{"title":"Kitchen and Home","description":"","products":[{"product_id":"maestro-wu-chinese-chefs-knife","title":"Maestro Wu Artillery Steel Chinese Chef's Knife","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\u003eThe Maestro Wu Chinese Chef's Knife is designed for slicing vegetables and chopping meats, and is incredibly versatile. Though similar in use case to the classic \u003ca href=\"https:\/\/yunhai.shop\/collections\/maestro-wu\/products\/maestro-wu-chinese-cleavers?variant=41610092150958\"\u003eChinese Vegetable Cleaver (菜刀)\u003c\/a\u003e, this knife provides a pronounced rocking motion and has a pointed tip. If you're more familiar with the chef's knife style, this might be the knife for you.\u003cbr\u003e\u003cbr\u003eFor chopping through bones, we recommend you use the \u003ca href=\"https:\/\/yunhai.shop\/collections\/maestro-wu\/products\/maestro-wu-chinese-cleavers?variant=41610092118190\"\u003eMaestro Wu Meat Cleaver\u003c\/a\u003e. The two together pair very well, and we sell them as a \u003ca href=\"https:\/\/yunhai.shop\/collections\/maestro-wu\/products\/maestro-wu-gift-set\"\u003eset\u003c\/a\u003e. \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.\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":41610091987118,"sku":"MW010300","price":130.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/MaestroWu-ChefsKnife-Silo-LS_77e25f80-05f3-4c7f-9067-6dbdfd73fbd6.jpg?v=1686860139"},{"product_id":"maestro-wu-fish-knife","title":"Maestro Wu Artillery Steel Fish Knife","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\u003eThe Maestro Wu Fish Knife is a traditional style knife for cleaning and filleting small fish. It is small, nimble, and sharp for agile handling. The pointed blade is great for removing scales and for light butchering tasks, like separating skin and fat from meat. It’s also very handy for small but moderate duty tasks in the kitchen, like smashing garlic or slicing root vegetables. The blade is double beveled.\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\u003eD2 Fish Knife\u003cbr\u003eMaterial: Stainless steel, hardness RC 58\u003cbr\u003eBlade: 137 x 55 x 1.8 mm \/ 5.4\" x 2.1\" x 0.07\"\u003cbr\u003eHandle Length: 110 mm \/ 4.25\"\u003cbr\u003eOverall Length: 260 mm \/ 10.25\"\u003cbr\u003eWeight:155 g. \/ 5.5 oz.\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":41610091954350,"sku":"MW010400","price":112.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/MaestroWu-FishKnife-Silo-RS_bdb7f6b9-bbd8-4051-b1a4-2ebc8a213abb.jpg?v=1741713954"},{"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":"maestro-wu-chinese-cleavers","title":"Maestro Wu Artillery Steel Chinese Cleavers","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\u003eOur Maestro Wu Chinese Cleavers are the most important items in our kitchen. We offer two styles: a classic Chinese Vegetable Cleaver, for quick and agile work, and a Meat Cleaver, for butchering and cutting through bones. Chinese Cleavers come in many different thicknesses, and while each one is incredibly versatile and can be used in many ways, their thickness dictates what they're best suited for.\u003cbr\u003e\u003cbr\u003eThe Chinese Vegetable Cleaver or 菜刀 is a relatively thin and light cleaver, best for chopping and slicing vegetables and meats. It's incredibly versatile, and the knife we reach for most often. \u003cbr\u003e\u003cbr\u003eThough similar in use case to the \u003ca href=\"https:\/\/yunhai.shop\/collections\/maestro-wu\/products\/maestro-wu-chinese-chefs-knife\"\u003eChinese Chef's Knife\u003c\/a\u003e, this knife has a flatter shape designed for fast chopping (vs rocking), no tip, and lots of surface area for picking up ingredients from the cutting board and transferring them into the wok. \u003cbr\u003e\u003cbr\u003eThe midweight 1lb Maestro Wu meat cleaver is designed for butchery and heavy kitchen tasks, like chopping through chicken and pork bones, halving that winter melon, or the ultimate garlic and cucumber smash. It is heavier and much less nimble than the Vegetable Cleaver. \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\u003eProducts Specifications\u003c\/h4\u003e\u003cp\u003eD10 Vegetable Cleaver\u003cbr\u003eMaterial: Stainless steel, hardness RC 58\u003cbr\u003eBlade: 167 x 77 x 1.8 mm \/ 6.5\" x 3\" x 0.07\"\u003cbr\u003eHandle Length: 110 mm \/ 4.25\"\u003cbr\u003eOverall Length: 290 mm \/ 11.5\"\u003cbr\u003eWeight: 294 g \/ 10.4 oz.\u003cbr\u003e\u003cbr\u003eD5 Meat Cleaver\u003cbr\u003eMaterial: Stainless steel, hardness RC 58\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":"Vegetable Cleaver","offer_id":41610092150958,"sku":"MW010200","price":130.0,"currency_code":"USD","in_stock":true},{"title":"Meat Cleaver","offer_id":41610092118190,"sku":"MW010100","price":130.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/MaestroWu-VegCleaver-Silo-RS.jpg?v=1686860140"},{"product_id":"taiwanese-market-bag","title":"Taiwanese \"Ga Ji Dai\" Market Tote","description":"\u003cp\u003eThis Taiwanese Market Bag 茄芷袋 is a quintessential daily use item in Taiwan. You'll see these everywhere when walking the old streets in Taiwan; they were (and still are) traditionally used as grocery and bulk produce totes, an OG reusable shopping bag. Many brands and shops add their logos and tags to this useful tote; it's the perfect way to wear your Taiwan pride. \u003cbr\u003e\u003cbr\u003eThe bag style originated in the Japanese era and was originally hand crafted from rushes. As manufacturing technology was developed, the original bags were reinterpreted using a red, white, green, and blue pinstripe nylon fabric, similar in feel and construction to fishing nets. The material is perfect for agricultural, rural, and market use - it's hard wearing and can simply be rinsed in water and air dried. The largest sizes are widely used in traditional agriculture to hold bulk quantities of tea and vegetables for transport.\u003cbr\u003e\u003cbr\u003eIn Taiwan, these are called \"Ga Ji Dai\" bags, a phoneticization of the original Japanese name, referencing the grass weaving technique. The Chinese characters translate to eggplant, but are only used because they approximate the sound of the colloquial name. No eggplants were harmed in the making of these bags.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003eThis size (known as size 3) is perfect for use as a grocery shopping bag or book tote. It's approximately 15\" x 11\" x 2.75\". See third photo for scale. \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\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\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\u003eLeh Lin for dropping everything to join us on a last minute sourcing trip and his help with late night product photography \u003cbr\u003eJeremiah Chiu for letting us use his amazing music for our Kickstarter video\u003cbr\u003eAll of the incredible farmers and their teams who tirelessly grew, dried, and packed these amazing fruits\u003cbr\u003eSony for pushing all the boundaries to rush deliver us the most beautiful packaging\u003cbr\u003eXiao 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\u003eBryant for working tirelessly to find us a ship and a container amidst the shipping craziness\u003cbr\u003eAngeline and Annabel who made sure our products arrived and cleared customs without a hitch\u003cbr\u003eFeng 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\u003eAnd of course thank you to our 1,117 backers, with special acknowledgment to the MEGA supporters below:\u003cbr\u003eAaron Jen, Acousticsheep LLC, Ada Chen, 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, Mei Edwards, Misty Burnett, Nikki Depaola, Olivia Tzou, Pamela Rose, Serena Teng, The Chuang Family, Trigg Brown, Wei-Zen Wei, Xin Liu\u003c\/p\u003e","brand":"Yun Hai Selection","offers":[{"title":"Default Title","offer_id":41986442035422,"sku":"YH040103","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/LeadImage-Tote-01.jpg?v=1702577915"},{"product_id":"yun-hai-tatung-family-cookbook","title":"Yun Hai Tatung Family Cookbook","description":"\u003cp\u003eTo show the wide breadth of capabilities of the Tatung Rice Cooker and Steamer, we put together this cookbook featuring ten traditional Taiwanese recipes, all prepared in the Tatung. It was written by Lisa Cheng Smith with recipe development support by Lillian Lin and Cat Yeh. Design by O.oo; photography by Robert Bredvad, with art direction by Stephanie H. Shih and food styling by Jessie YuChen. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e \u003cbr\u003eIntroduction\u003cbr\u003eTatung Tips 'n' Tricks\u003cbr\u003eTatung FAQ\u003cbr\u003eSteamed Rice\u003cbr\u003eCaramelized Sugar Tea Eggs\u003cbr\u003eSweet Potato Congee\u003cbr\u003eBlack Sugar Cake\u003cbr\u003eBlack Sesame Oil Chicken Soup\u003cbr\u003eBraised Pork Over Rice (Lu Rou Fan)\u003cbr\u003eSteamed Kabocha with Black Bean Sauce\u003cbr\u003eTaiwanese Homestyle Steamed Fish\u003cbr\u003eTaiwanese Sticky Rice with Sausage\u003cbr\u003eSteamed Egg\u003cbr\u003e\u003cbr\u003e28 pages\u003cbr\u003esoftcover\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\u003eTaiwan and its Steam Cooker\u003c\/h4\u003eThe Tatung Electric Rice Cooker and Steamer is an essential Taiwanese appliance that has been in production for over 60 years. It is beloved for its simplicity, versatility, and durability. Though known primarily as a rice cooker, it's actually a double boiler and steamer. Use it to gently cook braises and stews, steam breads and buns, and reheat leftovers. A simple and flexible cooker with many applications, the Tatung Rice Cooker and Steamer is an icon of classic Taiwanese design and daily life.\u003cbr\u003e\u003cbr\u003eRead more about the history of this appliance in this installment of our newsletter: \u003ca href=\"https:\/\/yunhai.substack.com\/p\/-taiwan-and-its-steam-cooker\"\u003e\u003ci\u003eTaiwan and its Steam Cooker\u003c\/i\u003e\u003c\/a\u003e.\u003ch4\u003eDimensions\u003c\/h4\u003e7.9\" x 10.3\" x .13\"","brand":"Yun Hai Selection","offers":[{"title":"Default Title","offer_id":43283325911262,"sku":"YH060100","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/tatungcover-ebook_82be815d-0385-478a-9034-5682a9c6040a.jpg?v=1783526404"},{"product_id":"win-son-presents-a-taiwanese-american-cookbook","title":"Win Son Presents a Taiwanese American Cookbook","description":"\u003cp\u003eWin Son is a Taiwanese American restaurant in Williamsburg, Brooklyn. They're good friends of ours and are about as intertwined with the history of Yun Hai as you could get without actually being a part of the business. We've been providing Taiwanese soy paste and fermented black beans to their restaurant since our early days as an importer, and they put up retail shelves for our very first in-store presentation. Now, our store is located adjacent to their central kitchen, which provides plenty of opportunities to collaborate on ice cream flavors and baked goods.\u003cbr\u003e\u003cbr\u003eWin Son Presents: A Taiwanese-American Cookbook is a celebration of that restaurant and the community that's come up around it, with contributions from folks who have been integral to the Win Son story over the past half-decade, like Josh's mom (Auntie Leah) and HoChie Tsai, who leads TaiwaneseAmerican.org. In it, you'll find recipes that are both on- and off- menu, like a classic Flies Head dish (finely chopped chives, chilis, and fermented black beans) to a take on pasta con la bottarga with Taiwanese mullet roe (or wu yu zi).\u003cbr\u003e\u003cbr\u003eJosh Ku and Trigg Brown of Win Son co-authored this book with Cathy Erway, who wrote The Food of Taiwan, one of the OG English-language Taiwanese cookbooks, published in 2015. Cathy is an expert in Taiwanese cuisine, a James Beard Award Winner, podcast host (Heritage Radio Network and Gimlet Media), and a regular contributor to Taste, the New York Times, Saveur, Serious Eats, and Bon Appetit. She's been an inspiration in the world of Taiwanese food, and has given us a boost so many times.\u003cbr\u003e\u003cbr\u003eWe're excited to be stocking the Win Son Cookbook online, and are also honored to have contributed to it. Look for a few recipes from Lisa Cheng Smith (Tea Eggs, Scallion Oil Noodles) and a conversation with Trigg, Josh, and Cathy on our favorite Taiwanese ingredients.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout the Publisher\u003c\/h4\u003eFounded in 1949, ABRAMS was the first company in the United States to specialize in publishing art and illustrated books. The company continues to publish critically acclaimed and bestselling works in the areas of art, photography, cooking, craft, comics, interior and garden design, entertainment, fashion, and popular culture; children’s books ranging from middle grade to young adult fiction to picture books to board books. ABRAMS creates and distributes brilliantly designed books with the highest production values under the following imprints: Abrams; Abrams ComicArts; Abrams Image; Abrams Press; The Overlook Press; Abrams Books for Young Readers; Amulet Books; Abrams Appleseed; and a gift and stationery line, Abrams Noterie. ABRAMS also distributes books for Blackwell \u0026amp; Ruth, Booth-Clibborn Editions, Cameron + Company, Alain Ducasse Édition, Getty Publications, Lucky Spool, The Museum of Modern Art, Obvious State, SelfMadeHero, Tate Publishing, V\u0026amp;A Publishing, and The Vendome Press.\u003cbr\u003e\u003cbr\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003eISBN: 9781419747083\u003cbr\u003ePublish Date: January 24, 2023\u003cbr\u003ePublisher: Abrams Books\u003cbr\u003e\u003cbr\u003e242 pages, Hardcover\u003cbr\u003eby Josh Ku and Trigg Brown with Cathy Erway\u003cbr\u003e\u003cbr\u003eDimensions: 10” L x 8” W x 3” H\u003cbr\u003eWeight: 2.9 lbs","brand":"Abrams Books","offers":[{"title":"Default Title","offer_id":43878192185566,"sku":"WS010100","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/Asqn0kmpMPLrYAhEXYIiIJBK2Cz2Y2ibzo4EVNRaI_k.jpg?v=1698939557"},{"product_id":"taiwanese-mailbox","title":"Taiwanese Mailbox","description":"\u003cp\u003eThese green and red mailboxes are icons of Taiwanese hardware store vernacular. You can find them woven through every locale, from seaside to mountain top. With age, they develop their own patina—the sun fades red to pink, and the rain washes green into grey. Over time, they become individuals, each with a different aspect, reflecting their life of use. \u003cbr\u003e\u003cbr\u003eThis mailbox is one of those anonymous, magic objects that telegraphs Taiwanese vibes of the warmest kind. We’ve had one displayed as an object in our storefront since day one. So many of you requested one, we decided to bring them in, only to discover it comes in a super cute box.\u003cbr\u003e\u003cbr\u003eReceive mail the Taiwanese way, or just hang one on your wall for max nostalgia, as seen in \u003ca href=\"https:\/\/youtu.be\/Y0gEZVCt53U?si=OadG6Nbo1Xq2W6q4\u0026amp;t=49\"\u003eDwell\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003eThe mailbox can be mounted with four screw holes. It includes two keys. To deposit mail, push the white flap labeled 信箱 (translation mailbox). To retrieve mail, unlock and pull open the red door. \u003cbr\u003e\u003cbr\u003ePhotos of mailboxes in their native habitat by our friend Ray (@mybrotherray on Instagram).\u003cbr\u003e\u003cbr\u003eMounting hardware not included.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eSpecs\u003c\/h4\u003eMaterials: high-impact polystyrene. \u003cbr\u003eManufactured in Taiwan\u003cbr\u003e\u003cbr\u003eThis mailbox is approximately 10.4” (w) x 4.2” (d) x 15” (l), around 9 lbs., with four screw holes in the back for wall-mounting. Includes two keys. To deposit mail, push the white flap labeled “信箱.” To retrieve mail, unlock and pull open the red door. Mail not included or required.\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":44211113885918,"sku":"YP010100","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/tF_IKPhhB38uo4aBp3l5Ik8i8JlB73JTAO8MWXlUHzs.jpg?v=1690492055"},{"product_id":"made-in-taiwan-clarissa-wei","title":"Made in Taiwan: Recipes and Stories from the Island Nation","description":"\u003cp\u003eMade in Taiwan: Recipes and Stories from the Island Nation is the long-awaited cookbook from Clarissa Wei and Ivy Chen, the latest addition to a growing body of English-language books covering Taiwanese food.\u003cbr\u003e\u003cbr\u003eWe've been following Clarissa's reporting for many years—you've likely seen her articles on \u003ca href=\"https:\/\/www.bonappetit.com\/story\/what-is-taiwanese-soy-paste\"\u003esoy paste\u003c\/a\u003e, \u003ca href=\"https:\/\/www.bonappetit.com\/story\/tatung-electric-steamer\"\u003eTatung Rice Cookers\u003c\/a\u003e, and \u003ca href=\"https:\/\/www.eater.com\/23677940\/crystal-meatball-taiwan-dumpling-ba-wan-boba-bubble-tea\"\u003eBa-wan\u003c\/a\u003e in your favorite food publication. She's brought that journalistic perspective and fact-finding discipline to this book, working with Taipei-based culinary-educator Ivy Chen (we've taken her class!) to record and preserve a robust collection of over a hundred foundational Taiwanese recipes, from Crystal Meatball (Ba-wan) to Preserved Daikon Omelet.\u003cbr\u003e\u003cbr\u003eThe signed version comes with a bookplate autographed by Clarissa Wei. We're offering these while supplies last.\u003cbr\u003e\u003cbr\u003eFor products that will complement recipes from the cookbook (including Clarissa's favorite hot sauce), check out \u003ca href=\"https:\/\/yunhai.shop\/collections\/clarissa-weis-picks\"\u003eClarissa's picks\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003e_________________\u003cbr\u003e\u003cbr\u003eFrom the publisher:\u003cbr\u003e\u003cbr\u003eAn in-depth exploration of the vibrant food and culture of Taiwan, including never-before-seen exclusive recipes and gorgeous photography.\u003cbr\u003e\u003cbr\u003eTaipei-based food journalist Clarissa Wei presents Made in Taiwan, a cookbook that celebrates the island nation’s unique culinary identity—despite a refusal by the Chinese government to recognize its sovereignty. The expansive book contains deeply researched essays and more than 100 recipes inspired by the people who live in Taiwan today.\u003cbr\u003e\u003cbr\u003eFor generations, Taiwanese cuisine has been miscategorized under the broad umbrella term of Chinese food. Backed with historical evidence and interviews, Wei makes a case for why Taiwanese food should get its own spotlight. Made in Taiwan includes classics like Peddler Noodles, Braised Minced Pork Belly, and Three-Cup Chicken, and features authentic, never-before-seen recipes and techniques like how to make stinky tofu from scratch and broth tips from an award-winning beef noodle soup master.\u003cbr\u003e\u003cbr\u003eMade in Taiwan is an earnest reflection of what the food is like in modern-day Taiwan from the perspective of the people who have lived there for generations. It is the story of a proud nation—a self-sufficient collective of people who continue to forge on despite unprecedented ambiguity.\u003c\/p\u003e\u003ch4\u003eAbout the Author\u003c\/h4\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/ClarissaAuthorImage_1.jpg?v=1695049748\" width=\"100%\"\u003e\u003cp\u003e\u003c\/p\u003eClarissa Wei is a freelance journalist based in Taipei. Born in Los Angeles but raised on the food of Taiwan, she has been writing about the cuisines and cultures of Taiwan and China for over a decade. Her writing has been published in The New York Times, The New Yorker, the Los Angeles Times, Serious Eats, and Bon Appétit. She has produced videos on cross-strait tensions for VICE News Tonight, 60 Minutes, and SBS Dateline. Previously, Clarissa was a senior reporter at Goldthread, a video-centric imprint of the South China Morning Post in Hong Kong, where she made over 100 videos on the foods and cultures of China, Hong Kong, and Taiwan in the span of two years. In her spare time, she tends to a subtropical food forest on the outskirts of Taipei.\u003cbr\u003e\u003cbr\u003e\u003ch4\u003eAbout the Publisher\u003c\/h4\u003eSimon \u0026amp; Schuster is a leading international publisher dedicated to sharing a broad range of works that educate, entertain, and inspire readers of all ages. They publish books that represent many perspectives, to stimulate readers’ curiosity and intellectual exploration, and have the capacity to both inform and challenge views, and to create change in the world. Their passionate commitment to excellence in all aspects of publishing is reflected in their unceasing effort to bring their authors’ works to the widest possible audience.\u003cbr\u003e\u003cbr\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003eISBN: 9781982198978\u003cbr\u003ePublish Date: September 19, 2023\u003cbr\u003ePublisher: S\u0026amp;S\/Simon Element\u003cbr\u003e\u003cbr\u003e384 pages, Hardcover\u003cbr\u003eby Clarissa Wei with Ivy Chen\u003cbr\u003e\u003cbr\u003eDimensions: 10” L x 8.1” W x 1.1” H\u003cbr\u003eWeight: 3.1 lbs\u003cbr\u003e","brand":"Simon and Schuster","offers":[{"title":"With signed bookplate","offer_id":44346333003998,"sku":"CW010200","price":40.0,"currency_code":"USD","in_stock":true},{"title":"Unsigned","offer_id":44346333036766,"sku":"CW010100","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/yqGg59xuqP0Mqe1HH-vlBeunFc6cOmRRo8wviqgzTqU.jpg?v=1700276060"},{"product_id":"first-generation-recipes-from-my-taiwanese-american-home","title":"First Generation: Recipes from my Taiwanese-American Home","description":"\u003cp\u003eWritten, styled, and shot by Frankie Gaw of the blog \u003ca href=\"https:\/\/littlefatboy.com\/\"\u003eLittle Fat Boy\u003c\/a\u003e and the Instagram account \u003ca href=\"https:\/\/www.instagram.com\/littlefatboyfrankie\/\"\u003e@littlefatboyfrankie\u003c\/a\u003e, this cookbook is a poignant and intimate reflection on Frankie’s life story, interspersed with charming hand-drawn illustrations. From homestyle dishes like Mom's Tomato Seafood Stew to uniquely Taiwanese American dishes like Lion's Head Big Macs, every recipe celebrates the experience of growing up as a third culture kid, and touches the parts of us that wrestled with defining our cross-cultural identities.\u003cbr\u003e\u003cbr\u003e_________________\u003cbr\u003e\u003cbr\u003eFrom the publisher:\u003cbr\u003e\u003cbr\u003eIn this stunning exploration of identity through food, the blogger behind Little Fat Boy presents 80 recipes that are rooted in his childhood as a first-generation Taiwanese American growing up in the Midwest.\u003cbr\u003e\u003cbr\u003e“This book will transport you, it will make you cry (again and again), and it will delight you with flavor combinations that are both new and nostalgic.”—Molly Yeh, cookbook author and Food Network host\u003cbr\u003e\u003cbr\u003eONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle\u003cbr\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, Los Angeles Times, Epicurious\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eFirst Generation\u003c\/i\u003e, Frankie Gaw of Little Fat Boy presents a tribute to Taiwanese home cooking. With dishes passed down from generations of family, Frankie introduces a deeply personal and essential collection of recipes inspired by his multicultural experience, melding the flavors of suburban America with the ingredients and techniques his parents grew up with. \u003cbr\u003e\u003cbr\u003eIn his debut cookbook, Frankie will teach you to master bao, dumplings, scallion pancakes, and so much more through stunning visuals and intimate storytelling about discovering identity and belonging through cooking. Recipes such as Lap Cheong Corn Dogs, Honey-Mustard Glazed Taiwanese Popcorn Chicken, Stir-Fried Rice Cakes with Bolognese, Cincinnati Chili with Hand Pulled Noodles, Bao Egg and Soy Glazed Bacon Sandwich, and Lionshead Big Mac exemplify the stunning creations born out of growing up with feet in two worlds. \u003cbr\u003e\u003cbr\u003eThrough step-by-step photography and detailed hand-drawn illustrations, Frankie offers readers not just the essentials but endless creative new flavor combinations for the fundamentals of Taiwanese home cooking.d\u003c\/p\u003e\u003ch4\u003eAbout the Author\u003c\/h4\u003eFrankie Gaw is a former designer turned food writer and photographer who creates recipes based on his Taiwanese American upbringing. He’s the founder of the food blog \u003ca href=\"https:\/\/littlefatboy.com\/\"\u003eLittle Fat Boy\u003c\/a\u003e, which has been nominated for a Webby and won \u003ci\u003eSaveur’s\u003c\/i\u003e Blog of the Year and the IACP Individual Food Blog Award. Frankie resides in Seattle, Washington.\u003cbr\u003e\u003cbr\u003e\u003ch4\u003eAbout the Publisher\u003c\/h4\u003e Based on the West Coast, Ten Speed Press spent decades as an independent publisher before becoming part of the Crown Publishing Group in 2009. Known for creating beautiful illustrated books with innovative design and award-winning content, Ten Speed actively seeks out new and established authors who are authorities and tastemakers in the world of food, drink, pop culture, graphic novels, illustration, design, reference, gardening, and health.\u003cbr\u003e\u003cbr\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003eISBN: 9781984860767\u003cbr\u003ePublish Date: October 25, 2022\u003cbr\u003ePublisher: Ten Speed Press\u003cbr\u003e\u003cbr\u003e224 pages, Hardcover\u003cbr\u003eby Frankie Gaw\u003cbr\u003e\u003cbr\u003eDimensions: 10.2” L x 8.3” W x 0.8” H \u003cbr\u003eWeight: 2.3 lbs\u003cbr\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":44449702052062,"sku":"BKFG0100","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/QP12a3ZeX6LoX_4F4ITIJ42GD7IdNgc09URyVi6kyF8.jpg?v=1700276062"},{"product_id":"taiwanese-homestyle-cooking-cookbook","title":"Taiwanese Homestyle Cooking Cookbook","description":"\u003cp\u003eFrom the homes of our Taiwanese parents, aunties, uncles, and grandparents, the nonprofit Taiwanese American Citizens League (TACL) has compiled a series of tried-and-true recipes into a practical cookbook. What we love about this cookbook is its utility; these are recipes that have been tested amid the busyness of everyday life—of raising children and taking care of households. Case in point: the book is divided into sections like “Children’s Party,” including Easy Meatballs and Dumplings, and “Easy Weeknight Dinner,” including Beef Noodle Soup and Garlic Shrimp.\u003cbr\u003e\u003cbr\u003eThe book was first published in 1995 to benefit Leading Youth Forward, a Taiwanese youth summer camp, and was only reprinted once... until TACL decided to reissue it in 2022. All sales of this cookbook benefit the youth summer camp they still run in the Bay Area.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eNote: All proceeds go directly to the Taiwanese American Citizens League – Leading Youth Forward (TACL-LYF).\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e_________________\u003cbr\u003e\u003cbr\u003eFrom the publisher:\u003cbr\u003e\u003cbr\u003eProduced by Taiwanese American Citizens League – Leading Youth Forward (TACL-LYF), the book is a beautiful bilingual compilation of recipes written, tested, and passed down by our Taiwanese parents and grandparents in collaboration with 2nd generation Taiwanese Americans. It includes suggested menus for various occasions and quick guidelines for prep time, complexity level, and significance in Taiwanese culture.\u003c\/p\u003e\u003ch4\u003eAbout the Author\u003c\/h4\u003eTaiwanese American Citizens League (TACL) \u003cbr\u003ewas officially established on July 13, 1985, with the mission to help improve the quality of life of Taiwanese Americans in the United States. TACL’s programs serve to benefit all ages, but have all emphasized on leadership and identity development programs for youth, encouraging involvement and development in areas that Asian Americans lack adequate representation. Signature programs include the Leading Youth Forward (LYF) Camps.\u003cbr\u003e\u003cbr\u003eWith over 40 years of experience, TACL-LYF is the largest Taiwanese American summer camp in the San Francisco Bay Area, designed to help Taiwanese American youth discover and develop who they are. Campers are organized into small groups and families, and participate in workshops, clinics, and camp traditions.\u003cbr\u003e\u003cbr\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003ePrinted in Taiwan\u003cbr\u003eBook is printed in black and white\u003cbr\u003e\u003cbr\u003e216 pages, Paperback, Spiral-bound\u003cbr\u003eby Taiwanese American Citizens League – Leading Youth Forward (TACL-LYF)\u003cbr\u003e\u003cbr\u003eDimensions: 8.5” L x 8” W x 0.5” H \u003cbr\u003eWeight: 1 lb","brand":"TACL LYF","offers":[{"title":"Default Title","offer_id":44449702084830,"sku":"BKTA0100","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/b_C5b0oHBz4D8iWN4ypPSzDXTtokcPz8sY8ZZDj6KZQ.jpg?v=1700276063"},{"product_id":"food-of-taiwan-recipes-from-the-beautiful-island","title":"The Food of Taiwan: Recipes from the Beautiful Island","description":"\u003cp\u003e\u003ci\u003eThe Food of Taiwan\u003c\/i\u003e is the first cookbook from a major U.S. publisher to explore the food culture of Taiwan—released during a time when Taiwanese food was still largely conceptualized as a subset of Chinese food in the West. We consider it one of the foundational English-language texts of Taiwanese culinary canon, paving the way in the market for other books and cookbooks on Taiwanese food to come.\u003cbr\u003e\u003cbr\u003eCathy’s writing on Taiwanese food hasn’t stopped either. Since publishing this cookbook, Cathy has also co-written \u003ca href=\"https:\/\/yunhai.shop\/products\/win-son-presents-a-taiwanese-american-cookbook\"\u003e\u003ci\u003eWin Son Presents: A Taiwanese American Cookbook\u003c\/i\u003e\u003c\/a\u003e with Josh Ku and Trigg Brown, the restaurateurs behind the acclaimed Taiwanese American restaurant Win Son.\u003cbr\u003e\u003cbr\u003e_________________\u003cbr\u003e\u003cbr\u003eFrom the publisher:\u003cbr\u003e\u003cbr\u003eAcclaimed author Cathy Erway offers an insider's look at Taiwanese cooking—from home-style dishes to authentic street food.\u003cbr\u003e\u003cbr\u003eWhile certain dishes from Taiwan are immensely popular, like steamed buns and bubble tea, the cuisine still remains relatively unknown in America. In The Food of Taiwan, Taiwanese-American Cathy Erway, the acclaimed blogger and author of The Art of Eating In, gives readers an insider’s look at Taiwanese cooking with almost 100 recipes for both home-style dishes and street food. Recipes range from the familiar, such as Pork Belly Buns, Three Cup Chicken, and Beef Noodle Soup, to the exotic, like the Stuffed Bitter Melon, Oyster Noodle Soup, and Dried Radish Omelet. Tantalizing food photographs intersperse with beautiful shots of Taiwan’s coasts, mountains, and farms and gritty photos of bustling city scenes, making this book just as enticing to flip through as it is to cook from.\u003c\/p\u003e\u003ch4\u003eAbout the Author\u003c\/h4\u003eCathy Erway is a James Beard Award-winning freelance food writer with bylines in The New York Times, TASTE, Food \u0026amp; Wine, Eater, Grub Street and more. She started blogging about home cooking in 2006 at \u003ca href=\"https:\/\/noteatingoutinny.com\/\"\u003eNot Eating Out In New York\u003c\/a\u003e\u003ca\u003e\u003c\/a\u003e; the project inspired the memoir, \u003ca href=\"http:\/\/theartofeatingin.com\/\"\u003e\u003ci\u003eThe Art of Eating In: How I Learned to Stop Spending and Love the Stove\u003c\/i\u003e\u003c\/a\u003e\u003ca\u003e\u003c\/a\u003e. Her next book, \u003ci\u003eThe Food of Taiwan: Recipes From the Beautiful Island\u003c\/i\u003e, explores the cuisine of her mother’s homeland. She then wrote \u003ca href=\"https:\/\/www.penguinrandomhouse.com\/books\/634365\/sheet-pan-chicken-by-cathy-erway\/\"\u003e\u003ci\u003eSheet Pan Chicken: 50 Simple and Satisfying Ways to Cook Dinner\u003c\/i\u003e\u003c\/a\u003e—for more insight into its chicken-y themes, check out her IACP award-winning column, \u003ca href=\"https:\/\/www.tastecooking.com\/category\/columns\/know-your-chicken\/\"\u003eKnow Your Chicken\u003c\/a\u003e. Her latest book is co-written with the restaurateurs of Win Son, a Taiwanese American restaurant in Brooklyn, titled \u003ca href=\"https:\/\/yunhai.shop\/products\/win-son-presents-a-taiwanese-american-cookbook\"\u003e\u003ci\u003eWin Son Presents: A Taiwanese American Cookbook\u003c\/i\u003e\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003eCathy is the host of the podcast \u003ca href=\"https:\/\/selfevidentshow.com\/\"\u003eSelf Evident\u003c\/a\u003e, which delves into the Asian American experience through community storytelling. Previously, she hosted the Heritage Radio Network podcast, \u003ca href=\"https:\/\/heritageradionetwork.org\/series\/eat-your-words\"\u003eEat Your Words\u003c\/a\u003e, for 12 years and hosted the Gimlet Creative-produced \u003ca href=\"https:\/\/gimletmedia.com\/shows\/why-we-eat-what-we-eat\"\u003eWhy We Eat What We Eat\u003c\/a\u003e\u003ca\u003e\u003c\/a\u003e, which received the IACP award for Podcast or Radio Show in 2018. She received the James Beard Award for Journalism in the Home Cooking category in 2019. In 2021, she received the IACP Award for Recipe-Focused Column. In 2023, her column \u003ca href=\"https:\/\/tastecooking.com\/category\/columns\/shelve-it\/\"\u003eShelve It\u003c\/a\u003e was nominated for a James Beard Award for Journalism in Columns \u0026amp; Newsletters.\u003cbr\u003e\u003cbr\u003eCathy is a part-time professor at Boston University’s School of Gastronomy and Food Studies, where she teaches Food Writing for the Media. In addition to food writing, Cathy is an experienced advertising copywriter and is a Creative Director of Copy at Saatchi \u0026amp; Saatchi. She lives in New York City with her husband and dog.\u003cbr\u003e\u003cbr\u003e\u003ch4\u003eAbout the Publisher\u003c\/h4\u003eHarvest believes in the inspiring power of books to change lives and help readers thrive in all seasons of life. With books from top restaurant chefs, established lifestyle brands, health and wellness influencers, inspirational leaders, medical doctors and researchers, Harvest's mission is to publish diverse perspectives to help make life better for readers.\u003cbr\u003e\u003cbr\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003eISBN: 9780544303010\u003cbr\u003ePublish Date: March 24, 2015\u003cbr\u003ePublisher: Harvest Publications\u003cbr\u003e\u003cbr\u003e256 pages, Hardcover\u003cbr\u003eby Cathy Erway\u003cbr\u003e\u003cbr\u003eDimensions: 9.1” L x 8.3” W x 0.8” H \u003cbr\u003eWeight: 1.9 lbs\u003cbr\u003e","brand":"Houghton Mifflin Harcourt","offers":[{"title":"Default Title","offer_id":44449702150366,"sku":"BKCE0100","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/H0gmGl7FiiLD28RNQ8MLeOkVU7qBBbq-bVMOsiNOe3M.jpg?v=1700276063"},{"product_id":"bao-the-cookbook","title":"BAO: The Cookbook","description":"\u003cp\u003eFrom the acclaimed London restaurant, \u003ca href=\"http:\/\/baolondon.com\/\"\u003eBAO\u003c\/a\u003e, recipes in this cookbook include, of course, a variety of the restaurant’s namesake bao, such as Classic Pork BAO and Cod Black BAO; traditional Taiwanese dishes like Taiwanese Fried Chicken and Dan Bing; as well as unique dishes that incorporate Taiwanese flavors, like Sweet Potato Chips with Pickled Plum Ketchup and Dan Dan Tofu Noodles.\u003cbr\u003e\u003cbr\u003e_________________\u003cbr\u003e\u003cbr\u003eFrom the publisher:\u003cbr\u003e\u003cbr\u003eThe first cookbook from London’s cult favorite restaurant BAO offers a taste of Taiwanese food culture with 100 signature recipes for steamed buns, noodles, xiao chi, fried chicken, and more.\u003cbr\u003e \u003cbr\u003eSince its humble beginnings as a London food stall, BAO has amassed a cult following of hungry fans with its Taiwanese-inspired cuisine and sleek design sensibility. BAO’s first book reveals the top-secret recipes behind 100 of its most beloved dishes – from the traditional steamed buns of its name to Taiwanese fried chicken, soul-warming beef noodles, snack-size xiao chi, and more.\u003cbr\u003e \u003cbr\u003eEvery BAO restaurant reflects a unique element of Taiwanese eating culture. The book follows suit, with chapters exploring each restaurant’s inspiration – Taipei night markets and grill houses, noodle shops and cafés – along with its creative interpretation. \u003cbr\u003e \u003cbr\u003ePart cookbook, part manifesto, BAO weaves together delicious recipes, lively stories, evocative photography, and playful illustrations to inspire BAO super-fans and curious home cooks alike.\u003c\/p\u003e\u003ch4\u003eAbout the Authors\u003c\/h4\u003eErchen Chang, Shing Tat Chung, and Wai Ting Chung are the brains behind BAO. Brother and sister Shing Tat and Wai Ting were born in Nottingham to parents from Hong Kong, who operated Cantonese restaurants in the city, while Erchen spent her childhood in Taipei, before moving to the UK aged 14. The trio dreamed up BAO in 2013 when they traveled across Taiwan together and were inspired by the informal street food culture and culinary traditions they discovered.\u003cbr\u003e\u003cbr\u003e\u003ch4\u003eAbout the Publisher\u003c\/h4\u003ePhaidon is the premier global publisher of the creative arts. Phaidon works with the world's most influential authors to produce innovative books on art, photography, design, architecture, fashion, food, and travel, and illustrated books for children. Phaidon has a long and distinguished history as an art-book publisher with over 1,500 titles in print. In 2023, Phaidon celebrates its 100th anniversary.\u003cbr\u003e\u003cbr\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003eISBN: 9781838666200\u003cbr\u003ePublish Date: April 5, 2023\u003cbr\u003ePublisher: Phaidon Press\u003cbr\u003e\u003cbr\u003e240 pages, Hardcover\u003cbr\u003eby Erchen Chang, Shing Tat Chung, and Wai Ting Chung\u003cbr\u003e\u003cbr\u003eDimensions: 11.2” L x 8.4” W x 1” H \u003cbr\u003eWeight: 2.5 lbs","brand":"Phaidon Press","offers":[{"title":"Default Title","offer_id":44449702183134,"sku":"BKEC0100","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YH7g8wVoslhtahPpRPSWqf7toIM5zVzmCqrIC7UU4L8.jpg?v=1700276074"},{"product_id":"ga-ji-dai-box","title":"Ga Ji Dai Gift Box","description":"\u003cp\u003eThis gorgeous little box is silkscreened and printed in Taiwan, inspired by \u003ca href=\"https:\/\/yunhai.shop\/products\/taiwanese-market-bag\"\u003eGa Ji Dai\u003c\/a\u003e, a traditional Taiwanese market tote in a technicolor palette. Is is printed with 雲海嚴選, our name in Chinese, calligraphed for us by Taiwanese typographer Joe Chang. These same characters are hanging on the yellow flags outside our shop. \u003cbr\u003e\u003cbr\u003eGa Ji Dai 茄芷袋 are quintessential daily use items in Taiwan. You'll see them everywhere when walking the old streets; they were (and still are) traditionally used as grocery and bulk produce totes.\u003cbr\u003e\u003cbr\u003eThese boxes are featured in our \u003ca href=\"https:\/\/yunhai.shop\/products\/ga-ji-dai-box\"\u003e2023 Holiday Gift Guide Collection\u003c\/a\u003e, but are also sold individually. Use them to customize your own Yun Hai gift set. \u003cbr\u003e\u003cbr\u003eEach box is sized just under 12\" x 9\" x 6\". We'd recommend filling them with something like 3 tall bottles, two smaller jars or bottles, and a few pouches. For a visual guide of what might fit, consult the images of our \u003ca href=\"https:\/\/qckqk2k1obu8kple-4344905828.shopifypreview.com\/collections\/holiday-2023-gift-collection\"\u003e2023 Holiday Bundles\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003eShips flat if ordered by itself. Otherwise, the box ships assembled with products inside. If your order is larger than what fits in the box, extra items will be sent in a second, regular kraft mailer.  \u003cbr\u003e\u003cbr\u003eDesigned by our friends and collaborators \u003ca href=\"https:\/\/odotoo.com\/\"\u003eO.OO\u003c\/a\u003e, a Taipei-based design studio.\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\u003eDimensions: 11.9” L x 8.9” W x 5.8” H","brand":"Yun Hai Selection","offers":[{"title":"Default Title","offer_id":44495045853406,"sku":"YHPK1600","price":5.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/GCH8crLWf1-qCmsbdWFllZ6YQAdpglRmw3JvoXD4vQw.jpg?v=1700670190"},{"product_id":"chopsticks","title":"Hinoki Wood Chopsticks","description":"\u003cp\u003eThese lightweight chopsticks are made from salvaged Hinoki wood, which is known for its durability, antibacterial properties, and herbal, slightly spicy fragrance.\u003cbr\u003e\u003cbr\u003eTaiwan is home to ancient natural cypress forests, including two native species: the Taiwan red cypress and the Taiwan yellow cypress, the latter of which is a variety of hinoki. During Japanese colonial rule and into much of the postwar period, these old forests were logged to contribute to a growing commercial forestry industry.\u003cbr\u003e\u003cbr\u003eFor conservation reasons, existing growth can no longer be logged, but wood salvaged from old structures is still being used, like in these chopsticks.\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\u003eProduct Care\u003c\/h4\u003eHand wash and air dry immediately. Do not let soak in water for an extended period of time.\u003cbr\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003eDimensions: 9.4” L x 0.5” W x 0.25” H\u003cbr\u003e\u003cbr\u003eWeight: 10 g \/ 0.4 oz","brand":"Yun Hai Selection","offers":[{"title":"Just One Pair","offer_id":44502699770078,"sku":"YH090100","price":6.0,"currency_code":"USD","in_stock":true},{"title":"Set of Four (Save 13%)","offer_id":48346334757086,"sku":"YH0901B4","price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/7Pj-G4Z6qDk9v5VujkOi1E8i1TPAuoi9I5YscTFIPas.jpg?v=1706022674"},{"product_id":"dumpling-paddle","title":"Bamboo Engraved Dumpling Paddle","description":"\u003cp\u003ePerfect your homemade dumplings with this specialized dumpling paddle, which allows you to quickly scoop the right amount of filling onto the wrapper without it sticking.\u003cbr\u003e\u003cbr\u003eThe paddle is made from bamboo sourced from the mountains of Nantou in central Taiwan. It’s lightweight yet sturdy, and engraved with the Yun Hai logo on the handle.\u003cbr\u003e\u003cbr\u003eNote: Engraving color may differ from the photo due to natural variations in the bamboo.\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\u003eProduct Care\u003c\/h4\u003eHand wash and air dry immediately. Do not let soak in water for an extended period of time.\u003cbr\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003eDimensions: 8\" L x 0.9\" W x 0.1\" H\u003cbr\u003e\u003cbr\u003eWeight: 6 g \/ 0.2 oz","brand":"Yun Hai Selection","offers":[{"title":"Default Title","offer_id":44502699802846,"sku":"YH090200","price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/PUa-XuliGHtmecjwUEQBXmqlEfYJowt8I93uyNf-hNg.jpg?v=1706022674"},{"product_id":"a-gongs-table-vegan-recipes-george-lee","title":"A-Gong's Table: Vegan Recipes from a Taiwanese Home","description":"\u003cp\u003e\u003ci\u003eA-Gong's Table: Vegan Recipes from a Taiwanese Home\u003c\/i\u003e is a tender and powerful cookbook that explores Taiwanese foodways through plant-based recipes, personal essays, and evocative photography by Laurent Hsia. Written by George Lee (\u003ca href=\"https:\/\/www.instagram.com\/chez.jorge\/?hl=en\"\u003eChez Jorge\u003c\/a\u003e) in memory of his grandfather, whose round wooden table—and the meals that happened there—anchored George's childhood.\u003cbr\u003e\u003cbr\u003eGeorge's personal reflections on family—and how their culinary practices changed after A-Gong passed—accompany insights into plant-based gastronomy in Taiwan, which is historically rooted in Buddhist values. The book contains over ninety vegan recipes and many insights into plant-based eating in Taiwan, from the proper way to prepare \u003ca href=\"https:\/\/yunhai.shop\/products\/organic-dried-lions-mane-mushroom?_pos=1\u0026amp;_sid=9d7371c71\u0026amp;_ss=r\"\u003edried Lion's Mane Mushrooms\u003c\/a\u003e to a description of the \u003ca href=\"https:\/\/yunhai.shop\/collections\/tatung-electric-rice-cooker-and-steamer\"\u003eTatung Electric Steamer\u003c\/a\u003e as a kitchen fundamental.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eCookbook Pantry Bundle\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eTo help you cook through this book, we're offering a discounted bundle featuring two pantry items George mentions in the text. \u003cbr\u003e\u003cbr\u003eBundle contents:\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ci\u003eA-Gong's Table\u003c\/i\u003e by George Lee\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/collections\/dried-mushroom-collection\/products\/organic-dried-lions-mane-mushroom\"\u003eDried Lion's Mane Mushrooms\u003c\/a\u003e, commonly used in Taiwanese Buddhist cooking and featured in many of George's recipes\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/collections\/oils-and-vinegars\/products\/wu-yin-black-vinegar\"\u003eWu Yin Taiwanese Black Vinegar\u003c\/a\u003e, made from sprouted wheatgrass, glutinous rice, plum, pomelo, and lemon. George lists Wu Yin in the book as a preferred brand\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eWhat's Inside the Book\u003c\/h4\u003e\n\u003cp\u003eThis book contains over 90 vegan recipes, from the simple han-tsî-bê (Sweet Potato Congee) to the complex jūn-piánn (Popiah Rolls). The selection reflects not only the homestyle flavors of George's family, but also the greater migration patterns, colonial histories, and generational traditions that have shaped contemporary Taiwan. \u003cbr\u003e\u003cbr\u003eGeorge also highlights fundamental ingredients, techniques, and cultural practices, such as the importance of MSG to Taiwanese Buddhist cooking, the energy principles of Chinese medicinal cooking, and the rules surrounding the preparation of New Year rice cake. At the same time, the recipes are approachable, practicable, and easy-to-follow.\u003cbr\u003e\u003cbr\u003eAcross the pages, Laurent's film photography visually bridges written memory and historical account with the rhythms of everyday Taiwanese life. All food photography was shot at a traditional three-sided courtyard house, leant to George by our friends \u003ca href=\"https:\/\/siangkhaulu.com\/en\"\u003e雙口呂 Siang kháu Lū\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eFrom the Publisher\u003c\/h4\u003e\n\u003cp\u003eGeorge Lee grew up with his A-Gong (grandfather) in the quiet refuge of Tamsui, Taiwan. He took part in the myriad Taiwanese food traditions his A-Gong nurtured, until he was seventeen, when his A-Gong passed. In observation of the death, he and his family undertook a set of Buddhist funeral customs and abstained from eating meat. For a hundred days, they ate at the monastery and the nuns there taught him to cook.\u003cbr\u003e\u003cbr\u003eYears later, he revisited the lessons and pieced them into the story of his family’s cooking. Some recipes he shares here are directly from childhood: Han-tsî-bê, an everyday breakfast congee floating with fist-size chunks of golden sweet potatoes, and the quintessential preserve Tshài-póo, crunchy strips of sun-dried daikon radish that salt in the air for a few days in January. Others tread the boundaries between old and new, such as Sòo-lóo-pn̄g, a meatless rendition of the hand-cut pork bits his mom braised in soy sauce and ladled over rice.\u003cbr\u003e\u003cbr\u003eWhile writing this book, George wandered all over Taiwan with his friend Laurent Hsia, who took photos along the way. Together, they sought out the foods and places tied to their memories growing up. Like the grandpa who slung a bag of apples along the zebra crossing to exit the morning market, or the old couple on the bus in black and white, sitting side by side and peering forward, the two found themselves . . . always afoot, traveling. A-Gong’s Table follows the rhythm of their footsteps: a pulse that takes you quietly through the book and through Taiwan, from morning to night.\u003c\/p\u003e\n\u003ch4\u003eAbout the Author\u003c\/h4\u003e\n\u003cp\u003eGeorge Lee is a cook and writer based in Taipei and raised in Tamsui, Taiwan. He shares his food and stories on his blog \u003ca href=\"https:\/\/chejorge.com\/\"\u003eChez Jorge\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout the Publisher\u003c\/h4\u003e\n\u003cp\u003eKnown for creating illustrated books with beautiful, innovative design and award-winning content, Ten Speed Press actively seeks out new and established authors who are authorities and tastemakers in the world of food, drink, design, reference, and humor.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003e\n\u003cp\u003eISBN: 9781984861276\u003cbr\u003ePublish Date: April 30, 2024\u003cbr\u003ePublisher: Ten Speed Press\u003cbr\u003e\u003cbr\u003e272 pages, Softcover \u003cbr\u003eby George Lee\u003cbr\u003e\u003cbr\u003eDimensions: 10” L x 7.5” W x 0.7” H\u003cbr\u003eWeight: 2 lbs\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"With Signed Bookplate \/ Book","offer_id":45261804765406,"sku":"BKGL0200","price":28.0,"currency_code":"USD","in_stock":false},{"title":"With Signed Bookplate \/ Pantry Bundle - save $4","offer_id":45272573051102,"sku":"YHBN6200","price":58.0,"currency_code":"USD","in_stock":false},{"title":"Unsigned \/ Pantry Bundle - save $4","offer_id":45272573083870,"sku":"YHBN6100","price":58.0,"currency_code":"USD","in_stock":true},{"title":"Unsigned \/ Book","offer_id":45261804798174,"sku":"BKGL0100","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/iAphwmi9LKJ6unrqfDRw9hgo9mP7F79qd3Cj218mtxA.jpg?v=1714078179"},{"product_id":"miniature-taiwanese-ceramic-red-stool","title":"Miniature Taiwanese Ceramic Red Stool","description":"\u003cp\u003eThe red plastic stool is an icon of Taiwan's urban landscape, just like the green and red \u003ca href=\"https:\/\/yunhai.shop\/products\/taiwanese-mailbox\"\u003emailbox\u003c\/a\u003e and the striped \u003ca href=\"https:\/\/yunhai.shop\/products\/taiwanese-market-bag\"\u003eGa Ji Dai market tote\u003c\/a\u003e. Find these stools situated around street stalls and restaurants, set up for outdoor events, and even gathered at the entrances to temples—they are not just streetscape props, but are part and parcel to people's livelihoods.\u003cbr\u003e\u003cbr\u003eAnd now, you can bring a pocket-sized piece of Taiwanese daily street life into your own home (as we do in our shop, complete with a super-mini Tatung and mini crates).\u003cbr\u003e\u003cbr\u003eFrom our friends Maji Food \u0026amp; Deli in Taiwan, this miniature ceramic red stool is a collaborative project between artist \u003ca href=\"https:\/\/www.youtube.com\/channel\/UCLJre_u_mwkyTGx-zwkjUxQ\" target=\"_blank\"\u003eChen Mu-Ren 陳牧仁\u003c\/a\u003e and Taiwanese food and lifestyle retailer Maji Treats. Chen molded and carved the prototype by hand with meticulous attention to detail, from the grooves in the legs to the slight dip in the seat that represents the weight of someone sitting on the stool. Chen and Maji Treats partnered with craftsmen in Yingge 鶯歌, Taiwan's ceramic capital, to produce the stools at scale.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003eMade In Taiwan\u003cbr\u003e\u003cbr\u003ePackage Dimensions: 1.8\" L x 1.8\" W x 2.5\" H \/ 4.4 cm L x 4.4 cm W x 6.4 cm H\u003cbr\u003eStool Dimensions: 1.6\" L x 1.6\" W x 2\" H \/ 4 cm L x 4 cm W x 5 cm H\u003cbr\u003eNet Weight: 27 g \/ 1 oz\u003cbr\u003e\u003ch4\u003eAbout Chen Mu-Ren 陳牧仁\u003c\/h4\u003eCeramic artist \u003ca href=\"https:\/\/www.youtube.com\/channel\/UCLJre_u_mwkyTGx-zwkjUxQ\" target=\"_blank\"\u003eChen Mu-Ren 陳牧仁\u003c\/a\u003e currently teaches art at Shenkeng Elementary School in New Taipei. His most recent ceramics exhibition 「趕動 桿動 感動」explored the facets and features of everyday Taiwanese life.\u003cbr\u003e\u003ch4\u003eAbout Maji Treats\u003c\/h4\u003eMaji Treats 神農生活 sells Taiwanese food and lifestyle goodies, including seasonal products, regional specialties, and artisanal crafts.\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":45796157423838,"sku":"MJ010100","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/aow60Q_j-nsrJvXc4FLMtdFg-llYF4qaM78GH0IbTCM.jpg?v=1735845876"},{"product_id":"lu-rou-fan-in-taiwan","title":"Taiwan Travel Guide: LUROUFAN TAIWAN","description":"\u003cp\u003eIndependently published by writer and photographer \u003ca href=\"https:\/\/www.instagram.com\/chezkuo\"\u003eChez Kuo\u003c\/a\u003e, \u003ci\u003eLuroufan Taiwan\u003c\/i\u003e is a thoughtfully curated travel guide to lu rou fan (braised pork over rice) 滷肉飯 shops in Taiwan, enriched with beautiful photography and interviews with shop owners—not to mention English and Japanese translations for it all. It is a first-of-its-kind passion project.\u003cbr\u003e\u003cbr\u003eLu rou fan is one of Taiwan's most well-known comfort foods, and everyone has a different opinion on what makes an ideal bowl. Some like it savory-only, while others like it sweeter, in keeping with the southern Taiwanese palate. Some prefer their pork in fatty chunks, and others prefer it lean and minced. Not to mention the endless permutations of accoutrements.\u003cbr\u003e\u003cbr\u003eMotivated by an enthusiasm for exploring his local foodways, Kuo visited over 120 lu rou fan shops across 13 cities in Taiwan, recording the flavors and textures of each bowl in mouthwatering detail. He drew on his professional experience as a magazine editor to photograph and lay out the entire book himself.\u003cbr\u003e\u003cbr\u003eAdding to the book's utility, every lu rou fan shop's page has a QR code leading to its Google Maps location. And to help readers shape their Taiwan itineraries, Kuo taps into his coffee knowledge to recommend local cafes, as well as dessert shops and even hotels.\u003cbr\u003e\u003cbr\u003eWith this guide in your hands, you are one step closer to finding the lu rou fan of your dreams.\u003c\/p\u003e\u003ch4\u003eFrom the Publisher\u003c\/h4\u003e這個總是在台灣人閒暇飯後常爭論的一個話題：哪一家的滷肉飯最好吃？當然，永遠是家鄉裡巷口那家的口味最棒。而這回滷肉飯寶島，就是匯集著各城市最美味、有人氣的滷肉飯之選，或許就是有選到你家巷口那間！\u003cbr\u003e\u003cbr\u003e由《咖啡寶島》作者Chez Kuo獨立出版的新書《滷肉飯寶島》，帶領讀者從台灣北走到台灣南，橫跨十多座城市，親自探訪超過120間滷肉飯店，實地拍攝與取材，將每一碗滷肉飯的美味完整呈現。書中內容以中、日、英三語書寫，提供詳細資訊，無論是在地讀者還是國際旅客，都能按圖索驥，輕鬆找到並品嚐台灣最具代表性的滷肉飯。\u003cbr\u003e\u003cbr\u003e這本書不僅是一場味覺之旅，更是一段關於台灣飲食文化的深刻探索。無論你是滷肉飯的死忠粉絲，還是對台灣小吃懷有好奇，這本書都會讓你愛上這道經典的庶民美食。\u003cbr\u003e\u003cbr\u003eTranslation:\u003cbr\u003eThis is a frequently debated topic among Taiwanese people: where can you find the best lu rou fan (braised pork over rice)? Of course, it's always the one around the corner from your place. And now, \u003ci\u003eLuroufan Taiwan\u003c\/i\u003e brings together some of the most delicious and popular lu rou fan selections from cities across Taiwan. Perhaps this book even features that shop in your neighborhood!\u003cbr\u003e\u003cbr\u003eIndependently published by Chez Kuo, the author of \u003ci\u003eCoffee Taiwan 101\u003c\/i\u003e, \u003ci\u003eLuroufan Taiwan\u003c\/i\u003e takes readers on a journey from northern to southern Taiwan, to over 120 lu rou fan shops across more than 10 cities. Interviews and photography bring the delicious tastes of each bowl of lu rou fan to life. Written in Chinese and translated into Japanese and English, this book's comprehensiveness makes it easy for both local Taiwanese readers and visitors from abroad to find and taste Taiwan’s representative dish.\u003cbr\u003e\u003cbr\u003eThis book is not just a culinary adventure, but also a deep exploration of Taiwanese food culture. Whether you are a diehard fan of lu rou fan or simply curious about Taiwan’s street food, this book will make you fall in love with this classic everyday dish.\u003cbr\u003e\u003cbr\u003e\u003ch4\u003eAbout the Author\u003c\/h4\u003e曾任流行雜誌主編，從二十世紀末開始接觸街頭文化，至今仍然持續出產著文字與圖像過生活。每天三杯咖啡的基礎需求，實踐著「我不是在咖啡館，就去咖啡館的路上」理念，尋覓著每個城市中的咖啡角落。近期著有《啡嚐日本》、《咖啡寶島》 等多本著作，2024 年轉挑戰在地美食路線，身嚐百碗滷肉飯，持續為大家分享在地美味。\u003cbr\u003e\u003cbr\u003eTranslation:\u003cbr\u003eFormer fashion magazine editor Chez Kuo began exploring street culture at the turn of the century and continues to live a life of writing and photography. Drinking at least three cups of coffee a day, Kuo lives by the tagline, \"If I'm not in a café, I'm on my way to one.\" He is constantly seeking out coffee in the corners of every city. In 2023, he authored guide books about coffee shops in Taiwan and Japan. And in 2024, he shifted his focus to Taiwanese cuisine, sampling over a hundred bowls of lu rou fan to continue sharing authentic local flavors with everyone.\u003cbr\u003e\u003cbr\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003eISBN: 9786269814336\u003cbr\u003e200 pages, Softcover\u003cbr\u003eby Chez Kuo\u003cbr\u003e\u003cbr\u003eDimensions: 9.1\" L x 6.7\" W \/ 23 cm L x 17 cm W\u003cbr\u003eWeight: 16.6 oz \/ 470 g\u003cbr\u003e\u003cbr\u003e\u003ch4\u003eShipping \u0026amp; Preorder FAQ\u003c\/h4\u003eShipping is \u003cstrong\u003e\u003ci\u003eincluded\u003c\/i\u003e\u003c\/strong\u003e in the price for orders in the continental U.S. There is a limit of two copies per customer.","brand":"Yun Hai Taiwanese Pantry","offers":[{"title":"Default Title","offer_id":46039836623070,"sku":"BKCK0100","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/kudH1H4kDQqT8GKvf4d37IUPqG1jldy6271Xywtks6E.jpg?v=1734119146"},{"product_id":"taste-taiwan-recipes-from-taiwanese-home-kitchens","title":"TASTE TAIWAN: Recipes from Taiwanese Home Kitchens","description":"\u003cp\u003eThere's a Taiwanese saying, 吃飯皇帝大 tsia̍h-pn̄g hông-tè tuā, which translates to, \"when you're eating, you're as important as the emperor,\" meaning that nothing is greater than eating well. Chelsea Tsai, a culinary instructor and founder of the \u003ca href=\"https:\/\/cookinn.tw\/\"\u003eCookInn\u003c\/a\u003e Taiwanese cooking school in Taipei, has taken this idiom to heart, citing as her culinary inspiration the multi-dish family meals that her mother—despite long days at work—would still put in the time and effort to assemble.\u003cbr\u003e\u003cbr\u003eMotivated by what Tsai describes as the \"pure magic\" of those childhood dinners, she self-published this cookbook with the intention of sharing not only recipes for homestyle Taiwanese dishes, but also the knowledge of fundamental Taiwanese ingredients and cooking techniques. Pulling from years of experience in culinary instruction, Tsai succinctly distills contemporary Taiwanese cuisine into its essential flavors, so that anyone can access them in their local markets, even if they are not in Taiwan.\u003cbr\u003e\u003cbr\u003eThis book is a trove of personal memory, largely anchored in Tsai's Hoklo heritage, featuring recipes like her Mom's Braised Pork Belly or Fresh Fish Soup with Ginger that harkens back to visits to her grandmother's on Liuqiu Island. But Tsai also nods to the diverse influences in Taiwan's food ways with recipes like Hakka-Style Stir Fry. And because eating outside the home is just as important in Taiwan as is eating inside the home, she has a whole section dedicated to street food like Gua Bao and Taiwanese-Style Grilled Corn.\u003cbr\u003e\u003cbr\u003eThrough 60 varied recipes, this book invites you to explore the flavors of Taiwan.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eFrom the Publisher\u003c\/h4\u003eIn Taiwan, food is a way of life. From the morning hustle for a hot breakfast to late-night wanderings through lively night markets, food is omnipresent in the island's daily rhythm. \u003cbr\u003e\u003cbr\u003eChelsea Tsai takes the reader on a personal journey through Taiwanese cuisine—delving into its historical roots and unveiling secrets from the typical kitchen pantry. Vibrant photographs and engaging narratives bring the pages alive, immersing you in the heart of Taiwan's food culture. The book features more than sixty authentic, time-tested home-cooking recipes refined by Tsai’s award-winning cooking school, \u003ca href=\"https:\/\/cookinn.tw\/en\/home-2\/\"\u003eCookInn Taiwan\u003c\/a\u003e. TASTE TAIWAN is the perfect companion for those seeking to discover and savor the unique charms of Taiwanese cuisine.\u003cbr\u003e\u003ch4\u003eAbout the Author\u003c\/h4\u003ePassionate about sharing Taiwanese cuisine and culinary traditions with domestic and international audiences, Chelsea Tsai is the founder of \u003ca href=\"https:\/\/cookinn.tw\/en\/home-2\/\"\u003eCookInn Taiwan\u003c\/a\u003e, a Taipei-based cooking school founded in 2018 that offers hands-on cooking experiences and traditional market tours. Since founding the school, Tsai has also taught overseas in countries like Australia, Malaysia, and the U.S.\u003cbr\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9786269779123\u003cbr\u003e\u003cstrong\u003ePublish Date:\u003c\/strong\u003e October 2023\u003cbr\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e CookInn Taiwan\u003cbr\u003e\u003cbr\u003e230 pages, Hardcover\u003cbr\u003eby Chelsea Tsai\u003cbr\u003e\u003cbr\u003eDimensions: 10” L x 7.5” W x 0.7” H\u003cbr\u003eWeight: 2 lbs","brand":"Yun Hai Taiwanese Pantry","offers":[{"title":"Default Title","offer_id":46072181031134,"sku":"BKCT0100","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/BKCT0100-pdp-02.jpg?v=1740612128"},{"product_id":"ebook-yun-hai-tatung-family-cookbook","title":"Yun Hai Tatung Family Cookbook (eBook)","description":"\u003cp\u003e\u003cb\u003e\u003ci\u003eNote: This is a digital download of the Yun Hai Tatung Family Cookbook.\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eTo show the wide breadth of capabilities of the Tatung Rice Cooker and Steamer, we put together this cookbook featuring ten traditional Taiwanese recipes, all prepared in the Tatung. It was written by Lisa Cheng Smith with recipe development support by Lillian Lin and Cat Yeh. Design by O.oo; photography by Robert Bredvad, with art direction by Stephanie H. Shih and food styling by Jessie YuChen. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e \u003cbr\u003eIntroduction\u003cbr\u003eTatung Tips 'n' Tricks\u003cbr\u003eTatung FAQ\u003cbr\u003eSteamed Rice\u003cbr\u003eCaramelized Sugar Tea Eggs\u003cbr\u003eSweet Potato Congee\u003cbr\u003eBlack Sugar Cake\u003cbr\u003eBlack Sesame Oil Chicken Soup\u003cbr\u003eBraised Pork Over Rice (Lu Rou Fan)\u003cbr\u003eSteamed Kabocha with Black Bean Sauce\u003cbr\u003eTaiwanese Homestyle Steamed Fish\u003cbr\u003eTaiwanese Sticky Rice with Sausage\u003cbr\u003eSteamed Egg\u003cbr\u003e\u003cbr\u003e28 pages\u003cbr\u003ePDF Download\u003c\/p\u003e\n\u003ch4\u003eAbout Yun Hai Selection\u003c\/h4\u003e\n\u003cp\u003eYun Hai Selection is the house brand of Yun Hai Taiwanese Pantry.\u003c\/p\u003e\n\u003ch4\u003eTaiwan and its Steam Cooker\u003c\/h4\u003e\n\u003cp\u003eThe Tatung Electric Rice Cooker and Steamer is an essential Taiwanese appliance that has been in production for over 60 years. It is beloved for its simplicity, versatility, and durability. Though known primarily as a rice cooker, it's actually a double boiler and steamer. Use it to gently cook braises and stews, steam breads and buns, and reheat leftovers. A simple and flexible cooker with many applications, the Tatung Rice Cooker and Steamer is an icon of classic Taiwanese design and daily life.\u003cbr\u003e\u003cbr\u003eRead more about the history of this appliance in this installment of our newsletter: \u003ca href=\"https:\/\/yunhai.substack.com\/p\/-taiwan-and-its-steam-cooker\"\u003e\u003ci\u003eTaiwan and its Steam Cooker\u003c\/i\u003e\u003c\/a\u003e.\u003c\/p\u003e","brand":"Yun Hai Selection","offers":[{"title":"Default Title","offer_id":46287689187550,"sku":"YH060200","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/tatungcover-ebook.jpg?v=1783526025"},{"product_id":"a-ok-glass-teapot","title":"A-OK Teapot, Borosilicate Glass","description":"\u003cp\u003eThis petite teapot is our very favorite: a plump, no-frills glass and stainless steel number from a Taiwanese hardware store supplier. It embodies the casual, low-to-the-ground approach we take to our tea: brew however you want, but no matter how you do it, you can trust it'll come out A-OK—just like the etching on the lid proclaims.\u003cbr\u003e\u003cbr\u003eIt's made from heat-resistant borosilicate glass, which not only shows off the color of the tea (ideal for visually timing your steep), but also does not alter its flavor. The removable stainless steel strainer is well engineered, too, with clips to hold the lid in place inside the teapot and fine mesh to strain all kinds of loose leaf, floral, and herbal teas.\u003cbr\u003e\u003cbr\u003eAs Sam of \u003ca href=\"%E2%80%9Dhttps:\/\/www.bang-tea.com%E2%80%9D\"\u003eBANGtea\u003c\/a\u003e puts it, ”it’s nearly impossible to drip tea out of the spout after pouring. Really awesome design.” We love a good user review.\u003cbr\u003e\u003cbr\u003eIt’s 200ml, sized similarly to a mug. We make an entire pot and pour it all out into another vessel (mug or beaker) in one go, which mixes the flavors together into an even brew. \u003cbr\u003e\u003cbr\u003eThe cheerful shape references the classic gong fu cha 功夫茶 clay teapot. And we love the lid, emblazoned with the phrase A-OK and punched out with a star-shaped ventilation hole. Its insistence on friendliness is charmingly Taiwan.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eCare Instructions\u003c\/h4\u003eHand wash with mild soap and a soft sponge.\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 Place of Manufacture\u003c\/h4\u003eThis teapot is sourced from a Taiwanese hardware company, though it is produced in China. We searched far and wide for borosilicate glass teapots produced in Taiwan, but manufacturers have moved their operations elsewhere.\u003cbr\u003e\u003cbr\u003eWhile we exist to promote as many made-in-Taiwan products as possible, we also recognize that a number of beloved Taiwanese brands and legacy manufacturers produce across multiple countries, including China. This is a reality of the Taiwanese economy. \u003cbr\u003e\u003cbr\u003eBecause our ultimate goal is to bring attention to the stories behind Taiwanese foodways, when relevant, we choose to include these products for their heritage and importance to Taiwanese cuisine, though we will always source Taiwan-first. \u003cbr\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003eBorosilicate glass (body), stainless steel (strainer and lid)\u003cbr\u003eHolds 200 ml \/ 200 cc of liquid\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTeapot Weight:\u003c\/strong\u003e 3.2 oz \/ 90 g\u003cbr\u003e\u003cstrong\u003eTeapot Dimensions:\u003c\/strong\u003e 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\u003e\u003cstrong\u003ePackage Weight:\u003c\/strong\u003e 5.4 oz \/ 153 g\u003cbr\u003e\u003cstrong\u003eBox Dimensions:\u003c\/strong\u003e 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":"Yun Hai Selection","offers":[{"title":"Default Title","offer_id":47376280322270,"sku":"AO010100","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/AO010100-pdp-02_1.jpg?v=1757695418"},{"product_id":"taiwan-nostalgia-gift-set","title":"Taiwan Nostalgia Gift Box","description":"\u003cp\u003eThe Chinese-language term for experiencing nostalgia, “huai jiu 懷舊,” means holding the past or the old (jiu 舊) close to one’s heart (huai 懷). For the days we miss Taiwan fiercely, we’ve curated this gift set that evokes the sights, flavors, smells, and textures of the Taiwanese day-to-day. Every item comforts us with their familiarity, while reminding us that the mundane can also be archivists of collective traditions, rituals, and tastes built over time.\u003cbr\u003e\u003cbr\u003ePantry items like mango jam and dried pineapple that preserve flavors of Taiwan’s most popular fruits; a limited-edition release of a puffed snack significant to folk superstition; a kit for making a beloved jelly from the seeds of a fig endemic to Taiwan; and boxed MSG that telegraphs “old school Taiwanese general store” aesthetics.\u003cbr\u003e\u003cbr\u003eHousehold goods like salvaged hinoki wood chopsticks smell of Taiwan’s old growth cypress forests; a nylon tote straight from the traditional market; and a ceramic figurine made in the iconic image of the plastic red stools seen everywhere in Taiwan around food stalls, restaurants, and even temple entrances.\u003cbr\u003e\u003cbr\u003eWe’ve also included the photo book TAIPEI by artist Ibi Ibrahim for its stunning visual record of everyday Taiwanese objects in situ. Though human actors may not be captured, wear is evident in every bicycle, window grate, and piece of hanging laundry, allowing us to vividly imagine how life moves in and around these city streets.\u003cbr\u003e\u003cbr\u003eEverything is packed in a technicolor box inspired by the ga ji dai. Designed by our friends \u003ca href=\"%E2%80%9Chttps:\/\/odotoo.com\/%E2%80%9D\"\u003eO.OO\u003c\/a\u003e, this silkscreened box is printed with 雲海嚴選, our name in Chinese, calligraphed for us by Taiwanese typographer Joe Chang.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eBundle Contents\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"%E2%80%9D%E2%80%9D\"\u003eIrwin Mango Jam\u003c\/a\u003e: gently processed jam, made with just Pingtung-grown Irwin mangoes, lemon juice, and sugar\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003ca href=\"%E2%80%9D%E2%80%9D\"\u003eDried Golden Diamond Pineapple\u003c\/a\u003e: sweet and tart Golden Diamond Pineapples sliced into thick rings—core and all—and dried low and slow\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003ca href=\"%E2%80%9Chttps:\/\/yunhai.shop\/products\/kuai-kuai-mango%E2%80%9D\"\u003eMango Kuai Kuai\u003c\/a\u003e: aromatic rice puffs made with Taitung-grown xiaxue mangoes\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003ca href=\"%E2%80%9D%E2%80%9D\"\u003eAi Yu Jelly Kit\u003c\/a\u003e: the fig seeds and mesh rinsing bag you need to make amber-colored ai yu jelly\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003ca href=\"%E2%80%9Chttps:\/\/yunhai.shop\/products\/ve-wong-msg%E2%80%9D\"\u003eMSG\u003c\/a\u003e: crystalline shards of pure umami\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003ca href=\"%E2%80%9Chttps:\/\/yunhai.shop\/products\/chopsticks%E2%80%9D\"\u003eHinoki Chopsticks\u003c\/a\u003e: made from salvaged hinoki cypress wood\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003ca href=\"%E2%80%9Chttps:\/\/yunhai.shop\/products\/taiwanese-market-bag%E2%80%9D\"\u003eGa Ji Dai\u003c\/a\u003e: a traditional market tote\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003ca href=\"%E2%80%9Chttps:\/\/yunhai.shop\/products\/miniature-taiwanese-ceramic-red-stool%E2%80%9D\"\u003eMini Ceramic Red Stool\u003c\/a\u003e: a miniature molded after the red plastic stools seen all over Taiwan’s urban landscapes\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003ca href=\"%E2%80%9Chttps:\/\/yunhai.shop\/products\/makan-taipei-book%E2%80%9D\"\u003eTAIPEI by Ibi Ibrahim\u003c\/a\u003e: a photobook bringing focus to the textures of everyday life in Taiwan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003e\u003cstrong\u003eIrwin Mango Jam:\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 on top of 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\u003eDried Golden Diamond Pineapple:\u003c\/strong\u003e tart, sweet, aromatic\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eMango Kuai Kuai:\u003c\/strong\u003e nutty and fragrant white rice that unravels into deeply sweet and pronounced mango the more you chew, with an airy-crisp texture\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eAi Yu Jelly Kit:\u003c\/strong\u003e slippery, soft, Q滑 jelly\u003cbr\u003e\u003cbr\u003eInstructions to make the jelly can be found \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/how-to-make-ai-yu-jelly\"\u003ehere\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eMSG:\u003c\/strong\u003e 100% umami shards\u003cbr\u003e\u003cbr\u003eUse sparingly as a flavor enhancer to intensify the savoriness or meatiness of your soups and stews, stir-fries, braises, or anything else you’re looking to zhuzh up. We love it in stir-fried kong xin cai 空心菜, dry noodles, and \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/steamed-egg\"\u003esteamed egg\u003c\/a\u003e.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e\u003cstrong\u003eIrwin Mango Jam:\u003c\/strong\u003e Irwin mango, lemon juice, sugar\u003cbr\u003e\u003cbr\u003eNo artificial preservatives.\u003cbr\u003e\u003cbr\u003eChill before using. Refrigerate after opening. Best consumed within one month of opening.\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eDried Golden Diamond Pineapple:\u003c\/strong\u003e dried Golden Diamond pineapples\u003cbr\u003e\u003cbr\u003eNo Added Sugar, Additive Free, No Preservatives\u003cbr\u003eProcessed in a facility that handles mangoes.\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eMango Kuai Kuai:\u003c\/strong\u003e Taitung rice, palm oil, glucose, sugar, mango juice, mango juice powder (mango puree, maltodextrin, sodium starch octenyl succinate, sugar, mango flavor, citric acid, beta-carotene), powdered milk, whey powder, salt, natural flavors, soy lecithin, citric acid, lactic acid powder (lactic acid, calcium lactate, silicon dioxide), antioxidant (mixed tocopherols), FD\u0026amp;C Yellow No. 5\u003cbr\u003e\u003cbr\u003eContains milk, soy, mango.\u003cbr\u003eManufactured in a facility that also processes wheat, peanuts, sesame, eggs, nuts, fish, and shellfish.\u003cbr\u003e\u003cbr\u003eStore in a cool and dry place.\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eAi Yu Jelly Kit:\u003c\/strong\u003e 100% ai yu fig seeds\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eMSG:\u003c\/strong\u003e pure monosodium L-glutamate\u003cbr\u003e\u003cbr\u003eStore at room temperature. After opening, keep away from high heat and high humidity.\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\u003eEstimated Gross Weight:\u003c\/strong\u003e 3.3 lbs \/ 1.5 kg\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eGa Ji Dai Box Dimensions:\u003c\/strong\u003e 18.5” L x 12.2” W x 5.1” H \/ 47 cm L x 31 cm W x 13 cm H","brand":"Yun Hai Selection","offers":[{"title":"Default Title","offer_id":47655727005918,"sku":"YHBN8200","price":125.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YHBN8200-pdp-01.jpg?v=1763002817"},{"product_id":"chess-stool-green","title":"Chess Stool, Green","description":"\u003cp\u003eThe plastic circular chess stool, unlike the ubiquitous \u003ca href=\"https:\/\/yunhai.shop\/products\/maroon-stool\"\u003ered stool\u003c\/a\u003e, is a relic of old school Taiwanese daily life. It was once a common seating choice for eateries and \u003ca href=\"https:\/\/www.nownews.com\/news\/5729041?srsltid=AfmBOoqQm_4vXspQU0NOG40hj6E00LJ2h8jd6UsFyvXQpA50tfNFvBbw\"\u003earcades\u003c\/a\u003e—practical for its affordability and its space-saving stackability.\u003cbr\u003e\u003cbr\u003eTeleported straight from that bygone era, this palindromic vermillion-red number is sleek and low-profile, evocative of 1970s pop design. It's 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 it for extra seating, a display piece for elevating plants, or a side table 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 the stool down into its three parts and stack them for compact storage.\u003cbr\u003e\u003cbr\u003eAnd, if you get multiple stools, 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).\u003cbr\u003e\u003cbr\u003eCheck out the \u003ca href=\"\u0026lt;br\/\u0026gt;https:\/\/yunhai.shop\/products\/chess-stool-red\"\u003ered chess stool\u003c\/a\u003e and the \u003ca href=\"\u0026lt;br\/\u0026gt;https:\/\/yunhai.shop\/products\/mixed-chess-stools-bundle-of-two\"\u003ebundle of two mixed-color chess stools\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\u003eDimensions:\u003c\/strong\u003e 13.5\" D x 18.5\" H \/ 34.3 cm D x 47 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 2.8 lbs \/ 1.3 kg","brand":"Yun Hai Selection","offers":[{"title":"Single","offer_id":48073555476702,"sku":"YH100300","price":50.0,"currency_code":"USD","in_stock":true},{"title":"Set of 2","offer_id":48073555443934,"sku":"YH1003B2","price":80.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YH100300-pdp-01.jpg?v=1776352297"},{"product_id":"chess-stool-red","title":"Chess Stool, Red","description":"\u003cp\u003eThe plastic circular chess stool, unlike the ubiquitous \u003ca href=\"https:\/\/yunhai.shop\/products\/maroon-stool\"\u003ered stool\u003c\/a\u003e, is a relic of old school Taiwanese daily life. It was once a common seating choice for eateries and \u003ca href=\"https:\/\/www.nownews.com\/news\/5729041?srsltid=AfmBOoqQm_4vXspQU0NOG40hj6E00LJ2h8jd6UsFyvXQpA50tfNFvBbw\"\u003earcades\u003c\/a\u003e—practical for its affordability and its space-saving stackability.\u003cbr\u003e\u003cbr\u003eTeleported straight from that bygone era, this palindromic vermillion-red number is sleek and low-profile, evocative of 1970s pop design. It's 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 it for extra seating, a display piece for elevating plants, or a side table 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 the stool down into its three parts and stack them for compact storage.\u003cbr\u003e\u003cbr\u003eAnd, if you get multiple stools, 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).\u003cbr\u003e\u003cbr\u003eCheck out the \u003ca href=\"https:\/\/yunhai.shop\/products\/chess-stool-green\"\u003egreen chess stool\u003c\/a\u003e and the \u003ca href=\"\u0026lt;br\/\u0026gt;https:\/\/yunhai.shop\/products\/mixed-chess-stools-bundle-of-two\"\u003ebundle of two mixed-color chess stools\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\u003eDimensions:\u003c\/strong\u003e 13.5\" D x 18.5\" H \/ 34.3 cm D x 47 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 2.8 lbs \/ 1.3 kg","brand":"Yun Hai Selection","offers":[{"title":"Single","offer_id":48073555607774,"sku":"YH100200","price":50.0,"currency_code":"USD","in_stock":true},{"title":"Set of 2","offer_id":48073555542238,"sku":"YH1002B2","price":80.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YH100200-pdp-01.jpg?v=1776352878"},{"product_id":"maroon-stool","title":"Taiwanese Red Stool","description":"\u003cp\u003eRed plastic stools are an agent of Taiwanese urbanism—they transform the street into a night market, a small corner of an alleyway into a snack shop, a park into an event venue, and even \u003ca href=\"https:\/\/news.tvbs.com.tw\/life\/790183\"\u003ean opera hall into a canteen\u003c\/a\u003e. Because of their lightweight, stackable, robust, and affordable qualities, they engage street life in a flexible way.\u003cbr\u003e\u003cbr\u003eWe’ve long had a \u003ca href=\"https:\/\/yunhai.shop\/products\/miniature-taiwanese-ceramic-red-stool\"\u003ediorama-sized version\u003c\/a\u003e of the red stool in our collection, but now, we’re bringing you the real thing.\u003cbr\u003e\u003cbr\u003eDeep red with sleek faceted curves, this plastic stool is quite a bit sturdier than the standard issue we’ve found in many dollar stores around NYC. The plastic is a bit thicker, the feet have rubber stoppers, and the seat is reinforced.\u003cbr\u003e\u003cbr\u003eIt can be used indoors or outdoors for both utilitarian and ornamental purposes. Set a bunch of stools out in the backyard to host a Mid-Autumn BBQ, Taiwan-style, then stack ‘em up in the shed to easily store them away. Bring a stool indoors for extra seating, or as a decorative plant stand—an aesthetic nod to Taiwanese street life (even better if paired with a \u003ca href=\"https:\/\/yunhai.shop\/products\/taiwanese-mailbox\"\u003eTaiwanese mailbox\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\u003eSpecifications and Dimensions\u003c\/h4\u003e100% plastic.\u003cbr\u003eManufactured in Taiwan.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eDimensions:\u003c\/strong\u003e 14.5\" L x 14.5\" W x 18.5\" H \/ 36.9 cm L x 36.9 cm W x 45.7 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 2 lbs \/ 928 g","brand":"Yun Hai Selection","offers":[{"title":"Single","offer_id":48073555673310,"sku":"YH100100","price":35.0,"currency_code":"USD","in_stock":true},{"title":"Set of 2","offer_id":48073555640542,"sku":"YH1001B2","price":45.0,"currency_code":"USD","in_stock":true},{"title":"Set of 4","offer_id":48073555706078,"sku":"YH1001B4","price":72.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YH100100-pdp-03.jpg?v=1776354344"},{"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"},{"product_id":"yun-hai-2027-lunisolar-almanac","title":"Yun Hai x O.OO 2027 Lunisolar Almanac","description":"\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/form.jotform.com\/YUNHAISHOP\/-yun-hai-ooo-2027-lunisolar-almanac\"\u003e台灣配送請點此\u003c\/a\u003e. 台灣訂單將於 11 月 19 日起每週統一出貨. Order for delivery in Taiwan \u003ca href=\"https:\/\/form.jotform.com\/YUNHAISHOP\/-yun-hai-ooo-2027-lunisolar-almanac\"\u003ehere\u003c\/a\u003e. \u003cbr\u003e\u003cbr\u003eNote: The delivery estimate at checkout for Lunisolar Almanac orders won't reflect the almanac's later ship date of November 16th. Want your other items sooner? Please order them in a separate cart.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003eOriginating in Chinese tradition, the lunisolar almanac is also charmingly known as “old yellow calendar” 老黃曆, a moniker that refers to the time its jurisdiction fell under the emperor (identified by imperial yellow).\u003cbr\u003e\u003cbr\u003eIt merges the Gregorian and lunar calendars, Chinese astrology, agricultural timings, and folk beliefs into a book of seasonal cycles, daily recommendations, and predictions. Throughout Taiwan, people consult it to plan weddings, engagements, agricultural schedules, and many other aspects of daily life.\u003cbr\u003e\u003cbr\u003eOur interpretation of this longstanding tradition compiles the lunar calendar, 24 solar terms, important Chinese and Taiwanese holidays, Western astrological cycles, and even English translations of 2027 almanac predictions from an established Taiwanese almanac source.\u003cbr\u003e\u003cbr\u003eThis year, we’ve also added depictions of the moon phases, holiday illustrations by Taiwanese American illustrator James Kuo, and architectural photography by artist Hsun-Chih Chan.\u003cbr\u003e\u003cbr\u003eOnce the day’s passed, tear off the page, then—as is customary in Taiwan—repurpose it into scratch paper, reuse it as gift wrap, or fold it into a tabletop trash receptacle for fruit pits.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout the Design\u003c\/h4\u003eIn developing the design of this daily tear-off almanac, we referenced classic examples printed on translucent paper. These tend to use only a few colors and feature a vibrant red header bearing sayings of good fortune. They’re accomplished examples of vernacular design: dense, packed with meaning, functional, and beautiful.\u003cbr\u003e\u003cbr\u003eDrawing from these, we sourced thin, Taiwanese-milled paper that allows future days to ghost through. We designed a custom red backing card with gold foil stamping in the traditional aesthetic. We love that the thin paper, once torn, is often saved for wrapping delicate items or folding origami, so we perforated each sheet for a clean tear-away.\u003cbr\u003e\u003cbr\u003eThis year, in keeping with the custom of many daily almanacs in Taiwan, we’ve also introduced illustrations and photography to the page design. We worked with Taiwanese American illustrator James Kuo to incorporate illustrations for major Taiwanese holidays like Lunar New Year and Mid-Autumn Festival. For weekend content, we included architectural photography by Taiwanese artist Hsun-Chih Chan, whose work interprets buildings across Taiwan as mountains.\u003cbr\u003e\u003cbr\u003eDesign: O.OO\u003cbr\u003eCreative Direction: Lisa Cheng Smith\u003cbr\u003eIllustrations: James Kuo\u003cbr\u003ePhotography: Hsun-Chi Chan\u003cbr\u003eData Editors: Kimberly Chou, Amalissa Uytingco\u003cbr\u003eProofreaders: Jasmine Huang, Natya Regensburger, Jeremy Hersh, Lillian Lin\u003cbr\u003e\u003ch4\u003eA Guide to Almanac Elements\u003c\/h4\u003eOur project references traditional forms and verified Taiwanese sources of open source almanac data. Here is a guide to the included elements:\u003cbr\u003e\u003cbr\u003eEach page includes:\u003cbr\u003e\u003cul\u003e\n\u003cli\u003eGregorian Year\u003c\/li\u003e\n\u003cli\u003eMinguo Year (Taiwan)\u003c\/li\u003e\n\u003cli\u003eSexagenary Year (Chinese Zodiac)\u003c\/li\u003e\n\u003cli\u003eMonth\u003c\/li\u003e\n\u003cli\u003eDay\u003c\/li\u003e\n\u003cli\u003eLunar Month\u003c\/li\u003e\n\u003cli\u003eLunar Day\u003c\/li\u003e\n\u003cli\u003eSexagenary Month (Chinese Zodiac)\u003c\/li\u003e\n\u003cli\u003eSexagenary Day (Chinese Zodiac)\u003c\/li\u003e\n\u003cli\u003eMajor US Holidays\u003c\/li\u003e\n\u003cli\u003eMajor Taiwanese Holidays\u003c\/li\u003e\n\u003cli\u003eSolar Term\u003c\/li\u003e\n\u003cli\u003eMoon Phase\u003c\/li\u003e\n\u003cli\u003eAuspicious and Inauspicious Activities (Good\/Avoid)\u003c\/li\u003e\n\u003cli\u003eArchitectural Photography by Hsun-Chih Chan on weekends\u003c\/li\u003e\n\u003cli\u003eIllustrations by James Kuo on major Taiwanese holidays\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eTerms to Know\u003c\/h4\u003e\u003cstrong\u003eSexagenary Date 干支\u003c\/strong\u003e\u003cbr\u003eThis is the Chinese astrological system for naming months, days, and years, based on a series of combinations made from the 10 Heavenly Stems (Wood, Fire, Earth, Metal, Water, repeated once for their Yin Yang polarities) and the 12 Earthly Branches (Rat, Ox, Tiger, Rabbit, Dragon, Snake, Horse, Goat, Monkey, Rooster, Dog, Pig).\u003cbr\u003e\u003cbr\u003eUsed together, these components create 60 combinations, and the naming cycle resets once every combination has been used. For example: January 1st, 2026 is 乙巳蛇年 戊子月 乙亥日, or Wood Snake Year, Earth Rat Month, Wood Pig Day. On this day, one might avoid weddings but would potentially find good fortune in scheduling a move.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSolar Terms 節氣\u003c\/strong\u003e\u003cbr\u003eSolar terms are 24 divisions of the solar year used in traditional Chinese calendars to mark seasonal changes and agricultural timing. They divide the year into roughly 15-day periods. These periods aren't calculated by dividing the 365-day year into 24, but by splitting the sun's elliptical path into 24 segments. As such, solar terms are related more to the placement of the solstices than the divisions of the Gregorian year. Think of them as a precise division of the seasons, a more specific indication of spring, summer, autumn, and winter.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eGood\/Avoid\u003c\/strong\u003e\u003cbr\u003eThis designation refers to activities that are recommended or advised against on any given day, according to the cosmic conditions. \"Good\" refers to activities that are especially auspicious. \"Avoid\" suggests things you might consider waiting on. Use this as it suits you—choose the right day for opening a new shop, or to determine which days are less suitable for weddings (e.g. when Taiwanese wedding venues tend to come at a discount).\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eWeekend Content\u003c\/strong\u003e\u003cbr\u003eTraditional almanacs in Taiwan sometimes have fun content on the weekend, like recipes, anecdotes, or fun facts. We're using this space to share architectural photography from Taiwan by artist Hsun-Chih Chan.\u003cbr\u003e\u003ch4\u003eA Note on Omissions\u003c\/h4\u003eWe proofread this calendar time and again, but reconciling the lunar and solar calendars, and all that's in between, is a big task. If you find any errors, we'd like to know about them. Furthermore, if you have ideas, requests, or feedback for 2028, feel free to send us a note at almanac@yunhai.shop.\u003cbr\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003e324 pages.\u003cbr\u003eBound with brass Chicago screw posts.\u003cbr\u003ePrinted on FSC-certified, Taiwanese-milled 50 gsm white kraft paper.\u003cbr\u003eTwo-color offset printing (Pantone inks).\u003cbr\u003e\u003cbr\u003eBacker board: laminated gray chipboard with gold foil stamping.\u003cbr\u003eIncludes a hanging hole in the backing for wall mounting.\u003cbr\u003e\u003cbr\u003ePages are perforated for clean removal.\u003cbr\u003e\u003cbr\u003eMade in Taiwan.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCalendar Dimensions (without backing card):\u003c\/strong\u003e 4.9” W x 7.8” L x 7\/8\" H \/ 125 mm W x 198 mm L x 21 mm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCalendar Dimensions (with backing card):\u003c\/strong\u003e 4.9” W x 9” L x 7\/8\" H \/ 125 mm W x 228 mm L x 22 mm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 1.2 lbs \/ 525 g\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":48465813143774,"sku":"YH110200","price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YH110200-pdp-01_1.jpg?v=1791307342"},{"product_id":"sitting-the-month-clarissa-wei","title":"Sitting the Month: Postpartum Recipes for Rest \u0026 Recovery","description":"\u003cp\u003eAfter giving birth in Taiwan, Clarissa Wei (James Beard-award-winning author of \u003ci\u003eMade In Taiwan\u003c\/i\u003e) was inspired to write \u003ci\u003eSitting the Month: Postpartum Recipes for Rest \u0026amp; Recovery\u003c\/i\u003e, a cookbook rooted in her own experience with the postpartum healing practices of traditional Chinese medicine.\u003cbr\u003e\u003cbr\u003eIn traditional Chinese medicine, 坐月子 zuo yue zi (literally “to sit the month”) is a sacred time of rest and recovery for new mothers. While one component of this period involves staying indoors and literally sitting or lying down as much as possible to conserve energy, another equally important component is nourishing the body with the right food.\u003cbr\u003e\u003cbr\u003eClarissa and Taiwanese herbalist Stella Wang developed 88 recipes for supporting new mothers through three different stages of postpartum recovery: detoxing, rebuilding energy levels, and strengthening. Start with light, easy-to-digest soups like Egg Drop Seaweed Soup to support the detoxing of residual blood and tissues, then advance to protein-rich dishes like Scallion Oil Chicken to aid in tissue repair, before incorporating dishes with more intense and fiery ingredients, like Ten Tonic Supreme, to fortify the body.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSitting the Month Bundle\u003c\/strong\u003e\u003cbr\u003eIn the cookbook, Clarissa recommends using black sesame oil and extra virgin camellia oil by Dong He, a family-owned oil mill in Chiayi, Taiwan that has been cold-pressing oils the traditional way since 1921. These specialty oils are health-fortifying and featured in recipes like \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/camellia-oil-noodles-with-sesame-crusted-eggs\"\u003eCamellia Oil Noodles with Sesame-Crusted Eggs\u003c\/a\u003e and Sesame Oil Chicken Soup. \u003cbr\u003e\u003cbr\u003eTo help you get started cooking through these recipes, we’re offering a 10% discounted bundle featuring these two foundational oils.\u003cbr\u003e\u003cbr\u003eBundle Contents:\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/black-sesame-oil\"\u003eBlack Sesame Oil\u003c\/a\u003e, pressed from toasted black sesame seeds. According to Clarissa, it is used to heat up the body, stimulate circulation, and restore strength after childbirth.\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/extra-virgin-camellia-seed-oil\"\u003eCamellia Oil\u003c\/a\u003e, or bitter tea seed oil, pressed from the seeds of the Camellia oleifera tree. It is prized for its ability to soothe the stomach and ease inflammation\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eAbout the Author\u003c\/h4\u003e\u003cstrong\u003eClarissa Wei\u003c\/strong\u003e is the author of Made in Taiwan, winner of an IACP Award and finalist for a James Beard Award. Her writing has been published in \u003ci\u003eThe New Yorker\u003c\/i\u003e, \u003ci\u003eThe New York Times\u003c\/i\u003e, and \u003ci\u003eBon Appétit\u003c\/i\u003e. The cofounder of single-origin soy sauce brand HEYDOH, she lives in Taiwan with her husband and two children.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eStella Wang\u003c\/strong\u003e is a second-generation Taiwanese herbalist, mom, and owner of EDD Herbs, a herbal dessert and tea shop that she operates out of her father’s Chinese medicine shop in Taipei.\u003cbr\u003e\u003cbr\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003ePublish Date: September 15, 2026\u003cbr\u003ePublisher: W.W. Norton \u0026amp; Company\u003cbr\u003eby Clarissa Wei with Stella Wang\u003cbr\u003e\u003cbr\u003e288 pages, Hardcover\u003cbr\u003e\u003cbr\u003eDimensions: 9.3” L x 7.3” W x 1” H \/ 23.6 cm L x 18.5 cm x 2.5 cm\u003cbr\u003eWeight: 2.5 lbs \/ 1.1 kg\u003cbr\u003e\u003cbr\u003e\u003ch4\u003eFrom the Publisher\u003c\/h4\u003eA nourishing and restorative guide to eating well after childbirth, with recipes informed by traditional Chinese medicine.\u003cbr\u003e\u003cbr\u003eWhen Clarissa Wei gave birth to her first child, she was living in Taiwan, where the postpartum period lasts four weeks and is considered one of the most important periods of a woman’s life. The practice of “sitting the month” includes therapeutic herbs and warming meals—stir-fried pork liver, chicken simmered with rice wine and sesame oil, or steamed cod with goji berries—believed to help repair the womb and reenergize the new mom. There isn’t a lot of information in the English-speaking world about this practice, or its cuisine, and she set out to learn more.\u003cbr\u003e\u003cbr\u003eIn Sitting the Month, through gorgeous photography, stories, and recipes, Clarissa Wei offers a holistic outlook on food specifically intended to nurture new mothers back to health. Any partner or relative (or a very tired mom) can navigate these 88 recipes. With guidance from Stella Wang, a second-generation owner of a Chinese medicine shop, she introduces three stages of recovery. Start with light, herbal soups such as Salmon Miso Soup and Egg Drop Seaweed Soup to detox the body. Advance to collagen and protein-rich dishes such as Scallion Oil Chicken and Black Vinegar Pork Knuckle Stew to support tissue repair, and build up to Ten Tonic Supreme Soup, packed with fiery herbs intended to combat deep fatigue and lingering weakness. Each recipe is designed for solo meals or for sharing with a partner. Freezing advice and notes on unique herbs make this ancient tradition accessible and doable for modern moms in the United States. There’s an old folk saying that sums up the East Asian attitude toward postpartum care: During pregnancy, nurture the baby. After pregnancy, nurture your body.","brand":"W.W. Norton \u0026 Company","offers":[{"title":"With Signed Bookplate \/ Book","offer_id":49070982594782,"sku":"BKCW0300","price":37.99,"currency_code":"USD","in_stock":true},{"title":"Unsigned \/ Book","offer_id":49070982660318,"sku":"BKCW0400","price":37.99,"currency_code":"USD","in_stock":false},{"title":"With Signed Bookplate \/ Pantry Bundle - Save 10%","offer_id":49070982562014,"sku":"YHBN9100","price":70.19,"currency_code":"USD","in_stock":true},{"title":"Unsigned \/ Pantry Bundle - Save 10%","offer_id":49070982627550,"sku":"YHBN9200","price":70.19,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/BKCW0300-pdp-01_1.jpg?v=1790105174"},{"product_id":"taiwanese-eric-sze","title":"Taiwanese? By Eric Sze","description":"\u003cp\u003e\u003ci\u003eTaiwanese?\u003c\/i\u003e by chef and restaurateur Eric Sze of 886 and Wenwen, co-authored by writer Elyse Inamine, is an exploration of the dynamic, adaptive nature of Taiwanese food through Eric’s personal reflections on how he ate in childhood, how he eats now, and how he cooks as a result of both.\u003cbr\u003e\u003cbr\u003eThe 70+ recipes in this cookbook result from Eric's field research across cities in Taiwan (read: lots and lots of lu rou fan), as well as experimentation with fusing Taiwanese and other culinary techniques. Take beef noodle soup, for example. Eric's got his own take on a classic version, but he also riffs on the dish beyond a Taiwanese context—Beef Noodle Soup Ragù, Beef Noodle Soup Burgers, and even Beef Noodle Soup... without the soup.\u003cbr\u003e\u003cbr\u003eReaders can also look forward to recipes inspired by dishes Eric enjoyed growing up, from his Mom’s Steamed Fish Head with Fermented Chile to one of his beloved street snacks, Taiwanese Sausage.\u003cbr\u003e\u003cbr\u003eIronically, the spirit of \u003ci\u003eTaiwanese?\u003c\/i\u003e can only be defined by the indefinite question mark in its title. For Eric, to eat Taiwanese, and by extension to be Taiwanese, means embracing fluidity and multidimensionality. We support this!\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTaiwanese? Bundle\u003c\/strong\u003e\u003cbr\u003eChef Eric curated a bundle of his favorite Yun Hai products that represent different facets of Taiwanese culinary identity. \u003cbr\u003e\u003cbr\u003eBundle Contents:\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/6-cup-electric-rice-cooker-and-steamer-pea-green\"\u003e6-Cup Tatung Electric Steamer (Green)\u003c\/a\u003e, the workhorse of the Taiwanese kitchen. It’s often referred to as a rice cooker, but it can do so much more, from steaming buns to braising meats.\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/penglai-short-grain-rice\"\u003ePenglai Rice\u003c\/a\u003e, the everyday rice of Taiwan. It’s an essential serving accompaniment to soak up the sauces in a number of Eric’s recipes, like Braised Pig Trotters with Peanuts. But it also plays a starring role in rice-based mains like Lu Rou Fan.\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/pineapple-soy-sauce\"\u003ePineapple Soy Sauce\u003c\/a\u003e, a black soybean-based soy sauce that gets its brothy, bright quality from being fermented with Taiwanese pineapples. Eric used this in his Brooklyn restaurant Wenwen for his Oh Ah Mee Swa  pop-up!\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003ca href=\"https:\/\/yunhai.shop\/products\/yun-hai-dried-irwin-mango\"\u003eDried Irwin Mango\u003c\/a\u003e, the perfect snack. Made from Taiwan-grown Irwin mangoes harvested at peak ripeness, they’re sliced thick and dried low and slow to lock in as much flavor and juice as possible.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eAbout the Author\u003c\/h4\u003e\u003cstrong\u003eEric Sze\u003c\/strong\u003e, a long time friend of the shop, is the chef and co-owner of Wenwen and 886 in New York City. Born and raised in Taipei, Eric taught himself how to cook―and in turn learned about where he comes from, where it’s going, and how all that forms him. In 2021, he was recognized as an Eater New Guard and later received two stars for Wenwen from the New York Times. Now Eric is publishing his first cookbook (this one!), and you can follow him through @esze.e on TikTok, Instagram, and YouTube as he continues to explore and examine Taiwanese food. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eElyse Inamine\u003c\/strong\u003e is a writer and editor in New York City. Previously, she was the restaurant editor Bon Appétit, where she first collaborated with Eric on a hot pot primer that was nominated for a James Beard media award. These days, Elyse writes for the New York Times, TASTE, Food \u0026amp; Wine, and Bon Appétit, and is working on a couple more cookbooks (you can follow her on Instagram at @elyseinamine). Once she found out about this cookbook, she immediately texted Eric to ask if he had a co-author―and the rest is history.\u003cbr\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003e\u003cstrong\u003ePublish Date:\u003c\/strong\u003e October 20, 2026\u003cbr\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Hardie Grant Books\u003cbr\u003eby Eric Sze with Elyse Inamine\u003cbr\u003e\u003cbr\u003e304 pages, Hardcover\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eDimensions:\u003c\/strong\u003e 10.9” L x 8.2” W x 1.1” H \/ 27.7 cm L x 20.8 cm W x 2.8 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 3.2 lbs \/ 1.5 kg\u003ch4\u003eFrom the Publisher\u003c\/h4\u003e\u003cstrong\u003eAn exhilarating exploration of Taiwanese food in all its complexity and deliciousness, with over 70 recipes.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eEric Sze, a chef and restaurateur in New York City, explores what makes Taiwanese food so multi-faceted and idiosyncratic with co-author Elyse Inamine. He travels back to Taiwan to unpack the dishes he grew up eating in Taipei, like Lu Rou Fan and Oyster Omelet, as well as gives an inside look at the method and madness behind the recipes he’s made in restaurants, at pop-ups, and at home in New York City, like Beef Noodle Soup Ragù and Mochi Gnocchi with Chili Oil Pumpkin Puree.\u003cbr\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eA new take on Taiwanese cuisine:\u003c\/strong\u003e Eric combines his deep knowledge of Taiwanese cuisine with his experimental approach to cooking, creating dishes that he calls “authentically inauthentic.”\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePersonal storytelling:\u003c\/strong\u003e Follow Eric’s journey from a food-obsessed kid in Taipei to his evolution into a chef and restaurateur in New York City.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArmchair travel:\u003c\/strong\u003e Discover the best bowls of Lu Rou Fan in Taipei and beyond, as well as essays and itineraries that transport you to the island’s incredible food scene.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStunning visuals:\u003c\/strong\u003e Photography by Alex Lau captures the kinetic energy of Taiwan’s beer houses and bustling markets and Eric’s pop-ups and restaurants in New York.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003ci\u003eTaiwanese?\u003c\/i\u003e is a rowdy celebration of the richness and depth of Taiwanese food, in all its contradictions and complexities.","brand":"‎ Hardie Grant Books","offers":[{"title":"With Signed Bookplate \/ Book","offer_id":49152889749726,"sku":"BKES0200","price":40.0,"currency_code":"USD","in_stock":false},{"title":"Unsigned \/ Book","offer_id":49152889782494,"sku":"BKES0100","price":40.0,"currency_code":"USD","in_stock":false},{"title":"With Signed Bookplate \/ Pantry Bundle With Tatung","offer_id":49152889848030,"sku":"YHBN9600","price":279.0,"currency_code":"USD","in_stock":false},{"title":"Unsigned \/ Pantry Bundle With Tatung","offer_id":49152889815262,"sku":"YHBN9400","price":279.0,"currency_code":"USD","in_stock":false},{"title":"With Signed Bookplate \/ Pantry Bundle Without Tatung","offer_id":49152889913566,"sku":"YHBN9500","price":79.0,"currency_code":"USD","in_stock":false},{"title":"Unsigned \/ Pantry Bundle Without Tatung","offer_id":49152889880798,"sku":"YHBN9300","price":79.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/BKCW0300-pdp-01_2.jpg?v=1791384111"},{"product_id":"pink-bando-bowl","title":"Porcelain Bando Bowl Set, Pink","description":"\u003cp\u003eThis ridged porcelain bowl (set of two) is part of the Porcelain Bando dishware line by Anta Pottery 安達窯 in Yingge, Taiwan. The series invokes the forms of familiar pink disposable tableware used across Taiwan at roadside banquets (辦桌 bando in Taiwanese), street stalls, and restaurants. Anta Pottery, owned by three sisters, has recreated these archetypes in slip-cast porcelain with modern casting techniques and traditional dipped glazes, drawing on two generations of craftsmanship.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/disposable.avif?v=1794449583\"\u003e\u003cbr\u003e\u003cbr\u003eThe pink colorway, echoing the original, is the hardest to make. The vivid hue of its plastic counterpart is translated into a translucent, dipped glaze that pools in the ridges and edges of the design. This shade is soft and warm, with a stippled, blurry appearance. Natural color variations create a multi-toned effect. What was once a feather-light, disposable vessel takes on the weight and permanence of fine pottery.\u003cbr\u003e\u003cbr\u003eWe eat rice and sip soup out of this bowl, steam eggs in this bowl, you name it. We even once used it as an incense-holder in our Taiwanese cooking show \u003ca href=\"https:\/\/youtu.be\/o73SdLsqSkY?t=59\"\u003e\u003ci\u003eCooking With Steam\u003c\/i\u003e\u003c\/a\u003e. Just like the plastic version, the porcelain vessel is meant to be used for both everyday dining and entertaining. Porcelain is among the strongest of traditional ceramics, and it is safe for use in ovens, Tatung steamers, microwaves, and dishwashers.\u003cbr\u003e\u003cbr\u003eAvailable in a boxed set of two bowls, in a bundle of two box sets, or in \u003ca href=\"https:\/\/yunhai.shop\/products\/pink-bando-full-set\"\u003efull two- to four-person sets\u003c\/a\u003e with other serveware from the collection. Each ceramic is securely wrapped and packed into a visually serene, Anta-labeled box, ready for gifting. \u003cbr\u003e\u003cbr\u003eAlso comes in \u003ca href=\"https:\/\/yunhai.shop\/products\/celadon-bando-bowl\"\u003eceladon\u003c\/a\u003e and \u003ca href=\"https:\/\/yunhai.shop\/products\/white-bando-bowl\"\u003ewhite\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout the Bando Porcelain Line\u003c\/h4\u003eThis porcelain tableware collection, modeled after the iconic silhouettes of Taiwanese disposable tableware, was jointly created by Yingge-based pottery studio Anta Pottery 安達窯 and data science company RE:LAB, who polled thousands of Taiwanese customers to determine the final shape and color assortment of the collection.\u003cbr\u003e\u003cbr\u003eDisposable dishes and utensils were \u003ca href=\"https:\/\/time.udn.com\/udntime\/story\/122833\/6356957\"\u003epopularized in Taiwan in the 1970s and 80s\u003c\/a\u003e as symbols of hygienic consumption, convenience, and affordability. They became indispensable to outdoor dining, making appearances at roadside banquets, market stalls, and even in restaurants.\u003cbr\u003e\u003cbr\u003eJust as \u003ca href=\"https:\/\/yunhai.shop\/products\/maroon-stool\"\u003ered plastic stools\u003c\/a\u003e have become fixtures of the Taiwanese streetscape, plastic tableware is integrated into the expression of everyday Taiwanese dining. Even with the scaling back of single-use plastics in Taiwan over the last two decades, the meanings attached to the forms of plastic dishware have not disappeared.\u003cbr\u003e\u003cbr\u003eBy trading in disposable plastic for reusable porcelain, Anta and RE:LAB intend to “preserve the shape of Taiwanese culture,” calcifying these shared memories of conviviality and opening another space for them at the table.\u003cbr\u003e\u003ch4\u003eInstructions\u003c\/h4\u003eSafe for use in ovens, Tatung steamers, microwaves, and dishwashers. Do not freeze or store at low temperature and then apply heat rapidly, as this may cause the product to crack.\u003cbr\u003e\u003cbr\u003eWash as soon as possible after use. Use a sponge, soft cloth, or mild detergent to avoid damaging the glaze. In the rare instance you experience any staining, soak in hot water with baking soda.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eEvery item in this line begins by injecting porcelain slip, a mixture of clay and water, under pressure into a porous mold. The mold absorbs the water from the slip, which firms up the clay. Once the shaped pieces have been carefully demolded, artisans leave them to air dry for one to three days. At this stage, the unfired pieces are known as greenware.\u003cbr\u003e\u003cbr\u003eAfter drying, sharp edges are softened using a water-dipped sponge, then each piece is sent through the first fire, which bakes the item at 800°C to fix its shape. This is called the bisque firing (素燒), and the fired pieces are known as bisqueware.\u003cbr\u003e\u003cbr\u003eNext, each piece is dipped into a deep pot of mineral-based glaze, a process called immersion glazing (浸釉). Artisans inspect every piece and fix any imperfections in the glaze by hand.\u003cbr\u003e\u003cbr\u003eFor the second and final fire, pink- and white-glazed wares are fired at 1230°C and celadon-glazed wares at 1260°C. Each item is left to cool to 100-200°C, about 24 hours, before being pulled out of the kiln.\u003cbr\u003e\u003cbr\u003eFinally, the artisans will sand the foot ring on the bottom, then package.\u003ch4\u003eAbout Anta Pottery\u003c\/h4\u003e\u003cp\u003eAnta Pottery 安達窯 is a family-owned pottery studio based in Yingge, a town widely recognized as the pottery capital of Taiwan. Founded in 1976, Anta takes its name from the Chinese baseball term 安打 (an da), meaning “safe hit” or, metaphorically, a win. Founder Sun Zhong-Jie 孫忠傑 started the business by making ceramic Buddha statues. Because of his expertise in finicky traditional glazes like Tenmoku (an iron-rich glaze in amber and black), he secured a deal with Nestlé to produce Tenmoku-glazed mugs to be sold with their instant coffee. From that point on, Anta expanded into tea and dining ware.\u003cbr\u003e\u003cbr\u003eThey are now renowned in Taiwan for specializing in the scaled production of traditionally glazed tableware, without sacrificing natural variation and handmade qualities. Getting to this point was not easy. They had to scale up clay handling and firing, and master working with mineral-based traditional glazes that are notoriously difficult because of their high sensitivity to factors like temperature and oxygen. Anta is particularly proud of their celadon glaze, which took six years to perfect.\u003cbr\u003e\u003cbr\u003eToday, Anta is run by the second-generation sisters Sun Ying-Xin 孫盈馨, Sun Ruo-Ping 孫若屏, and Sun Zhu-Yi 孫筑怡. While their father still practices pottery, he mostly does so for fun, hand-shaping teapots into organic forms like bamboo stalks and pumpkins.\u003c\/p\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e Porcelain\u003cbr\u003e\u003cbr\u003eThis product has passed SGS testing. It is lead and cadmium free. Slight variations in size and shape may occur in ceramic products due to shrinkage during firing.\u003cbr\u003e\u003cbr\u003eEach box comes with two bowls.\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eIndividual Bowl Dimensions:\u003c\/strong\u003e 4.6” D x 2.4” H \/ 11.8 cm D x 6 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eIndividual Bowl Weight:\u003c\/strong\u003e 6.7 oz \/ 189 g\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePackage Dimensions:\u003c\/strong\u003e11.2” L x 5.7” W x 4.1” H \/ 28.4 cm L x 14.5 cm W x 10.4 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 13.3 oz \/ 378 g\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eGross Weight:\u003c\/strong\u003e 1.3 lbs \/ 607 g","brand":"Anta Pottery","offers":[{"title":"Set of Two","offer_id":49266912428254,"sku":"AT01P100","price":45.0,"currency_code":"USD","in_stock":true},{"title":"Set of Four","offer_id":49266912461022,"sku":"AT01P1B2","price":88.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/AT01P1B2-pdp-01_1.jpg?v=1794434905"},{"product_id":"celadon-bando-bowl","title":"Porcelain Bando Bowl Set, Celadon","description":"\u003cp\u003eThis ridged porcelain bowl (set of two) is part of the Porcelain Bando dishware line by Anta Pottery 安達窯 in Yingge, Taiwan. The series invokes the forms of familiar pink disposable tableware used across Taiwan at roadside banquets (辦桌 bando in Taiwanese), street stalls, and restaurants. Anta Pottery, owned by three sisters, has recreated these archetypes in slip-cast porcelain with modern casting techniques and traditional dipped glazes, drawing on two generations of craftsmanship.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/disposable.avif?v=1794449583\"\u003e\u003cbr\u003e\u003cbr\u003eJade meets seafoam in one of Anta Pottery’s most sought-after glazes. This celadon took six years to perfect, resulting in a translucent glaze that pools beautifully in the ridges and edges of this design. The shade is quiet yet striking, with a glowing appearance characteristic of this traditional glaze. Natural color variations create a multi-toned effect. What was once a feather-light, disposable vessel takes on weight, permanence, and the aura of fine pottery.\u003cbr\u003e\u003cbr\u003eWe eat rice and sip soup out of this bowl, steam eggs in this bowl, you name it. We even once used it as an incense-holder in our Taiwanese cooking show \u003ca href=\"https:\/\/youtu.be\/o73SdLsqSkY?t=59\"\u003e\u003ci\u003eCooking With Steam\u003c\/i\u003e\u003c\/a\u003e. Just like the plastic version, the porcelain vessel is meant to be used for both everyday dining and entertaining. Porcelain is among the strongest of traditional ceramics, and it is safe for use in ovens, Tatung steamers, microwaves, and dishwashers.\u003cbr\u003e\u003cbr\u003eAvailable in a boxed set of two bowls, in a bundle of two box sets, or in \u003ca href=\"https:\/\/yunhai.shop\/products\/celadon-bando-full-set\"\u003efull two- to four-person sets\u003c\/a\u003e with other serveware from the collection. Each ceramic is securely wrapped and packed into a visually serene, Anta-labeled box, ready for gifting. \u003cbr\u003e\u003cbr\u003eAlso comes in \u003ca href=\"https:\/\/yunhai.shop\/products\/pink-bando-bowl\"\u003epink\u003c\/a\u003e and \u003ca href=\"https:\/\/yunhai.shop\/products\/white-bando-bowl\"\u003ewhite\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout the Bando Porcelain Line\u003c\/h4\u003eThis porcelain tableware collection, modeled after the iconic silhouettes of Taiwanese disposable tableware, was jointly created by Yingge-based pottery studio Anta Pottery 安達窯 and data science company RE:LAB, who polled thousands of Taiwanese customers to determine the final shape and color assortment of the collection.\u003cbr\u003e\u003cbr\u003eDisposable dishes and utensils were \u003ca href=\"https:\/\/time.udn.com\/udntime\/story\/122833\/6356957\"\u003epopularized in Taiwan in the 1970s and 80s\u003c\/a\u003e as symbols of hygienic consumption, convenience, and affordability. They became indispensable to outdoor dining, making appearances at roadside banquets, market stalls, and even in restaurants.\u003cbr\u003e\u003cbr\u003eJust as \u003ca href=\"https:\/\/yunhai.shop\/products\/maroon-stool\"\u003ered plastic stools\u003c\/a\u003e have become fixtures of the Taiwanese streetscape, plastic tableware is integrated into the expression of everyday Taiwanese dining. Even with the scaling back of single-use plastics in Taiwan over the last two decades, the meanings attached to the forms of plastic dishware have not disappeared.\u003cbr\u003e\u003cbr\u003eBy trading in disposable plastic for reusable porcelain, Anta and RE:LAB intend to “preserve the shape of Taiwanese culture,” calcifying these shared memories of conviviality and opening another space for them at the table.\u003cbr\u003e\u003ch4\u003eInstructions\u003c\/h4\u003eSafe for use in ovens, Tatung steamers, microwaves, and dishwashers. Do not freeze or store at low temperature and then apply heat rapidly, as this may cause the product to crack.\u003cbr\u003e\u003cbr\u003eWash as soon as possible after use. Use a sponge, soft cloth, or mild detergent to avoid damaging the glaze. In the rare instance you experience any staining, soak in hot water with baking soda.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eEvery item in this line begins by injecting porcelain slip, a mixture of clay and water, under pressure into a porous mold. The mold absorbs the water from the slip, which firms up the clay. Once the shaped pieces have been carefully demolded, artisans leave them to air dry for one to three days. At this stage, the unfired pieces are known as greenware.\u003cbr\u003e\u003cbr\u003eAfter drying, sharp edges are softened using a water-dipped sponge, then each piece is sent through the first fire, which bakes the item at 800°C to fix its shape. This is called the bisque firing (素燒), and the fired pieces are known as bisqueware.\u003cbr\u003e\u003cbr\u003eNext, each piece is dipped into a deep pot of mineral-based glaze, a process called immersion glazing (浸釉). Artisans inspect every piece and fix any imperfections in the glaze by hand.\u003cbr\u003e\u003cbr\u003eFor the second and final fire, pink- and white-glazed wares are fired at 1230°C and celadon-glazed wares at 1260°C. Each item is left to cool to 100-200°C, about 24 hours, before being pulled out of the kiln.\u003cbr\u003e\u003cbr\u003eFinally, the artisans will sand the foot ring on the bottom, then package.\u003ch4\u003eAbout Anta Pottery\u003c\/h4\u003e\u003cp\u003eAnta Pottery 安達窯 is a family-owned pottery studio based in Yingge, a town widely recognized as the pottery capital of Taiwan. Founded in 1976, Anta takes its name from the Chinese baseball term 安打 (an da), meaning “safe hit” or, metaphorically, a win. Founder Sun Zhong-Jie 孫忠傑 started the business by making ceramic Buddha statues. Because of his expertise in finicky traditional glazes like Tenmoku (an iron-rich glaze in amber and black), he secured a deal with Nestlé to produce Tenmoku-glazed mugs to be sold with their instant coffee. From that point on, Anta expanded into tea and dining ware.\u003cbr\u003e\u003cbr\u003eThey are now renowned in Taiwan for specializing in the scaled production of traditionally glazed tableware, without sacrificing natural variation and handmade qualities. Getting to this point was not easy. They had to scale up clay handling and firing, and master working with mineral-based traditional glazes that are notoriously difficult because of their high sensitivity to factors like temperature and oxygen. Anta is particularly proud of their celadon glaze, which took six years to perfect.\u003cbr\u003e\u003cbr\u003eToday, Anta is run by the second-generation sisters Sun Ying-Xin 孫盈馨, Sun Ruo-Ping 孫若屏, and Sun Zhu-Yi 孫筑怡. While their father still practices pottery, he mostly does so for fun, hand-shaping teapots into organic forms like bamboo stalks and pumpkins.\u003c\/p\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e Porcelain\u003cbr\u003e\u003cbr\u003eThis product has passed SGS testing. It is lead and cadmium free. Slight variations in size and shape may occur in ceramic products due to shrinkage during firing.\u003cbr\u003e\u003cbr\u003eEach box comes with two bowls.\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eIndividual Bowl Dimensions:\u003c\/strong\u003e 4.6” D x 2.4” H \/ 11.8 cm D x 6 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eIndividual Bowl Weight:\u003c\/strong\u003e 6.7 oz \/ 189 g\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePackage Dimensions:\u003c\/strong\u003e11.2” L x 5.7” W x 4.1” H \/ 28.4 cm L x 14.5 cm W x 10.4 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 13.3 oz \/ 378 g\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eGross Weight:\u003c\/strong\u003e 1.3 lbs \/ 607 g","brand":"Anta Pottery","offers":[{"title":"Set of Two","offer_id":49266912493790,"sku":"AT01C100","price":45.0,"currency_code":"USD","in_stock":true},{"title":"Set of Four","offer_id":49266912526558,"sku":"AT01C1B2","price":88.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/AT01C1B2-pdp-01.jpg?v=1794434700"},{"product_id":"white-bando-bowl","title":"Porcelain Bando Bowl Set, White","description":"\u003cp\u003eThis ridged porcelain bowl (set of two) is part of the Porcelain Bando dishware line by Anta Pottery 安達窯 in Yingge, Taiwan. The series invokes the forms of familiar pink disposable tableware used across Taiwan at roadside banquets (辦桌 bando in Taiwanese), street stalls, and restaurants. Anta Pottery, owned by three sisters, has recreated these archetypes in slip-cast porcelain with modern casting techniques and traditional dipped glazes, drawing on two generations of craftsmanship.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/disposable.avif?v=1794449583\"\u003e\u003cbr\u003e\u003cbr\u003eThe glossy white colorway is a Yun Hai exclusive (Anta typically offers this in matte white). Unlike the celadon and pink colorways, this shade has a smooth and opaque quality to its appearance, completely blanketing the vessel in a warm, milky white. What was once a feather-light, disposable vessel takes on weight, permanence, and the aura of fine pottery.\u003cbr\u003e\u003cbr\u003eWe eat rice and sip soup out of this bowl, steam eggs in this bowl, you name it. We even once used it as an incense-holder in our Taiwanese cooking show \u003ca href=\"https:\/\/youtu.be\/o73SdLsqSkY?t=59\"\u003e\u003ci\u003eCooking With Steam\u003c\/i\u003e\u003c\/a\u003e. Just like the plastic version, the porcelain vessel is meant to be used for both everyday dining and entertaining. Porcelain is among the strongest of traditional ceramics, and it is safe for use in ovens, Tatung steamers, microwaves, and dishwashers.\u003cbr\u003e\u003cbr\u003eAvailable in a boxed set of two bowls, in a bundle of two box sets, or in \u003ca href=\"https:\/\/yunhai.shop\/products\/white-bando-full-set\"\u003efull two- to four-person sets\u003c\/a\u003e with other serveware from the collection. Each ceramic is securely wrapped and packed into a visually serene, Anta-labeled box, ready for gifting. \u003cbr\u003e\u003cbr\u003eAlso comes in \u003ca href=\"https:\/\/yunhai.shop\/products\/pink-bando-bowl\"\u003epink\u003c\/a\u003e and \u003ca href=\"https:\/\/yunhai.shop\/products\/celadon-bando-bowl\"\u003eceladon\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout the Bando Porcelain Line\u003c\/h4\u003eThis porcelain tableware collection, modeled after the iconic silhouettes of Taiwanese disposable tableware, was jointly created by Yingge-based pottery studio Anta Pottery 安達窯 and data science company RE:LAB, who polled thousands of Taiwanese customers to determine the final shape and color assortment of the collection.\u003cbr\u003e\u003cbr\u003eDisposable dishes and utensils were \u003ca href=\"https:\/\/time.udn.com\/udntime\/story\/122833\/6356957\"\u003epopularized in Taiwan in the 1970s and 80s\u003c\/a\u003e as symbols of hygienic consumption, convenience, and affordability. They became indispensable to outdoor dining, making appearances at roadside banquets, market stalls, and even in restaurants.\u003cbr\u003e\u003cbr\u003eJust as \u003ca href=\"https:\/\/yunhai.shop\/products\/maroon-stool\"\u003ered plastic stools\u003c\/a\u003e have become fixtures of the Taiwanese streetscape, plastic tableware is integrated into the expression of everyday Taiwanese dining. Even with the scaling back of single-use plastics in Taiwan over the last two decades, the meanings attached to the forms of plastic dishware have not disappeared.\u003cbr\u003e\u003cbr\u003eBy trading in disposable plastic for reusable porcelain, Anta and RE:LAB intend to “preserve the shape of Taiwanese culture,” calcifying these shared memories of conviviality and opening another space for them at the table.\u003cbr\u003e\u003ch4\u003eInstructions\u003c\/h4\u003eSafe for use in ovens, Tatung steamers, microwaves, and dishwashers. Do not freeze or store at low temperature and then apply heat rapidly, as this may cause the product to crack.\u003cbr\u003e\u003cbr\u003eWash as soon as possible after use. Use a sponge, soft cloth, or mild detergent to avoid damaging the glaze. In the rare instance you experience any staining, soak in hot water with baking soda.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eEvery item in this line begins by injecting porcelain slip, a mixture of clay and water, under pressure into a porous mold. The mold absorbs the water from the slip, which firms up the clay. Once the shaped pieces have been carefully demolded, artisans leave them to air dry for one to three days. At this stage, the unfired pieces are known as greenware.\u003cbr\u003e\u003cbr\u003eAfter drying, sharp edges are softened using a water-dipped sponge, then each piece is sent through the first fire, which bakes the item at 800°C to fix its shape. This is called the bisque firing (素燒), and the fired pieces are known as bisqueware.\u003cbr\u003e\u003cbr\u003eNext, each piece is dipped into a deep pot of mineral-based glaze, a process called immersion glazing (浸釉). Artisans inspect every piece and fix any imperfections in the glaze by hand.\u003cbr\u003e\u003cbr\u003eFor the second and final fire, pink- and white-glazed wares are fired at 1230°C and celadon-glazed wares at 1260°C. Each item is left to cool to 100-200°C, about 24 hours, before being pulled out of the kiln.\u003cbr\u003e\u003cbr\u003eFinally, the artisans will sand the foot ring on the bottom, then package.\u003ch4\u003eAbout Anta Pottery\u003c\/h4\u003e\u003cp\u003eAnta Pottery 安達窯 is a family-owned pottery studio based in Yingge, a town widely recognized as the pottery capital of Taiwan. Founded in 1976, Anta takes its name from the Chinese baseball term 安打 (an da), meaning “safe hit” or, metaphorically, a win. Founder Sun Zhong-Jie 孫忠傑 started the business by making ceramic Buddha statues. Because of his expertise in finicky traditional glazes like Tenmoku (an iron-rich glaze in amber and black), he secured a deal with Nestlé to produce Tenmoku-glazed mugs to be sold with their instant coffee. From that point on, Anta expanded into tea and dining ware.\u003cbr\u003e\u003cbr\u003eThey are now renowned in Taiwan for specializing in the scaled production of traditionally glazed tableware, without sacrificing natural variation and handmade qualities. Getting to this point was not easy. They had to scale up clay handling and firing, and master working with mineral-based traditional glazes that are notoriously difficult because of their high sensitivity to factors like temperature and oxygen. Anta is particularly proud of their celadon glaze, which took six years to perfect.\u003cbr\u003e\u003cbr\u003eToday, Anta is run by the second-generation sisters Sun Ying-Xin 孫盈馨, Sun Ruo-Ping 孫若屏, and Sun Zhu-Yi 孫筑怡. While their father still practices pottery, he mostly does so for fun, hand-shaping teapots into organic forms like bamboo stalks and pumpkins.\u003c\/p\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e Porcelain\u003cbr\u003e\u003cbr\u003eThis product has passed SGS testing. It is lead and cadmium free. Slight variations in size and shape may occur in ceramic products due to shrinkage during firing.\u003cbr\u003e\u003cbr\u003eEach box comes with two bowls.\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eIndividual Bowl Dimensions:\u003c\/strong\u003e 4.6” D x 2.4” H \/ 11.8 cm D x 6 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eIndividual Bowl Weight:\u003c\/strong\u003e 6.7 oz \/ 189 g\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePackage Dimensions:\u003c\/strong\u003e11.2” L x 5.7” W x 4.1” H \/ 28.4 cm L x 14.5 cm W x 10.4 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 13.3 oz \/ 378 g\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eGross Weight:\u003c\/strong\u003e 1.3 lbs \/ 607 g","brand":"Anta Pottery","offers":[{"title":"Set of Two","offer_id":49266912559326,"sku":"AT01W100","price":45.0,"currency_code":"USD","in_stock":true},{"title":"Set of Four","offer_id":49266912592094,"sku":"AT01W1B2","price":88.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/AT01W1B2-pdp-01.jpg?v=1794435057"},{"product_id":"celadon-bando-cup","title":"Porcelain Bando Cup Set, Celadon","description":"\u003cp\u003eThis scalloped cup (set of two), resembling Taiwan’s national flower the plum blossom, is part of the Porcelain Bando dishware line by Anta Pottery 安達窯 in Yingge, Taiwan. The series invokes the forms of familiar disposable tableware used across Taiwan at roadside banquets (辦桌 bando in Taiwanese), street stalls, and restaurants. You may have also encountered this particular cup form in ice cream shops. Anta Pottery, owned by three sisters, has recreated these archetypes in slip-cast porcelain with modern casting techniques and traditional dipped glazes, drawing on two generations of craftsmanship.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/disposable.avif?v=1794449583\"\u003e\u003cbr\u003e\u003cbr\u003eJade meets seafoam in one of Anta Pottery’s most sought-after glazes. This celadon took six years to perfect, resulting in a translucent glaze that pools beautifully in the ridges and edges of this design. The shade is quiet yet striking, with a glowing appearance characteristic of this traditional glaze. Natural color variations create a multi-toned effect. What was once a feather-light, disposable vessel takes on weight, permanence, and the aura of fine pottery.\u003cbr\u003e\u003cbr\u003eWe love this cup for drinking tea (someone in our office is always sipping from one), steaming egg custard, or assembling a soft serve sundae. Just like the plastic version, the porcelain vessel is meant to be used for both everyday dining and entertaining. Porcelain is among the strongest of traditional ceramics, and it is safe for use in ovens, Tatung steamers, microwaves, and dishwashers.\u003cbr\u003e\u003cbr\u003eAvailable in a boxed set of two cups, in a bundle of two box sets, or in \u003ca href=\"https:\/\/yunhai.shop\/products\/celadon-bando-full-set\"\u003efull two- to four-person sets\u003c\/a\u003e with other serveware from the collection. Each ceramic is securely wrapped and packed into a visually serene, Anta-labeled box, ready for gifting.\u003cbr\u003e\u003cbr\u003eAlso comes in \u003ca href=\"https:\/\/yunhai.shop\/products\/pink-bando-cup\"\u003epink\u003c\/a\u003e and \u003ca href=\"https:\/\/yunhai.shop\/products\/white-bando-cup\"\u003ewhite\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout the Bando Porcelain Line\u003c\/h4\u003eThis porcelain tableware collection, modeled after the iconic silhouettes of Taiwanese disposable tableware, was jointly created by Yingge-based pottery studio Anta Pottery 安達窯 and data science company RE:LAB, who polled thousands of Taiwanese customers to determine the final shape and color assortment of the collection.\u003cbr\u003e\u003cbr\u003eDisposable dishes and utensils were \u003ca href=\"https:\/\/time.udn.com\/udntime\/story\/122833\/6356957\"\u003epopularized in Taiwan in the 1970s and 80s\u003c\/a\u003e as symbols of hygienic consumption, convenience, and affordability. They became indispensable to outdoor dining, making appearances at roadside banquets, market stalls, and even in restaurants.\u003cbr\u003e\u003cbr\u003eJust as \u003ca href=\"https:\/\/yunhai.shop\/products\/maroon-stool\"\u003ered plastic stools\u003c\/a\u003e have become fixtures of the Taiwanese streetscape, plastic tableware is integrated into the expression of everyday Taiwanese dining. Even with the scaling back of single-use plastics in Taiwan over the last two decades, the meanings attached to the forms of plastic dishware have not disappeared.\u003cbr\u003e\u003cbr\u003eBy trading in disposable plastic for reusable porcelain, Anta and RE:LAB intend to “preserve the shape of Taiwanese culture,” calcifying these shared memories of conviviality and opening another space for them at the table.\u003cbr\u003e\u003ch4\u003eInstructions\u003c\/h4\u003eSafe for use in ovens, Tatung steamers, microwaves, and dishwashers. Do not freeze or store at low temperature and then apply heat rapidly, as this may cause the product to crack.\u003cbr\u003e\u003cbr\u003eWash as soon as possible after use. Use a sponge, soft cloth, or mild detergent to avoid damaging the glaze. In the rare instance you experience any staining, soak in hot water with baking soda.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eEvery item in this line begins by injecting porcelain slip, a mixture of clay and water, under pressure into a porous mold. The mold absorbs the water from the slip, which firms up the clay. Once the shaped pieces have been carefully demolded, artisans leave them to air dry for one to three days. At this stage, the unfired pieces are known as greenware.\u003cbr\u003e\u003cbr\u003eAfter drying, sharp edges are softened using a water-dipped sponge, then each piece is sent through the first fire, which bakes the item at 800°C to fix its shape. This is called the bisque firing (素燒), and the fired pieces are known as bisqueware.\u003cbr\u003e\u003cbr\u003eNext, each piece is dipped into a deep pot of mineral-based glaze, a process called immersion glazing (浸釉). Artisans inspect every piece and fix any imperfections in the glaze by hand.\u003cbr\u003e\u003cbr\u003eFor the second and final fire, pink- and white-glazed wares are fired at 1230°C and celadon-glazed wares at 1260°C. Each item is left to cool to 100-200°C, about 24 hours, before being pulled out of the kiln.\u003cbr\u003e\u003cbr\u003eFinally, the artisans will sand the foot ring on the bottom, then package.\u003ch4\u003eAbout Anta Pottery\u003c\/h4\u003e\u003cp\u003eAnta Pottery 安達窯 is a family-owned pottery studio based in Yingge, a town widely recognized as the pottery capital of Taiwan. Founded in 1976, Anta takes its name from the Chinese baseball term 安打 (an da), meaning “safe hit” or, metaphorically, a win. Founder Sun Zhong-Jie 孫忠傑 started the business by making ceramic Buddha statues. Because of his expertise in finicky traditional glazes like Tenmoku (an iron-rich glaze in amber and black), he secured a deal with Nestlé to produce Tenmoku-glazed mugs to be sold with their instant coffee. From that point on, Anta expanded into tea and dining ware.\u003cbr\u003e\u003cbr\u003eThey are now renowned in Taiwan for specializing in the scaled production of traditionally glazed tableware, without sacrificing natural variation and handmade qualities. Getting to this point was not easy. They had to scale up clay handling and firing, and master working with mineral-based traditional glazes that are notoriously difficult because of their high sensitivity to factors like temperature and oxygen. Anta is particularly proud of their celadon glaze, which took six years to perfect.\u003cbr\u003e\u003cbr\u003eToday, Anta is run by the second-generation sisters Sun Ying-Xin 孫盈馨, Sun Ruo-Ping 孫若屏, and Sun Zhu-Yi 孫筑怡. While their father still practices pottery, he mostly does so for fun, hand-shaping teapots into organic forms like bamboo stalks and pumpkins.\u003c\/p\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e Porcelain\u003cbr\u003e\u003cbr\u003eThis product has passed SGS testing. It is lead and cadmium free. Slight variations in size and shape may occur in ceramic products due to shrinkage during firing.\u003cbr\u003e\u003cbr\u003eEach box comes with two cups.\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003eVolume: 7.4 fl oz \/ 220 cc\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eIndividual Cup Dimensions:\u003c\/strong\u003e 3.3” D x 3.7” H \/ 8.5 cm D x 9.5 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eIndividual Cup Weight:\u003c\/strong\u003e 6.6 oz \/ 186 g\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePackage Dimensions:\u003c\/strong\u003e 11.2” L x 5.7” W x 4.1” H \/ 28.4 cm L x 14.5 cm W x 10.4 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 13.1 oz \/ 372 g\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eGross Weight:\u003c\/strong\u003e 1.2 lbs \/ 560 g","brand":"Anta Pottery","offers":[{"title":"Set of Two","offer_id":49266912657630,"sku":"AT01C200","price":52.5,"currency_code":"USD","in_stock":true},{"title":"Set of Four","offer_id":49266912690398,"sku":"AT01C2B2","price":102.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/AT01C2B2-pdp-03_1.jpg?v=1794435506"},{"product_id":"pink-bando-cup","title":"Porcelain Bando Cup Set, Pink","description":"\u003cp\u003eThis scalloped cup (set of two), resembling Taiwan’s national flower the plum blossom, is part of the Porcelain Bando dishware line by Anta Pottery 安達窯 in Yingge, Taiwan. The series invokes the forms of familiar disposable tableware used across Taiwan at roadside banquets (辦桌 bando in Taiwanese), street stalls, and restaurants. You may have also encountered this particular cup form in ice cream shops. Anta Pottery, owned by three sisters, has recreated these archetypes in slip-cast porcelain with modern casting techniques and traditional dipped glazes, drawing on two generations of craftsmanship.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/disposable.avif?v=1794449583\"\u003e\u003cbr\u003e\u003cbr\u003eThe pink colorway, echoing the original, is the hardest to make. The vivid hue of its plastic counterpart is translated into a translucent, dipped glaze that pools in the ridges and edges of the design. This shade is soft and warm, with a stippled, blurry appearance. Natural color variations create a multi-toned effect. What was once a feather-light, disposable vessel takes on the weight and permanence of fine pottery.\u003cbr\u003e\u003cbr\u003eWe love this cup for drinking tea (someone in our office is always sipping from one), steaming egg custard, or assembling a soft serve sundae. Just like the plastic version, the porcelain vessel is meant to be used for both everyday dining and entertaining. Porcelain is among the strongest of traditional ceramics, and it is safe for use in ovens, Tatung steamers, microwaves, and dishwashers.\u003cbr\u003e\u003cbr\u003eAvailable in a boxed set of two cups, in a bundle of two box sets, or in \u003ca href=\"https:\/\/yunhai.shop\/products\/pink-bando-full-set\"\u003efull two- to four-person sets\u003c\/a\u003efull two- to four-person sets with other serveware from the collection. Each ceramic is securely wrapped and packed into a visually serene, Anta-labeled box, ready for gifting. \u003cbr\u003e\u003cbr\u003eAlso comes in \u003ca href=\"https:\/\/yunhai.shop\/products\/celadon-bando-cup\"\u003eceladon\u003c\/a\u003e and \u003ca href=\"https:\/\/yunhai.shop\/products\/white-bando-cup\"\u003ewhite\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout the Bando Porcelain Line\u003c\/h4\u003eThis porcelain tableware collection, modeled after the iconic silhouettes of Taiwanese disposable tableware, was jointly created by Yingge-based pottery studio Anta Pottery 安達窯 and data science company RE:LAB, who polled thousands of Taiwanese customers to determine the final shape and color assortment of the collection.\u003cbr\u003e\u003cbr\u003eDisposable dishes and utensils were \u003ca href=\"https:\/\/time.udn.com\/udntime\/story\/122833\/6356957\"\u003epopularized in Taiwan in the 1970s and 80s\u003c\/a\u003e as symbols of hygienic consumption, convenience, and affordability. They became indispensable to outdoor dining, making appearances at roadside banquets, market stalls, and even in restaurants.\u003cbr\u003e\u003cbr\u003eJust as \u003ca href=\"https:\/\/yunhai.shop\/products\/maroon-stool\"\u003ered plastic stools\u003c\/a\u003e have become fixtures of the Taiwanese streetscape, plastic tableware is integrated into the expression of everyday Taiwanese dining. Even with the scaling back of single-use plastics in Taiwan over the last two decades, the meanings attached to the forms of plastic dishware have not disappeared.\u003cbr\u003e\u003cbr\u003eBy trading in disposable plastic for reusable porcelain, Anta and RE:LAB intend to “preserve the shape of Taiwanese culture,” calcifying these shared memories of conviviality and opening another space for them at the table.\u003cbr\u003e\u003ch4\u003eInstructions\u003c\/h4\u003eSafe for use in ovens, Tatung steamers, microwaves, and dishwashers. Do not freeze or store at low temperature and then apply heat rapidly, as this may cause the product to crack.\u003cbr\u003e\u003cbr\u003eWash as soon as possible after use. Use a sponge, soft cloth, or mild detergent to avoid damaging the glaze. In the rare instance you experience any staining, soak in hot water with baking soda.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eEvery item in this line begins by injecting porcelain slip, a mixture of clay and water, under pressure into a porous mold. The mold absorbs the water from the slip, which firms up the clay. Once the shaped pieces have been carefully demolded, artisans leave them to air dry for one to three days. At this stage, the unfired pieces are known as greenware.\u003cbr\u003e\u003cbr\u003eAfter drying, sharp edges are softened using a water-dipped sponge, then each piece is sent through the first fire, which bakes the item at 800°C to fix its shape. This is called the bisque firing (素燒), and the fired pieces are known as bisqueware.\u003cbr\u003e\u003cbr\u003eNext, each piece is dipped into a deep pot of mineral-based glaze, a process called immersion glazing (浸釉). Artisans inspect every piece and fix any imperfections in the glaze by hand.\u003cbr\u003e\u003cbr\u003eFor the second and final fire, pink- and white-glazed wares are fired at 1230°C and celadon-glazed wares at 1260°C. Each item is left to cool to 100-200°C, about 24 hours, before being pulled out of the kiln.\u003cbr\u003e\u003cbr\u003eFinally, the artisans will sand the foot ring on the bottom, then package.\u003ch4\u003eAbout Anta Pottery\u003c\/h4\u003e\u003cp\u003eAnta Pottery 安達窯 is a family-owned pottery studio based in Yingge, a town widely recognized as the pottery capital of Taiwan. Founded in 1976, Anta takes its name from the Chinese baseball term 安打 (an da), meaning “safe hit” or, metaphorically, a win. Founder Sun Zhong-Jie 孫忠傑 started the business by making ceramic Buddha statues. Because of his expertise in finicky traditional glazes like Tenmoku (an iron-rich glaze in amber and black), he secured a deal with Nestlé to produce Tenmoku-glazed mugs to be sold with their instant coffee. From that point on, Anta expanded into tea and dining ware.\u003cbr\u003e\u003cbr\u003eThey are now renowned in Taiwan for specializing in the scaled production of traditionally glazed tableware, without sacrificing natural variation and handmade qualities. Getting to this point was not easy. They had to scale up clay handling and firing, and master working with mineral-based traditional glazes that are notoriously difficult because of their high sensitivity to factors like temperature and oxygen. Anta is particularly proud of their celadon glaze, which took six years to perfect.\u003cbr\u003e\u003cbr\u003eToday, Anta is run by the second-generation sisters Sun Ying-Xin 孫盈馨, Sun Ruo-Ping 孫若屏, and Sun Zhu-Yi 孫筑怡. While their father still practices pottery, he mostly does so for fun, hand-shaping teapots into organic forms like bamboo stalks and pumpkins.\u003c\/p\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e Porcelain\u003cbr\u003e\u003cbr\u003eThis product has passed SGS testing. It is lead and cadmium free. Slight variations in size and shape may occur in ceramic products due to shrinkage during firing.\u003cbr\u003e\u003cbr\u003eEach box comes with two cups.\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003eVolume: 7.4 fl oz \/ 220 cc\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eIndividual Cup Dimensions:\u003c\/strong\u003e 3.3” D x 3.7” H \/ 8.5 cm D x 9.5 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eIndividual Cup Weight:\u003c\/strong\u003e 6.6 oz \/ 186 g\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePackage Dimensions:\u003c\/strong\u003e 11.2” L x 5.7” W x 4.1” H \/ 28.4 cm L x 14.5 cm W x 10.4 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 13.1 oz \/ 372 g\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eGross Weight:\u003c\/strong\u003e 1.2 lbs \/ 560 g","brand":"Anta Pottery","offers":[{"title":"Set of Two","offer_id":49266912788702,"sku":"AT01P200","price":52.5,"currency_code":"USD","in_stock":true},{"title":"Set of Four","offer_id":49266912821470,"sku":"AT01P2B2","price":102.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/AT01P1B2-pdp-01_2.jpg?v=1794435844"},{"product_id":"white-bando-cup","title":"Porcelain Bando Cup Set, White","description":"\u003cp\u003eThis scalloped cup (set of two), resembling Taiwan’s national flower the plum blossom, is part of the Porcelain Bando dishware line by Anta Pottery 安達窯 in Yingge, Taiwan. The series invokes the forms of familiar disposable tableware used across Taiwan at roadside banquets (辦桌 bando in Taiwanese), street stalls, and restaurants. You may have also encountered this particular cup form in ice cream shops. Anta Pottery, owned by three sisters, has recreated these archetypes in slip-cast porcelain with modern casting techniques and traditional dipped glazes, drawing on two generations of craftsmanship.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/disposable.avif?v=1794449583\"\u003e\u003cbr\u003e\u003cbr\u003eThe glossy white colorway is a Yun Hai exclusive (Anta typically offers this in matte white). Unlike the celadon and pink colorways, this shade has a smooth and opaque quality to its appearance, completely blanketing the vessel in a warm, milky white. What was once a feather-light, disposable vessel takes on weight, permanence, and the aura of fine pottery.\u003cbr\u003e\u003cbr\u003eWe love this cup for drinking tea (someone in our office is always sipping from one), steaming egg custard, or assembling a soft serve sundae. Just like the plastic version, the porcelain vessel is meant to be used for both everyday dining and entertaining. Porcelain is among the strongest of traditional ceramics, and it is safe for use in ovens, Tatung steamers, microwaves, and dishwashers.\u003cbr\u003e\u003cbr\u003eAvailable in a boxed set of two cups, in a bundle of two box sets, or in \u003ca href=\"https:\/\/yunhai.shop\/products\/white-bando-full-set\"\u003efull two- to four-person sets\u003c\/a\u003e with other serveware from the collection. Each ceramic is securely wrapped and packed into a visually serene, Anta-labeled box, ready for gifting. \u003cbr\u003e\u003cbr\u003eAlso comes in \u003ca href=\"https:\/\/yunhai.shop\/products\/pink-bando-cup\"\u003epink\u003c\/a\u003e and \u003ca href=\"https:\/\/yunhai.shop\/products\/celadon-bando-cup\"\u003eceladon\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout the Bando Porcelain Line\u003c\/h4\u003eThis porcelain tableware collection, modeled after the iconic silhouettes of Taiwanese disposable tableware, was jointly created by Yingge-based pottery studio Anta Pottery 安達窯 and data science company RE:LAB, who polled thousands of Taiwanese customers to determine the final shape and color assortment of the collection.\u003cbr\u003e\u003cbr\u003eDisposable dishes and utensils were \u003ca href=\"https:\/\/time.udn.com\/udntime\/story\/122833\/6356957\"\u003epopularized in Taiwan in the 1970s and 80s\u003c\/a\u003e as symbols of hygienic consumption, convenience, and affordability. They became indispensable to outdoor dining, making appearances at roadside banquets, market stalls, and even in restaurants.\u003cbr\u003e\u003cbr\u003eJust as \u003ca href=\"https:\/\/yunhai.shop\/products\/maroon-stool\"\u003ered plastic stools\u003c\/a\u003e have become fixtures of the Taiwanese streetscape, plastic tableware is integrated into the expression of everyday Taiwanese dining. Even with the scaling back of single-use plastics in Taiwan over the last two decades, the meanings attached to the forms of plastic dishware have not disappeared.\u003cbr\u003e\u003cbr\u003eBy trading in disposable plastic for reusable porcelain, Anta and RE:LAB intend to “preserve the shape of Taiwanese culture,” calcifying these shared memories of conviviality and opening another space for them at the table.\u003cbr\u003e\u003ch4\u003eInstructions\u003c\/h4\u003eSafe for use in ovens, Tatung steamers, microwaves, and dishwashers. Do not freeze or store at low temperature and then apply heat rapidly, as this may cause the product to crack.\u003cbr\u003e\u003cbr\u003eWash as soon as possible after use. Use a sponge, soft cloth, or mild detergent to avoid damaging the glaze. In the rare instance you experience any staining, soak in hot water with baking soda.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eEvery item in this line begins by injecting porcelain slip, a mixture of clay and water, under pressure into a porous mold. The mold absorbs the water from the slip, which firms up the clay. Once the shaped pieces have been carefully demolded, artisans leave them to air dry for one to three days. At this stage, the unfired pieces are known as greenware.\u003cbr\u003e\u003cbr\u003eAfter drying, sharp edges are softened using a water-dipped sponge, then each piece is sent through the first fire, which bakes the item at 800°C to fix its shape. This is called the bisque firing (素燒), and the fired pieces are known as bisqueware.\u003cbr\u003e\u003cbr\u003eNext, each piece is dipped into a deep pot of mineral-based glaze, a process called immersion glazing (浸釉). Artisans inspect every piece and fix any imperfections in the glaze by hand.\u003cbr\u003e\u003cbr\u003eFor the second and final fire, pink- and white-glazed wares are fired at 1230°C and celadon-glazed wares at 1260°C. Each item is left to cool to 100-200°C, about 24 hours, before being pulled out of the kiln.\u003cbr\u003e\u003cbr\u003eFinally, the artisans will sand the foot ring on the bottom, then package.\u003ch4\u003eAbout Anta Pottery\u003c\/h4\u003e\u003cp\u003eAnta Pottery 安達窯 is a family-owned pottery studio based in Yingge, a town widely recognized as the pottery capital of Taiwan. Founded in 1976, Anta takes its name from the Chinese baseball term 安打 (an da), meaning “safe hit” or, metaphorically, a win. Founder Sun Zhong-Jie 孫忠傑 started the business by making ceramic Buddha statues. Because of his expertise in finicky traditional glazes like Tenmoku (an iron-rich glaze in amber and black), he secured a deal with Nestlé to produce Tenmoku-glazed mugs to be sold with their instant coffee. From that point on, Anta expanded into tea and dining ware.\u003cbr\u003e\u003cbr\u003eThey are now renowned in Taiwan for specializing in the scaled production of traditionally glazed tableware, without sacrificing natural variation and handmade qualities. Getting to this point was not easy. They had to scale up clay handling and firing, and master working with mineral-based traditional glazes that are notoriously difficult because of their high sensitivity to factors like temperature and oxygen. Anta is particularly proud of their celadon glaze, which took six years to perfect.\u003cbr\u003e\u003cbr\u003eToday, Anta is run by the second-generation sisters Sun Ying-Xin 孫盈馨, Sun Ruo-Ping 孫若屏, and Sun Zhu-Yi 孫筑怡. While their father still practices pottery, he mostly does so for fun, hand-shaping teapots into organic forms like bamboo stalks and pumpkins.\u003c\/p\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e Porcelain\u003cbr\u003e\u003cbr\u003eThis product has passed SGS testing. It is lead and cadmium free. Slight variations in size and shape may occur in ceramic products due to shrinkage during firing.\u003cbr\u003e\u003cbr\u003eEach box comes with two cups.\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003eVolume: 7.4 fl oz \/ 220 cc\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eIndividual Cup Dimensions:\u003c\/strong\u003e 3.3” D x 3.7” H \/ 8.5 cm D x 9.5 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eIndividual Cup Weight:\u003c\/strong\u003e 6.6 oz \/ 186 g\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePackage Dimensions:\u003c\/strong\u003e 11.2” L x 5.7” W x 4.1” H \/ 28.4 cm L x 14.5 cm W x 10.4 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 13.1 oz \/ 372 g\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eGross Weight:\u003c\/strong\u003e 1.2 lbs \/ 560 g","brand":"Anta Pottery","offers":[{"title":"Set of Two","offer_id":49266912854238,"sku":"AT01W200","price":52.5,"currency_code":"USD","in_stock":true},{"title":"Set of Four","offer_id":49266912887006,"sku":"AT01W2B2","price":102.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/AT01W200-pdp-01.jpg?v=1794435998"},{"product_id":"celadon-bando-full-set","title":"Porcelain Bando Dinnerware Set, Celadon","description":"\u003cp\u003eThis set is part of the Porcelain Bando dishware line by Anta Pottery 安達窯 in Yingge, Taiwan. The series invokes the forms of familiar disposable tableware used across Taiwan at roadside banquets (辦桌 bando in Taiwanese), street stalls, and restaurants. Anta Pottery, owned by three sisters, has recreated these archetypes in slip-cast porcelain with modern casting techniques and traditional dipped glazes, drawing on two generations of craftsmanship.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/disposable.avif?v=1794449583\"\u003e\u003cbr\u003e\u003cbr\u003eJade meets seafoam in one of Anta Pottery’s most sought-after glazes. This celadon took six years to perfect, resulting in a translucent glaze that pools beautifully in the ridges and edges of this design. The shade is quiet yet striking, with a glowing appearance characteristic of this traditional glaze. Natural color variations create a multi-toned effect. What was once a feather-light, disposable vessel takes on weight, permanence, and the aura of fine pottery.\u003cbr\u003e\u003cbr\u003eEvery set contains:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"https:\/\/yunhai.shop\/collections\/all\/products\/celadon-bando-sauce-dish\"\u003ePorcelain Bando Sauce Dish\u003c\/a\u003e:\u003c\/strong\u003e a petite, diamond-grooved dish with shallow depth, great for serving dipping sauces, olives, tea snacks, or pickles\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"https:\/\/yunhai.shop\/collections\/all\/products\/celadon-bando-cup\"\u003ePorcelain Bando Cup\u003c\/a\u003e:\u003c\/strong\u003e a scalloped, lipped cup whose shape resembles a plum blossom, Taiwan’s national flower\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"https:\/\/yunhai.shop\/collections\/all\/products\/celadon-bando-bowl\"\u003ePorcelain Bando Bowl\u003c\/a\u003e:\u003c\/strong\u003e a deep, ridged bowl we love using for eating rice, sipping soup, or even steaming egg custard\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"https:\/\/yunhai.shop\/collections\/all\/products\/celadon-bando-longfeng-plate\"\u003ePorcelain Bando Plate\u003c\/a\u003e:\u003c\/strong\u003e a dinner plate decorated with auspicious dragon and phoenix motifs that are customary of wedding ware\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eJust like the plastic version, the porcelain vessel is meant to be used for both everyday dining and entertaining. Porcelain is among the strongest of traditional ceramics, and it is safe for use in ovens, Tatung steamers, microwaves, and dishwashers.\u003cbr\u003e\u003cbr\u003eAvailable in two- and four-person sets. Each ceramic is securely wrapped and packed into a visually serene, Anta-labeled box, ready for gifting.\u003cbr\u003e\u003cbr\u003eAlso comes in \u003ca href=\"https:\/\/yunhai.shop\/products\/pink-bando-full-set\"\u003epink\u003c\/a\u003e and \u003ca href=\"https:\/\/yunhai.shop\/products\/white-bando-full-set\"\u003ewhite\u003c\/a\u003e.\u003cbr\u003e\u003ch4\u003eAbout the Bando Porcelain Line\u003c\/h4\u003eThis porcelain tableware collection, modeled after the iconic silhouettes of Taiwanese disposable tableware, was jointly created by Yingge-based pottery studio Anta Pottery 安達窯 and data science company RE:LAB, who polled thousands of Taiwanese customers to determine the final shape and color assortment of the collection.\u003cbr\u003e\u003cbr\u003eDisposable dishes and utensils were \u003ca href=\"https:\/\/time.udn.com\/udntime\/story\/122833\/6356957\"\u003epopularized in Taiwan in the 1970s and 80s\u003c\/a\u003e as symbols of hygienic consumption, convenience, and affordability. They became indispensable to outdoor dining, making appearances at roadside banquets, market stalls, and even in restaurants.\u003cbr\u003e\u003cbr\u003eJust as \u003ca href=\"https:\/\/yunhai.shop\/products\/maroon-stool\"\u003ered plastic stools\u003c\/a\u003e have become fixtures of the Taiwanese streetscape, plastic tableware is integrated into the expression of everyday Taiwanese dining. Even with the scaling back of single-use plastics in Taiwan over the last two decades, the meanings attached to the forms of plastic dishware have not disappeared.\u003cbr\u003e\u003cbr\u003eBy trading in disposable plastic for reusable porcelain, Anta and RE:LAB intend to “preserve the shape of Taiwanese culture,” calcifying these shared memories of conviviality and opening another space for them at the table.\u003cbr\u003e\u003ch4\u003eInstructions\u003c\/h4\u003eSafe for use in ovens, Tatung steamers, microwaves, and dishwashers. Do not freeze or store at low temperature and then apply heat rapidly, as this may cause the product to crack.\u003cbr\u003e\u003cbr\u003eWash as soon as possible after use. Use a sponge, soft cloth, or mild detergent to avoid damaging the glaze. In the rare instance you experience any staining, soak in hot water with baking soda.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eEvery item in this line begins by injecting porcelain slip, a mixture of clay and water, under pressure into a porous mold. The mold absorbs the water from the slip, which firms up the clay. Once the shaped pieces have been carefully demolded, artisans leave them to air dry for one to three days. At this stage, the unfired pieces are known as greenware.\u003cbr\u003e\u003cbr\u003eAfter drying, sharp edges are softened using a water-dipped sponge, then each piece is sent through the first fire, which bakes the item at 800°C to fix its shape. This is called the bisque firing (素燒), and the fired pieces are known as bisqueware.\u003cbr\u003e\u003cbr\u003eNext, each piece is dipped into a deep pot of mineral-based glaze, a process called immersion glazing (浸釉). Artisans inspect every piece and fix any imperfections in the glaze by hand.\u003cbr\u003e\u003cbr\u003eFor the second and final fire, pink- and white-glazed wares are fired at 1230°C and celadon-glazed wares at 1260°C. Each item is left to cool to 100-200°C, about 24 hours, before being pulled out of the kiln.\u003cbr\u003e\u003cbr\u003eFinally, the artisans will sand the foot ring on the bottom, then package.\u003ch4\u003eAbout Anta Pottery\u003c\/h4\u003e\u003cp\u003eAnta Pottery 安達窯 is a family-owned pottery studio based in Yingge, a town widely recognized as the pottery capital of Taiwan. Founded in 1976, Anta takes its name from the Chinese baseball term 安打 (an da), meaning “safe hit” or, metaphorically, a win. Founder Sun Zhong-Jie 孫忠傑 started the business by making ceramic Buddha statues. Because of his expertise in finicky traditional glazes like Tenmoku (an iron-rich glaze in amber and black), he secured a deal with Nestlé to produce Tenmoku-glazed mugs to be sold with their instant coffee. From that point on, Anta expanded into tea and dining ware.\u003cbr\u003e\u003cbr\u003eThey are now renowned in Taiwan for specializing in the scaled production of traditionally glazed tableware, without sacrificing natural variation and handmade qualities. Getting to this point was not easy. They had to scale up clay handling and firing, and master working with mineral-based traditional glazes that are notoriously difficult because of their high sensitivity to factors like temperature and oxygen. Anta is particularly proud of their celadon glaze, which took six years to perfect.\u003cbr\u003e\u003cbr\u003eToday, Anta is run by the second-generation sisters Sun Ying-Xin 孫盈馨, Sun Ruo-Ping 孫若屏, and Sun Zhu-Yi 孫筑怡. While their father still practices pottery, he mostly does so for fun, hand-shaping teapots into organic forms like bamboo stalks and pumpkins.\u003c\/p\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003eMaterial: Porcelain\u003cbr\u003e\u003cbr\u003eThis product has passed SGS testing. It is lead and cadmium free. Slight variations in size and shape may occur in ceramic products due to shrinkage during firing.\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSauce Dish\u003c\/strong\u003e\u003cbr\u003eDimensions: 3.6” D x 1” H \/ 9.2 cm D x 2.5 cm H\u003cbr\u003e\u003cbr\u003eNet Weight: 2.9 oz \/ 81 g\u003cbr\u003e\u003cbr\u003ePackage Dimensions: 4.7” L x 4.1” W x 2” H \/ 12 cm L x 10.5 cm W x 5 cm H\u003cbr\u003e\u003cbr\u003eGross Weight: 5.6 oz \/ 160 g\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCup\u003c\/strong\u003e\u003cbr\u003eEach box comes with two cups.\u003cbr\u003e\u003cbr\u003eVolume: 7.4 fl oz \/ 220 cc\u003cbr\u003e\u003cbr\u003eIndividual Cup Dimensions: 3.3” D x 3.7” H \/ 8.5 cm D x 9.5 cm H\u003cbr\u003e\u003cbr\u003eIndividual Cup Weight: 6.6 oz \/ 186 g\u003cbr\u003e\u003cbr\u003ePackage Dimensions: 11.2” L x 5.7” W x 4.1” H \/ 28.4 cm L x 14.5 cm W x 10.4 cm H\u003cbr\u003e\u003cbr\u003ePackage Net Weight: 13.1 oz \/ 372 g\u003cbr\u003e\u003cbr\u003ePackage Gross Weight: 1.2 lbs \/ 560 g\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBowl\u003c\/strong\u003e\u003cbr\u003eEach box comes with two bowls.\u003cbr\u003e\u003cbr\u003eIndividual Bowl Dimensions: 4.6” D x 2.4” H \/ 11.8 cm D x 6 cm H\u003cbr\u003e\u003cbr\u003eIndividual Bowl Weight: 6.7 oz \/ 189 g\u003cbr\u003e\u003cbr\u003ePackage Dimensions: 11.2” L x 5.7” W x 4.1” H \/ 28.4 cm L x 14.5 cm W x 10.4 cm H\u003cbr\u003e\u003cbr\u003ePackage Net Weight: 13.3 oz \/ 378 g\u003cbr\u003e\u003cbr\u003ePackage Gross Weight: 1.3 lbs \/ 607 g\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePlate\u003c\/strong\u003e\u003cbr\u003eDimensions: 8.9” D x 1.1” H \/ 22.7 cm D x 2.7 cm H\u003cbr\u003e\u003cbr\u003eNet Weight: 1.3 lbs \/ 574 g\u003cbr\u003e\u003cbr\u003ePackage Dimensions: 10” L x 9.5” W x 2.2” H \/ 25.4 cm L x 24.1 cm W x 5.6 cm H\u003cbr\u003e\u003cbr\u003eGross Weight: 1.8 lbs \/ 827 g","brand":"Anta Pottery","offers":[{"title":"Set of Two","offer_id":49266912919774,"sku":"AT01CBN1","price":205.0,"currency_code":"USD","in_stock":true},{"title":"Set of Four","offer_id":49266912952542,"sku":"AT01CBN2","price":395.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/AT01CBN1-pdp-01_1.jpg?v=1794436271"},{"product_id":"pink-bando-full-set","title":"Porcelain Bando Dinnerware Set, Pink","description":"\u003cp\u003eThis set is part of the Porcelain Bando dishware line by Anta Pottery 安達窯 in Yingge, Taiwan. The series invokes the forms of familiar pink disposable tableware used across Taiwan at roadside banquets (辦桌 bando in Taiwanese), street stalls, and restaurants. Anta Pottery, owned by three sisters, has recreated these archetypes in slip-cast porcelain with modern casting techniques and traditional dipped glazes, drawing on two generations of craftsmanship.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/disposable.avif?v=1794449583\"\u003e\u003cbr\u003e\u003cbr\u003eThe pink colorway, echoing the original, is the hardest to make. The vivid hue of its plastic counterpart is translated into a translucent, dipped glaze that pools in the ridges and edges of the design. This shade is soft and warm, with a stippled, blurry appearance. Natural color variations create a multi-toned effect. What was once a feather-light, disposable vessel takes on the weight and permanence of fine pottery.\u003cbr\u003e\u003cbr\u003eEvery set contains:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"https:\/\/yunhai.shop\/collections\/all\/products\/pink-bando-sauce-dish\"\u003ePorcelain Bando Sauce Dish\u003c\/a\u003e:\u003c\/strong\u003e a petite, diamond-grooved dish with shallow depth, great for serving dipping sauces, olives, tea snacks, or pickles\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"https:\/\/yunhai.shop\/collections\/all\/products\/pink-bando-cup\"\u003ePorcelain Bando Cup\u003c\/a\u003e:\u003c\/strong\u003e a scalloped, lipped cup whose shape resembles a plum blossom, Taiwan’s national flower\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"https:\/\/yunhai.shop\/collections\/all\/products\/pink-bando-bowl\"\u003ePorcelain Bando Bowl\u003c\/a\u003e:\u003c\/strong\u003e a deep, ridged bowl we love using for eating rice, sipping soup, or even steaming egg custard\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"https:\/\/yunhai.shop\/collections\/all\/products\/pink-bando-longfeng-plate\"\u003ePorcelain Bando Plate\u003c\/a\u003e:\u003c\/strong\u003e a dinner plate decorated with auspicious dragon and phoenix motifs that are customary of wedding ware\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eJust like the plastic version, the porcelain vessel is meant to be used for both everyday dining and entertaining. Porcelain is among the strongest of traditional ceramics, and it is safe for use in ovens, Tatung steamers, microwaves, and dishwashers.\u003cbr\u003e\u003cbr\u003eAvailable in two- and four-person sets. Each ceramic is securely wrapped and packed into a visually serene, Anta-labeled box, ready for gifting.\u003cbr\u003e\u003cbr\u003eAlso comes in \u003ca href=\"https:\/\/yunhai.shop\/products\/celadon-bando-full-set\"\u003eceladon\u003c\/a\u003e and \u003ca href=\"https:\/\/yunhai.shop\/products\/white-bando-full-set\"\u003ewhite\u003c\/a\u003e.\u003cbr\u003e\u003ch4\u003eAbout the Bando Porcelain Line\u003c\/h4\u003eThis porcelain tableware collection, modeled after the iconic silhouettes of Taiwanese disposable tableware, was jointly created by Yingge-based pottery studio Anta Pottery 安達窯 and data science company RE:LAB, who polled thousands of Taiwanese customers to determine the final shape and color assortment of the collection.\u003cbr\u003e\u003cbr\u003eDisposable dishes and utensils were \u003ca href=\"https:\/\/time.udn.com\/udntime\/story\/122833\/6356957\"\u003epopularized in Taiwan in the 1970s and 80s\u003c\/a\u003e as symbols of hygienic consumption, convenience, and affordability. They became indispensable to outdoor dining, making appearances at roadside banquets, market stalls, and even in restaurants.\u003cbr\u003e\u003cbr\u003eJust as \u003ca href=\"https:\/\/yunhai.shop\/products\/maroon-stool\"\u003ered plastic stools\u003c\/a\u003e have become fixtures of the Taiwanese streetscape, plastic tableware is integrated into the expression of everyday Taiwanese dining. Even with the scaling back of single-use plastics in Taiwan over the last two decades, the meanings attached to the forms of plastic dishware have not disappeared.\u003cbr\u003e\u003cbr\u003eBy trading in disposable plastic for reusable porcelain, Anta and RE:LAB intend to “preserve the shape of Taiwanese culture,” calcifying these shared memories of conviviality and opening another space for them at the table.\u003cbr\u003e\u003ch4\u003eInstructions\u003c\/h4\u003eSafe for use in ovens, Tatung steamers, microwaves, and dishwashers. Do not freeze or store at low temperature and then apply heat rapidly, as this may cause the product to crack.\u003cbr\u003e\u003cbr\u003eWash as soon as possible after use. Use a sponge, soft cloth, or mild detergent to avoid damaging the glaze. In the rare instance you experience any staining, soak in hot water with baking soda.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eEvery item in this line begins by injecting porcelain slip, a mixture of clay and water, under pressure into a porous mold. The mold absorbs the water from the slip, which firms up the clay. Once the shaped pieces have been carefully demolded, artisans leave them to air dry for one to three days. At this stage, the unfired pieces are known as greenware.\u003cbr\u003e\u003cbr\u003eAfter drying, sharp edges are softened using a water-dipped sponge, then each piece is sent through the first fire, which bakes the item at 800°C to fix its shape. This is called the bisque firing (素燒), and the fired pieces are known as bisqueware.\u003cbr\u003e\u003cbr\u003eNext, each piece is dipped into a deep pot of mineral-based glaze, a process called immersion glazing (浸釉). Artisans inspect every piece and fix any imperfections in the glaze by hand.\u003cbr\u003e\u003cbr\u003eFor the second and final fire, pink- and white-glazed wares are fired at 1230°C and celadon-glazed wares at 1260°C. Each item is left to cool to 100-200°C, about 24 hours, before being pulled out of the kiln.\u003cbr\u003e\u003cbr\u003eFinally, the artisans will sand the foot ring on the bottom, then package.\u003ch4\u003eAbout Anta Pottery\u003c\/h4\u003e\u003cp\u003eAnta Pottery 安達窯 is a family-owned pottery studio based in Yingge, a town widely recognized as the pottery capital of Taiwan. Founded in 1976, Anta takes its name from the Chinese baseball term 安打 (an da), meaning “safe hit” or, metaphorically, a win. Founder Sun Zhong-Jie 孫忠傑 started the business by making ceramic Buddha statues. Because of his expertise in finicky traditional glazes like Tenmoku (an iron-rich glaze in amber and black), he secured a deal with Nestlé to produce Tenmoku-glazed mugs to be sold with their instant coffee. From that point on, Anta expanded into tea and dining ware.\u003cbr\u003e\u003cbr\u003eThey are now renowned in Taiwan for specializing in the scaled production of traditionally glazed tableware, without sacrificing natural variation and handmade qualities. Getting to this point was not easy. They had to scale up clay handling and firing, and master working with mineral-based traditional glazes that are notoriously difficult because of their high sensitivity to factors like temperature and oxygen. Anta is particularly proud of their celadon glaze, which took six years to perfect.\u003cbr\u003e\u003cbr\u003eToday, Anta is run by the second-generation sisters Sun Ying-Xin 孫盈馨, Sun Ruo-Ping 孫若屏, and Sun Zhu-Yi 孫筑怡. While their father still practices pottery, he mostly does so for fun, hand-shaping teapots into organic forms like bamboo stalks and pumpkins.\u003c\/p\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003eMaterial: Porcelain\u003cbr\u003e\u003cbr\u003eThis product has passed SGS testing. It is lead and cadmium free. Slight variations in size and shape may occur in ceramic products due to shrinkage during firing.\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSauce Dish\u003c\/strong\u003e\u003cbr\u003eDimensions: 3.6” D x 1” H \/ 9.2 cm D x 2.5 cm H\u003cbr\u003e\u003cbr\u003eNet Weight: 2.9 oz \/ 81 g\u003cbr\u003e\u003cbr\u003ePackage Dimensions: 4.7” L x 4.1” W x 2” H \/ 12 cm L x 10.5 cm W x 5 cm H\u003cbr\u003e\u003cbr\u003eGross Weight: 5.6 oz \/ 160 g\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCup\u003c\/strong\u003e\u003cbr\u003eEach box comes with two cups.\u003cbr\u003e\u003cbr\u003eVolume: 7.4 fl oz \/ 220 cc\u003cbr\u003e\u003cbr\u003eIndividual Cup Dimensions: 3.3” D x 3.7” H \/ 8.5 cm D x 9.5 cm H\u003cbr\u003e\u003cbr\u003eIndividual Cup Weight: 6.6 oz \/ 186 g\u003cbr\u003e\u003cbr\u003ePackage Dimensions: 11.2” L x 5.7” W x 4.1” H \/ 28.4 cm L x 14.5 cm W x 10.4 cm H\u003cbr\u003e\u003cbr\u003ePackage Net Weight: 13.1 oz \/ 372 g\u003cbr\u003e\u003cbr\u003ePackage Gross Weight: 1.2 lbs \/ 560 g\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBowl\u003c\/strong\u003e\u003cbr\u003eEach box comes with two bowls.\u003cbr\u003e\u003cbr\u003eIndividual Bowl Dimensions: 4.6” D x 2.4” H \/ 11.8 cm D x 6 cm H\u003cbr\u003e\u003cbr\u003eIndividual Bowl Weight: 6.7 oz \/ 189 g\u003cbr\u003e\u003cbr\u003ePackage Dimensions: 11.2” L x 5.7” W x 4.1” H \/ 28.4 cm L x 14.5 cm W x 10.4 cm H\u003cbr\u003e\u003cbr\u003ePackage Net Weight: 13.3 oz \/ 378 g\u003cbr\u003e\u003cbr\u003ePackage Gross Weight: 1.3 lbs \/ 607 g\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePlate\u003c\/strong\u003e\u003cbr\u003eDimensions: 8.9” D x 1.1” H \/ 22.7 cm D x 2.7 cm H\u003cbr\u003e\u003cbr\u003eNet Weight: 1.3 lbs \/ 574 g\u003cbr\u003e\u003cbr\u003ePackage Dimensions: 10” L x 9.5” W x 2.2” H \/ 25.4 cm L x 24.1 cm W x 5.6 cm H\u003cbr\u003e\u003cbr\u003eGross Weight: 1.8 lbs \/ 827 g","brand":"Anta Pottery","offers":[{"title":"Set of Two","offer_id":49266912985310,"sku":"AT01PBN1","price":205.0,"currency_code":"USD","in_stock":true},{"title":"Set of Four","offer_id":49266913018078,"sku":"AT01PBN2","price":395.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/AT01PBN1-pdp-01.jpg?v=1794436082"},{"product_id":"white-bando-full-set","title":"Porcelain Bando Dinnerware Set, White","description":"\u003cp\u003eThis set is part of the Porcelain Bando dishware line by Anta Pottery 安達窯 in Yingge, Taiwan. The series invokes the forms of familiar pink disposable tableware used across Taiwan at roadside banquets (辦桌 bando in Taiwanese), street stalls, and restaurants. Anta Pottery, owned by three sisters, has recreated these archetypes in slip-cast porcelain with modern casting techniques and traditional dipped glazes, drawing on two generations of craftsmanship.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/disposable.avif?v=1794449583\"\u003e\u003cbr\u003e\u003cbr\u003eThe glossy white colorway is a Yun Hai exclusive (Anta typically offers this in matte white). Unlike the celadon and pink colorways, this shade has a smooth and opaque quality to its appearance, completely blanketing the vessel in a warm, milky white. What was once a feather-light, disposable vessel takes on weight, permanence, and the aura of fine pottery.\u003cbr\u003e\u003cbr\u003eEvery set contains:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"https:\/\/yunhai.shop\/collections\/bando-porcelain\/products\/white-bando-sauce-dish\"\u003ePorcelain Bando Sauce Dish\u003c\/a\u003e:\u003c\/strong\u003e a petite, diamond-grooved dish with shallow depth, great for serving dipping sauces, olives, tea snacks, or pickles\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"https:\/\/yunhai.shop\/collections\/bando-porcelain\/products\/white-bando-cup\"\u003ePorcelain Bando Cup\u003c\/a\u003e:\u003c\/strong\u003e a scalloped, lipped cup whose shape resembles a plum blossom, Taiwan’s national flower\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"https:\/\/yunhai.shop\/collections\/bando-porcelain\/products\/white-bando-bowl\"\u003ePorcelain Bando Bowl\u003c\/a\u003e:\u003c\/strong\u003e a deep, ridged bowl we love using for eating rice, sipping soup, or even steaming egg custard\u003c\/li\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"https:\/\/yunhai.shop\/collections\/bando-porcelain\/products\/white-bando-longfeng-plate\"\u003ePorcelain Bando Plate\u003c\/a\u003e:\u003c\/strong\u003e a dinner plate decorated with auspicious dragon and phoenix motifs that are customary of wedding ware\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eJust like the plastic version, the porcelain vessel is meant to be used for both everyday dining and entertaining. Porcelain is among the strongest of traditional ceramics, and it is safe for use in ovens, Tatung steamers, microwaves, and dishwashers.\u003cbr\u003e\u003cbr\u003eAvailable in two- and four-person sets. Each ceramic is securely wrapped and packed into a visually serene, Anta-labeled box, ready for gifting.\u003cbr\u003e\u003cbr\u003eAlso comes in \u003ca href=\"https:\/\/yunhai.shop\/products\/pink-bando-full-set\"\u003epink\u003c\/a\u003e and \u003ca href=\"https:\/\/yunhai.shop\/products\/celadon-bando-full-set\"\u003eceladon\u003c\/a\u003e.\u003cbr\u003e\u003ch4\u003eAbout the Bando Porcelain Line\u003c\/h4\u003eThis porcelain tableware collection, modeled after the iconic silhouettes of Taiwanese disposable tableware, was jointly created by Yingge-based pottery studio Anta Pottery 安達窯 and data science company RE:LAB, who polled thousands of Taiwanese customers to determine the final shape and color assortment of the collection.\u003cbr\u003e\u003cbr\u003eDisposable dishes and utensils were \u003ca href=\"https:\/\/time.udn.com\/udntime\/story\/122833\/6356957\"\u003epopularized in Taiwan in the 1970s and 80s\u003c\/a\u003e as symbols of hygienic consumption, convenience, and affordability. They became indispensable to outdoor dining, making appearances at roadside banquets, market stalls, and even in restaurants.\u003cbr\u003e\u003cbr\u003eJust as \u003ca href=\"https:\/\/yunhai.shop\/products\/maroon-stool\"\u003ered plastic stools\u003c\/a\u003e have become fixtures of the Taiwanese streetscape, plastic tableware is integrated into the expression of everyday Taiwanese dining. Even with the scaling back of single-use plastics in Taiwan over the last two decades, the meanings attached to the forms of plastic dishware have not disappeared.\u003cbr\u003e\u003cbr\u003eBy trading in disposable plastic for reusable porcelain, Anta and RE:LAB intend to “preserve the shape of Taiwanese culture,” calcifying these shared memories of conviviality and opening another space for them at the table.\u003cbr\u003e\u003ch4\u003eInstructions\u003c\/h4\u003eSafe for use in ovens, Tatung steamers, microwaves, and dishwashers. Do not freeze or store at low temperature and then apply heat rapidly, as this may cause the product to crack.\u003cbr\u003e\u003cbr\u003eWash as soon as possible after use. Use a sponge, soft cloth, or mild detergent to avoid damaging the glaze. In the rare instance you experience any staining, soak in hot water with baking soda.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eEvery item in this line begins by injecting porcelain slip, a mixture of clay and water, under pressure into a porous mold. The mold absorbs the water from the slip, which firms up the clay. Once the shaped pieces have been carefully demolded, artisans leave them to air dry for one to three days. At this stage, the unfired pieces are known as greenware.\u003cbr\u003e\u003cbr\u003eAfter drying, sharp edges are softened using a water-dipped sponge, then each piece is sent through the first fire, which bakes the item at 800°C to fix its shape. This is called the bisque firing (素燒), and the fired pieces are known as bisqueware.\u003cbr\u003e\u003cbr\u003eNext, each piece is dipped into a deep pot of mineral-based glaze, a process called immersion glazing (浸釉). Artisans inspect every piece and fix any imperfections in the glaze by hand.\u003cbr\u003e\u003cbr\u003eFor the second and final fire, pink- and white-glazed wares are fired at 1230°C and celadon-glazed wares at 1260°C. Each item is left to cool to 100-200°C, about 24 hours, before being pulled out of the kiln.\u003cbr\u003e\u003cbr\u003eFinally, the artisans will sand the foot ring on the bottom, then package.\u003ch4\u003eAbout Anta Pottery\u003c\/h4\u003e\u003cp\u003eAnta Pottery 安達窯 is a family-owned pottery studio based in Yingge, a town widely recognized as the pottery capital of Taiwan. Founded in 1976, Anta takes its name from the Chinese baseball term 安打 (an da), meaning “safe hit” or, metaphorically, a win. Founder Sun Zhong-Jie 孫忠傑 started the business by making ceramic Buddha statues. Because of his expertise in finicky traditional glazes like Tenmoku (an iron-rich glaze in amber and black), he secured a deal with Nestlé to produce Tenmoku-glazed mugs to be sold with their instant coffee. From that point on, Anta expanded into tea and dining ware.\u003cbr\u003e\u003cbr\u003eThey are now renowned in Taiwan for specializing in the scaled production of traditionally glazed tableware, without sacrificing natural variation and handmade qualities. Getting to this point was not easy. They had to scale up clay handling and firing, and master working with mineral-based traditional glazes that are notoriously difficult because of their high sensitivity to factors like temperature and oxygen. Anta is particularly proud of their celadon glaze, which took six years to perfect.\u003cbr\u003e\u003cbr\u003eToday, Anta is run by the second-generation sisters Sun Ying-Xin 孫盈馨, Sun Ruo-Ping 孫若屏, and Sun Zhu-Yi 孫筑怡. While their father still practices pottery, he mostly does so for fun, hand-shaping teapots into organic forms like bamboo stalks and pumpkins.\u003c\/p\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003eMaterial: Porcelain\u003cbr\u003e\u003cbr\u003eThis product has passed SGS testing. It is lead and cadmium free. Slight variations in size and shape may occur in ceramic products due to shrinkage during firing.\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSauce Dish\u003c\/strong\u003e\u003cbr\u003eDimensions: 3.6” D x 1” H \/ 9.2 cm D x 2.5 cm H\u003cbr\u003e\u003cbr\u003eNet Weight: 2.9 oz \/ 81 g\u003cbr\u003e\u003cbr\u003ePackage Dimensions: 4.7” L x 4.1” W x 2” H \/ 12 cm L x 10.5 cm W x 5 cm H\u003cbr\u003e\u003cbr\u003eGross Weight: 5.6 oz \/ 160 g\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCup\u003c\/strong\u003e\u003cbr\u003eEach box comes with two cups.\u003cbr\u003e\u003cbr\u003eVolume: 7.4 fl oz \/ 220 cc\u003cbr\u003e\u003cbr\u003eIndividual Cup Dimensions: 3.3” D x 3.7” H \/ 8.5 cm D x 9.5 cm H\u003cbr\u003e\u003cbr\u003eIndividual Cup Weight: 6.6 oz \/ 186 g\u003cbr\u003e\u003cbr\u003ePackage Dimensions: 11.2” L x 5.7” W x 4.1” H \/ 28.4 cm L x 14.5 cm W x 10.4 cm H\u003cbr\u003e\u003cbr\u003ePackage Net Weight: 13.1 oz \/ 372 g\u003cbr\u003e\u003cbr\u003ePackage Gross Weight: 1.2 lbs \/ 560 g\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBowl\u003c\/strong\u003e\u003cbr\u003eEach box comes with two bowls.\u003cbr\u003e\u003cbr\u003eIndividual Bowl Dimensions: 4.6” D x 2.4” H \/ 11.8 cm D x 6 cm H\u003cbr\u003e\u003cbr\u003eIndividual Bowl Weight: 6.7 oz \/ 189 g\u003cbr\u003e\u003cbr\u003ePackage Dimensions: 11.2” L x 5.7” W x 4.1” H \/ 28.4 cm L x 14.5 cm W x 10.4 cm H\u003cbr\u003e\u003cbr\u003ePackage Net Weight: 13.3 oz \/ 378 g\u003cbr\u003e\u003cbr\u003ePackage Gross Weight: 1.3 lbs \/ 607 g\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePlate\u003c\/strong\u003e\u003cbr\u003eDimensions: 8.9” D x 1.1” H \/ 22.7 cm D x 2.7 cm H\u003cbr\u003e\u003cbr\u003eNet Weight: 1.3 lbs \/ 574 g\u003cbr\u003e\u003cbr\u003ePackage Dimensions: 10” L x 9.5” W x 2.2” H \/ 25.4 cm L x 24.1 cm W x 5.6 cm H\u003cbr\u003e\u003cbr\u003eGross Weight: 1.8 lbs \/ 827 g","brand":"Anta Pottery","offers":[{"title":"Set of Two","offer_id":49266913083614,"sku":"AT01WBN1","price":205.0,"currency_code":"USD","in_stock":true},{"title":"Set of Four","offer_id":49266913116382,"sku":"AT01WBN2","price":395.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/AT01WBN1-pdp-01.jpg?v=1794436190"},{"product_id":"celadon-bando-longfeng-plate","title":"Porcelain Bando Plate, Celadon","description":"\u003cp\u003eThis dinner plate, bearing a dragon and a phoenix circling around the edge, is part of the Porcelain Bando dishware line by Anta Pottery 安達窯 in Yingge, Taiwan. The series invokes the forms of familiar pink disposable tableware used across Taiwan at roadside banquets (辦桌 bando in Taiwanese), street stalls, and restaurants. Anta Pottery, owned by three sisters, has recreated these archetypes in slip-cast porcelain with modern casting techniques and traditional dipped glazes, drawing on two generations of craftsmanship.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/disposable.avif?v=1794449583\"\u003e\u003cbr\u003e\u003cbr\u003eJade meets seafoam in one of Anta Pottery’s most sought-after glazes. This celadon took six years to perfect, resulting in a translucent glaze that pools beautifully in the ridges and edges of this design. The shade is quiet yet striking, with a glowing appearance characteristic of this traditional glaze. Natural color variations create a multi-toned effect. What was once a feather-light, disposable vessel takes on weight, permanence, and the aura of fine pottery.\u003cbr\u003e\u003cbr\u003eWhether you’re serving up a weeknight stir-fry for the family or plating eight treasure rice for a dinner party, we love that this dish brings a little wedding banquet festivity into the day-to-day. Just like the plastic version, the porcelain vessel is meant to be used for both everyday dining and entertaining. Porcelain is among the strongest of traditional ceramics, and it is safe for use in ovens, Tatung steamers, microwaves, and dishwashers.\u003cbr\u003e\u003cbr\u003eAvailable individually, in a bundle of four, or in \u003ca href=\"https:\/\/yunhai.shop\/products\/celadon-bando-full-set\"\u003efull two- to four-person sets\u003c\/a\u003e with other serveware from the collection. Each ceramic is securely wrapped and packed into a visually serene, Anta-labeled box, ready for gifting.\u003cbr\u003e\u003cbr\u003eAlso comes in \u003ca href=\"https:\/\/yunhai.shop\/products\/pink-bando-longfeng-plate\"\u003epink\u003c\/a\u003e and \u003ca href=\"https:\/\/yunhai.shop\/products\/white-bando-longfeng-plate\"\u003ewhite\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout the Bando Porcelain Line\u003c\/h4\u003eThis porcelain tableware collection, modeled after the iconic silhouettes of Taiwanese disposable tableware, was jointly created by Yingge-based pottery studio Anta Pottery 安達窯 and data science company RE:LAB, who polled thousands of Taiwanese customers to determine the final shape and color assortment of the collection.\u003cbr\u003e\u003cbr\u003eDisposable dishes and utensils were \u003ca href=\"https:\/\/time.udn.com\/udntime\/story\/122833\/6356957\"\u003epopularized in Taiwan in the 1970s and 80s\u003c\/a\u003e as symbols of hygienic consumption, convenience, and affordability. They became indispensable to outdoor dining, making appearances at roadside banquets, market stalls, and even in restaurants.\u003cbr\u003e\u003cbr\u003eJust as \u003ca href=\"https:\/\/yunhai.shop\/products\/maroon-stool\"\u003ered plastic stools\u003c\/a\u003e have become fixtures of the Taiwanese streetscape, plastic tableware is integrated into the expression of everyday Taiwanese dining. Even with the scaling back of single-use plastics in Taiwan over the last two decades, the meanings attached to the forms of plastic dishware have not disappeared.\u003cbr\u003e\u003cbr\u003eBy trading in disposable plastic for reusable porcelain, Anta and RE:LAB intend to “preserve the shape of Taiwanese culture,” calcifying these shared memories of conviviality and opening another space for them at the table.\u003cbr\u003e\u003ch4\u003eInstructions\u003c\/h4\u003eSafe for use in ovens, Tatung steamers, microwaves, and dishwashers. Do not freeze or store at low temperature and then apply heat rapidly, as this may cause the product to crack.\u003cbr\u003e\u003cbr\u003eWash as soon as possible after use. Use a sponge, soft cloth, or mild detergent to avoid damaging the glaze. In the rare instance you experience any staining, soak in hot water with baking soda.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eEvery item in this line begins by injecting porcelain slip, a mixture of clay and water, under pressure into a porous mold. The mold absorbs the water from the slip, which firms up the clay. Once the shaped pieces have been carefully demolded, artisans leave them to air dry for one to three days. At this stage, the unfired pieces are known as greenware.\u003cbr\u003e\u003cbr\u003eAfter drying, sharp edges are softened using a water-dipped sponge, then each piece is sent through the first fire, which bakes the item at 800°C to fix its shape. This is called the bisque firing (素燒), and the fired pieces are known as bisqueware.\u003cbr\u003e\u003cbr\u003eNext, each piece is dipped into a deep pot of mineral-based glaze, a process called immersion glazing (浸釉). Artisans inspect every piece and fix any imperfections in the glaze by hand.\u003cbr\u003e\u003cbr\u003eFor the second and final fire, pink- and white-glazed wares are fired at 1230°C and celadon-glazed wares at 1260°C. Each item is left to cool to 100-200°C, about 24 hours, before being pulled out of the kiln.\u003cbr\u003e\u003cbr\u003eFinally, the artisans will sand the foot ring on the bottom, then package.\u003ch4\u003eAbout Anta Pottery\u003c\/h4\u003e\u003cp\u003eAnta Pottery 安達窯 is a family-owned pottery studio based in Yingge, a town widely recognized as the pottery capital of Taiwan. Founded in 1976, Anta takes its name from the Chinese baseball term 安打 (an da), meaning “safe hit” or, metaphorically, a win. Founder Sun Zhong-Jie 孫忠傑 started the business by making ceramic Buddha statues. Because of his expertise in finicky traditional glazes like Tenmoku (an iron-rich glaze in amber and black), he secured a deal with Nestlé to produce Tenmoku-glazed mugs to be sold with their instant coffee. From that point on, Anta expanded into tea and dining ware.\u003cbr\u003e\u003cbr\u003eThey are now renowned in Taiwan for specializing in the scaled production of traditionally glazed tableware, without sacrificing natural variation and handmade qualities. Getting to this point was not easy. They had to scale up clay handling and firing, and master working with mineral-based traditional glazes that are notoriously difficult because of their high sensitivity to factors like temperature and oxygen. Anta is particularly proud of their celadon glaze, which took six years to perfect.\u003cbr\u003e\u003cbr\u003eToday, Anta is run by the second-generation sisters Sun Ying-Xin 孫盈馨, Sun Ruo-Ping 孫若屏, and Sun Zhu-Yi 孫筑怡. While their father still practices pottery, he mostly does so for fun, hand-shaping teapots into organic forms like bamboo stalks and pumpkins.\u003c\/p\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e Porcelain\u003cbr\u003e\u003cbr\u003eThis product has passed SGS testing. It is lead and cadmium free. Slight variations in size and shape may occur in ceramic products due to shrinkage during firing.\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eDimensions:\u003c\/strong\u003e 8.9” D x 1.1” H \/ 22.7 cm D x 2.7 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 1.3 lbs \/ 574 g\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePackage Dimensions:\u003c\/strong\u003e 10” L x 9.5” W x 2.2” H \/ 25.4 cm L x 24.1 cm W x 5.6 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eGross Weight:\u003c\/strong\u003e 1.8 lbs \/ 827 g","brand":"Anta Pottery","offers":[{"title":"Just One","offer_id":49266913214686,"sku":"AT01C400","price":45.0,"currency_code":"USD","in_stock":true},{"title":"Set of Four","offer_id":49266913247454,"sku":"AT01C4B4","price":175.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/AT01C4B4-pdp-01.jpg?v=1794433533"},{"product_id":"white-bando-longfeng-plate","title":"Porcelain Bando Plate, White","description":"\u003cp\u003eThis dinner plate, bearing a dragon and a phoenix circling around the edge, is part of the Porcelain Bando dishware line by Anta Pottery 安達窯 in Yingge, Taiwan. The series invokes the forms of familiar pink disposable tableware used across Taiwan at roadside banquets (辦桌 bando in Taiwanese), street stalls, and restaurants. Anta Pottery, owned by three sisters, has recreated these archetypes in slip-cast porcelain with modern casting techniques and traditional dipped glazes, drawing on two generations of craftsmanship.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/disposable.avif?v=1794449583\"\u003e\u003cbr\u003e\u003cbr\u003eThe glossy white colorway is a Yun Hai exclusive (Anta typically offers this in matte white). Unlike the celadon and pink colorways, this shade has a smooth and opaque quality to its appearance, completely blanketing the vessel in a warm, milky white. What was once a feather-light, disposable vessel takes on weight, permanence, and the aura of fine pottery, imbuing its auspicious motifs with a greater sense of ceremony.\u003cbr\u003e\u003cbr\u003eWhether you’re serving up a weeknight stir-fry for the family or plating eight treasure rice for a dinner party, we love that this dish brings a little wedding banquet festivity into the day-to-day. Just like the plastic version, the porcelain vessel is meant to be used for both everyday dining and entertaining. Porcelain is among the strongest of traditional ceramics, and it is safe for use in ovens, Tatung steamers, microwaves, and dishwashers.\u003cbr\u003e\u003cbr\u003eAvailable individually, in a bundle of four, or in \u003ca href=\"https:\/\/yunhai.shop\/products\/white-bando-full-set\"\u003efull two- to four-person sets\u003c\/a\u003e with other serveware from the collection. Each ceramic is securely wrapped and packed into a visually serene, Anta-labeled box, ready for gifting.\u003cbr\u003e\u003cbr\u003eAlso comes in \u003ca href=\"https:\/\/yunhai.shop\/products\/pink-bando-longfeng-plate\"\u003epink\u003c\/a\u003e and \u003ca href=\"https:\/\/yunhai.shop\/products\/celadon-bando-longfeng-plate\"\u003eceladon\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout the Bando Porcelain Line\u003c\/h4\u003eThis porcelain tableware collection, modeled after the iconic silhouettes of Taiwanese disposable tableware, was jointly created by Yingge-based pottery studio Anta Pottery 安達窯 and data science company RE:LAB, who polled thousands of Taiwanese customers to determine the final shape and color assortment of the collection.\u003cbr\u003e\u003cbr\u003eDisposable dishes and utensils were \u003ca href=\"https:\/\/time.udn.com\/udntime\/story\/122833\/6356957\"\u003epopularized in Taiwan in the 1970s and 80s\u003c\/a\u003e as symbols of hygienic consumption, convenience, and affordability. They became indispensable to outdoor dining, making appearances at roadside banquets, market stalls, and even in restaurants.\u003cbr\u003e\u003cbr\u003eJust as \u003ca href=\"https:\/\/yunhai.shop\/products\/maroon-stool\"\u003ered plastic stools\u003c\/a\u003e have become fixtures of the Taiwanese streetscape, plastic tableware is integrated into the expression of everyday Taiwanese dining. Even with the scaling back of single-use plastics in Taiwan over the last two decades, the meanings attached to the forms of plastic dishware have not disappeared.\u003cbr\u003e\u003cbr\u003eBy trading in disposable plastic for reusable porcelain, Anta and RE:LAB intend to “preserve the shape of Taiwanese culture,” calcifying these shared memories of conviviality and opening another space for them at the table.\u003cbr\u003e\u003ch4\u003eInstructions\u003c\/h4\u003eSafe for use in ovens, Tatung steamers, microwaves, and dishwashers. Do not freeze or store at low temperature and then apply heat rapidly, as this may cause the product to crack.\u003cbr\u003e\u003cbr\u003eWash as soon as possible after use. Use a sponge, soft cloth, or mild detergent to avoid damaging the glaze. In the rare instance you experience any staining, soak in hot water with baking soda.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eEvery item in this line begins by injecting porcelain slip, a mixture of clay and water, under pressure into a porous mold. The mold absorbs the water from the slip, which firms up the clay. Once the shaped pieces have been carefully demolded, artisans leave them to air dry for one to three days. At this stage, the unfired pieces are known as greenware.\u003cbr\u003e\u003cbr\u003eAfter drying, sharp edges are softened using a water-dipped sponge, then each piece is sent through the first fire, which bakes the item at 800°C to fix its shape. This is called the bisque firing (素燒), and the fired pieces are known as bisqueware.\u003cbr\u003e\u003cbr\u003eNext, each piece is dipped into a deep pot of mineral-based glaze, a process called immersion glazing (浸釉). Artisans inspect every piece and fix any imperfections in the glaze by hand.\u003cbr\u003e\u003cbr\u003eFor the second and final fire, pink- and white-glazed wares are fired at 1230°C and celadon-glazed wares at 1260°C. Each item is left to cool to 100-200°C, about 24 hours, before being pulled out of the kiln.\u003cbr\u003e\u003cbr\u003eFinally, the artisans will sand the foot ring on the bottom, then package.\u003ch4\u003eAbout Anta Pottery\u003c\/h4\u003e\u003cp\u003eAnta Pottery 安達窯 is a family-owned pottery studio based in Yingge, a town widely recognized as the pottery capital of Taiwan. Founded in 1976, Anta takes its name from the Chinese baseball term 安打 (an da), meaning “safe hit” or, metaphorically, a win. Founder Sun Zhong-Jie 孫忠傑 started the business by making ceramic Buddha statues. Because of his expertise in finicky traditional glazes like Tenmoku (an iron-rich glaze in amber and black), he secured a deal with Nestlé to produce Tenmoku-glazed mugs to be sold with their instant coffee. From that point on, Anta expanded into tea and dining ware.\u003cbr\u003e\u003cbr\u003eThey are now renowned in Taiwan for specializing in the scaled production of traditionally glazed tableware, without sacrificing natural variation and handmade qualities. Getting to this point was not easy. They had to scale up clay handling and firing, and master working with mineral-based traditional glazes that are notoriously difficult because of their high sensitivity to factors like temperature and oxygen. Anta is particularly proud of their celadon glaze, which took six years to perfect.\u003cbr\u003e\u003cbr\u003eToday, Anta is run by the second-generation sisters Sun Ying-Xin 孫盈馨, Sun Ruo-Ping 孫若屏, and Sun Zhu-Yi 孫筑怡. While their father still practices pottery, he mostly does so for fun, hand-shaping teapots into organic forms like bamboo stalks and pumpkins.\u003c\/p\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e Porcelain\u003cbr\u003e\u003cbr\u003eThis product has passed SGS testing. It is lead and cadmium free. Slight variations in size and shape may occur in ceramic products due to shrinkage during firing.\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eDimensions:\u003c\/strong\u003e 8.9” D x 1.1” H \/ 22.7 cm D x 2.7 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 1.3 lbs \/ 574 g\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePackage Dimensions:\u003c\/strong\u003e 10” L x 9.5” W x 2.2” H \/ 25.4 cm L x 24.1 cm W x 5.6 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eGross Weight:\u003c\/strong\u003e 1.8 lbs \/ 827 g","brand":"Anta Pottery","offers":[{"title":"Just One","offer_id":49266913345758,"sku":"AT01W400","price":45.0,"currency_code":"USD","in_stock":true},{"title":"Set of Four","offer_id":49266913378526,"sku":"AT01W4B4","price":175.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/AT01W4B4-pdp-01.jpg?v=1794433875"},{"product_id":"pink-bando-longfeng-plate","title":"Porcelain Bando Plate, Pink","description":"\u003cp\u003eThis dinner plate, bearing a dragon and a phoenix circling around the edge, is part of the Porcelain Bando dishware line by Anta Pottery 安達窯 in Yingge, Taiwan. The series invokes the forms of familiar pink disposable tableware used across Taiwan at roadside banquets (辦桌 bando in Taiwanese), street stalls, and restaurants. Anta Pottery, owned by three sisters, has recreated these archetypes in slip-cast porcelain with modern casting techniques and traditional dipped glazes, drawing on two generations of craftsmanship.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/disposable.avif?v=1794449583\"\u003e\u003cbr\u003e\u003cbr\u003eThe pink colorway, echoing the original, is the hardest to make. The vivid hue of its plastic counterpart is translated into a translucent, dipped glaze that pools in the ridges and edges of the design. This shade is soft and warm, with a stippled, blurry appearance. Natural color variations create a multi-toned effect. What was once a feather-light, disposable vessel takes on the weight and permanence of fine pottery.\u003cbr\u003e\u003cbr\u003eWhether you’re serving up a weeknight stir-fry for the family or plating eight treasure rice for a dinner party, we love that this dish brings a little wedding banquet festivity into the day-to-day. Just like the plastic version, the porcelain vessel is meant to be used for both everyday dining and entertaining. Porcelain is among the strongest of traditional ceramics, and it is safe for use in ovens, Tatung steamers, microwaves, and dishwashers.\u003cbr\u003e\u003cbr\u003eAvailable individually, in a bundle of four, or in \u003ca href=\"https:\/\/yunhai.shop\/products\/pink-bando-full-set\"\u003efull two- to four-person sets\u003c\/a\u003e with other serveware from the collection. Each ceramic is securely wrapped and packed into a visually serene, Anta-labeled box, ready for gifting.\u003cbr\u003e\u003cbr\u003eAlso comes in \u003ca href=\"https:\/\/yunhai.shop\/products\/celadon-bando-longfeng-plate\"\u003eceladon\u003c\/a\u003e and \u003ca href=\"https:\/\/yunhai.shop\/products\/white-bando-longfeng-plate\"\u003ewhite\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout the Bando Porcelain Line\u003c\/h4\u003eThis porcelain tableware collection, modeled after the iconic silhouettes of Taiwanese disposable tableware, was jointly created by Yingge-based pottery studio Anta Pottery 安達窯 and data science company RE:LAB, who polled thousands of Taiwanese customers to determine the final shape and color assortment of the collection.\u003cbr\u003e\u003cbr\u003eDisposable dishes and utensils were \u003ca href=\"https:\/\/time.udn.com\/udntime\/story\/122833\/6356957\"\u003epopularized in Taiwan in the 1970s and 80s\u003c\/a\u003e as symbols of hygienic consumption, convenience, and affordability. They became indispensable to outdoor dining, making appearances at roadside banquets, market stalls, and even in restaurants.\u003cbr\u003e\u003cbr\u003eJust as \u003ca href=\"https:\/\/yunhai.shop\/products\/maroon-stool\"\u003ered plastic stools\u003c\/a\u003e have become fixtures of the Taiwanese streetscape, plastic tableware is integrated into the expression of everyday Taiwanese dining. Even with the scaling back of single-use plastics in Taiwan over the last two decades, the meanings attached to the forms of plastic dishware have not disappeared.\u003cbr\u003e\u003cbr\u003eBy trading in disposable plastic for reusable porcelain, Anta and RE:LAB intend to “preserve the shape of Taiwanese culture,” calcifying these shared memories of conviviality and opening another space for them at the table.\u003cbr\u003e\u003ch4\u003eInstructions\u003c\/h4\u003eSafe for use in ovens, Tatung steamers, microwaves, and dishwashers. Do not freeze or store at low temperature and then apply heat rapidly, as this may cause the product to crack.\u003cbr\u003e\u003cbr\u003eWash as soon as possible after use. Use a sponge, soft cloth, or mild detergent to avoid damaging the glaze. In the rare instance you experience any staining, soak in hot water with baking soda.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eEvery item in this line begins by injecting porcelain slip, a mixture of clay and water, under pressure into a porous mold. The mold absorbs the water from the slip, which firms up the clay. Once the shaped pieces have been carefully demolded, artisans leave them to air dry for one to three days. At this stage, the unfired pieces are known as greenware.\u003cbr\u003e\u003cbr\u003eAfter drying, sharp edges are softened using a water-dipped sponge, then each piece is sent through the first fire, which bakes the item at 800°C to fix its shape. This is called the bisque firing (素燒), and the fired pieces are known as bisqueware.\u003cbr\u003e\u003cbr\u003eNext, each piece is dipped into a deep pot of mineral-based glaze, a process called immersion glazing (浸釉). Artisans inspect every piece and fix any imperfections in the glaze by hand.\u003cbr\u003e\u003cbr\u003eFor the second and final fire, pink- and white-glazed wares are fired at 1230°C and celadon-glazed wares at 1260°C. Each item is left to cool to 100-200°C, about 24 hours, before being pulled out of the kiln.\u003cbr\u003e\u003cbr\u003eFinally, the artisans will sand the foot ring on the bottom, then package.\u003ch4\u003eAbout Anta Pottery\u003c\/h4\u003e\u003cp\u003eAnta Pottery 安達窯 is a family-owned pottery studio based in Yingge, a town widely recognized as the pottery capital of Taiwan. Founded in 1976, Anta takes its name from the Chinese baseball term 安打 (an da), meaning “safe hit” or, metaphorically, a win. Founder Sun Zhong-Jie 孫忠傑 started the business by making ceramic Buddha statues. Because of his expertise in finicky traditional glazes like Tenmoku (an iron-rich glaze in amber and black), he secured a deal with Nestlé to produce Tenmoku-glazed mugs to be sold with their instant coffee. From that point on, Anta expanded into tea and dining ware.\u003cbr\u003e\u003cbr\u003eThey are now renowned in Taiwan for specializing in the scaled production of traditionally glazed tableware, without sacrificing natural variation and handmade qualities. Getting to this point was not easy. They had to scale up clay handling and firing, and master working with mineral-based traditional glazes that are notoriously difficult because of their high sensitivity to factors like temperature and oxygen. Anta is particularly proud of their celadon glaze, which took six years to perfect.\u003cbr\u003e\u003cbr\u003eToday, Anta is run by the second-generation sisters Sun Ying-Xin 孫盈馨, Sun Ruo-Ping 孫若屏, and Sun Zhu-Yi 孫筑怡. While their father still practices pottery, he mostly does so for fun, hand-shaping teapots into organic forms like bamboo stalks and pumpkins.\u003c\/p\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e Porcelain\u003cbr\u003e\u003cbr\u003eThis product has passed SGS testing. It is lead and cadmium free. Slight variations in size and shape may occur in ceramic products due to shrinkage during firing.\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eDimensions:\u003c\/strong\u003e 8.9” D x 1.1” H \/ 22.7 cm D x 2.7 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 1.3 lbs \/ 574 g\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePackage Dimensions:\u003c\/strong\u003e 10” L x 9.5” W x 2.2” H \/ 25.4 cm L x 24.1 cm W x 5.6 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eGross Weight:\u003c\/strong\u003e 1.8 lbs \/ 827 g","brand":"Anta Pottery","offers":[{"title":"Just One","offer_id":49266913280222,"sku":"AT01P400","price":45.0,"currency_code":"USD","in_stock":true},{"title":"Set of Four","offer_id":49266913312990,"sku":"AT01P4B4","price":175.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/AT01P4B4-pdp-01.jpg?v=1794433658"},{"product_id":"celadon-bando-sauce-dish","title":"Porcelain Bando Sauce Dish, Celadon","description":"\u003cp\u003eThis diamond-grooved sauce dish is part of the Porcelain Bando dishware line by Anta Pottery 安達窯 in Yingge, Taiwan. The series invokes the forms of familiar pink disposable tableware used across Taiwan at roadside banquets (辦桌 bando in Taiwanese), street stalls, and restaurants. Anta Pottery, owned by three sisters, has recreated these archetypes in slip-cast porcelain with modern casting techniques and traditional dipped glazes, drawing on two generations of craftsmanship.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/disposable.avif?v=1794449583\"\u003e\u003cbr\u003e\u003cbr\u003eJade meets seafoam in one of Anta Pottery’s most sought-after glazes. This celadon took six years to perfect, resulting in a translucent glaze that pools beautifully in the ridges and edges of this design. The shade is quiet yet striking, with a glowing appearance characteristic of this traditional glaze. Natural color variations create a multi-toned effect. What was once a feather-light, disposable vessel takes on weight, permanence, and the aura of fine pottery.\u003cbr\u003e\u003cbr\u003eWe love this petite, shallow dish for serving dipping sauces, olives, tea snacks, or kimchis and pickles. Just like the plastic version, the porcelain vessel is meant to be used for both everyday dining and entertaining. Porcelain is among the strongest of traditional ceramics, and it is safe for use in ovens, Tatung steamers, microwaves, and dishwashers.\u003cbr\u003e\u003cbr\u003eAvailable individually, in a bundle of four, or in \u003ca href=\"https:\/\/yunhai.shop\/products\/celadon-bando-full-set\"\u003efull two- to four-person sets\u003c\/a\u003e with other serveware from the collection. Each ceramic is securely wrapped and packed into a visually serene, Anta-labeled box, ready for gifting.\u003cbr\u003e\u003cbr\u003eAlso comes in \u003ca href=\"https:\/\/yunhai.shop\/products\/pink-bando-sauce-dish\"\u003epink\u003c\/a\u003e and \u003ca href=\"https:\/\/yunhai.shop\/products\/white-bando-sauce-dish\"\u003ewhite\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout the Bando Porcelain Line\u003c\/h4\u003eThis porcelain tableware collection, modeled after the iconic silhouettes of Taiwanese disposable tableware, was jointly created by Yingge-based pottery studio Anta Pottery 安達窯 and data science company RE:LAB, who polled thousands of Taiwanese customers to determine the final shape and color assortment of the collection.\u003cbr\u003e\u003cbr\u003eDisposable dishes and utensils were \u003ca href=\"https:\/\/time.udn.com\/udntime\/story\/122833\/6356957\"\u003epopularized in Taiwan in the 1970s and 80s\u003c\/a\u003e as symbols of hygienic consumption, convenience, and affordability. They became indispensable to outdoor dining, making appearances at roadside banquets, market stalls, and even in restaurants.\u003cbr\u003e\u003cbr\u003eJust as \u003ca href=\"https:\/\/yunhai.shop\/products\/maroon-stool\"\u003ered plastic stools\u003c\/a\u003e have become fixtures of the Taiwanese streetscape, plastic tableware is integrated into the expression of everyday Taiwanese dining. Even with the scaling back of single-use plastics in Taiwan over the last two decades, the meanings attached to the forms of plastic dishware have not disappeared.\u003cbr\u003e\u003cbr\u003eBy trading in disposable plastic for reusable porcelain, Anta and RE:LAB intend to “preserve the shape of Taiwanese culture,” calcifying these shared memories of conviviality and opening another space for them at the table.\u003cbr\u003e\u003ch4\u003eInstructions\u003c\/h4\u003eSafe for use in ovens, Tatung steamers, microwaves, and dishwashers. Do not freeze or store at low temperature and then apply heat rapidly, as this may cause the product to crack.\u003cbr\u003e\u003cbr\u003eWash as soon as possible after use. Use a sponge, soft cloth, or mild detergent to avoid damaging the glaze. In the rare instance you experience any staining, soak in hot water with baking soda.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eEvery item in this line begins by injecting porcelain slip, a mixture of clay and water, under pressure into a porous mold. The mold absorbs the water from the slip, which firms up the clay. Once the shaped pieces have been carefully demolded, artisans leave them to air dry for one to three days. At this stage, the unfired pieces are known as greenware.\u003cbr\u003e\u003cbr\u003eAfter drying, sharp edges are softened using a water-dipped sponge, then each piece is sent through the first fire, which bakes the item at 800°C to fix its shape. This is called the bisque firing (素燒), and the fired pieces are known as bisqueware.\u003cbr\u003e\u003cbr\u003eNext, each piece is dipped into a deep pot of mineral-based glaze, a process called immersion glazing (浸釉). Artisans inspect every piece and fix any imperfections in the glaze by hand.\u003cbr\u003e\u003cbr\u003eFor the second and final fire, pink- and white-glazed wares are fired at 1230°C and celadon-glazed wares at 1260°C. Each item is left to cool to 100-200°C, about 24 hours, before being pulled out of the kiln.\u003cbr\u003e\u003cbr\u003eFinally, the artisans will sand the foot ring on the bottom, then package.\u003ch4\u003eAbout Anta Pottery\u003c\/h4\u003e\u003cp\u003eAnta Pottery 安達窯 is a family-owned pottery studio based in Yingge, a town widely recognized as the pottery capital of Taiwan. Founded in 1976, Anta takes its name from the Chinese baseball term 安打 (an da), meaning “safe hit” or, metaphorically, a win. Founder Sun Zhong-Jie 孫忠傑 started the business by making ceramic Buddha statues. Because of his expertise in finicky traditional glazes like Tenmoku (an iron-rich glaze in amber and black), he secured a deal with Nestlé to produce Tenmoku-glazed mugs to be sold with their instant coffee. From that point on, Anta expanded into tea and dining ware.\u003cbr\u003e\u003cbr\u003eThey are now renowned in Taiwan for specializing in the scaled production of traditionally glazed tableware, without sacrificing natural variation and handmade qualities. Getting to this point was not easy. They had to scale up clay handling and firing, and master working with mineral-based traditional glazes that are notoriously difficult because of their high sensitivity to factors like temperature and oxygen. Anta is particularly proud of their celadon glaze, which took six years to perfect.\u003cbr\u003e\u003cbr\u003eToday, Anta is run by the second-generation sisters Sun Ying-Xin 孫盈馨, Sun Ruo-Ping 孫若屏, and Sun Zhu-Yi 孫筑怡. While their father still practices pottery, he mostly does so for fun, hand-shaping teapots into organic forms like bamboo stalks and pumpkins.\u003c\/p\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e Porcelain\u003cbr\u003e\u003cbr\u003eThis product has passed SGS testing. It is lead and cadmium free. Slight variations in size and shape may occur in ceramic products due to shrinkage during firing and natural variations in the immersion glazing and slip casting technique.\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eDimensions:\u003c\/strong\u003e 3.6” D x 1” H \/ 9.2 cm D x 2.5 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 2.9 oz \/ 81 g\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePackage Dimensions:\u003c\/strong\u003e 4.7” L x 4.1” W x 2” H \/ 12 cm L x 10.5 cm W x 5 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eGross Weight:\u003c\/strong\u003e 5.6 oz \/ 160 g","brand":"Anta Pottery","offers":[{"title":"Just One","offer_id":49266913444062,"sku":"AT01C300","price":15.0,"currency_code":"USD","in_stock":true},{"title":"Set of Four","offer_id":49266913476830,"sku":"AT01C3B4","price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/AT01C3B4-pdp-02.jpg?v=1794432651"},{"product_id":"pink-bando-sauce-dish","title":"Porcelain Bando Sauce Dish, Pink","description":"\u003cp\u003eThis diamond-grooved sauce dish is part of the Porcelain Bando dishware line by Anta Pottery 安達窯 in Yingge, Taiwan. The series invokes the forms of familiar pink disposable tableware used across Taiwan at roadside banquets (辦桌 bando in Taiwanese), street stalls, and restaurants. Anta Pottery, owned by three sisters, has recreated these archetypes in slip-cast porcelain with modern casting techniques and traditional dipped glazes, drawing on two generations of craftsmanship.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/disposable.avif?v=1794449583\"\u003e\u003cbr\u003e\u003cbr\u003eThe pink colorway, echoing the original, is the hardest to make. The vivid hue of its plastic counterpart is translated into a translucent, dipped glaze that pools in the ridges and edges of the design. This shade is soft and warm, with a stippled, blurry appearance. Natural color variations create a multi-toned effect. What was once a feather-light, disposable vessel takes on the weight and permanence of fine pottery.\u003cbr\u003e\u003cbr\u003eWe love this petite, shallow dish for serving dipping sauces, olives, tea snacks, or kimchis and pickles. Just like the plastic version, the porcelain vessel is meant to be used for both everyday dining and entertaining. Porcelain is among the strongest of traditional ceramics, and it is safe for use in ovens, Tatung steamers, microwaves, and dishwashers.\u003cbr\u003e\u003cbr\u003eAvailable individually, in a bundle of four, or in \u003ca href=\"%E2%80%9Chttps:\/\/yunhai.shop\/products\/pink-bando-full-set%E2%80%9D\"\u003efull two- to four-person sets\u003c\/a\u003e with other serveware from the collection. Each ceramic is securely wrapped and packed into a visually serene, Anta-labeled box, ready for gifting.\u003cbr\u003e\u003cbr\u003eAlso comes in \u003ca href=\"https:\/\/yunhai.shop\/products\/celadon-bando-sauce-dish\"\u003eceladon\u003c\/a\u003e and \u003ca href=\"https:\/\/yunhai.shop\/products\/white-bando-sauce-dish\"\u003ewhite\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout the Bando Porcelain Line\u003c\/h4\u003eThis porcelain tableware collection, modeled after the iconic silhouettes of Taiwanese disposable tableware, was jointly created by Yingge-based pottery studio Anta Pottery 安達窯 and data science company RE:LAB, who polled thousands of Taiwanese customers to determine the final shape and color assortment of the collection.\u003cbr\u003e\u003cbr\u003eDisposable dishes and utensils were \u003ca href=\"https:\/\/time.udn.com\/udntime\/story\/122833\/6356957\"\u003epopularized in Taiwan in the 1970s and 80s\u003c\/a\u003e as symbols of hygienic consumption, convenience, and affordability. They became indispensable to outdoor dining, making appearances at roadside banquets, market stalls, and even in restaurants.\u003cbr\u003e\u003cbr\u003eJust as \u003ca href=\"https:\/\/yunhai.shop\/products\/maroon-stool\"\u003ered plastic stools\u003c\/a\u003e have become fixtures of the Taiwanese streetscape, plastic tableware is integrated into the expression of everyday Taiwanese dining. Even with the scaling back of single-use plastics in Taiwan over the last two decades, the meanings attached to the forms of plastic dishware have not disappeared.\u003cbr\u003e\u003cbr\u003eBy trading in disposable plastic for reusable porcelain, Anta and RE:LAB intend to “preserve the shape of Taiwanese culture,” calcifying these shared memories of conviviality and opening another space for them at the table.\u003cbr\u003e\u003ch4\u003eInstructions\u003c\/h4\u003eSafe for use in ovens, Tatung steamers, microwaves, and dishwashers. Do not freeze or store at low temperature and then apply heat rapidly, as this may cause the product to crack.\u003cbr\u003e\u003cbr\u003eWash as soon as possible after use. Use a sponge, soft cloth, or mild detergent to avoid damaging the glaze. In the rare instance you experience any staining, soak in hot water with baking soda.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eEvery item in this line begins by injecting porcelain slip, a mixture of clay and water, under pressure into a porous mold. The mold absorbs the water from the slip, which firms up the clay. Once the shaped pieces have been carefully demolded, artisans leave them to air dry for one to three days. At this stage, the unfired pieces are known as greenware.\u003cbr\u003e\u003cbr\u003eAfter drying, sharp edges are softened using a water-dipped sponge, then each piece is sent through the first fire, which bakes the item at 800°C to fix its shape. This is called the bisque firing (素燒), and the fired pieces are known as bisqueware.\u003cbr\u003e\u003cbr\u003eNext, each piece is dipped into a deep pot of mineral-based glaze, a process called immersion glazing (浸釉). Artisans inspect every piece and fix any imperfections in the glaze by hand.\u003cbr\u003e\u003cbr\u003eFor the second and final fire, pink- and white-glazed wares are fired at 1230°C and celadon-glazed wares at 1260°C. Each item is left to cool to 100-200°C, about 24 hours, before being pulled out of the kiln.\u003cbr\u003e\u003cbr\u003eFinally, the artisans will sand the foot ring on the bottom, then package.\u003ch4\u003eAbout Anta Pottery\u003c\/h4\u003e\u003cp\u003eAnta Pottery 安達窯 is a family-owned pottery studio based in Yingge, a town widely recognized as the pottery capital of Taiwan. Founded in 1976, Anta takes its name from the Chinese baseball term 安打 (an da), meaning “safe hit” or, metaphorically, a win. Founder Sun Zhong-Jie 孫忠傑 started the business by making ceramic Buddha statues. Because of his expertise in finicky traditional glazes like Tenmoku (an iron-rich glaze in amber and black), he secured a deal with Nestlé to produce Tenmoku-glazed mugs to be sold with their instant coffee. From that point on, Anta expanded into tea and dining ware.\u003cbr\u003e\u003cbr\u003eThey are now renowned in Taiwan for specializing in the scaled production of traditionally glazed tableware, without sacrificing natural variation and handmade qualities. Getting to this point was not easy. They had to scale up clay handling and firing, and master working with mineral-based traditional glazes that are notoriously difficult because of their high sensitivity to factors like temperature and oxygen. Anta is particularly proud of their celadon glaze, which took six years to perfect.\u003cbr\u003e\u003cbr\u003eToday, Anta is run by the second-generation sisters Sun Ying-Xin 孫盈馨, Sun Ruo-Ping 孫若屏, and Sun Zhu-Yi 孫筑怡. While their father still practices pottery, he mostly does so for fun, hand-shaping teapots into organic forms like bamboo stalks and pumpkins.\u003c\/p\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e Porcelain\u003cbr\u003e\u003cbr\u003eThis product has passed SGS testing. It is lead and cadmium free. Slight variations in size and shape may occur in ceramic products due to shrinkage during firing and natural variations in the immersion glazing and slip casting technique.\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eDimensions:\u003c\/strong\u003e 3.6” D x 1” H \/ 9.2 cm D x 2.5 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 2.9 oz \/ 81 g\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePackage Dimensions:\u003c\/strong\u003e 4.7” L x 4.1” W x 2” H \/ 12 cm L x 10.5 cm W x 5 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eGross Weight:\u003c\/strong\u003e 5.6 oz \/ 160 g","brand":"Anta Pottery","offers":[{"title":"Just One","offer_id":49266913542366,"sku":"AT01P300","price":15.0,"currency_code":"USD","in_stock":true},{"title":"Set of Four","offer_id":49266913575134,"sku":"AT01P3B4","price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/AT01P3B4-pdp-01.jpg?v=1794435246"},{"product_id":"white-bando-sauce-dish","title":"Porcelain Bando Sauce Dish, White","description":"\u003cp\u003eThis diamond-grooved sauce dish is part of the Porcelain Bando dishware line by Anta Pottery 安達窯 in Yingge, Taiwan. The series invokes the forms of familiar pink disposable tableware used across Taiwan at roadside banquets (辦桌 bando in Taiwanese), street stalls, and restaurants. Anta Pottery, owned by three sisters, has recreated these archetypes in slip-cast porcelain with modern casting techniques and traditional dipped glazes, drawing on two generations of craftsmanship.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/disposable.avif?v=1794449583\"\u003e\u003cbr\u003e\u003cbr\u003eThe glossy white colorway is a Yun Hai exclusive (Anta typically offers this in matte white). Unlike the celadon and pink colorways, this shade has a smooth and opaque quality to its appearance, completely blanketing the vessel in a warm, milky white. What was once a feather-light, disposable vessel takes on weight, permanence, and the aura of fine pottery.\u003cbr\u003e\u003cbr\u003eWe love this petite, shallow dish for serving dipping sauces, olives, tea snacks, or kimchis and pickles. Just like the plastic version, the porcelain vessel is meant to be used for both everyday dining and entertaining. Porcelain is among the strongest of traditional ceramics, and it is safe for use in ovens, Tatung steamers, microwaves, and dishwashers.\u003cbr\u003e\u003cbr\u003eAvailable individually, in a bundle of four, or in \u003ca href=\"https:\/\/yunhai.shop\/products\/white-bando-full-set\"\u003efull two- to four-person sets\u003c\/a\u003e with other serveware from the collection. Each ceramic is securely wrapped and packed into a visually serene, Anta-labeled box, ready for gifting.\u003cbr\u003e\u003cbr\u003eAlso comes in \u003ca href=\"https:\/\/yunhai.shop\/products\/pink-bando-sauce-dish\"\u003epink\u003c\/a\u003e and \u003ca href=\"https:\/\/yunhai.shop\/products\/celadon-bando-sauce-dish\"\u003eceladon\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout the Bando Porcelain Line\u003c\/h4\u003eThis porcelain tableware collection, modeled after the iconic silhouettes of Taiwanese disposable tableware, was jointly created by Yingge-based pottery studio Anta Pottery 安達窯 and data science company RE:LAB, who polled thousands of Taiwanese customers to determine the final shape and color assortment of the collection.\u003cbr\u003e\u003cbr\u003eDisposable dishes and utensils were \u003ca href=\"https:\/\/time.udn.com\/udntime\/story\/122833\/6356957\"\u003epopularized in Taiwan in the 1970s and 80s\u003c\/a\u003e as symbols of hygienic consumption, convenience, and affordability. They became indispensable to outdoor dining, making appearances at roadside banquets, market stalls, and even in restaurants.\u003cbr\u003e\u003cbr\u003eJust as \u003ca href=\"https:\/\/yunhai.shop\/products\/maroon-stool\"\u003ered plastic stools\u003c\/a\u003e have become fixtures of the Taiwanese streetscape, plastic tableware is integrated into the expression of everyday Taiwanese dining. Even with the scaling back of single-use plastics in Taiwan over the last two decades, the meanings attached to the forms of plastic dishware have not disappeared.\u003cbr\u003e\u003cbr\u003eBy trading in disposable plastic for reusable porcelain, Anta and RE:LAB intend to “preserve the shape of Taiwanese culture,” calcifying these shared memories of conviviality and opening another space for them at the table.\u003cbr\u003e\u003ch4\u003eInstructions\u003c\/h4\u003eSafe for use in ovens, Tatung steamers, microwaves, and dishwashers. Do not freeze or store at low temperature and then apply heat rapidly, as this may cause the product to crack.\u003cbr\u003e\u003cbr\u003eWash as soon as possible after use. Use a sponge, soft cloth, or mild detergent to avoid damaging the glaze. In the rare instance you experience any staining, soak in hot water with baking soda.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eEvery item in this line begins by injecting porcelain slip, a mixture of clay and water, under pressure into a porous mold. The mold absorbs the water from the slip, which firms up the clay. Once the shaped pieces have been carefully demolded, artisans leave them to air dry for one to three days. At this stage, the unfired pieces are known as greenware.\u003cbr\u003e\u003cbr\u003eAfter drying, sharp edges are softened using a water-dipped sponge, then each piece is sent through the first fire, which bakes the item at 800°C to fix its shape. This is called the bisque firing (素燒), and the fired pieces are known as bisqueware.\u003cbr\u003e\u003cbr\u003eNext, each piece is dipped into a deep pot of mineral-based glaze, a process called immersion glazing (浸釉). Artisans inspect every piece and fix any imperfections in the glaze by hand.\u003cbr\u003e\u003cbr\u003eFor the second and final fire, pink- and white-glazed wares are fired at 1230°C and celadon-glazed wares at 1260°C. Each item is left to cool to 100-200°C, about 24 hours, before being pulled out of the kiln.\u003cbr\u003e\u003cbr\u003eFinally, the artisans will sand the foot ring on the bottom, then package.\u003ch4\u003eAbout Anta Pottery\u003c\/h4\u003e\u003cp\u003eAnta Pottery 安達窯 is a family-owned pottery studio based in Yingge, a town widely recognized as the pottery capital of Taiwan. Founded in 1976, Anta takes its name from the Chinese baseball term 安打 (an da), meaning “safe hit” or, metaphorically, a win. Founder Sun Zhong-Jie 孫忠傑 started the business by making ceramic Buddha statues. Because of his expertise in finicky traditional glazes like Tenmoku (an iron-rich glaze in amber and black), he secured a deal with Nestlé to produce Tenmoku-glazed mugs to be sold with their instant coffee. From that point on, Anta expanded into tea and dining ware.\u003cbr\u003e\u003cbr\u003eThey are now renowned in Taiwan for specializing in the scaled production of traditionally glazed tableware, without sacrificing natural variation and handmade qualities. Getting to this point was not easy. They had to scale up clay handling and firing, and master working with mineral-based traditional glazes that are notoriously difficult because of their high sensitivity to factors like temperature and oxygen. Anta is particularly proud of their celadon glaze, which took six years to perfect.\u003cbr\u003e\u003cbr\u003eToday, Anta is run by the second-generation sisters Sun Ying-Xin 孫盈馨, Sun Ruo-Ping 孫若屏, and Sun Zhu-Yi 孫筑怡. While their father still practices pottery, he mostly does so for fun, hand-shaping teapots into organic forms like bamboo stalks and pumpkins.\u003c\/p\u003e\u003ch4\u003eSpecifications and Dimensions\u003c\/h4\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e Porcelain\u003cbr\u003e\u003cbr\u003eThis product has passed SGS testing. It is lead and cadmium free. Slight variations in size and shape may occur in ceramic products due to shrinkage during firing and natural variations in the immersion glazing and slip casting technique.\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eDimensions:\u003c\/strong\u003e 3.6” D x 1” H \/ 9.2 cm D x 2.5 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 2.9 oz \/ 81 g\u003cbr\u003e\u003cbr\u003e—\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePackage Dimensions:\u003c\/strong\u003e 4.7” L x 4.1” W x 2” H \/ 12 cm L x 10.5 cm W x 5 cm H\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eGross Weight:\u003c\/strong\u003e 5.6 oz \/ 160 g","brand":"Anta Pottery","offers":[{"title":"Just One","offer_id":49266913640670,"sku":"AT01W300","price":15.0,"currency_code":"USD","in_stock":true},{"title":"Set of Four","offer_id":49266913673438,"sku":"AT01W3B4","price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/AT01W3B4-pdp-01.jpg?v=1794433792"}],"url":"https:\/\/yunhai.shop\/collections\/kitchen-and-home-1.oembed?page=2","provider":"Yun Hai Taiwanese Pantry","version":"1.0","type":"link"}