents.\u003c\/p\u003e\u003ch4\u003eAbout Yun Hai Selection\u003c\/h4\u003e\u003cp\u003eYun Hai Selection is the house brand of Yun Hai Taiwanese Pantry.\u003c\/p\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003e\u003cstrong\u003eGross Package Weight:\u003c\/strong\u003e 1.3 lbs \/ 580 g","brand":"Yun Hai Selection","offers":[{"title":"Default Title","offer_id":47655727071454,"sku":"YHBN8100","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YHBN8100-pdp-01.jpg?v=1762379755"},{"product_id":"mixed-chess-stools-bundle-of-two","title":"Chess Stools, Assorted Set of Two","description":"\u003cp\u003e\u003cb\u003e\u003ci\u003eSet includes one red stool and one green stool. Limited quantities available.\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThese plastic circular chess stools, unlike the ubiquitous \u003ca href=\"https:\/\/yunhai.shop\/products\/maroon-stool\"\u003ered stool\u003c\/a\u003e, are a relic of old school Taiwanese daily life, once a common seating choice for eateries and \u003ca href=\"https:\/\/www.nownews.com\/news\/5729041?srsltid=AfmBOoqQm_4vXspQU0NOG40hj6E00LJ2h8jd6UsFyvXQpA50tfNFvBbw\"\u003earcades\u003c\/a\u003e. They're practical for their affordability and space-saving stackability.\u003cbr\u003e\u003cbr\u003eTeleported straight from that bygone era, these red and green palindromic numbers are sleek and low-profile, evocative of 1970s pop design. The shape is actually an interpretation of a mid-century French design that dates to the late 60s, originally designed as an inexpensive seat for fishermen. Brigitte Bardot was pictured with one, and the stool skyrocketed in popularity. The design of the Taiwanese-produced stool is slightly different, but is clearly influenced by the three-part construction and corseted shape.\u003cbr\u003e\u003cbr\u003eUse these stools for extra seating, display pieces for elevating plants, or side tables for stacking books. You can even lift up the lid and store your favorite toys or small knick-knacks in the seat. When not in use, simply break each stool down into its three parts and stack them for compact storage.\u003cbr\u003e\u003cbr\u003eAnd, by getting this bundle of assorted colors, you can customize their color combinations: red on red, green on green, and red on green (which, of course, we’re partial to for its resemblance to our \u003ca href=\"https:\/\/yunhai.shop\/collections\/cookbooks\/products\/yun-hai-tatung-family-cookbook\"\u003eYun Hai Tatung Family Cookbook\u003c\/a\u003e).\u003c\/p\u003e\u003ch4\u003eAbout Yun Hai Selection\u003c\/h4\u003e\u003cp\u003eYun Hai Selection is the house brand of Yun Hai Taiwanese Pantry.\u003c\/p\u003e\u003ch4\u003eA Note on Pricing\u003c\/h4\u003eThe prices on these are definitely higher than you’d see in Taiwan. We’ve kept them as low as possible while also considering the shipping cost. You can see our drawings in \u003ca href=\"\"\u003eour newsletter\u003c\/a\u003e for painstaking logistics calculations. Most of the cost is in the shipping, so buy in pairs for a much better deal!\u003cbr\u003e\u003ch4\u003eInstructions\u003c\/h4\u003eThe chess stool comes in three parts—two bases and one lid—that stack together for easy storage. You can stack many stools together in a small space.\u003cbr\u003e\u003cbr\u003eTo assemble them, just fit the interlocking bases together, then place the lid securely on top. See our \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/StoolInstructions-png.png?v=1776437314\"\u003eillustrated assembly instructions\u003c\/a\u003e.\u003cbr\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003e100% plastic.\u003cbr\u003eManufactured in Taiwan.\u003cbr\u003e\u003cbr\u003eEach stool ships in 3 pieces that need to be stacked and fitted together. (Very easy) assembly required.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eIndividual Stool Dimensions:\u003c\/strong\u003e 13.5\" D x 18.5\" H \/ 34.3 cm D x 47 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eIndividual Stool Weight:\u003c\/strong\u003e 2.8 lbs \/ 1.3 kg\u003cbr\u003e\u003cstrong\u003eGross Weight:\u003c\/strong\u003e 5.6 lbs \/ 2.5 kg","brand":"Yun Hai Selection","offers":[{"title":"Default Title","offer_id":48073555804382,"sku":"YH1004B2","price":80.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YH1004B2-pdp-03.jpg?v=1776353690"}],"url":"https:\/\/yunhai.shop\/collections\/gift-boxes-and-sets-1.oembed","provider":"Yun Hai Taiwanese Pantry","version":"1.0","type":"link"}