{"title":"Taiwanese Pantry Goods","description":"","products":[{"product_id":"nyonya-sauce","title":"Nyonya Garlic Chili Sauce, Small","description":"\u003cp\u003eNyonya Sauce is a garlic vinegar chili sauce originating in the Peranakan cooking traditions of Penang, Malaysia. It’s produced by Ewe and Yishan of Mama Nyonya, a husband and wife team based in Central Taiwan. The recipe comes from Ewe’s great grandmother, who prepared it as a condiment for the family’s daily use and encouraged the couple to produce it in Taiwan after sampling the garlic grown on Yishan's family farm. \u003cbr\u003e\u003cbr\u003eThe garlic used in the sauce is the key ingredient for a startlingly fresh flavor. Yishan's family grows a specific kind of hard neck garlic called He Mei 和美蒜 that has smaller, spicier cloves than other varieties. The pepper mix? Well that's a family secret (and pretty elaborate, as far as I can tell).\u003cbr\u003e\u003cbr\u003eNyonya sauce is made in Changhua County, Taiwan. Each bottle is stamped with the date of manufacture. It’s available in two spice levels: spicy and mild.\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003e\u003ci\u003esweet, tangy, spicy, garlicky, fresh, and fragrant\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eSwap in Nyonya Sauce anywhere you’d use Sriracha. You can use it everywhere. Our favorite use is as a dipping sauce for our radish cakes 蘿蔔糕, Zongzi 粽子, glutinous oil rice 油飯, and fried fish cakes 甜不辣. Second best use? On pizza and fries. \u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e3.88 oz. (110g) small\u003cbr\u003e\u003cbr\u003egarlic, chili, vinegar, sugar\u003cbr\u003e\u003cbr\u003eGluten Free.\u003cbr\u003eVegan. \u003cbr\u003e\u003cbr\u003eShelf stable for 1 year from printed manufacturing date. \u003cbr\u003eKeep refrigerated after opening.\u003c\/p\u003e\u003ch4\u003eAbout Mama Nyonya\u003c\/h4\u003e\u003cp\u003eEwe and Yishan Ko are a Malaysian-Taiwanese couple that produce a family recipe for Nyonya sauce from garlic grown on their family farm. \u003c\/p\u003e","brand":"Mama Nyonya","offers":[{"title":"Spicy","offer_id":14252655149156,"sku":"MN010200","price":11.0,"currency_code":"USD","in_stock":true},{"title":"Mild","offer_id":30414355038308,"sku":"MN010100","price":11.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/LeadImage-Nyonya-03-Spicy-Front.jpg?v=1741295528"},{"product_id":"amber-river-soy-sauce","title":"Amber River Soy Sauce (Single-Origin)","description":"\u003cp\u003eThis premium Taiwanese soy sauce is handmade the traditional way, using just single-origin Taiwanese black soybeans (Tainan #5), salt, water, and sugar. No yellow soybeans and no wheat, which makes this soy sauce gluten-free.\u003cbr\u003e\u003cbr\u003eAlmost all wheat-free soy sauces in Taiwan incorporate a bit of sugar to brighten the flavor, in the absence of the sweet flavor profile of wheat. We wouldn't describe this soy sauce as sweet, but we do offer a \u003ca href=\"https:\/\/yunhai.shop\/products\/amber-river-soy-sauce-sugar-free\"\u003esugar-free version\u003c\/a\u003e, as well, for those who prefer it. \u003cbr\u003e\u003cbr\u003eThink of it as the cherry-on-top for your dish. Its mellow, chocolate-y, and umami flavor shines straight out the bottle, so you can use it as a dip or a finishing drizzle over light dishes like steamed fish.\u003cbr\u003e\u003cbr\u003eYu Ding Xing's Amber River Soy Sauce is exemplary of the best Taiwanese soy sauces. Because it's made using black soybeans, which are mellower and sweeter than their yellow counterpart, the brew has deep umami.\u003cbr\u003e\u003cbr\u003eThe black soybeans are steamed in bamboo baskets, cultured with koji, then fermented with sea salt in earthenware pots. After 450 days, the soy sauce is heated over a wood fire, which halts the fermentation process. The black soybeans, which are mellower and sweeter than their yellow counterpart, are also higher in protein, lending deep umami to the final brew.\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003esalty, umami, mellow, with chocolate and barnyard undertones\u003cbr\u003e\u003cbr\u003eUse as a dip for sashimi or a finishing soy sauce, drizzled over lightly flavored dishes like \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/steamed-fish\"\u003esteamed fish\u003c\/a\u003e or congee.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003eWater, single-origin non-GMO Taiwanese black soybeans, sea salt, sugar\u003cbr\u003e\u003cbr\u003eContains soy. Gluten free.\u003cbr\u003eNo preservatives.\u003cbr\u003e\u003cbr\u003eVolume: 10.1 fl oz \/ 300 ml\u003cbr\u003e\u003cbr\u003eShelf stable for 2 years from printed manufacturing date. Keep refrigerated after opening.\u003c\/p\u003e\u003ch4\u003eAbout Yu Ding Xing\u003c\/h4\u003e\u003cp\u003eBased in Xi Luo, Taiwan, Yu Ding Xing 御鼎興 is a family-owned soy sauce brewery founded in 1947. They hand make their soy sauces and soy pastes the traditional way: sun-brewed in giant earthenware vessels (many of which have been in use for decades), then cooked slowly over a wood-burning fire.\u003cbr\u003e\u003cbr\u003eWhile tradition is their foundation, under the leadership of third-generation operators Yi-Cheng and Yi-Che Hsieh, the brewery blends inherited know-how with experimental impulse and collaborative spirit to expand the boundaries of soy sauce production. Think soy sauce brewed with Taiwan-grown pineapples or soy paste mixed with local miso.\u003cbr\u003e\u003cbr\u003eAs with coffee or wine, Yu Ding Xing's ethos and practice illuminate how technique and terroir contribute to the flavor and body of a soy sauce. Learn more about their history and production process in our mini-documentary \u003ca href=\"https:\/\/www.youtube.com\/watch?v=UhJ5wU1jY0E\u0026amp;ab_channel=YunHaiShop\"\u003eTime, Terroir, Taiwan\u003c\/a\u003e.\u003c\/p\u003e","brand":"Yu Ding Xing","offers":[{"title":"Just One","offer_id":25907963232356,"sku":"YX020300","price":24.0,"currency_code":"USD","in_stock":true},{"title":"Just One + Pour Spout (Save 5%)","offer_id":48261168496862,"sku":"YXBN0600","price":27.55,"currency_code":"USD","in_stock":true},{"title":"Set of Three (Save 7%)","offer_id":48261168529630,"sku":"YX0203B3","price":66.96,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YX020300-pdp-01_1.jpg?v=1744926889"},{"product_id":"soy-paste-with-glutinous-rice","title":"Soy Paste with Glutinous Rice Grains (Single-Origin)","description":"\u003cp\u003eSoy paste is a \u003ca href=\"https:\/\/www.bonappetit.com\/story\/what-is-taiwanese-soy-paste\"\u003euniquely Taiwanese ingredient\u003c\/a\u003e made from cooking soy sauce with rice starch to give it body. The end result is similar in texture to oyster sauce, with a deeply umami and sweet soy flavor. Use it to glaze stir fries, marinate meats and tofu, or as a ready-to-go sauce for steamed vegetables. It makes a great sauce for dry noodle dishes or dip for danbing (Taiwanese egg crepe). \u003cbr\u003e\u003cbr\u003eThe base of this soy paste is Yu Ding Xing's 450-day aged soy sauce, fermented from non-GMO, single-origin Taiwanese black soybeans. It is then thickened with glutinous rice, leaving some of the rice grains visible in the product.\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003esweet, salty, umami, with chocolate undertones\u003cbr\u003e\u003cbr\u003eUse it as a dip, a glaze, or for finishing stir-fries. Amazing when paired with \u003ca href=\"https:\/\/yunhai.shop\/products\/su-chili-crisp\"\u003eSu Chili Crisp\u003c\/a\u003e as a finishing sauce\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003eWater, single-origin non-GMO Taiwanese black beans, rice, sea salt, sugar. \u003cbr\u003eGluten free.\u003cbr\u003e420ml.\u003cbr\u003eShelf stable for 2 years from printed manufacturing date. Keep refrigerated after opening.\u003c\/p\u003e\u003ch4\u003eAbout Yu Ding Xing\u003c\/h4\u003e\u003cp\u003eBased in Xi Luo, Taiwan, Yu Ding Xing 御鼎興 is a family-owned soy sauce brewery founded in 1947. They hand make their soy sauces and soy pastes the traditional way: sun-brewed in giant earthenware vessels (many of which have been in use for decades), then cooked slowly over a wood-burning fire.\u003cbr\u003e\u003cbr\u003eWhile tradition is their foundation, under the leadership of third-generation operators Yi-Cheng and Yi-Che Hsieh, the brewery blends inherited know-how with experimental impulse and collaborative spirit to expand the boundaries of soy sauce production. Think soy sauce brewed with Taiwan-grown pineapples or soy paste mixed with local miso.\u003cbr\u003e\u003cbr\u003eAs with coffee or wine, Yu Ding Xing's ethos and practice illuminate how technique and terroir contribute to the flavor and body of a soy sauce. Learn more about their history and production process in our mini-documentary \u003ca href=\"https:\/\/www.youtube.com\/watch?v=UhJ5wU1jY0E\u0026amp;ab_channel=YunHaiShop\"\u003eTime, Terroir, Taiwan\u003c\/a\u003e.\u003c\/p\u003e","brand":"Yu Ding Xing","offers":[{"title":"Just One","offer_id":25908116815972,"sku":"YX020100","price":25.5,"currency_code":"USD","in_stock":true},{"title":"Set of Three (Save 7%)","offer_id":48261173280990,"sku":"YX0201B3","price":71.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YX020100-pdp-01.jpg?v=1744927063"},{"product_id":"vat-bottom-soy-sauce","title":"Vat Bottom Soy Sauce","description":"\u003cp\u003eTaiwanese soy sauces are brewed in terracotta barrels, relying on consistent sunlight to create the perfect environment for fermentation. The sauces are left undisturbed as they ferment, and naturally separate into layers. The soy sauce at the very bottom of the earthenware containers is cherished as the best part of the brew. Only a small amount of this barrel-bottom soy sauce can be extracted from each ferment, due to the tapered shape of the earthenware barrels. This soy sauce is the most flavorful and lightest in viscosity and color.\u003cbr\u003e\u003cbr\u003eYu Ding Xing makes their soy sauce with black beans and salt. After 180 days of fermenting in earthenware barrels (which impart a flavor of their own), the bottom layer is extracted. This type of soy sauce is lightest in color (it won’t color your food as heavily), but is also the most concentrated in salinity, fragrance and flavor.\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003esalty, fragrant, full\u003cbr\u003e\u003cbr\u003eWe recommend using it in soy-based braises to season and to deepen the color. Measure out less than usual, as the salinity is higher than most commercial soy sauces.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003eWater, non-GMO black soybeans, sea salt, sugar.\u003cbr\u003e\u003cbr\u003eGluten free.\u003cbr\u003e420ml.\u003cbr\u003eShelf stable for 2 years from printed manufacturing date. Keep refrigerated after opening.\u003c\/p\u003e\u003ch4\u003eAbout Yu Ding Xing\u003c\/h4\u003e\u003cp\u003eBased in Xi Luo, Taiwan, Yu Ding Xing 御鼎興 is a family-owned soy sauce brewery founded in 1947. They hand make their soy sauces and soy pastes the traditional way: sun-brewed in giant earthenware vessels (many of which have been in use for decades), then cooked slowly over a wood-burning fire.\u003cbr\u003e\u003cbr\u003eWhile tradition is their foundation, under the leadership of third-generation operators Yi-Cheng and Yi-Che Hsieh, the brewery blends inherited know-how with experimental impulse and collaborative spirit to expand the boundaries of soy sauce production. Think soy sauce brewed with Taiwan-grown pineapples or soy paste mixed with local miso.\u003cbr\u003e\u003cbr\u003eAs with coffee or wine, Yu Ding Xing's ethos and practice illuminate how technique and terroir contribute to the flavor and body of a soy sauce. Learn more about their history and production process in our mini-documentary \u003ca href=\"https:\/\/www.youtube.com\/watch?v=UhJ5wU1jY0E\u0026amp;ab_channel=YunHaiShop\"\u003eTime, Terroir, Taiwan\u003c\/a\u003e.\u003c\/p\u003e","brand":"Yu Ding Xing","offers":[{"title":"Just One","offer_id":27284141408356,"sku":"YX010400","price":19.0,"currency_code":"USD","in_stock":true},{"title":"Just One + Pour Spout (Save 5%)","offer_id":48261168431326,"sku":"YXBN0400","price":22.8,"currency_code":"USD","in_stock":true},{"title":"Set of Three (Save 7%)","offer_id":48261168464094,"sku":"YX0104B3","price":53.01,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YX010400-pdp-01_1.jpg?v=1744927983"},{"product_id":"pineapple-soy-sauce","title":"Taiwan Pineapple Soy Sauce","description":"\u003cp\u003eTaiwan Pineapple Soy Sauce is made from fresh pineapple mixed with black soybeans and salt, left to ferment together for 180 days in earthenware pots. After fermentation, the pineapple breaks down completely, lending depth rather than sweetness. The result is a soy sauce that’s lighter in color, briny, bright and slightly herbaceous. The brew takes on a hint of the golden color of the pineapple and is brothy in consistency.\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003ebriny, bright, vegetal and light\u003cbr\u003e\u003cbr\u003e\u003ci\u003eNote: This soy sauce isn't pineapple flavored, but has taken on a light, briny flavor from the inclusion of the fruit in the fermentation process.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eExcellent for use as an all purpose soy sauce.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003eWater, black soybeans, pineapples, licorice, sea salt, sugar\u003cbr\u003e\u003cbr\u003e420ml\u003cbr\u003eGluten free\u003cbr\u003eShelf stable for 2 years from printed manufacturing date. Keep refrigerated after opening.\u003c\/p\u003e\u003ch4\u003eAbout Yu Ding Xing\u003c\/h4\u003e\u003cp\u003eBased in Xi Luo, Taiwan, Yu Ding Xing 御鼎興 is a family-owned soy sauce brewery founded in 1947. They hand make their soy sauces and soy pastes the traditional way: sun-brewed in giant earthenware vessels (many of which have been in use for decades), then cooked slowly over a wood-burning fire.\u003cbr\u003e\u003cbr\u003eWhile tradition is their foundation, under the leadership of third-generation operators Yi-Cheng and Yi-Che Hsieh, the brewery blends inherited know-how with experimental impulse and collaborative spirit to expand the boundaries of soy sauce production. Think soy sauce brewed with Taiwan-grown pineapples or soy paste mixed with local miso.\u003cbr\u003e\u003cbr\u003eAs with coffee or wine, Yu Ding Xing's ethos and practice illuminate how technique and terroir contribute to the flavor and body of a soy sauce. Learn more about their history and production process in our mini-documentary \u003ca href=\"https:\/\/www.youtube.com\/watch?v=UhJ5wU1jY0E\u0026amp;ab_channel=YunHaiShop\"\u003eTime, Terroir, Taiwan\u003c\/a\u003e.\u003c\/p\u003e","brand":"Yu Ding Xing","offers":[{"title":"Just One","offer_id":27286275162212,"sku":"YX010300","price":20.5,"currency_code":"USD","in_stock":true},{"title":"Just One + Pour Spout (Save 5%)","offer_id":48261168726238,"sku":"YXBN0300","price":24.23,"currency_code":"USD","in_stock":true},{"title":"Set of Three (Save 7%)","offer_id":48261168759006,"sku":"YX0103B3","price":57.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YX010300-pdp-01.jpg?v=1744927177"},{"product_id":"traditional-wood-fired-soy-paste","title":"Traditional Firewood Soy Paste","description":"\u003cp\u003eSoy paste is a \u003ca href=\"https:\/\/www.bonappetit.com\/story\/what-is-taiwanese-soy-paste\"\u003euniquely Taiwanese ingredient\u003c\/a\u003e made from cooking soy sauce with rice starch to give it body. The end result is similar in texture to oyster sauce, with a deeply umami and sweet soy flavor. Use it to glaze stir fries, marinate meats and tofu, or as a ready-to-go sauce for steamed vegetables. It makes a great sauce for dry noodle dishes or dip for danbing (Taiwanese egg crepe). \u003cbr\u003e\u003cbr\u003eThe Traditional Firewood Soy Paste is an all-purpose soy paste made with black soybeans and glutinous rice flour. This soy paste also contains mirin and licorice for a warm and anise-like flavor, a perfect complement to Chinese five-spice.\u003cbr\u003e\u003cbr\u003eLike other Yu Ding Xing soy sauces, this is hand prepared, naturally fermented in vats for 6 months, and heated over a wood fire at the end of the fermentation process.\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003eumami, bright, anisette\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003eWater, non-GMO black soybeans, glutinous rice flour, licorice, sea salt, sugar, disodium inosinate, disodium guanylate, xantham gum, alanine.\u003cbr\u003e\u003cbr\u003eThe Traditional Firewood Range is Yu Ding Xing's mid-grade range of soy sauces and pastes and does contain added flavoring, unlike their other offerings. These additives are derived naturally from the fermentation of tapioca starch, and interact with the natural glutamates present in the soy sauce to create a flavor that is distinctly Taiwan. We are comfortable with these ingredients, and even though not required to declare them in the ingredients list, we do.\u003cbr\u003e\u003cbr\u003eRead more about these ingredients \u003ca href=\"https:\/\/yunhai.shop\/blogs\/articles\/our-stance-on-food-additives\"\u003ehere\u003c\/a\u003e. \u003cbr\u003e\u003cbr\u003e420ml\u003cbr\u003eGluten-Free\u003cbr\u003eShelf stable for 2 years from printed manufacturing date. Keep refrigerated after opening.\u003c\/p\u003e\u003ch4\u003eAbout Yu Ding Xing\u003c\/h4\u003e\u003cp\u003eBased in Xi Luo, Taiwan, Yu Ding Xing 御鼎興 is a family-owned soy sauce brewery founded in 1947. They hand make their soy sauces and soy pastes the traditional way: sun-brewed in giant earthenware vessels (many of which have been in use for decades), then cooked slowly over a wood-burning fire.\u003cbr\u003e\u003cbr\u003eWhile tradition is their foundation, under the leadership of third-generation operators Yi-Cheng and Yi-Che Hsieh, the brewery blends inherited know-how with experimental impulse and collaborative spirit to expand the boundaries of soy sauce production. Think soy sauce brewed with Taiwan-grown pineapples or soy paste mixed with local miso.\u003cbr\u003e\u003cbr\u003eAs with coffee or wine, Yu Ding Xing's ethos and practice illuminate how technique and terroir contribute to the flavor and body of a soy sauce. Learn more about their history and production process in our mini-documentary \u003ca href=\"https:\/\/www.youtube.com\/watch?v=UhJ5wU1jY0E\u0026amp;ab_channel=YunHaiShop\"\u003eTime, Terroir, Taiwan\u003c\/a\u003e.\u003c\/p\u003e","brand":"Yu Ding Xing","offers":[{"title":"Just One","offer_id":27913547579492,"sku":"YX010200","price":16.0,"currency_code":"USD","in_stock":true},{"title":"Set of Three (Save 7%)","offer_id":48261172920542,"sku":"YX0102B3","price":44.64,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YX010200-pdp-01.jpg?v=1744928383"},{"product_id":"miso-soy-paste","title":"Miso Soy Paste (Single-Origin)","description":"\u003cp\u003eSoy paste is a \u003ca href=\"https:\/\/www.bonappetit.com\/story\/what-is-taiwanese-soy-paste\"\u003euniquely Taiwanese ingredient\u003c\/a\u003e made from cooking soy sauce with rice starch to give it body. The end result is similar in texture to oyster sauce, with a deeply umami and sweet soy flavor. Use it to glaze stir fries, marinate meats and tofu, or as a ready-to-go sauce for steamed vegetables. It makes a great sauce for dry noodle dishes or dip for danbing (Taiwanese egg crepe). \u003cbr\u003e\u003cbr\u003eThis miso soy paste is a blend of single-origin miso (handmade in Taiwan from non-GMO yellow soybeans) and single-origin soy paste (naturally fermented in Taiwan from non-GMO, black soybeans). It's a sweet, toasty, umami bomb.\u003cbr\u003e\u003cbr\u003eThis is a collaboration between Yu Ding Xing, our soy sauce brewer, and He Nai Chuan, an artisanal producer of organic miso and soy milk based in Yilan, Taiwan.\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003esweet, salty, umami\u003cbr\u003e\u003cbr\u003eUse it anywhere you'd use oyster sauce. It's perfect for marinating, dipping, and finishing stir fries.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003eWater, single-origin Taiwan black soybean, sea salt, sugar, licorice, organic rice, single-origin Taiwan yellow soybean.\u003cbr\u003e\u003cbr\u003eShelf stable for 2 years from printed manufacturing date. Keep refrigerated after opening.\u003c\/p\u003e\u003ch4\u003eAbout Yu Ding Xing\u003c\/h4\u003e\u003cp\u003eBased in Xi Luo, Taiwan, Yu Ding Xing 御鼎興 is a family-owned soy sauce brewery founded in 1947. They hand make their soy sauces and soy pastes the traditional way: sun-brewed in giant earthenware vessels (many of which have been in use for decades), then cooked slowly over a wood-burning fire.\u003cbr\u003e\u003cbr\u003eWhile tradition is their foundation, under the leadership of third-generation operators Yi-Cheng and Yi-Che Hsieh, the brewery blends inherited know-how with experimental impulse and collaborative spirit to expand the boundaries of soy sauce production. Think soy sauce brewed with Taiwan-grown pineapples or soy paste mixed with local miso.\u003cbr\u003e\u003cbr\u003eAs with coffee or wine, Yu Ding Xing's ethos and practice illuminate how technique and terroir contribute to the flavor and body of a soy sauce. Learn more about their history and production process in our mini-documentary \u003ca href=\"https:\/\/www.youtube.com\/watch?v=UhJ5wU1jY0E\u0026amp;ab_channel=YunHaiShop\"\u003eTime, Terroir, Taiwan\u003c\/a\u003e.\u003c\/p\u003e","brand":"Yu Ding Xing","offers":[{"title":"Just One","offer_id":27917203079268,"sku":"YX020200","price":25.5,"currency_code":"USD","in_stock":true},{"title":"Set of Three (Save 7%)","offer_id":48261173772510,"sku":"YX0202B3","price":71.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YX020200-pdp-01_2.jpg?v=1744929409"},{"product_id":"traditional-wood-fired-soy-sauce","title":"Traditional Firewood Soy Sauce","description":"\u003cp\u003eThe Traditional Firewood Soy Sauce is an all-purpose soy sauce prepared in the traditions of China and Japan, which are made with a blend of soybeans and wheat (whereas traditional Taiwanese soy sauces contain soybeans only). This soy sauce also contains mirin and licorice for a warm and anise-like flavor, a perfect complement to Chinese 5 spice. Like other Yu Ding Xing soy sauces, this is hand prepared, naturally fermented in vats for 6 months, and heated over a wood fire at the end of the fermentation process. \u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003eumami, bright, anisette\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003eWater, non-GMO black soybeans, non-GMO yellow soybeans, non-GMO wheat, sea salt, sugar, mirin, licorice, disodium inosinate, disodium guanylate, alanine.\u003cbr\u003e\u003cbr\u003eThe Traditional Firewood Range is Yu Ding Xing's mid-grade range of soy sauces and pastes and does contain added flavoring, unlike their other offerings. These additives are derived naturally from the fermentation of tapioca starch, and interact with the natural glutamates present in the soy sauce to create a flavor that is distinctly Taiwan. We are comfortable with these ingredients, and even though not required to declare them in the ingredients list, we do.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003eRead more about these ingredients \u003ca href=\"https:\/\/yunhai.shop\/pages\/a-note-on-ingredients-and-additives\"\u003ehere\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003e420 ml\u003cbr\u003eShelf stable for 2 years from printed manufacturing date. Keep refrigerated after opening.\u003c\/p\u003e\u003ch4\u003eAbout Yu Ding Xing\u003c\/h4\u003e\u003cp\u003eBased in Xi Luo, Taiwan, Yu Ding Xing 御鼎興 is a family-owned soy sauce brewery founded in 1947. They hand make their soy sauces and soy pastes the traditional way: sun-brewed in giant earthenware vessels (many of which have been in use for decades), then cooked slowly over a wood-burning fire.\u003cbr\u003e\u003cbr\u003eWhile tradition is their foundation, under the leadership of third-generation operators Yi-Cheng and Yi-Che Hsieh, the brewery blends inherited know-how with experimental impulse and collaborative spirit to expand the boundaries of soy sauce production. Think soy sauce brewed with Taiwan-grown pineapples or soy paste mixed with local miso.\u003cbr\u003e\u003cbr\u003eAs with coffee or wine, Yu Ding Xing's ethos and practice illuminate how technique and terroir contribute to the flavor and body of a soy sauce. Learn more about their history and production process in our mini-documentary \u003ca href=\"https:\/\/www.youtube.com\/watch?v=UhJ5wU1jY0E\u0026amp;ab_channel=YunHaiShop\"\u003eTime, Terroir, Taiwan\u003c\/a\u003e.\u003c\/p\u003e","brand":"Yu Ding Xing","offers":[{"title":"Just One","offer_id":28293021106276,"sku":"YX010100","price":16.0,"currency_code":"USD","in_stock":true},{"title":"Just One + Pour Spout (Save 5%)","offer_id":48261173543134,"sku":"YXBN0200","price":19.95,"currency_code":"USD","in_stock":true},{"title":"Set of Three (Save 7%)","offer_id":48261173510366,"sku":"YX0101B3","price":44.64,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YX010100-pdp-01.jpg?v=1744927331"},{"product_id":"extra-virgin-camellia-seed-oil","title":"Camellia (Bitter Tea) Seed Oil, Extra Virgin","description":"\u003cp\u003eThis gloriously healthy oil is made from the seeds of the camellia oleifera tree, an evergreen relative of camellia sinensis, the tea plant that gives us all our oolongs, tieguanyins, and assams. It’s respected across Asia for its nutritional properties, similar to olive oil in its lipid profile (93% unsaturated fats with a high level of Omega-3s), with a good dose of antioxidants, like tea polyphenols (catechins!) and a variety of vitamins and minerals. Its smoke point is 486° F (higher than coconut oil), which means you can deep fry in it without risking free radicals. \u003cbr\u003e\u003cbr\u003eThis oil has a fragrant, hazelnutty flavor. It works well in salad dressings, and its flavor blooms slightly when heated, with a stronger fragrance at warm temperatures. Use it when you wish you could saute, stir-fry and glaze with olive oil (but for its heavy flavor and lower smoke point) and you’ll be all set. Or just use it to dress noodles and feel like your convenient dinner is really healthy because you also put goji berries on top. \u003cbr\u003e\u003cbr\u003eOurs is cold-pressed in the traditional way, with slow compression and no added heat to extract the purest, most flavorful and nutritionally complete product possible. We offer two varieties: One is the classic oil, cold-pressed from high quality tea seeds sourced from the market. The other is made from single-origin, high mountain tea seeds, sourced specifically from the mountains in Ren’ai, an indigenous mountain township in Nantou County, where the seeds are harvested by stretching nets below the trees to catch seeds as they split open and fall. These camellia seeds are highly prized and one of a kind. The oil is delightful, asparagus and  buttery in its finish.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003elight, sweet and woody with notes of raw hazelnuts and asparagus\u003cbr\u003e\u003cbr\u003eIts light delicate flavor and high smoke point makes it ideal for dishes where you may wish to let the other ingredients shine. Use for dressings, stir fries, baking, or basting meats. Can be used to clean and protect the blades of cutting instruments.\u003cbr\u003e\u003cbr\u003eNew to Tea Seed Oil? We recommend Tea Oil Noodles, a dish we encountered in Taiwan. Simply boil 2-3 servings of noodles and dress them in 1-2 tablespoons of camellia oil, 1-2 tablespoons of sesame oil, and soy sauce to taste. Top with gently blanched vegetables, dried bean curd, or stir fried meats and tofu for a healthy and delicious dish.\u003cbr\u003e\u003cbr\u003eDo not confuse this with Tea Tree oil, which is a completely different product and not consumable. \u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e8.5 fl. oz.\u003cbr\u003e\u003cbr\u003e100% camellia seed oil\u003cbr\u003e\u003cbr\u003eGluten Free\u003cbr\u003eVegan\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout DongHe Oil\u003c\/h4\u003e\u003cp\u003eDong He Oil is a traditional producer of cold-pressed oils and stone-ground sesame pastes located in Chiayi, Taiwan. The oil mill was founded 100 years ago in 1921, as the original producer of cooking oil for the Dongshi township in Chiayi county. Operating in the original wood-beamed, brick building with much of the original machinery, Dong He upholds the same traditional craft principles that distinguishes their products from competitors. They continue to produce cold-pressed sesame, peanut and camellia seed oils today, and have added stone-ground sesame pastes, peanut butters, and a line of specialty sauces featuring house ingredients and family recipes.\u003cbr\u003e\u003c\/p\u003e","brand":"DongHe Oil","offers":[{"title":"Taiwan Alpine Single Origin","offer_id":40388500783278,"sku":"DH010301","price":48.5,"currency_code":"USD","in_stock":true},{"title":"Classic","offer_id":40388500750510,"sku":"DH010300","price":24.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/210629_YunHai_064_EVCamelliaOil.jpg?v=1687987943"},{"product_id":"black-sesame-oil","title":"Black Sesame Oil, Cold Pressed","description":"\u003cp\u003eThis black sesame oil is cold-pressed in the old-fashioned way, so richly scented it coats the throat as you breathe it in. The seeds are toasted over a meticulously controlled wood fire, steamed to break down the seed walls, then shaped into oilseed cakes in circular molds. These circular cakes, wrapped in paper, are stacked in a hydraulic press and slowly compressed together to squeeze out the oil. Unlike expeller-pressed sesame oil, which does generate heat, this compression method is a low-heat process, which keeps the oil as pure and unaltered as possible. \u003cbr\u003e\u003cbr\u003eThe resulting oil is light, toasty, fresh, and well balanced as can be. Sesame oil is a healthy oil, containing mostly monounsaturated and polyunsaturated fats. Use it for salad dressings, finishing stir fries, or use as a dip. Absolutely versatile, but avoid high heat.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eBlack vs. White Sesame Oil\u003c\/h4\u003eWhat’s the difference between white and black sesame oil? They’re made from two different species. White sesame oil is made from hulled tan\/brown seeds, while black sesame oil typically has the hull on. White sesame oil has  a lighter flavor and is typically used as a finishing oil or for dressing; black sesame oil has a deeper flavor more suitable for cooking dishes or adding to broths. \u003cbr\u003e\u003cbr\u003eFun fact: The black sesame oil has a higher level of iron, potassium, magnesium and antioxidants than white sesame oil does. It’s been shown to reduce oxidative stress throughout the body and is an important food in Traditional Chinese and Ayurvedic Medicine. \u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003edeep, earthy and slightly bitter with notes of forest floor\u003cbr\u003e\u003cbr\u003eWith a stronger flavor than its white sesame counterpart, black sesame oil can be used for dishes requiring a more robust flavor. Great for meat, especially offal. Dishes: sesame oil chicken soup, three cup chicken. \u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e\u003cstrong\u003eClassic \u0026amp; Taiwan Single Origin:\u003c\/strong\u003e 8.5 fl. oz.\u003cbr\u003e\u003cbr\u003e100% cold pressed black sesame oil\u003cbr\u003e\u003cbr\u003eGluten Free\u003cbr\u003eVegan\u003cbr\u003e\u003cbr\u003eStore in a cool place away from the stove, and ensure that the cap is tightly closed after each use. The best before date printed on the bottle reflects how long the oil will retain its peak flavor, but it will still be safe to consume after.\u003c\/p\u003e\u003ch4\u003eAbout DongHe Oil\u003c\/h4\u003e\u003cp\u003eDong He Oil is a traditional producer of cold-pressed oils and stone-ground sesame pastes located in Chiayi, Taiwan. The oil mill was founded 100 years ago in 1921, as the original producer of cooking oil for the Dongshi township in Chiayi county. Operating in the original wood-beamed, brick building with much of the original machinery, Dong He upholds the same traditional craft principles that distinguishes their products from competitors. They continue to produce cold-pressed sesame, peanut and camellia seed oils today, and have added stone-ground sesame pastes, peanut butters, and a line of specialty sauces featuring house ingredients and family recipes.\u003cbr\u003e\u003c\/p\u003e","brand":"DongHe Oil","offers":[{"title":"Classic","offer_id":40388423254190,"sku":"DH010100","price":15.5,"currency_code":"USD","in_stock":true},{"title":"Taiwan Single Origin","offer_id":45930996236510,"sku":"DH010101","price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/DH010100-pdp-01.jpg?v=1754000599"},{"product_id":"white-sesame-oil","title":"White Sesame Oil, Cold Pressed","description":"\u003cp\u003eThis white sesame oil is cold-pressed in the old-fashioned way, thick with aroma and warmth. The seeds are toasted over a meticulously controlled wood fire, steamed to break down the seed walls, then shaped into oilseed cakes in circular molds. These circular cakes, wrapped in paper, are stacked in a hydraulic press and slowly compressed together to squeeze out the oil. Unlike expeller-pressed sesame oil, a method that generates heat, this compression method is a low-heat process, which keeps the oil as pure and unaltered as possible. \u003cbr\u003e\u003cbr\u003eThe resulting oil is toasty, fresh and well balanced. Sesame oil is healthy oil, containing mostly monounsaturated and polyunsaturated fats and is packed with antioxidants and amino acids.  Use it for salad dressings, finishing stir fries, or use as a dip. Absolutely versatile, but avoid high heat.\u003cbr\u003e\u003cbr\u003eWhat’s the difference between white and black sesame oil? They’re made from two different species. White sesame oil is made from hulled tan\/brown seeds, while black sesame oil typically has the hull on. White sesame oil has  a lighter flavor and is typically used as a finishing oil or for dressing; black sesame oil has a deeper flavor more suitable for cooking dishes or adding to broths. \u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003efragrant, sweet and slightly bitter with notes of toast and caramel\u003cbr\u003e\u003cbr\u003eThis well balanced aromatic oil is perfect for finishing dishes and seasoning. Add a small dash at the end of a stir fry or on your steamed fish or vegetables . Dishes:  cold cucumber salad, sesame noodles. \u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e8.5 fl. oz.\u003cbr\u003e\u003cbr\u003e100% cold pressed  white sesame oil\u003cbr\u003e\u003cbr\u003eGluten Free\u003cbr\u003eVegan\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout DongHe Oil\u003c\/h4\u003e\u003cp\u003eDong He Oil is a traditional producer of cold-pressed oils and stone-ground sesame pastes located in Chiayi, Taiwan. The oil mill was founded 100 years ago in 1921, as the original producer of cooking oil for the Dongshi township in Chiayi county. Operating in the original wood-beamed, brick building with much of the original machinery, Dong He upholds the same traditional craft principles that distinguishes their products from competitors. They continue to produce cold-pressed sesame, peanut and camellia seed oils today, and have added stone-ground sesame pastes, peanut butters, and a line of specialty sauces featuring house ingredients and family recipes.\u003cbr\u003e\u003c\/p\u003e","brand":"DongHe Oil","offers":[{"title":"Default Title","offer_id":37392868966574,"sku":"DH010200","price":15.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/DH010200-pdp-01.jpg?v=1754000964"},{"product_id":"black-sesame-paste","title":"Black Sesame Paste, Stone Ground","description":"\u003cp\u003eStone ground black sesame paste, the key to kicking your tang yuan and dessert soups to the next level. Or just spread it on toast or drizzle it on ice cream, like we do. \u003cbr\u003e\u003cbr\u003eOur sesame pastes are slowly stone ground between two smooth circular stones. This process generates very little heat, so the end product is pure in flavor, nutrients, and texture. Many nut butters and pastes are blade ground (even making peanuts in your food processor) which raise temperatures and can change the taste and texture. \u003cbr\u003e\u003cbr\u003eWe love it in dessert (and please do give black sesame noodles a try), but sesame (both black and white) are also very healthful, loaded with nutrients and antioxidants. Guilt-free plant power. May it be your nutella as it is ours. \u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003erich and heady with notes of cocoa and roasted coffee\u003cbr\u003e\u003cbr\u003eSeparation is natural. Stir well before use.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e6.3 oz.\u003cbr\u003e\u003cbr\u003e100% stone ground black sesame seeds (with and without sugar)\u003cbr\u003e\u003cbr\u003eGluten Free\u003cbr\u003eVegan\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout DongHe Oil\u003c\/h4\u003e\u003cp\u003eDong He Oil is a traditional producer of cold-pressed oils and stone-ground sesame pastes located in Chiayi, Taiwan. The oil mill was founded 100 years ago in 1921, as the original producer of cooking oil for the Dongshi township in Chiayi county. Operating in the original wood-beamed, brick building with much of the original machinery, Dong He upholds the same traditional craft principles that distinguishes their products from competitors. They continue to produce cold-pressed sesame, peanut and camellia seed oils today, and have added stone-ground sesame pastes, peanut butters, and a line of specialty sauces featuring house ingredients and family recipes.\u003cbr\u003e\u003c\/p\u003e","brand":"DongHe Oil","offers":[{"title":"Unsweetened","offer_id":40388520542382,"sku":"DH020100","price":15.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/210629_YunHai_047_BlackSesamePaste.jpg?v=1735845796"},{"product_id":"sesame-peanut-paste","title":"Sesame and Peanut Paste, Stone Ground","description":"\u003cp\u003eVery Taiwan, this is a sesame paste that’s actually half sesame paste and half peanut butter. Use it anywhere that calls for sesame paste, but especially for Taiwanese Peanut Noodles, a cold noodle dish enjoyed in the early mornings after a long night of KTV. \u003cbr\u003e\u003cbr\u003eOur sesame pastes are slowly stone ground between two smooth circular stones. This process generates very little heat, so the end product is pure in flavor, nutrients, and texture. Many nut butters and pastes are blade ground (even making peanuts in your food processor) which raise temperatures and can change the taste and texture. \u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003erich and heady with bitter sesame and creamy peanut\u003cbr\u003e\u003cbr\u003eUse for recipes calling for chinese sesame paste. Mix in salad dressings or sauces or simply enjoy on toast with a bit of salt and honey! Dishes: cold sesame noodles, pork wontons with sesame sauce\u003cbr\u003e\u003cbr\u003eSeparation is natural! Stir well before use.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e6.3 oz.\u003cbr\u003e\u003cbr\u003eStone-ground peanuts and white sesame seeds\u003cbr\u003e\u003cbr\u003eGluten Free\u003cbr\u003eVegan\u003c\/p\u003e\u003ch4\u003eAbout DongHe Oil\u003c\/h4\u003e\u003cp\u003eDong He Oil is a traditional producer of cold-pressed oils and stone-ground sesame pastes located in Chiayi, Taiwan. The oil mill was founded 100 years ago in 1921, as the original producer of cooking oil for the Dongshi township in Chiayi county. Operating in the original wood-beamed, brick building with much of the original machinery, Dong He upholds the same traditional craft principles that distinguishes their products from competitors. They continue to produce cold-pressed sesame, peanut and camellia seed oils today, and have added stone-ground sesame pastes, peanut butters, and a line of specialty sauces featuring house ingredients and family recipes.\u003cbr\u003e\u003c\/p\u003e","brand":"DongHe Oil","offers":[{"title":"Default Title","offer_id":37392873586862,"sku":"DH020300","price":15.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/210629_YunHai_055_MixedSesamePaste.jpg?v=1686860081"},{"product_id":"ginger-sesame-oil-sauce","title":"Frizzled Ginger in Sesame Oil","description":"\u003cp\u003eThis is a traditional Taiwanese flavor combo reminiscent of the classic Sesame Oil Chicken Soup and is our COO's favorite pantry staple. In Donghe's version, fresh ginger is slivered, then fried at low temps and steeped in cold-pressed sesame oil. The sharpness of the frizzled ginger is rounded out by the mellow sesame, the result an explosion of freshness that brings you instantly back to the Taiwanese food stands. \u003cbr\u003e\u003cbr\u003eThe ginger is perfect for warming up any hot winter dishes, or to add an extra kick to any protein or vegetable dish. \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003eginger, toasted sesame, roasted mushrooms, warm, spicy, woody, savoury\u003cbr\u003e\u003cbr\u003eIdeal for mixing into dried noodles or a warming broth, or for finishing poached chicken, steamed fish and other seafood dishes, grilled meats or steamed vegetables. \u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e6.3 oz.\u003cbr\u003e\u003cbr\u003e100% cold-pressed black sesame oil, ginger, salt, monosodium glutamate, rock sugar, alanine, maltodextrin, mushroom extract \u003cbr\u003e\u003cbr\u003eGluten Free\u003cbr\u003eVegan\u003cbr\u003e\u003cbr\u003eThis product contains MSG, alanine and maltodextrin. We do not discriminate against MSG and other adjacent ingredients.\u003cbr\u003e\u003cbr\u003eRead more about our these ingredients \u003ca href=\"https:\/\/yunhai.shop\/blogs\/articles\/our-stance-on-food-additives\"\u003ehere\u003c\/a\u003e. \u003c\/p\u003e\u003ch4\u003eAbout DongHe Oil\u003c\/h4\u003e\u003cp\u003eDong He Oil is a traditional producer of cold-pressed oils and stone-ground sesame pastes located in Chiayi, Taiwan. The oil mill was founded 100 years ago in 1921, as the original producer of cooking oil for the Dongshi township in Chiayi county. Operating in the original wood-beamed, brick building with much of the original machinery, Dong He upholds the same traditional craft principles that distinguishes their products from competitors. They continue to produce cold-pressed sesame, peanut and camellia seed oils today, and have added stone-ground sesame pastes, peanut butters, and a line of specialty sauces featuring house ingredients and family recipes.\u003cbr\u003e\u003c\/p\u003e","brand":"DongHe Oil","offers":[{"title":"Default Title","offer_id":37392874930350,"sku":"DH030100","price":15.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/210629_YunHai_081_SesamePaste.jpg?v=1686860083"},{"product_id":"bullet-garlic-chili-oil","title":"Bullet Sesame Oil Chili Crisp","description":"\u003cp\u003eThis garlicky chili crisp comes from the home kitchen of a third generation sesame oil producer, made with his own cold-pressed sesame oil. \u003cbr\u003e\u003cbr\u003eToasted sesame oil has a low smoke point. It's rare to see chili crisps made with them because crisp usually require oil to be heated to very high temperatures. In this case, the producer heats the oil low and slow, until it reaches 107°. This is hot enough to stabilize the ingredients, but well within the smoke point of 177°, preserving the healthy nature of the oil. \u003cbr\u003e\u003cbr\u003eWhen trying to write the product description for this, I realized my family ate the whole jar, so as memory serves….  It’s salty, sweet, strongly flavored with garlic and sesame oil, and much spicier. Give it a try. Let it be your new Lao Gan Ma. Reach for it always. Enjoy the cold-pressed sesame flavor. It's a new Yun Hai classic.\u003cbr\u003e\u003cbr\u003e(Tip: We also offer \u003ca href=\"https:\/\/yunhai.shop\/products\/su-chili-crisp\"\u003eSu Chili Crisp\u003c\/a\u003e, our #1 bestseller and completely different from Bullet. Use Bullet when you’re looking for a hit of sweet and spicy flavor, but let Su be the bringer of the ma in your mala. \u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003esuper umami, super fragrant, super garlic, crystalline\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e2.8 oz.\u003cbr\u003e\u003cbr\u003eChili, Sichuan peppercorns, 100% cold-pressed white sesame oil, onion, garlic, star anise, salt, sugar, monosodium glutamate, maltodextrin, DL-alanine, mushroom extract\u003cbr\u003e\u003cbr\u003eVegan\u003cbr\u003e\u003cbr\u003eThis product contains MSG and adjacent glutamic additives, amino acids and maltodextrin. We do not discriminate against MSG and other adjacent ingredients.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout DongHe Oil\u003c\/h4\u003e\u003cp\u003eDong He Oil is a traditional producer of cold-pressed oils and stone-ground sesame pastes located in Chiayi, Taiwan. The oil mill was founded 100 years ago in 1921, as the original producer of cooking oil for the Dongshi township in Chiayi county. Operating in the original wood-beamed, brick building with much of the original machinery, Dong He upholds the same traditional craft principles that distinguishes their products from competitors. They continue to produce cold-pressed sesame, peanut and camellia seed oils today, and have added stone-ground sesame pastes, peanut butters, and a line of specialty sauces featuring house ingredients and family recipes.\u003cbr\u003e\u003c\/p\u003e","brand":"DongHe Oil","offers":[{"title":"Just One","offer_id":37392874963118,"sku":"DH030300","price":10.5,"currency_code":"USD","in_stock":true},{"title":"Set of Three (Save 8%)","offer_id":48346334789854,"sku":"DH0303B3","price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/210629_YunHai_072_Chilli.jpg?v=1735845801"},{"product_id":"bestof-bundle","title":"Best Of Bundle","description":"\u003cp\u003eThis bundle contains the Yun Hai fan favorites, all handmade in small batches in Taiwan. These are the products that started it all—on personal trips to Taiwan, we'd seek out these premium artisanal items to sneak home in our suitcase. This eventually got old and we decided to start importing, as we felt many people would benefit from their availability. We were right! These are our bestselling products and our customers have made their love known by coming back for them again and again.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBundle Contents\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/amber-river-soy-sauce?\"\u003eAmber River Soy Sauce\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/soy-paste-with-glutinous-rice\"\u003eSoy Paste with Glutinous Rice Grains\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/su-chili-crisp-mala\"\u003eSu Chili Crisp Mala\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/nyonya-sauce\"\u003eNyonya Sauce, Spicy\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/black-sesame-oil\"\u003eCold Pressed Black Sesame Oil\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eAbout Yun Hai Selection\u003c\/h4\u003e\u003cp\u003eYun Hai Selection is the house brand of Yun Hai Taiwanese Pantry.\u003c\/p\u003e","brand":"Yun Hai Selection","offers":[{"title":"Default Title","offer_id":37571802693806,"sku":"YHBN0900","price":82.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/YHS-BestOfBundle-Silo.jpg?v=1701183141"},{"product_id":"firewood-bundle-save-10","title":"Firewood Soy Bundle","description":"\u003cp\u003eThe Traditional Firewood series is naturally fermented for 180 days and heated over a wood fire to finish. These products were developed by our brewer in pursuit of that old-fashioned 古早味Taiwanese flavor. The soy sauce is excellent for all-purpose use. The fuller-bodied soy paste (thick soy sauce) makes a great dip or marinade; we like to throw it in at the end of the stir-frying process. It adds a hit of umami, a touch of sweetness, and an overall glaze.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBundle Contents\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/traditional-wood-fired-soy-paste\"\u003eTraditional Firewood Soy Paste\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/traditional-wood-fired-soy-sauce\"\u003eTraditional Firewood Soy Sauce\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e \u003ch4\u003eAbout Yu Ding Xing\u003c\/h4\u003e\u003cp\u003eYu Ding Xing 御鼎興 is a family-run brewery in Xi Luo, Taiwan that has been operating since 1947. They hand make all their soy sauces and soy pastes the traditional way, using earthenware vats, many of which have been in use for decades. You can learn more about their history in our documentary \u003ca href=\"https:\/\/www.youtube.com\/watch?v=UhJ5wU1jY0E\u0026amp;ab_channel=YunHaiShop\"\u003e\u003ci\u003eTime, Terroir, Taiwan\u003c\/i\u003e\u003c\/a\u003e.\u003c\/p\u003e","brand":"Yu Ding Xing","offers":[{"title":"Default Title","offer_id":37571886710958,"sku":"YX01BN01","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YX01BN01-pdp-01.jpg?v=1744928257"},{"product_id":"mango-hot-sauce","title":"Empress Irwin Mango Hot Sauce","description":"\u003cp\u003eEmpress makes naturally fermented hot sauces with hand-selected Taiwanese chili peppers and produce.\u003cbr\u003e\u003cbr\u003eInspired by the famous Taiwanese Irwin Mango, Empress's very first sauce brings heat that is calmed by the sweetness of mangoes. For balance, they added Goji Berries and Ginger to fine tune the flavor.\u003cbr\u003e\u003cbr\u003eMade with Irwin Mangoes (aka, King of Mangoes) grown by a small family farm in coastal Pingtung County, Taiwan. Made and bottled in small batches in Taiwan. \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003eSpice Level: Hot\u003cbr\u003e\u003cbr\u003eSweet and juicy mango as a base, with goji berries, ginger, and Taiwanese chili peppers for a balanced spicy kick. Sweet yet spicy.\u003cbr\u003e\u003cbr\u003ePair with egg dishes, dumplings, and fried foods.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e5 fl. oz.\u003cbr\u003e\u003cbr\u003eTaiwanese Irwin Mangoes, Empress' Select Aged Peppers  (Taiwan Hot Chili Peppers, Salt), Rice Wine Vinegar, Carrots, Onions, Distilled White Vinegar, Organic Agave Nectar, Goji Berry, Lime Juice, Salt, Garlic, Ginger\u003cbr\u003e\u003cbr\u003eNo preservatives\u003cbr\u003eAdditive free\u003cbr\u003e\u003cbr\u003eRefrigerate after opening\u003cbr\u003eBest before date printed on bottle\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout Empress Hot Sauce\u003c\/h4\u003e\u003cp\u003eDenner and Jane founded Empress Hot Sauce in 2020, after quitting their corporate jobs in NYC and moving back to Taiwan. They were inspired by global flavors and Taiwan's unique produce to create flavorful sauces with a comfortable heat. All Empress hot sauces are naturally fermented, preservative and additive free, and vegan. Handmade with love in Taiwan using locally sourced ingredients.\u003c\/p\u003e","brand":"Empress Hot Sauce","offers":[{"title":"Default Title","offer_id":40344691540142,"sku":"EM010300","price":15.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/59LzC46-V-uiJ7WX0ZJMpduiB3xx8chuJztbMJl9Fa8.jpg?v=1729016533"},{"product_id":"pineapple-miso-hot-sauce","title":"Empress Pineapple Miso Hot Sauce","description":"\u003cp\u003eEmpress makes naturally fermented hot sauces with hand-selected Taiwanese chili peppers and produce.\u003cbr\u003e\u003cbr\u003eEmpress's 'PMC' (Pineapple Miso Chili) sauce, inspired by a tacos al pastor, combines the sweetness of Taiwanese pineapples, well-rounded savoriness of white miso, and freshness of cilantro to bring bright and mild heat to your meal. It's the least spicy of all the Empress sauces, perfect with salads, seafood and in marinades. \u003cbr\u003e\u003cbr\u003eThe Pineapples used are sourced directly from family farms in Chiayi. \u003cbr\u003e\u003cbr\u003eMade and bottled in small batches in Taiwan. \u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003eSpice Level: Mild\u003cbr\u003e\u003cbr\u003eNantou pineapple's tartness with savory white miso that is complemented by the herbaceous flavor of cilantro. This sauce is truly mild in spice yet fierce in flavor. \u003cbr\u003e\u003cbr\u003ePair with Lu Wei (Marinated) Foods, Onigiri, and in Salad Dressings.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e5 fl. oz.\u003cbr\u003e\u003cbr\u003eTaiwanese Pineapple, Filtered Water, Distilled White Vinegar, Empress' Select Aged Peppers (Taiwan Chili Pepper, Salt), Organic White Miso, Yellow Bell Pepper, Onion, Cilantro, Organic Agave Nectar, Salt, Lime, Garlic, Herbs and Spices, Xanthan Gum, Citric Acid\u003cbr\u003e\u003cbr\u003eNo preservatives\u003cbr\u003eAdditive free\u003cbr\u003e\u003cbr\u003eRefrigerate after opening\u003cbr\u003eBest before date printed on bottle\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout Empress Hot Sauce\u003c\/h4\u003e\u003cp\u003eDenner and Jane founded Empress Hot Sauce in 2020, after quitting their corporate jobs in NYC and moving back to Taiwan. They were inspired by global flavors and Taiwan's unique produce to create flavorful sauces with a comfortable heat. All Empress hot sauces are naturally fermented, preservative and additive free, and vegan. Handmade with love in Taiwan using locally sourced ingredients.\u003c\/p\u003e","brand":"Empress Hot Sauce","offers":[{"title":"Default Title","offer_id":40344691572910,"sku":"EM010100","price":15.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/F58JxgO4b0qp-dTme-6CAuQfIqJFJuHbu-3OP7qkMhU.jpg?v=1686860092"},{"product_id":"fried-shallot-oil","title":"Shallot Oil","description":"\u003cp\u003eYou know fried shallots? Now pack them in oil with salt and a touch of sugar and you have yourself the best noodle topper in the game. \u003cbr\u003e\u003cbr\u003eFried Shallots are a common ingredient in Chinese and Taiwanese dishes (try putting them in your Zha Jiang Mian and Lu Rou Fan), but this is the first fried shallot we’ve seen packed with their oil. And why not? Shallot oil is an important Taiwanese ingredient in its own right, used to make Shallot Oil Noodles and as a quick seasoning trick for weeknight stir fries. There’s a popular version in Taiwan made with goose oil, this one is vegan with the same effect. \u003cbr\u003e\u003cbr\u003eI know we're all about exquisite home cooking here at Yun Hai, but trust us that the best use for this is over your leftover rice. You cooked all day yesterday, why sweat it today? \u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003ewarm, savory, crispy caramelized onions\u003cbr\u003e\u003cbr\u003eUse for  topping vegetables, rice and noodle dishes, or grilled meats. Transformative on leftovers.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e4.2 oz.\u003cbr\u003e\u003cbr\u003eShallots, canola oil, onion, garlic, sugar, salt, monosodium glutamate\u003cbr\u003e\u003cbr\u003eGluten Free\u003cbr\u003eVegan\u003cbr\u003e\u003cbr\u003eThis product contains MSG. We do not discriminate against MSG and other adjacent additives.\u003cbr\u003e\u003cbr\u003eRead more about our these ingredients \u003ca href=\"https:\/\/yunhai.shop\/blogs\/articles\/our-stance-on-food-additives\"\u003ehere\u003c\/a\u003e. \u003c\/p\u003e\u003ch4\u003eAbout DongHe Oil\u003c\/h4\u003e\u003cp\u003eDong He Oil is a traditional producer of cold-pressed oils and stone-ground sesame pastes located in Chiayi, Taiwan. The oil mill was founded 100 years ago in 1921, as the original producer of cooking oil for the Dongshi township in Chiayi county. Operating in the original wood-beamed, brick building with much of the original machinery, Dong He upholds the same traditional craft principles that distinguishes their products from competitors. They continue to produce cold-pressed sesame, peanut and camellia seed oils today, and have added stone-ground sesame pastes, peanut butters, and a line of specialty sauces featuring house ingredients and family recipes.\u003cbr\u003e\u003c\/p\u003e","brand":"DongHe Oil","offers":[{"title":"Default Title","offer_id":40388154196142,"sku":"DH030200","price":13.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/210629_YunHai_078_Garlic.jpg?v=1735845804"},{"product_id":"peanut-oil","title":"Peanut Oil, Cold Pressed","description":"\u003cp\u003e\u003cstrong\u003eThis product is also available in a slightly larger size (650 ml) in a plastic bottle. Shop \u003ca href=\"https:\/\/yunhai.shop\/collections\/oils-and-vinegars\/products\/peanut-oil-600-ml-plastic-bottle\"\u003ePeanut Oil, Cold Pressed (Plastic Bottle\u003c\/a\u003e).\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eIn the old days in Taiwan, people would go directly to the oil vendor, who filled their jars with freshly cold-pressed oils. I’ve heard many an elder wax poetic about the quality of these peanut and sesame oils, simply manufactured but fresh and flavorful. Dong He Oil, founded in 1921, has continued their cold press oil operation for four generations, and we’re proud to offer their traditional peanut oil.\u003cbr\u003e\u003cbr\u003eThis peanut oil is cold-pressed in the old-fashioned way, so fresh you can smell the shell. Dong He uses a special variety of locally farmed peanuts called Tainan No.9, found only in Taiwan. These are small and mighty, famous for their intense peanut fragrance and high oil content. The resulting oil is nutty and warm, with an unmistakable melt-in-your-mouth peanut flavor. This is the peanut oil of your dreams, bringing an instant mouth-watering, warm flavor to all your dishes. Peanut oil has a high smoke point and is great for both stir- and deep frying. You can even use it in your baked goods to add a nutty backdrop. \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\u003cblockquote class=\"instagram-media\" data-instgrm-permalink=\"https:\/\/www.instagram.com\/reel\/CwGCc87LL9N\/?utm_source=ig_embed\u0026amp;utm_campaign=loading\" data-instgrm-version=\"14\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:540px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\"\u003e\u003cdiv style=\"padding:16px;\"\u003e \u003ca href=\"https:\/\/www.instagram.com\/reel\/CwGCc87LL9N\/?utm_source=ig_embed\u0026amp;utm_campaign=loading\" style=\" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;\" target=\"_blank\"\u003e \u003cdiv style=\" display: flex; flex-direction: row; align-items: center;\"\u003e \u003cdiv style=\"background-color: #F4F4F4; border-radius: 50%; 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font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;\"\u003eView this post on Instagram\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"padding: 12.5% 0;\"\u003e\u003c\/div\u003e \u003cdiv style=\"display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;\"\u003e\n\u003cdiv\u003e \u003cdiv style=\"background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);\"\u003e\u003c\/div\u003e \u003cdiv style=\"background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;\"\u003e\u003c\/div\u003e \u003cdiv style=\"background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin-left: 8px;\"\u003e \u003cdiv style=\" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;\"\u003e\u003c\/div\u003e \u003cdiv style=\" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin-left: auto;\"\u003e \u003cdiv style=\" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);\"\u003e\u003c\/div\u003e \u003cdiv style=\" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);\"\u003e\u003c\/div\u003e \u003cdiv style=\" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e \u003cdiv style=\"display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;\"\u003e \u003cdiv style=\" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;\"\u003e\u003c\/div\u003e \u003cdiv style=\" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/a\u003e\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\"\u003e\u003ca href=\"https:\/\/www.instagram.com\/reel\/CwGCc87LL9N\/?utm_source=ig_embed\u0026amp;utm_campaign=loading\" style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;\" target=\"_blank\"\u003eA post shared by Yun Hai Taiwanese Pantry (@yunhaishop)\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/blockquote\u003e \u003cscript async src=\"\/\/www.instagram.com\/embed.js\"\u003e\u003c\/script\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003erich and heady with notes of reese’s peanut butter cup and baseball game\u003cbr\u003e\u003cbr\u003eThis oil’s high smoke point makes it ideal for stir fries as well as shallow\/deep frying. It can also be used in baked goods in place of other fats to impart a rich, nutty flavor. Stored in a cool dark place, it will keep for months.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e16.9 fl. oz.\u003cbr\u003e\u003cbr\u003e100% cold-pressed peanut oil\u003cbr\u003e\u003cbr\u003eGluten Free\u003cbr\u003eVegan\u003c\/p\u003e\u003ch4\u003eAbout DongHe Oil\u003c\/h4\u003e\u003cp\u003eDong He Oil is a traditional producer of cold-pressed oils and stone-ground sesame pastes located in Chiayi, Taiwan. The oil mill was founded 100 years ago in 1921, as the original producer of cooking oil for the Dongshi township in Chiayi county. Operating in the original wood-beamed, brick building with much of the original machinery, Dong He upholds the same traditional craft principles that distinguishes their products from competitors. They continue to produce cold-pressed sesame, peanut and camellia seed oils today, and have added stone-ground sesame pastes, peanut butters, and a line of specialty sauces featuring house ingredients and family recipes.\u003cbr\u003e\u003c\/p\u003e","brand":"DongHe Oil","offers":[{"title":"Default Title","offer_id":40388154228910,"sku":"DH010400","price":24.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/210629_YunHai_040_PeanutOil.jpg?v=1692716827"},{"product_id":"white-sesame-paste","title":"White Sesame Paste, Stone Ground","description":"\u003cp\u003eWhite sesame paste must always be on hand for salad dressings, cold noodles, and sesame sauce for wontons. Do not pass go, do not substitute tahini. This is what you need. It’s wood fire toasted and will make your Asian sesame based dishes sing. \u003cbr\u003e\u003cbr\u003eOur sesame pastes are slowly stone ground between two smooth circular stones. This process generates very little heat, so the end product is pure in flavor, nutrients, and texture. Many nut butters and pastes are blade ground (even making peanuts in your food processor) which raise temperatures and can change the taste and texture. \u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003erich and heady with notes of wood fire and toast\u003cbr\u003e\u003cbr\u003eUse for recipes calling for chinese sesame paste. Mix in salad dressings or sauces or simply enjoy on toast with a bit of salt and honey! Dishes: cold sesame noodles, pork wontons with sesame sauce\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e6.3 oz.\u003cbr\u003e\u003cbr\u003e100% stone ground white sesame seeds\u003cbr\u003e\u003cbr\u003eGluten Free\u003cbr\u003eVegan\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout DongHe Oil\u003c\/h4\u003e\u003cp\u003eDong He Oil is a traditional producer of cold-pressed oils and stone-ground sesame pastes located in Chiayi, Taiwan. The oil mill was founded 100 years ago in 1921, as the original producer of cooking oil for the Dongshi township in Chiayi county. Operating in the original wood-beamed, brick building with much of the original machinery, Dong He upholds the same traditional craft principles that distinguishes their products from competitors. They continue to produce cold-pressed sesame, peanut and camellia seed oils today, and have added stone-ground sesame pastes, peanut butters, and a line of specialty sauces featuring house ingredients and family recipes.\u003cbr\u003e\u003c\/p\u003e","brand":"DongHe Oil","offers":[{"title":"Default Title","offer_id":40388531552430,"sku":"DH020200","price":15.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/210629_YunHai_093_WhiteSesamePaste.jpg?v=1735845808"},{"product_id":"ghost-pepper-maqaw-hot-sauce","title":"Empress Ghost Pepper Maqaw Hot Sauce","description":"\u003cp\u003eEmpress makes naturally fermented hot sauces with hand-selected Taiwanese chili peppers and produce.\u003cbr\u003e\u003cbr\u003eInspired by the famous Taiwanese Sweet Potato \u0026amp; Floral Maqaw Peppers from Taitung, Empress's hottest sauce pairs ghost peppers with Maqaw, an indigenous Taiwan spice, and grapefruit. The hot, bright flavors are tempered by the silky caramelization of sweet potatoes for a perfect balance and body. The spice level is hot, but not the hot hot hot usually associated with ghost pepper.\u003cbr\u003e\u003cbr\u003eMade with Maqaw Peppercorns, an indigenous mountain berry with citrus tasting notes that is wild harvested in Taitung County, Taiwan. Made and bottled in small batches in Taiwan. \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003eSpice Level: Hottest\u003cbr\u003e\u003cbr\u003eFermented Ghost Pepper is paired with the lemony flavors of indigenous Maqaw Berries and locally grown grapefruit to create a refreshing citrus spicy sauce. \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e5 fl. oz.\u003cbr\u003e\u003cbr\u003eDistilled White Vinegar, Sweet Potato, Filtered Water, Onion, Aged Ghost Pepper (Ghost Pepper, Salt), Grapefruit Juice, Organic Agave Nectar, Empress' Select Aged Peppers (Taiwan Chili Peppers, Salt), Garlic, Salt, Lime Juice, Maqaw Pepper, Xanthan Gum\u003cbr\u003e\u003cbr\u003eNo preservatives\u003cbr\u003eAdditive free\u003cbr\u003e\u003cbr\u003eRefrigerate after opening\u003cbr\u003eBest before date printed on bottle\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout Empress Hot Sauce\u003c\/h4\u003e\u003cp\u003eDenner and Jane founded Empress Hot Sauce in 2020, after quitting their corporate jobs in NYC and moving back to Taiwan. They were inspired by global flavors and Taiwan's unique produce to create flavorful sauces with a comfortable heat. All Empress hot sauces are naturally fermented, preservative and additive free, and vegan. Handmade with love in Taiwan using locally sourced ingredients.\u003c\/p\u003e","brand":"Empress Hot Sauce","offers":[{"title":"Default Title","offer_id":40698332119214,"sku":"EM010400","price":15.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/qkorRztaLH3Qzcblw5NBLCGzgSJxLQqCHKjDjKIr_zE.jpg?v=1729016544"},{"product_id":"organic-grass-jelly-herb","title":"Organic Grass Jelly Herb (Mesona)","description":"\u003cp\u003eGrass Jelly 仙草凍 is an herbal dessert consumed throughout Taiwan at all times of year. In the summer, find it cubed with fresh fruit, sweet beans and condensed milk. In the winter, have it warm with chewy tang yuan. Grass Jelly Tea 仙草茶, a cooling beverage, is served hot or cold in tea shops and from traditional tea 古早茶 trolleys year round. The flavor is something between mint and rooibos, but  so much more. \u003cbr\u003e\u003cbr\u003eBoth are made from Mesona Chinesis 仙草, a member of the mint family (yep, square stems). In addition to being a favorite dessert ingredient, it’s been used for medicinal purposes in Taiwan for centuries, primarily to cool the body and aid in digestive health. To prepare mesona, the tea is brewed by boiling the stems and leaves of the plant. This is either consumed as a drink or further set with starch (traditionally tapioca) and sweetener into a jelly.  Instructions \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/how-to-make-grass-jelly-and-grass-jelly-mesona-tea-%E4%BB%99%E8%8D%89\"\u003ehere\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e*Please note, a thickening agent such as agar agar or gelatin is needed to form the jelly. Not included with dried herbs. See instructions for details.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn North America, fresh Grass Jelly and Grass Jelly Tea are hard to come by; they are usually sold in canned, boxed or powdered forms that lack the subtlety of the pure herb. We’re thrilled to offer grass jelly (Mesona) in its pure dried form; I’ll admit that when I opened the bag I couldnt’ stop huffing it. Now we can all make top quality Grass Jelly tea 仙草茶 at home.\u003cbr\u003e\u003cbr\u003eOur certified organic Grass Jelly Herb (Mesona) is grown in Miaoli County, Taiwan using no fertilizers, pesticides or herbicides.  Growing high quality Mesona requires the right balance of moisture and sun. Miaoli County is perfectly suited, as the mountains fill with clouds in the afternoon, creating a humid and cool microclimate for the Mesona. \u003cbr\u003e\u003cbr\u003eWe truly believe this Grass Jelly Herb is in a league of its own. Cooking it may seem like extra effort compared to the readymade versions, but the payoff is big. Plus, your home will smell intoxicating, reason enough to give this a try. \u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003emountain air, rooibos\u003cbr\u003e\u003cbr\u003eUse this to prepare grass jelly or grass jelly tea, hot or cold. Please refer to our instructions and reach out if you need tips. \u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e100% dried certified organic Mesona\u003cbr\u003e\u003cbr\u003e1 Jing\/1 .32 lb \u003cbr\u003eCan make 14 cups of grass jelly tea\u003cbr\u003e1-2 cups is enough for one serving of tea or jelly\u003cbr\u003eInstructions \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/how-to-make-grass-jelly-and-grass-jelly-mesona-tea-%E4%BB%99%E8%8D%89\"\u003ehere\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","brand":"Yun Hai Selection","offers":[{"title":"Just One","offer_id":41049097732270,"sku":"YH03013L","price":16.0,"currency_code":"USD","in_stock":true},{"title":"Set of Two (Save 9%)","offer_id":48346334822622,"sku":"YH0301B2","price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/LeadImage-Mesona-01.jpg?v=1735845824"},{"product_id":"ai-yu-jelly-wash-bag","title":"Ai Yu Jelly Mesh Rinsing Bag","description":"\u003cp\u003eThis is a single rinsing bag for making Ai Yu Jelly. 100% Nylon. Unbleached.\u003cbr\u003e\u003cbr\u003eYou can buy the seeds separately \u003ca href=\"https:\/\/yunhai.shop\/collections\/herbal-jellies-and-teas\/products\/ai-yu-jelly\"\u003ehere\u003c\/a\u003e, or just spring for the full kit \u003ca href=\"https:\/\/yunhai.shop\/collections\/ai-yu-jelly\/products\/alishan-ai-yu-jelly-kit\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003eInstructions to make the jelly can be found \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/how-to-make-ai-yu-jelly-%E6%84%9B%E7%8E%89\"\u003ehere\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\u003eSpecifications and Dimensions\u003ch\u003eDimensions (in package): 4.5\" L x 2.8\" W x 0.1\" H\u003cbr\u003eWeight: 5 g \/ oz\u003c\/h\u003e\n\u003c\/h4\u003e","brand":"Yun Hai Selection","offers":[{"title":"Single Rinsing Bag","offer_id":44174984151262,"sku":"YH020000","price":3.0,"currency_code":"USD","in_stock":true},{"title":"Three Rinsing Bags","offer_id":44286855348446,"sku":"YH0200B3","price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/bD7bsw2wcnY0lepPGj2sT-gokBhdQ1iS-eV8Q4dqdU4.jpg?v=1701183160"},{"product_id":"plum-powder","title":"Shangi Taiwanese Plum Powder","description":"\u003cp\u003eCommonly given out (and happily hoarded) as little baggies at Taiwanese fruit stands, plum powder is a staple in Taiwan for sprinkling on fresh fruits. It's closely related to Li Hing Mui powder, the addictive pink powder sprinkled on everything from pineapples to gummy bears to popcorn in Hawaii. The powder is sour, sweet, and savory all at once. We suggest using it with the dried fruit as well—just sprinkle a bit on.\u003cbr\u003e\u003cbr\u003eThis delicate plum powder is produced by Shangi, a third-generation plum family business in Chia Yi, Central Taiwan. Having learned how to grow and produce plum products during Taiwan's Japanese era, Grandma and Grandpa Gao set up their own organic plum orchard in the 1950's to sustain a living.\u003cbr\u003e\u003cbr\u003eTo produce the plum powder, fresh green plums are first brined with coarse sea salt in alternating layers for six months in large vats. Then, the plums are rinsed and sun dried for two months before being ground into powder. \u003cbr\u003e\u003cbr\u003eThis plum powder is all natural. No artificial sweeteners or food colorings are used (for reference, aspartame is found in almost every commercial plum powder). Ours is just 4 ingredients: plum, salt, sugar, and licorice powder.\u003cbr\u003e\u003cbr\u003eThis product was made possible by a crowdfunding project on \u003ca href=\"https:\/\/www.kickstarter.com\/projects\/yunhaishop\/dried-fruits-made-in-taiwan\"\u003eKickstarter\u003c\/a\u003e to support Taiwanese farmers that are vulnerable to trade volatility between Taiwan and China. Plum Powder was the most requested reward, and we were able to add it after we hit 1000 backers.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e50g\u003cbr\u003e\u003cbr\u003eground dried plums, sea salt, powdered sugar, licorice powder\u003cbr\u003e\u003cbr\u003ebest when consumed within 18 months from production date. best before dates are printed on each jar\u003c\/p\u003e\u003ch4\u003eThanks and Acknowledgements\u003c\/h4\u003e\u003cbr\u003e\u003cp\u003e We have many people to thank for helping us realize this project: \u003cbr\u003e\u003cbr\u003e-All of the incredible farmers and their teams who tirelessly grew, dried, and packed these amazing fruits\u003cbr\u003e\u003cbr\u003e-Feng for all her tenacity and agility in being our woman on the ground, packing and shipping all of the products out of Taiwan\u003cbr\u003eAll our friends and families who we put off or ignored or cancelled plans with to get these fruits out \u003cbr\u003e\u003cbr\u003e-\u003ca href=\"https:\/\/hyphen.works\/\"\u003eHyphen Works\u003c\/a\u003e for their passionate and thorough creative direction of our kickstarter campaign and our packaging, even when asked at a moment's notice \u003cbr\u003e\u003cbr\u003e-\u003ca href=\"https:\/\/www.overice.co\/\"\u003eOverice\u003c\/a\u003e and \u003ca href=\"https:\/\/jessicac.co\/\"\u003eJessica Chen\u003c\/a\u003e for turning around the most beauitful fruit illustrations more or less overnight (can i take a bite out of that wax apple? I'm still wondering)\u003cbr\u003e\u003cbr\u003e-Leh Lin for dropping everything to join us on a last minute sourcing trip and his help with late night product photography \u003cbr\u003e\u003cbr\u003e-Jeremiah Chiu for letting us use his amazing music for our Kickstarter video\u003cbr\u003e\u003cbr\u003e- Sony Jin for pushing all the boundaries to rush deliver us the most beautiful packaging\u003cbr\u003e\u003cbr\u003e-Xiao Luo and Xiao Yeh for producing cardboard boxes during a paper shortage and driving multiple hours to hand deliver them at a day’s notice\u003cbr\u003e\u003cbr\u003e-Bryant for working tirelessly to find us a ship and a container amidst the shipping craziness\u003cbr\u003e\u003cbr\u003e-Angeline and Annabel who made sure our products arrived and cleared customs without a hitch\u003cbr\u003e\u003cbr\u003e- Melinda Roeleveld, Elisabeth Roeleveld, Christopher Roeleveld, James Smith, and Agnes Cheng for their help with the little ones while we edited video and copy again and again\u003cbr\u003e\u003cbr\u003e- All our friends and family who we put off or ignored or cancelled plans with to get these fruits out\u003cbr\u003e\u003cbr\u003eAnd of course thank you to our 1,117 backers, with special acknowledgment to the MEGA supporters below:\u003cbr\u003e\u003cbr\u003eAaron Jen, Acousticsheep LLC, Ada Chen, Agnes Cheng, Alexander Dumitriu, Allison Teng, Angela Juang, Annlie Huang, Arthur Keller, Belle Huang, Bill Himmelsbach, Brian Goldberg, Calvin Szeto, Caroline Chan, Cindy Hom, Debbie Lai, Derek Houng, Edward Liu, Emily Chang, Emily Kuo, Eric Delagardelle, Eugenia Hu, Felix Hu, Grace Flaak, Hanna Huang, Ho Chie Tsai, Ho Tsai, Hui Miao, Ian Anderson, James Lin, Jane Lui, Jean Han, Jeff Ho, Jeff Shieh, Jennifer Liang, Jimmy Qiu, John Wei, Josephina Shih, Josh Ku, Juliana Shyu, Justina Cheng, Kari Parks, Katherine Tsay, Kelvin Yen, King Leung, Larry Debrock, Lilly Lampe, Linda Hou, Lynna Tsou, Margaret Chou, Marcel Molina, Mei Edwards, Misty Burnett, Nikki Depaola, Olivia Tzou, Pamela Rose, Serena Teng, The Chuang Family, Trigg Brown, Wei-Zen Wei, and Xin Liu\u003c\/p\u003e","brand":"Shangi","offers":[{"title":"Default Title","offer_id":41259126718638,"sku":"SG010100","price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/sPPOiYfVKXr-e2AKLCAY0baxMIoFagQaiClR2pBS_wM.jpg?v=1729022648"},{"product_id":"su-chili-crisp-mala","title":"Su Chili Crisp Mala (Original)","description":"\u003cp\u003eThis Sichuanese-style mala 麻辣 (numbing) chili crisp is the original Su family recipe, handed down to producer Chen Yu Chao 陳宇超 by his mother. It’s complex, tingly, and aromatic with a clean finish and a brilliant red color.\u003cbr\u003e\u003cbr\u003eBecause it doesn't have much salt or sugar in it, you add it to your cooking, in recipes like \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/mapo-tofu-%E9%BA%BB%E5%A9%86%E8%B1%86%E8%85%90\"\u003eMa Po Tofu\u003c\/a\u003e and \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/sunday-supper-red-oil-wontons-by-lisa-cheng-smith\"\u003eRed Oil Wontons\u003c\/a\u003e, or drizzle freely over dishes without worrying about making them too salty or sweet. Stir well before using to get plenty of crispy sediment.\u003cbr\u003e\u003cbr\u003eEater calls Su \"the best thing to happen to a stash of frozen dumplings,\" and Epicurious has named it \"one of the best chili crisps you can buy.\" Su Chili Crisps pack a punch with only a few ingredients and no food additives.\u003cbr\u003e\u003cbr\u003eFor chili crisps without the numbing sensation, check out \u003ca href=\"https:\/\/yunhai.shop\/collections\/su-chili-crisp\/products\/su-chili-crisp-cilantro\"\u003eCilantro\u003c\/a\u003e (also gluten-free) and \u003ca href=\"https:\/\/yunhai.shop\/collections\/su-chili-crisp\/products\/su-chili-crisp-five-spice\"\u003eFive Spice\u003c\/a\u003e flavors.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003eSoybean Oil, Dried Chao Tian Jiao Peppers, Sesame Seeds, Soy Sauce (Water, Soybean, Wheat, Salt), Sichuan Peppercorn, Salt\u003cbr\u003e\u003cbr\u003eContains soy\u003cbr\u003eContains wheat\u003cbr\u003e\u003cbr\u003eBest before printed date\u003cbr\u003eStore in fridge for maximum freshness\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout Su Spicy Oil\u003c\/h4\u003e\u003cp\u003eSu Spicy Oil is Chen Yu Chao 陳宇超, producer of Su Chili Crisp.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eMy mother was born in the crowded military villages of 1930s Taiwan. There, she learned to make a chili oil with such a delicious smell, it attracted neighbors from down the block. As she grew older and production became too difficult for her, I took over and continued making this chili oil by hand, in the way that she taught me.\u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Su Spicy Oil","offers":[{"title":"set of three","offer_id":41984815464670,"sku":"SU0101B3","price":43.0,"currency_code":"USD","in_stock":true},{"title":"just one","offer_id":41984815431902,"sku":"SU010100","price":15.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/LeadImage-SU010100-04.jpg?v=1701183142"},{"product_id":"su-chili-crisp-cilantro","title":"Su Chili Crisp Cilantro","description":"\u003cp\u003eThis is a fresh, non-tingly take on chili crisp that incorporates one of the most commonly used herbs in Taiwanese cuisine: cilantro. Cooking cilantro with garlic and onion mellows its zing and creates a surprising herbal note.\u003cbr\u003e\u003cbr\u003eThis chili crisp is the perfect way to add spice to milder dishes without overpowering their subtle flavors—think \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/steamed-fish\"\u003esteamed fish\u003c\/a\u003e or \u003ca href=\"https:\/\/yunhai.substack.com\/p\/-hakka-style-tang-yuan-a-recipe-for\"\u003eHakka-style tang yuan\u003c\/a\u003e. It has the same spice level as the original, and is also the only gluten-free chili crisp in the Su collection. Stir well before using to get plenty of crispy sediment.\u003cbr\u003e\u003cbr\u003eEater calls Su \"the best thing to happen to a stash of frozen dumplings,\" and Epicurious has named it \"one of the best chili crisps you can buy.\" Su Chili Crisps pack a punch with only a few ingredients and no food additives.\u003cbr\u003e\u003cbr\u003eFor a numbing chili crisp, check out \u003ca href=\"https:\/\/yunhai.shop\/collections\/su-chili-crisp\/products\/su-chili-crisp-mala\"\u003eMala\u003c\/a\u003e. For a chili crisp scented with star anise and cinnamon, check out \u003ca href=\"https:\/\/yunhai.shop\/collections\/su-chili-crisp\/products\/su-chili-crisp-five-spice\"\u003eFive Spice\u003c\/a\u003e.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003eSoybean Oil, Dried Chao Tian Jiao Peppers, Onion, Cilantro, Garlic, Sesame Seeds, Ground Pepper, Salt\u003cbr\u003e\u003cbr\u003eContains soy\u003cbr\u003eGluten Free\u003cbr\u003e\u003cbr\u003eBest before printed date\u003cbr\u003eStore in fridge for maximum freshness\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout Su Spicy Oil\u003c\/h4\u003e\u003cp\u003eSu Spicy Oil is Chen Yu Chao 陳宇超, producer of Su Chili Crisp.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eMy mother was born in the crowded military villages of 1930s Taiwan. There, she learned to make a chili oil with such a delicious smell, it attracted neighbors from down the block. As she grew older and production became too difficult for her, I took over and continued making this chili oil by hand, in the way that she taught me.\u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Su Spicy Oil","offers":[{"title":"just one","offer_id":41984815497438,"sku":"SU010200","price":15.5,"currency_code":"USD","in_stock":true},{"title":"set of three","offer_id":41984815530206,"sku":"SU0102B3","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/LeadImage-SU010200-04.jpg?v=1701183142"},{"product_id":"su-chili-crisp-five-spice","title":"Su Chili Crisp Five Spice","description":"\u003cp\u003eLet this five-spice forward chili crisp comfort you with the heady fragrance of anise, cinnamon, allium, and chilis. This flavor is the spiciest of the three Su Chili Crisps, though still moderate (at least in our estimation).\u003cbr\u003e\u003cbr\u003eUse it to add some spice to more heavily flavored dishes like Beef Noodle Soup or Lu Wei 滷味, both of which are similarly spiced. Stir well before using to get plenty of crispy sediment.\u003cbr\u003e\u003cbr\u003eEater calls Su \"the best thing to happen to a stash of frozen dumplings,\" and Epicurious has named it \"one of the best chili crisps you can buy.\" Su Chili Crisps pack a punch with only a few ingredients and no food additives.\u003cbr\u003e\u003cbr\u003eFor a numbing chili crisp, check out \u003ca href=\"https:\/\/yunhai.shop\/collections\/su-chili-crisp\/products\/su-chili-crisp-mala\"\u003eMala\u003c\/a\u003e. For a non-tingly, gluten-free chili crisp with herbal notes, check out \u003ca href=\"https:\/\/yunhai.shop\/collections\/su-chili-crisp\/products\/su-chili-crisp-cilantro\"\u003eCilantro\u003c\/a\u003e.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003eSoybean Oil, Dried Chao Tian Jiao Peppers, Onion, Garlic, Soy Sauce (Water, Soybean, Wheat, Salt), Five-Spice Powder (Cinnamon, Cumin, Coriander, Cloves, Star Anise, Parsley)\u003cbr\u003e\u003cbr\u003eContains soy\u003cbr\u003eContains wheat\u003cbr\u003e\u003cbr\u003eBest before printed date\u003cbr\u003eStore in fridge for maximum freshness\u003c\/p\u003e\u003ch4\u003eAbout Su Spicy Oil\u003c\/h4\u003e\u003cp\u003eSu Spicy Oil is Chen Yu Chao 陳宇超, producer of Su Chili Crisp.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eMy mother was born in the crowded military villages of 1930s Taiwan. There, she learned to make a chili oil with such a delicious smell, it attracted neighbors from down the block. As she grew older and production became too difficult for her, I took over and continued making this chili oil by hand, in the way that she taught me.\u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Su Spicy Oil","offers":[{"title":"just one","offer_id":41984815562974,"sku":"SU010300","price":15.5,"currency_code":"USD","in_stock":true},{"title":"set of three","offer_id":41984815595742,"sku":"SU0103B3","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/LeadImage-SU010300-04.jpg?v=1701183143"},{"product_id":"su-chili-crisp-trio","title":"Su Chili Crisp Trio","description":"\u003cp\u003eMade in small batches in Taipei, Taiwan, Su Chili Crisps pack a punch with only a few ingredients and no food additives. Eater calls Su \"the best thing to happen to a stash of frozen dumplings,\" and Epicurious has named it \"one of the best chili crisps you can buy.\"\u003cbr\u003e\u003cbr\u003eThis set includes all three flavors of Su: \u003ca href=\"https:\/\/yunhai.shop\/collections\/su-chili-crisp\/products\/su-chili-crisp-mala\"\u003eMala (original)\u003c\/a\u003e, \u003ca href=\"https:\/\/yunhai.shop\/collections\/su-chili-crisp\/products\/su-chili-crisp-cilantro\"\u003eCilantro\u003c\/a\u003e, and \u003ca href=\"https:\/\/yunhai.shop\/collections\/su-chili-crisp\/products\/su-chili-crisp-five-spice\"\u003eFive Spice\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003eMala is the original Sichuan peppercorn-forward Su—tingly and bright. Cilantro is more delicate and herbaceous, great for use when the numbing mala flavor is not desired, as in milder dishes like congee or steamed fish. Five Spice is not only stronger in flavor, but also spicier than the other two; it's great for use in beef noodle soup or zha jiang noodles.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e\u003cb\u003eMala (Original)\u003c\/b\u003e\u003cbr\u003eSoybean Oil, Dried Chao Tian Jiao Peppers, Sesame Seeds, Soy Sauce (Water, Soybean, Wheat, Salt), Sichuan Peppercorn, Salt\u003cbr\u003e\u003cbr\u003e\u003cb\u003eCilantro\u003c\/b\u003e\u003cbr\u003eSoybean Oil, Dried Chao Tian Jiao Peppers, Onion, Cilantro, Garlic, Sesame Seeds, Ground Pepper, Salt\u003cbr\u003eGluten Free\u003cbr\u003e\u003cbr\u003e\u003cb\u003eFive Spice\u003c\/b\u003e\u003cbr\u003eSoybean Oil, Dried Chao Tian Jiao Peppers, Onion, Garlic, Soy Sauce (Water, Soybean, Wheat, Salt), Five-Spice Powder (Cinnamon, Cumin, Coriander, Cloves, Star Anise, Parsley)\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout Su Spicy Oil\u003c\/h4\u003e\u003cp\u003eSu Spicy Oil is Chen Yu Chao 陳宇超, producer of Su Chili Crisp.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eMy mother was born in the crowded military villages of 1930s Taiwan. There, she learned to make a chili oil with such a delicious smell, it attracted neighbors from down the block. As she grew older and production became too difficult for her, I took over and continued making this chili oil by hand, in the way that she taught me.\u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Su Spicy Oil","offers":[{"title":"Default Title","offer_id":41984815792350,"sku":"SU01BN01","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/LeadImage-SU01-02.jpg?v=1701183143"},{"product_id":"cold-pressed-oil-bundle","title":"Fancy Oil Bundle","description":"\u003cp\u003eHere are two oils that we recommend adding to your weekly rotation, both packed with phytonutrients and deep botanical flavor. These oils are cold pressed by a one-hundred-year-old pressery, using pneumatic pressure to extract the perfect flavor and mouthfeel 口感.\u003cbr\u003e\u003cbr\u003eBlack Sesame Oil is a lesser known counterpart to the more popular White Sesame Oil. It's richer and deeper in flavor and reddish black in color. It's used in Traditional Chinese Medicine, and is best used in richer, heartier dishes—most famously three cup chicken and sesame oil chicken soup. Camellia Seed Oil is Taiwan's Olive Oil, a light, bright, nearly neutral oil with a high smoke point and nutritional benefits similar to (and in some ways exceeding) olive oil. We love to pan fry our scallion pancakes in this or toss a few tablespoons into a weeknight noodle dish for an extra nutritional boost. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eBundle Contents\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/black-sesame-oil\"\u003eBlack Sesame Oil, Classic\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/extra-virgin-camellia-seed-oil\"\u003eCamellia (Bitter Tea) Seed Oil, Extra Virgin Classic\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Yun Hai Taiwanese Pantry","offers":[{"title":"Default Title","offer_id":42100531134686,"sku":"DH01BN01","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/YHS-OilBundle-Silo-4.jpg?v=1701183156"},{"product_id":"gluten-free-bundle","title":"Naturally Gluten Free Bundle","description":"\u003cp\u003eA good gluten-free Soy Sauce is the holy grail for the gluten-intolerant foodie who loves Asian food. It definitely exists in the market, but usually in the form of Tamari (good, but not a good substitute for a Chinese or Taiwanese style soy sauce), or something concocted chemically. Taiwanese soy sauces are, historically, gluten free, because they only use black soybeans, rice, and koji in their formulation. We've gathered two of our best gluten free soy products here, and thrown in a gluten-free, nut-free chili crisp to round it all out. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eBundle Contents\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/soy-paste-with-glutinous-rice\"\u003eSoy Paste with Glutinous Rice Grains\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/vat-bottom-soy-sauce\"\u003eVat Bottom Soy Sauce\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/su-chili-crisp-cilantro\"\u003eSu Chili Crisp Cilantro\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Yun Hai Taiwanese Pantry","offers":[{"title":"Default Title","offer_id":42101220999390,"sku":"YHBN0400","price":55.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YH020200-pdp-01_2.jpg?v=1744928637"},{"product_id":"empress-passion-fruit-hot-mustard","title":"Empress Passion Fruit Hot Mustard","description":"\u003cp\u003eEmpress makes naturally fermented hot sauces with hand-selected Taiwanese chili peppers and produce.\u003cbr\u003e\u003cbr\u003eThis sauce has everything you love about mustard (Chinese-style hot mustard, here's looking at you) paired with tropical notes of passion fruit and lightly sweet coconut. It's topped off with delicious Caribbean jerk spices and a lovely heat. \u003cbr\u003e\u003cbr\u003eMade with Passion Fruits grown in Puli Township, located in the mountains of central Taiwan. Made and bottled in small batches in Taiwan.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003eSpice Level: Hot\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eTropical notes of bright Passion Fruit and subtle Coconut sweetness.\u003cbr\u003e \u003cbr\u003ePair with grilled meats, root vegetables, dim sum, and fan tuan.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e5 fl. oz.\u003cbr\u003e\u003cbr\u003eTaiwan grown Passion Fruit Juice, Yellow Bell Pepper, Onion, Rice Vinegar, Filtered Water, Distilled White Vinegar, Apple Cider Vinegar, Aged Ghost Peppers (Ghost Pepper, Salt), Liquid Cane Sugar, Desiccated Coconut, Mustard Powder, Salt, Empress' Select Aged Peppers (Taiwan Chili Pepper, Salt), Ginger, Granulated Garlic, Herbs \u0026amp; Spices, Xanthan Gum\u003cbr\u003e\u003cbr\u003eNo preservatives\u003cbr\u003eAdditive free\u003cbr\u003e\u003cbr\u003eRefrigerate after opening\u003cbr\u003eBest before date printed on bottle\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout Empress Hot Sauce\u003c\/h4\u003e\u003cp\u003eDenner and Jane founded Empress Hot Sauce in 2020, after quitting their corporate jobs in NYC and moving back to Taiwan. They were inspired by global flavors and Taiwan's unique produce to create flavorful sauces with a comfortable heat. All Empress hot sauces are naturally fermented, preservative and additive free, and vegan. Handmade with love in Taiwan using locally sourced ingredients.\u003c\/p\u003e","brand":"Empress Hot Sauce","offers":[{"title":"Default Title","offer_id":43155345932510,"sku":"EM010500","price":15.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/sJMZxjxEAO8y_zsRhTLekCsHEZV_eD3KwEUin1ONtUw.jpg?v=1686860160"},{"product_id":"empress-smokey-hibiscus-hot-sauce","title":"Empress Smokey Hibiscus Hot Sauce","description":"\u003cp\u003eEmpress makes naturally fermented hot sauces with hand-selected Taiwanese chili peppers and produce.\u003cbr\u003e\u003cbr\u003eEach drop of this Smokey Hibiscus Hot Sauce is an adventure with floral notes paired with subtle Longan smokiness that is accented by spicy heat. This vinegar-forward sauce creates balance among layers upon layers of delicate flavors that blend seamlessly into your every bite.\u003cbr\u003e\u003cbr\u003eMade with Hibiscus flowers (also known as Roselle) grown under tropical sunlight in the southern coastal region of Hualien County, Taiwan. Made and bottled in small batches in Taiwan.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003eSpice Level: Medium\u003cbr\u003e\u003cbr\u003eFloral notes paired with subtle longan smokiness that is accented by spicy heat. Vinegar-forward.\u003cbr\u003e\u003cbr\u003ePair with Noodles, Wontons, and Pizza.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e5 fl. oz.\u003cbr\u003e\u003cbr\u003eTaiwan grown Hibiscus Tea (Filtered Water, Liquid Cane Sugar, Hibiscus, Haw Berry, Sun Dried Tangerine Peel, Spices), Distilled White Vinegar, Dragon Fruit, Onion, Hibiscus Syrup (Hibiscus Juice, Sugar, Maltose, Salt), Aged Ghost Pepper (Ghost Pepper, Salt), Empress' Select Aged Peppers (Taiwan Chili Pepper, Salt), Salt, Granulated Garlic, Herbs and Spices, Smoked Longan, Xanthan Gum\u003cbr\u003e\u003cbr\u003eNo preservatives\u003cbr\u003eAdditive free\u003cbr\u003e\u003cbr\u003eRefrigerate after opening\u003cbr\u003eBest before date printed on bottle\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eAbout Empress Hot Sauce\u003c\/h4\u003e\u003cp\u003eDenner and Jane founded Empress Hot Sauce in 2020, after quitting their corporate jobs in NYC and moving back to Taiwan. They were inspired by global flavors and Taiwan's unique produce to create flavorful sauces with a comfortable heat. All Empress hot sauces are naturally fermented, preservative and additive free, and vegan. Handmade with love in Taiwan using locally sourced ingredients.\u003c\/p\u003e","brand":"Empress Hot Sauce","offers":[{"title":"Default Title","offer_id":43874360393950,"sku":"EM010600","price":15.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/Vfl5qadDe1iZOPYjm-gGZaidKSDV1jVul9Fklvk9NV0.jpg?v=1686860173"},{"product_id":"wu-yin-rice-vinegar","title":"Wu Yin Seasoned Rice Vinegar","description":"\u003cp\u003eThis is an exemplary seasoned rice vinegar. It’s bright and fruity with a natural sweetness that’s perfect for sushi rice or dumpling dipping sauces. Use it anywhere rice vinegar is called for, it will make your smashed cucumber salads and Szechuan stir fried potatoes sing. \u003cbr\u003e\u003cbr\u003eIt's fuller-bodied than conventional rice vinegars, with a layered flavor and natural sweetness. You can tell the quality by its texture; it’s slightly viscous even though there’s no added sugar. The syrupy texture coats the food and sticks to the senses. The color is naturally a warm toasty brown. This has a similar acid level to other rice vinegars at 4.5%.\u003cbr\u003e\u003cbr\u003eThis seasoned rice vinegar is fermented naturally, seasoned only with salt, and is packaged in a long-neck glass bottle with a dispenser top. The glutinous rice used in the vinegar is grown in Taiwan.\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003echampagne, malt\u003cbr\u003e4.5% acidity\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003ewater, glutinous rice, wheat, salt\u003cbr\u003e230 ml\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eOpening the Bottle\u003c\/h4\u003eOur Wu Yin vinegar bottles have a protective seal underneath the black spout that needs to be removed before use. Sometimes, the temperature change during shipment from Taiwan's warm climate to a colder one can make them tough to open.\u003cbr\u003e\u003cbr\u003eHere's what works for us: run warm water over the spout for a minute or two to loosen it up. Then \u003ci\u003etwist off\u003c\/i\u003e the spout. If the spout is still stuck, gently work a fork under its edge. Always keep a good grip on the bottle and point it away from yourself when opening. Once the spout is off, remove the protective seal and put the spout back on for pouring.\u003ch4\u003eAbout Gao Ji Wu Yin Vinegar\u003c\/h4\u003e\u003cp\u003eGao Ji Wu Yin Vinegar 高記五印醋 is a Taiwanese vinegar producer that was founded in 1903. Wu Yin Vinegar 五印醋 translates to Five Chop Vinegar, named after the 5 red labels attached to their vinegar vats in the old days.\u003cbr\u003e\u003cbr\u003eNow run by the fourth generation, it’s one of the longest operating vinegar fermenters in Taiwan; their product is used by some of the oldest and most well known eateries. The beloved noodle shop Du Xiao Yue 台南度小月擔仔麵 in Tainan uses Wu Yin Vinegar in their Dan Zai Mian, one of Taiwan’s most iconic street foods. Din Tai Fung used it back in their mom-and-pop days on Yongkang street, too.\u003c\/p\u003e","brand":"Gao Ji Wu Yin Vinegar","offers":[{"title":"Default Title","offer_id":43874360623326,"sku":"WY010100","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/RLSxV7xIgxPpYvKiRe-6tNny0zOaEVkwtYRY3O7B5kw.jpg?v=1737651454"},{"product_id":"wu-yin-black-vinegar","title":"Wu Yin Taiwanese Black Vinegar","description":"\u003cp\u003eTaiwanese black vinegar is the wild child of the black vinegar family, more analogous to Worcestershire sauce than the Chinese black grain vinegars it’s commonly associated with. It’s used all across Taiwanese cuisine, from seasoning Oyster Vermicelli and Dan Zai noodles to dipping soup dumplings. Add a couple drops to soups and stews with a healthy grind of white pepper for a journey back to the streets of Taiwan. \u003cbr\u003e\u003cbr\u003eIt’s got a tangy, fruity taste that goes perfectly with Taiwanese food, but also great as a seasoning for grilled meats or cold salads. You could use it as a vegan sub for Worcestershire or in Japanese recipes for tonkatsu sauce and yakisoba. It’s not a good substitute for the rest of the Chinese black vinegar family. Compared to other vinegars, it’s very low in acid, only 3.1%.\u003cbr\u003e\u003cbr\u003eThis black vinegar is fermented naturally, steeped with pomelos, ume plums, and Taiwan lemons, and packaged in a long-neck glass bottle with a dispenser top. It’s colored with true caramel and has a hint of licorice extract, but not so much that you’d notice. The glutinous rice used in the vinegar is grown in Taiwan. \u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003eplum, molasses, lemon drop\u003cbr\u003e3.1% acidity\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003ewater, glutinous rice, wheat, plum, lemon, pomelo, sugar, salt, caramel (sugar), licorice extract\u003cbr\u003e230 ml\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eOpening the Bottle\u003c\/h4\u003eOur Wu Yin vinegar bottles have a protective seal underneath the black spout that needs to be removed before use. Sometimes, the temperature change during shipment from Taiwan's warm climate to a colder one can make them tough to open.\u003cbr\u003e\u003cbr\u003eHere's what works for us: run warm water over the spout for a minute or two to loosen it up. Then \u003ci\u003etwist off\u003c\/i\u003e the spout. If the spout is still stuck, gently work a fork under its edge. Always keep a good grip on the bottle and point it away from yourself when opening. Once the spout is off, remove the protective seal and put the spout back on for pouring. \u003cbr\u003e\u003cbr\u003e\u003ch4\u003eAbout Gao Ji Wu Yin Vinegar\u003c\/h4\u003e\u003cp\u003eGao Ji Wu Yin Vinegar 高記五印醋 is a Taiwanese vinegar producer that was founded in 1903. Wu Yin Vinegar 五印醋 translates to Five Chop Vinegar, named after the 5 red labels attached to their vinegar vats in the old days.\u003cbr\u003e\u003cbr\u003eNow run by the fourth generation, it’s one of the longest operating vinegar fermenters in Taiwan; their product is used by some of the oldest and most well known eateries. The beloved noodle shop Du Xiao Yue 台南度小月擔仔麵 in Tainan uses Wu Yin Vinegar in their Dan Zai Mian, one of Taiwan’s most iconic street foods. Din Tai Fung used it back in their mom-and-pop days on Yongkang street, too.\u003c\/p\u003e","brand":"Gao Ji Wu Yin Vinegar","offers":[{"title":"Default Title","offer_id":43874360688862,"sku":"WY010200","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/VkWSo3FaRsuHnBUl2JvaK61wION8vLy_Zk9QfBYlUNQ.jpg?v=1737651460"},{"product_id":"wu-yin-rice-vinegar-set","title":"Wu Yin Rice Vinegar Set","description":"\u003cp\u003eThis is a bundle set of the two types of rice vinegar we source from Wu Yin: Seasoned Rice Vinegar and Taiwanese Black Vinegar. Seasoned Rice Vinegar is good for general purpose use from dumpling sauces to sushi, to salad dressing. Taiwanese Black Vinegar is one of the most familiar and elusive flavors in Taiwanese cuisine: use it for dipping soup dumplings or making traditional Taiwanese dishes. You can use it anywhere you’d use Worcestershire sauce, too; it’s closely related. \u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eWhere It’s Made\u003c\/h4\u003eGao Ji Wu Yin Vinegar  高記五印醋 is a Taiwanese vinegar producer that was founded in 1903. Now run by the fourth generation, it’s one of the longest operating vinegar fermenters in Taiwan; their product is used by some of the oldest and most well known eateries. The beloved noodle shop Di Xiao Yue 台南度小月擔仔麵 in Tainan uses Wu Yin Vinegar in their Dan Zai Mian, one of Taiwan’s most iconic street foods. Din Tai Fung used it back in their mom-and-pop days on Yongkang street, too. \u003cbr\u003e\u003cbr\u003eA defining characteristic of Wu Yin vinegars (other than the top-notch flavor, complexity, and mouthfeel) is the use of sprouted wheatgrass in the fermentation process. Enzymes from the wheatgrass catalyze the conversion of rice into alcohol, a traditional way of making vinegar that’s related to, but not exactly the same, as using malted grain.\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003ewhite vinegar: champagne, malt, 4.5% acidity\u003cbr\u003eblack vinegar: plum, molasses, lemon drop, 3.1% acidity\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003ewhite vinegar: water, glutinous rice, wheat, salt\u003cbr\u003e\u003cbr\u003eblack vinegar: water, glutinous rice, wheat, plum, lemon, pomelo, sugar, salt, caramel (sugar), licorice extract\u003cbr\u003e\u003cbr\u003e230 ml each\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eOpening the Bottle\u003c\/h4\u003eOur Wu Yin vinegar bottles have a protective seal underneath the black spout that needs to be removed before use. Sometimes, the temperature change during shipment from Taiwan's warm climate to a colder one can make them tough to open.\u003cbr\u003e\u003cbr\u003eHere's what works for us: run warm water over the spout for a minute or two to loosen it up. Then \u003ci\u003etwist off\u003c\/i\u003e the spout. If the spout is still stuck, gently work a fork under its edge. Always keep a good grip on the bottle and point it away from yourself when opening. Once the spout is off, remove the protective seal and put the spout back on for pouring.\u003ch4\u003eAbout Gao Ji Wu Yin Vinegar\u003c\/h4\u003e\u003cp\u003eGao Ji Wu Yin Vinegar 高記五印醋 is a Taiwanese vinegar producer that was founded in 1903. Wu Yin Vinegar 五印醋 translates to Five Chop Vinegar, named after the 5 red labels attached to their vinegar vats in the old days.\u003cbr\u003e\u003cbr\u003eNow run by the fourth generation, it’s one of the longest operating vinegar fermenters in Taiwan; their product is used by some of the oldest and most well known eateries. The beloved noodle shop Du Xiao Yue 台南度小月擔仔麵 in Tainan uses Wu Yin Vinegar in their Dan Zai Mian, one of Taiwan’s most iconic street foods. Din Tai Fung used it back in their mom-and-pop days on Yongkang street, too.\u003c\/p\u003e","brand":"Gao Ji Wu Yin Vinegar","offers":[{"title":"Default Title","offer_id":43878192218334,"sku":"WY01BN01","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/QbMBNQgVThgpydpkpVz3Pz5o4U8XkVz_VK5S654eHZs.jpg?v=1737651466"},{"product_id":"empress-bundle-of-five","title":"Empress Set of Five Hot Sauces","description":"\u003cp\u003eEmpress makes naturally fermented hot sauces with hand-selected Taiwanese chili peppers and produce. Get all five of their unique hot sauces, from the mild Pineapple Miso to the Ghost Pepper Maqaw, the hottest of them all. \u003cbr\u003e\u003cbr\u003eThis bundle includes Pineapple Miso, Smokey Hibiscus, Irwin Mango, Passion Fruit Hot Mustard, and Ghost Pepper Maqaw. All are made by hand in Taipei, Taiwan using locally sourced Taiwanese produce.  \u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003ePineapple Miso: Lightly sweet and delightfully spicy. Pair with Lu Wei (Marinated) Foods, Onigiri, and in Salad Dressings. Spice Level:  Mild\u003cbr\u003e\u003cbr\u003eSmokey Hibiscus: Floral notes paired with subtle longan smokiness that is accented by spicy heat. Vinegar-forward. Pair with Noodles, Wontons, and Pizza. Spice Level: Medium\u003cbr\u003e\u003cbr\u003eIrwin Mango: The perfect on everything sauce, balanced flavor with goji and ginger. Pair with Dumplings and Buns, Eggs, and Fast Food. Spice Level: Hot\u003cbr\u003e\u003cbr\u003ePassionfruit Hot Mustard: Tropical notes of bright Passion Fruit and subtle Coconut sweetness. Pair with grilled meats, root vegetables, dim sum, and fan tuan. Spice Level: Hot.\u003cbr\u003e\u003cbr\u003eGhost Pepper Maqaw: Fermented Ghost Pepper is paired with the lemony flavors of indigenous Maqaw Berries and locally grown grapefruit to create a refreshing citrus spicy sauce. Spice Level: Hottest\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e5 bottles, 5 fl. oz. ea\u003cbr\u003e\u003cbr\u003ePineapple Miso: Taiwanese Pineapple, Filtered Water, Distilled White Vinegar, Empress' Select Aged Peppers (Taiwan Chili Pepper, Salt), Organic White Miso, Yellow Bell Pepper, Onion, Cilantro, Organic Agave Nectar, Salt, Lime, Garlic, Herbs and Spices, Xanthan Gum, Citric Acid\u003cbr\u003e\u003cbr\u003eSmokey Hibiscus: Taiwan grown Hibiscus Tea (Filtered Water, Liquid Cane Sugar, Hibiscus, Haw Berry, Sun Dried Tangerine Peel, Spices), Distilled White Vinegar, Dragon Fruit, Onion, Hibiscus Syrup (Hibiscus Juice, Sugar, Maltose, Salt), Aged Ghost Pepper (Ghost Pepper, Salt), Empress' Select Aged Peppers (Taiwan Chili Pepper, Salt), Salt, Granulated Garlic, Herbs and Spices, Smoked Longan, Xanthan Gum\u003cbr\u003e\u003cbr\u003eIrwin Mango: Taiwanese Irwin Mangoes, Empress' Select Aged Peppers  (Taiwan Hot Chili Peppers, Salt), Rice Wine Vinegar, Carrots, Onions, Distilled White Vinegar, Organic Agave Nectar, Goji Berry, Lime Juice, Salt, Garlic, Ginger\u003cbr\u003e\u003cbr\u003ePassionfruit Hot Mustard: Taiwan grown Passion Fruit Juice, Yellow Bell Pepper, Onion, Rice Vinegar, Filtered Water, Distilled White Vinegar, Apple Cider Vinegar, Aged Ghost Peppers (Ghost Pepper, Salt), Liquid Cane Sugar, Desiccated Coconut, Mustard Powder, Salt, Empress' Select Aged Peppers (Taiwan Chili Pepper, Salt), Ginger, Granulated Garlic, Herbs \u0026amp; Spices, Xanthan Gum\u003cbr\u003e\u003cbr\u003eGhost Pepper Maqaw: Distilled White Vinegar, Sweet Potato, Filtered Water, Onion, Aged Ghost Pepper (Ghost Pepper, Salt), Grapefruit Juice, Organic Agave Nectar, Empress' Select Aged Peppers (Taiwan Chili Peppers, Salt), Garlic, Salt, Lime Juice, Maqaw Pepper, Xanthan Gum\u003cbr\u003e\u003cbr\u003eNo preservatives\u003cbr\u003eAdditive free\u003cbr\u003e\u003cbr\u003eRefrigerate after opening\u003cbr\u003eBest before date printed on bottle\u003c\/p\u003e\u003ch4\u003eAbout Empress Hot Sauce\u003c\/h4\u003e\u003cp\u003eDenner and Jane founded Empress Hot Sauce in 2020, after quitting their corporate jobs in NYC and moving back to Taiwan. They were inspired by global flavors and Taiwan's unique produce to create flavorful sauces with a comfortable heat. All Empress hot sauces are naturally fermented, preservative and additive free, and vegan. Handmade with love in Taiwan using locally sourced ingredients.\u003c\/p\u003e","brand":"Empress Hot Sauce","offers":[{"title":"Default Title","offer_id":43978279092446,"sku":"EM01BN01","price":73.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/products\/ujxXkga6cCUFgFMkbmO2j35Xf4sLCqVST6_pif-JXfQ.png?v=1701183169"},{"product_id":"taiwanese-sea-salt-essentials-bundle","title":"Taiwanese Sea Salt Essentials Bundle","description":"\u003cp\u003eThis is a bundle of three of Zhou Nan's classic salts, for every use in the kitchen. \u003cbr\u003e\u003cbr\u003e Fleur de Sel is scooped off the top of the salt pools in the spring and early summer, when fast crystallization produces a light, flaky grain. It's an excellent finishing salt that brings out the natural complexity in any ingredient.  \u003cbr\u003e\u003cbr\u003eFrost salt is harvested in the autumn and winter, when crystallization is slower. This heavy, mineral rich salt settles to the bottom of the salt pools, and has a sweet and briny flavor. \u003cbr\u003e\u003cbr\u003eCoarse Kosher Salt is harvested in summer, when the high heat results in a large and heavy grain. It's excellent for salting, curing, pickling, and even cleaning.\u003cbr\u003e\u003cbr\u003eMore info: \u003cbr\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/fleur-de-sel\"\u003eFleur de Sel\u003c\/a\u003e\u003cbr\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/frost-salt\"\u003eFrost Salt\u003c\/a\u003e\u003cbr\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/kosher-salt\"\u003eCoarse Kosher Salt\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eWhere It's Made\u003c\/h4\u003eSea salt has been produced in Taiwan for nearly 400 years, dating back to the time of freedom-fighting pirate Koxinga (bet ya 10 bucks he didn’t call Fleur de Sel by the French name). This salt comes from the Zhou Nan Salt Fields of Budai in Chiayi. They date back to 1824, when they were built to expand Taiwan's growing sea salt industry. This was one of Taiwan’s largest salt producing regions; salt villages and communities developed here, and along with fishing, made up a large part of the local economy. \u003cbr\u003e\u003cbr\u003eSadly, all of Taiwan’s traditional salt fields were closed in 2001 due to market pressures. But, in 2006, the Budai Cultural Studio applied for and was granted the right to restore and manage the Zhou Nan fields as a non-profit cultural revitalization project. \u003cbr\u003e\u003cbr\u003ePutting the fields back into use was not as simple as opening the floodgates and letting the sea flow in. The fallow land had cracked and dried up, unable to hold seawater any longer. The association recruited elderly salt workers to train a local team in salt knowledge and production. Together with the association, they resalinated the land with 300 tons of salt, relined the salt pans with clay, and relaid much of the mosaic tile lining. It took 6 years to restore the fields to a condition where salt could be produced once again.\u003cbr\u003e\u003cbr\u003eTheir perseverance paid off—these folks are now making some of the best salt in Taiwan, representing (as they put it) Taiwan's Sea, Soil, Wind, Sun and People. The salt is beloved by many fine dining establishments in Taiwan, like two Michelin star restaurant Taïrroir.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eTaiwanese sea salt is made by the power of sea, land, wind, and sun.  In the fields, a combination of tides, gravity, retaining walls, and water-gates isolate seawater as it evaporates to higher and higher concentrations. Successive pools are situated at lower and lower elevations, so the water can flow easily to the next phase. \u003cbr\u003e\u003cbr\u003eTo increase the efficiency of production, salt pans in Taiwan were lined with pottery shards pressed into the clay. These mosaics radiate heat upwards, increasing the evaporative power of each pool. The smooth surface of the tile also prevents the salt from sticking to the bottom during harvest. When the water reaches the right concentration, salt crystallizes out and is harvested and dried. \u003cbr\u003e\u003cbr\u003eSalt making in this fashion is extremely weather dependent. Zhou Nan has turned this fact into a core feature, making and releasing salt according to the natural (though changing) cycles of the earth. Each salt highlights the  qualities of the seasons.\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003eFleur de Sel:\u003cbr\u003eNet weight 1.41 oz (40 g)\u003cbr\u003eIngredients: sea salt\u003cbr\u003eAdditive free.\u003cbr\u003e\u003cbr\u003eFrost Salt:\u003cbr\u003eNet weight 7.05 oz (200 g)\u003cbr\u003eIngredients: sea salt\u003cbr\u003eAdditive free.\u003cbr\u003e\u003cbr\u003eCoarse Kosher Salt:\u003cbr\u003eNet weight 2.2 lbs (1 kg)\u003cbr\u003eIngredients: sea salt\u003cbr\u003eAdditive free.\u003cbr\u003e\u003cbr\u003eStore in a cool, dry place to avoid clumping.\u003cbr\u003eShelf Life: 3 years. See printed date on packaging.\u003cbr\u003e\u003cbr\u003eThis salt does not supply iodide, an necessary nutrient\"\u003c\/p\u003e\u003ch4\u003eAbout Zhou Nan Salt \u003c\/h4\u003e\u003cp\u003eThe Zhou Nan Salt Fields 洲南鹽場 were built in 1824 in Budai, Chiayi, using techniques that date back to the mid-1600s. After all of Taiwan's salt fields were forced to close due to market pressures, the Budai Cultural Association revived their local salt fields, preserving their craft heritage and the unique flavor of Taiwan’s sea, salt, wind, and soil.\u003c\/p\u003e","brand":"Zhou Nan Salt","offers":[{"title":"Default Title","offer_id":44158581735646,"sku":"ZNBN0100","price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/ZNBN0100-pdp-01.jpg?v=1782511878"},{"product_id":"rich-dunaliella-salt","title":"Dunaliella Algae Salt","description":"\u003cp\u003eA bright all purpose sea salt.\u003cbr\u003e\u003cbr\u003eBright pink dunaliella algae grows naturally in the Zhou Nan salt fields during the rainy summer season, and enriches the salt harvest with antioxidants and a bright­—almost tart—umami flavor. It’s collected from the bottom of the salt pools once a year, where all the minerals settle. \u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eWhere It's Made\u003c\/h4\u003eSea salt has been produced in Taiwan for nearly 400 years, dating back to the time of freedom-fighting pirate Koxinga (bet ya 10 bucks he didn’t call Fleur de Sel by the French name). This salt comes from the Zhou Nan Salt Fields of Budai in Chiayi. They date back to 1824, when they were built to expand Taiwan's growing sea salt industry. This was one of Taiwan’s largest salt producing regions; salt villages and communities developed here, and along with fishing, made up a large part of the local economy. \u003cbr\u003e\u003cbr\u003eSadly, all of Taiwan’s traditional salt fields were closed in 2001 due to market pressures. But, in 2006, the Budai Cultural Studio applied for and was granted the right to restore and manage the Zhou Nan fields as a non-profit cultural revitalization project. \u003cbr\u003e\u003cbr\u003ePutting the fields back into use was not as simple as opening the floodgates and letting the sea flow in. The fallow land had cracked and dried up, unable to hold seawater any longer. The association recruited elderly salt workers to train a local team in salt knowledge and production. Together with the association, they resalinated the land with 300 tons of salt, relined the salt pans with clay, and relaid much of the mosaic tile lining. It took 6 years to restore the fields to a condition where salt could be produced once again.\u003cbr\u003e\u003cbr\u003eTheir perseverance paid off—these folks are now making some of the best salt in Taiwan, representing (as they put it) Taiwan's Sea, Soil, Wind, Sun and People. The salt is beloved by many fine dining establishments in Taiwan, like two Michelin star restaurant Taïrroir.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eTaiwanese sea salt is made by the power of sea, land, wind, and sun.  In the fields, a combination of tides, gravity, retaining walls, and water-gates isolate seawater as it evaporates to higher and higher concentrations. Successive pools are situated at lower and lower elevations, so the water can flow easily to the next phase. \u003cbr\u003e\u003cbr\u003eTo increase the efficiency of production, salt pans in Taiwan were lined with pottery shards pressed into the clay. These mosaics radiate heat upwards, increasing the evaporative power of each pool. The smooth surface of the tile also prevents the salt from sticking to the bottom during harvest. When the water reaches the right concentration, salt crystallizes out and is harvested and dried. \u003cbr\u003e\u003cbr\u003eSalt making in this fashion is extremely weather dependent. Zhou Nan has turned this fact into a core feature, making and releasing salt according to the natural (though changing) cycles of the earth. Each salt highlights the  qualities of the seasons.\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003e\u003ci\u003etart, zingy, crisp with a dense, uniform grain\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eUse it for stir-frying, grilling, quick pickles, or as a finishing seasoning. Especially good on seafood.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003eNet weight 3.53 oz (100 g)\u003cbr\u003e\u003cbr\u003eIngredients: sea salt\u003cbr\u003eAdditive free.\u003cbr\u003e\u003cbr\u003eStore in a cool, dry place to avoid clumping.\u003cbr\u003eShelf Life: 3 years. See printed date on packaging.\u003cbr\u003e\u003cbr\u003eThis salt does not supply iodide, an necessary nutrient\u003c\/p\u003e\u003ch4\u003eAbout Zhou Nan Salt \u003c\/h4\u003e\u003cp\u003eThe Zhou Nan Salt Fields 洲南鹽場 were built in 1824 in Budai, Chiayi, using techniques that date back to the mid-1600s. After all of Taiwan's salt fields were forced to close due to market pressures, the Budai Cultural Association revived their local salt fields, preserving their craft heritage and the unique flavor of Taiwan’s sea, salt, wind, and soil.\u003c\/p\u003e","brand":"Zhou Nan Salt","offers":[{"title":"Default Title","offer_id":44158581768414,"sku":"ZN020100","price":10.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/8N8Z3Py5jw6AekOaiNCWnZvMVbcuZhMakn9dWP7JpjU.jpg?v=1690492041"},{"product_id":"taiwanese-table-salt-duo","title":"Taiwanese Sea Salt Tasting Duo","description":"\u003cp\u003eThis is a bundle of two all-purpose salts that exemplify the Zhou Nan flavor profiles. Taste them side by side.\u003cbr\u003e\u003cbr\u003eFrost salt is harvested in the autumn and winter, when crystallization is slower. This heavy, mineral rich salt settles to the bottom of the salt pools, and has a sweet and briny flavor. \u003cbr\u003e\u003cbr\u003eRich Dunaliella Salt is formed similarly, but can only be harvested once a year when the population of pink Dunaliella algae is at its peak, adding antioxidants and a tart umami flavor to the salt. \u003cbr\u003e\u003cbr\u003eMore info:\u003cbr\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/frost-salt\"\u003eFrost Salt\u003c\/a\u003e\u003cbr\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/rich-dunaliella-salt\"\u003eDunaliella Salt\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eWhere It's Made\u003c\/h4\u003eSea salt has been produced in Taiwan for nearly 400 years, dating back to the time of freedom-fighting pirate Koxinga (bet ya 10 bucks he didn’t call Fleur de Sel by the French name). This salt comes from the Zhou Nan Salt Fields of Budai in Chiayi. They date back to 1824, when they were built to expand Taiwan's growing sea salt industry. This was one of Taiwan’s largest salt producing regions; salt villages and communities developed here, and along with fishing, made up a large part of the local economy. \u003cbr\u003e\u003cbr\u003eSadly, all of Taiwan’s traditional salt fields were closed in 2001 due to market pressures. But, in 2006, the Budai Cultural Studio applied for and was granted the right to restore and manage the Zhou Nan fields as a non-profit cultural revitalization project. \u003cbr\u003e\u003cbr\u003ePutting the fields back into use was not as simple as opening the floodgates and letting the sea flow in. The fallow land had cracked and dried up, unable to hold seawater any longer. The association recruited elderly salt workers to train a local team in salt knowledge and production. Together with the association, they resalinated the land with 300 tons of salt, relined the salt pans with clay, and relaid much of the mosaic tile lining. It took 6 years to restore the fields to a condition where salt could be produced once again.\u003cbr\u003e\u003cbr\u003eTheir perseverance paid off—these folks are now making some of the best salt in Taiwan, representing (as they put it) Taiwan's Sea, Soil, Wind, Sun and People. The salt is beloved by many fine dining establishments in Taiwan, like two Michelin star restaurant Taïrroir.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eTaiwanese sea salt is made by the power of sea, land, wind, and sun.  In the fields, a combination of tides, gravity, retaining walls, and water-gates isolate seawater as it evaporates to higher and higher concentrations. Successive pools are situated at lower and lower elevations, so the water can flow easily to the next phase. \u003cbr\u003e\u003cbr\u003eTo increase the efficiency of production, salt pans in Taiwan were lined with pottery shards pressed into the clay. These mosaics radiate heat upwards, increasing the evaporative power of each pool. The smooth surface of the tile also prevents the salt from sticking to the bottom during harvest. When the water reaches the right concentration, salt crystallizes out and is harvested and dried. \u003cbr\u003e\u003cbr\u003eSalt making in this fashion is extremely weather dependent. Zhou Nan has turned this fact into a core feature, making and releasing salt according to the natural (though changing) cycles of the earth. Each salt highlights the  qualities of the seasons.\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003eFrost Salt:\u003cbr\u003eNet weight 7.05 oz (200 g)\u003cbr\u003eIngredients: sea salt\u003cbr\u003eAdditive free.\u003cbr\u003e\u003cbr\u003eRich Dunaliella Salt:\u003cbr\u003eNet weight 3.53 oz (100 g)\u003cbr\u003eIngredients: sea salt\u003cbr\u003eAdditive free.\u003cbr\u003e\u003cbr\u003eStore in a cool, dry place to avoid clumping.\u003cbr\u003eShelf Life: 3 years. See printed date on packaging.\u003cbr\u003e\u003cbr\u003eThis salt does not supply iodide, an necessary nutrient\"\u003c\/p\u003e\u003ch4\u003eAbout Zhou Nan Salt \u003c\/h4\u003e\u003cp\u003eThe Zhou Nan Salt Fields 洲南鹽場 were built in 1824 in Budai, Chiayi, using techniques that date back to the mid-1600s. After all of Taiwan's salt fields were forced to close due to market pressures, the Budai Cultural Association revived their local salt fields, preserving their craft heritage and the unique flavor of Taiwan’s sea, salt, wind, and soil.\u003c\/p\u003e","brand":"Zhou Nan Salt","offers":[{"title":"Default Title","offer_id":44158581801182,"sku":"ZNBN0200","price":16.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/Syj6x952Irno--rNjeKqUa5Tl928NdFbhP-hOeriHOs.jpg?v=1701183186"},{"product_id":"fleur-de-sel","title":"Fleur de Sel","description":"\u003cp\u003eA flaky, complex finishing salt.\u003cbr\u003e\u003cbr\u003eOn sunny days in spring and summer, fleur de sel crystals condense thinly on the surface of the sea salt pans and are harvested by hand before evening. With a delicate flavor and a crispy-crunchy-grainy texture, this finishing salt will bring complexity to anything it’s used on.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eWhere It's Made\u003c\/h4\u003eSea salt has been produced in Taiwan for nearly 400 years, dating back to the time of freedom-fighting pirate Koxinga (bet ya 10 bucks he didn’t call Fleur de Sel by the French name). This salt comes from the Zhou Nan Salt Fields of Budai in Chiayi. They date back to 1824, when they were built to expand Taiwan's growing sea salt industry. This was one of Taiwan’s largest salt producing regions; salt villages and communities developed here, and along with fishing, made up a large part of the local economy. \u003cbr\u003e\u003cbr\u003eSadly, all of Taiwan’s traditional salt fields were closed in 2001 due to market pressures. But, in 2006, the Budai Cultural Studio applied for and was granted the right to restore and manage the Zhou Nan fields as a non-profit cultural revitalization project. \u003cbr\u003e\u003cbr\u003ePutting the fields back into use was not as simple as opening the floodgates and letting the sea flow in. The fallow land had cracked and dried up, unable to hold seawater any longer. The association recruited elderly salt workers to train a local team in salt knowledge and production. Together with the association, they resalinated the land with 300 tons of salt, relined the salt pans with clay, and relaid much of the mosaic tile lining. It took 6 years to restore the fields to a condition where salt could be produced once again.\u003cbr\u003e\u003cbr\u003eTheir perseverance paid off—these folks are now making some of the best salt in Taiwan, representing (as they put it) Taiwan's Sea, Soil, Wind, Sun and People. The salt is beloved by many fine dining establishments in Taiwan, like two Michelin star restaurant Taïrroir.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eTaiwanese sea salt is made by the power of sea, land, wind, and sun.  In the fields, a combination of tides, gravity, retaining walls, and water-gates isolate seawater as it evaporates to higher and higher concentrations. Successive pools are situated at lower and lower elevations, so the water can flow easily to the next phase. \u003cbr\u003e\u003cbr\u003eTo increase the efficiency of production, salt pans in Taiwan were lined with pottery shards pressed into the clay. These mosaics radiate heat upwards, increasing the evaporative power of each pool. The smooth surface of the tile also prevents the salt from sticking to the bottom during harvest. When the water reaches the right concentration, salt crystallizes out and is harvested and dried. \u003cbr\u003e\u003cbr\u003eSalt making in this fashion is extremely weather dependent. Zhou Nan has turned this fact into a core feature, making and releasing salt according to the natural (though changing) cycles of the earth. Each salt highlights the  qualities of the seasons.\u003cbr\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003e\u003ci\u003ebriny, sweet, and complex with a flaky and irregular grain\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eAn excellent finishing salt that brings out the natural complexity in everything.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003eNet weight 1.41 oz (40 g)\u003cbr\u003e\u003cbr\u003eIngredients: sea salt\u003cbr\u003eAdditive free.\u003cbr\u003e\u003cbr\u003eStore in a cool, dry place to avoid clumping.\u003cbr\u003eShelf Life: 3 years. See printed date on packaging.\u003cbr\u003e\u003cbr\u003eThis salt does not supply iodide, an necessary nutrient\u003c\/p\u003e\u003ch4\u003eAbout Zhou Nan Salt \u003c\/h4\u003e\u003cp\u003eThe Zhou Nan Salt Fields 洲南鹽場 were built in 1824 in Budai, Chiayi, using techniques that date back to the mid-1600s. After all of Taiwan's salt fields were forced to close due to market pressures, the Budai Cultural Association revived their local salt fields, preserving their craft heritage and the unique flavor of Taiwan’s sea, salt, wind, and soil.\u003c\/p\u003e","brand":"Zhou Nan Salt","offers":[{"title":"Default Title","offer_id":44158581833950,"sku":"ZN010300","price":12.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/yWlN3qFtQkNa2kDUIgmwIBbrx5FfvT9IbSH04t7iHro.jpg?v=1690492041"},{"product_id":"frost-salt","title":"Frost Salt","description":"\u003cp\u003eAn excellent all purpose sea salt.\u003cbr\u003e\u003cbr\u003eIn the Chinese lunisolar calendar, seasons are tracked in 24 periods called solar terms. This salt is formed between the 18th term, \u003ci\u003eFrost’s Descent\u003c\/i\u003e, in autumn, and the 5th, \u003ci\u003eQing Ming\u003c\/i\u003e, in Spring.  It crystallizes slowly in the cool weather and has a marine flavor, a uniform grain, and a sweet aftertaste.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eWhere It's Made\u003c\/h4\u003eSea salt has been produced in Taiwan for nearly 400 years, dating back to the time of freedom-fighting pirate Koxinga (bet ya 10 bucks he didn’t call Fleur de Sel by the French name). This salt comes from the Zhou Nan Salt Fields of Budai in Chiayi. They date back to 1824, when they were built to expand Taiwan's growing sea salt industry. This was one of Taiwan’s largest salt producing regions; salt villages and communities developed here, and along with fishing, made up a large part of the local economy. \u003cbr\u003e\u003cbr\u003eSadly, all of Taiwan’s traditional salt fields were closed in 2001 due to market pressures. But, in 2006, the Budai Cultural Studio applied for and was granted the right to restore and manage the Zhou Nan fields as a non-profit cultural revitalization project. \u003cbr\u003e\u003cbr\u003ePutting the fields back into use was not as simple as opening the floodgates and letting the sea flow in. The fallow land had cracked and dried up, unable to hold seawater any longer. The association recruited elderly salt workers to train a local team in salt knowledge and production. Together with the association, they resalinated the land with 300 tons of salt, relined the salt pans with clay, and relaid much of the mosaic tile lining. It took 6 years to restore the fields to a condition where salt could be produced once again.\u003cbr\u003e\u003cbr\u003eTheir perseverance paid off—these folks are now making some of the best salt in Taiwan, representing (as they put it) Taiwan's Sea, Soil, Wind, Sun and People. The salt is beloved by many fine dining establishments in Taiwan, like two Michelin star restaurant Taïrroir.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eTaiwanese sea salt is made by the power of sea, land, wind, and sun.  In the fields, a combination of tides, gravity, retaining walls, and water-gates isolate seawater as it evaporates to higher and higher concentrations. Successive pools are situated at lower and lower elevations, so the water can flow easily to the next phase. \u003cbr\u003e\u003cbr\u003eTo increase the efficiency of production, salt pans in Taiwan were lined with pottery shards pressed into the clay. These mosaics radiate heat upwards, increasing the evaporative power of each pool. The smooth surface of the tile also prevents the salt from sticking to the bottom during harvest. When the water reaches the right concentration, salt crystallizes out and is harvested and dried. \u003cbr\u003e\u003cbr\u003eSalt making in this fashion is extremely weather dependent. Zhou Nan has turned this fact into a core feature, making and releasing salt according to the natural (though changing) cycles of the earth. Each salt highlights the  qualities of the seasons.\u003cbr\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003e\u003ci\u003ebriny, sweet, and complex with a dense, uniform grain\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eUse as an all around salt at the table or in cooking.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003eNet weight 7.05 oz (200 g)\u003cbr\u003e\u003cbr\u003eIngredients: sea salt\u003cbr\u003eAdditive free.\u003cbr\u003e\u003cbr\u003eStore in a cool, dry place to avoid clumping.\u003cbr\u003eShelf Life: 3 years. See printed date on packaging.\u003cbr\u003e\u003cbr\u003eThis salt does not supply iodide, an necessary nutrient\u003c\/p\u003e\u003ch4\u003eAbout Zhou Nan Salt \u003c\/h4\u003e\u003cp\u003eThe Zhou Nan Salt Fields 洲南鹽場 were built in 1824 in Budai, Chiayi, using techniques that date back to the mid-1600s. After all of Taiwan's salt fields were forced to close due to market pressures, the Budai Cultural Association revived their local salt fields, preserving their craft heritage and the unique flavor of Taiwan’s sea, salt, wind, and soil.\u003c\/p\u003e","brand":"Zhou Nan Salt","offers":[{"title":"Default Title","offer_id":44158581866718,"sku":"ZN010200","price":7.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/palmdwcX1B7v4cOsQl3hMBJ3b4zGKy0-WA2Z_HiOmmA.jpg?v=1690492042"},{"product_id":"kosher-salt","title":"Coarse Salt","description":"\u003cp\u003eA large-grained salt for heavy duty kitchen use; like kosher salt, it's less salty per weight than typical all purpose salts.\u003cbr\u003e\u003cbr\u003eDragon Boat Festival marks the return of intense summer weather in Taiwan. Salt brine evaporates rapidly in the sun, crystallizing quickly into this large-grained salt. Excellent for salt-baking, pickling, brining, or brewing. Easy to pinch and throw in a pot (great pasta water), and it’s abrasive enough to help you clean out your cast iron skillet.\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eWhere It's Made\u003c\/h4\u003eSea salt has been produced in Taiwan for nearly 400 years, dating back to the time of freedom-fighting pirate Koxinga (bet ya 10 bucks he didn’t call Fleur de Sel by the French name). This salt comes from the Zhou Nan Salt Fields of Budai in Chiayi. They date back to 1824, when they were built to expand Taiwan's growing sea salt industry. This was one of Taiwan’s largest salt producing regions; salt villages and communities developed here, and along with fishing, made up a large part of the local economy. \u003cbr\u003e\u003cbr\u003eSadly, all of Taiwan’s traditional salt fields were closed in 2001 due to market pressures. But, in 2006, the Budai Cultural Studio applied for and was granted the right to restore and manage the Zhou Nan fields as a non-profit cultural revitalization project. \u003cbr\u003e\u003cbr\u003ePutting the fields back into use was not as simple as opening the floodgates and letting the sea flow in. The fallow land had cracked and dried up, unable to hold seawater any longer. The association recruited elderly salt workers to train a local team in salt knowledge and production. Together with the association, they resalinated the land with 300 tons of salt, relined the salt pans with clay, and relaid much of the mosaic tile lining. It took 6 years to restore the fields to a condition where salt could be produced once again.\u003cbr\u003e\u003cbr\u003eTheir perseverance paid off—these folks are now making some of the best salt in Taiwan, representing (as they put it) Taiwan's Sea, Soil, Wind, Sun and People. The salt is beloved by many fine dining establishments in Taiwan, like two Michelin star restaurant Taïrroir.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eTaiwanese sea salt is made by the power of sea, land, wind, and sun.  In the fields, a combination of tides, gravity, retaining walls, and water-gates isolate seawater as it evaporates to higher and higher concentrations. Successive pools are situated at lower and lower elevations, so the water can flow easily to the next phase. \u003cbr\u003e\u003cbr\u003eTo increase the efficiency of production, salt pans in Taiwan were lined with pottery shards pressed into the clay. These mosaics radiate heat upwards, increasing the evaporative power of each pool. The smooth surface of the tile also prevents the salt from sticking to the bottom during harvest. When the water reaches the right concentration, salt crystallizes out and is harvested and dried. \u003cbr\u003e\u003cbr\u003eSalt making in this fashion is extremely weather dependent. Zhou Nan has turned this fact into a core feature, making and releasing salt according to the natural (though changing) cycles of the earth. Each salt highlights the  qualities of the seasons.\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003e\u003ci\u003ebriny, sweet, and complex with a large, non-uniform grains\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eUse for pickling, brining, curing, salt-baking, and cleaning. Great for pasta water.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003eNet weight 2.2 lbs (1 kg)\u003cbr\u003e\u003cbr\u003eIngredients: sea salt\u003cbr\u003eAdditive free.\u003cbr\u003e\u003cbr\u003eStore in a cool, dry place to avoid clumping.\u003cbr\u003eShelf Life: 3 years. See printed date on packaging.\u003cbr\u003e\u003cbr\u003eThis salt does not supply iodide, an necessary nutrient\u003c\/p\u003e\u003ch4\u003eAbout Zhou Nan Salt \u003c\/h4\u003e\u003cp\u003eThe Zhou Nan Salt Fields 洲南鹽場 were built in 1824 in Budai, Chiayi, using techniques that date back to the mid-1600s. After all of Taiwan's salt fields were forced to close due to market pressures, the Budai Cultural Association revived their local salt fields, preserving their craft heritage and the unique flavor of Taiwan’s sea, salt, wind, and soil.\u003c\/p\u003e","brand":"Zhou Nan Salt","offers":[{"title":"Default Title","offer_id":44158581899486,"sku":"ZN010100","price":10.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/A5PbH1mbBYjW-3YfHBf8U4THsJv7kcF4GhMNgJFR7O4.jpg?v=1690492043"},{"product_id":"ai-yu-jelly","title":"Alishan Ai Yu Jelly Seeds","description":"\u003cp\u003eThe golden child of Taiwanese summer desserts, Ai Yu 愛玉 is an amber-colored jelly commonly served with lemons, honey, and wild starch pearls 山粉圓 in tea shops and night markets across the Taiwan. The jelly is made from the seeds of the Ai Yu Jelly Fig (Ficus pumila var. awkeotsang), a plant native to Taiwan with deep significance to the indigenous communities in the Alishan Mountain Range.\u003cbr\u003e\u003cbr\u003eTo make Ai Yu Jelly, the tiny fig seeds are placed in a mesh bag and rinsed in spring water. This causes them to release pectin that interacts with minerals and sets the water into a jelly. To serve, chill the jelly, scoop it out, and top with honey syrup and lemon juice.\u003cbr\u003e\u003cbr\u003eThis is a pack of Ai Yu Jelly seeds. It makes 3 quarts of Ai Yu Jelly. Note: you do need a rinsing bag, which you can buy separately \u003ca href=\"https:\/\/yunhai.shop\/collections\/herbal-jellies-and-teas\/products\/ai-yu-jelly-wash-bag\"\u003ehere\u003c\/a\u003e, or just spring for the full kit \u003ca href=\"https:\/\/yunhai.shop\/collections\/ai-yu-jelly\/products\/alishan-ai-yu-jelly-kit\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eScroll down to our photo essay below for more information on Ai Yu production.\u003cbr\u003e\u003cbr\u003eOur Aiyu seeds are sourced from a family-owned operation that have grown figs in the Alishan Mountain Range for over 30 years. The cultivar they grow is the original Alishan wild jelly fig, with a very high pectin yield. The fruits are harvested and dried by hand, then flipped inside out to dry, and the seeds are scraped off and packaged.\u003cbr\u003e\u003cbr\u003eThe natural history of Ai Yu is untamed and beautiful. Ficus vines creep up old growth trees in the Alishan Mountain Range, fruiting two stories high and thriving for decades. An Ai Yu fig wasp, evolved specifically to this plant, pollinates the flowers, allowing the vine to develop fruit. The ripe figs fall to the ground and seeds spill into spring fed creeks, releasing their pectin and, as the story goes, creating spring-borne Jell-O. This stuff is truly wild, and is as much a gift of the wasp as of the plant. Though the vines are grown ornamentally worldwide, they fruit only in Taiwan, because it’s the only habitat for this wasp.\u003cbr\u003e\u003cbr\u003eThe Ai Yu Jelly commonly available in North America is canned, stabilized with gelatin or carrageenan, flavored or colored with artificial agents, and shockingly cylindrical. The real thing is ephemeral, fractal, and endlessly dividing, lasting only a few days before reverting to liquid form, evading food science. We’re offering not the jelly, but the seeds, so you can make this at home and experience it as it was meant to be. Natural Ai Yu Jelly has a beautiful amber color, and often contains small fibers from the seeds. It sets at room temperature and can also be heated without losing its integrity.\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003eA slippery, soft, Q滑 jelly \u003cbr\u003e(In Taiwan, Q means bouncy and 滑 means slide, so the real tasting note here is bouncy slide.)\u003cbr\u003e\u003cbr\u003eBecause the jelly is not sweet on its own, serve it with ice cubes, lemon, and honey for a classic Taiwanese preparation. Or experiment with textures by pairing Ai Yu with chewy tapioca pearls, taro balls, and other dessert toppings.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e100% Ai Yu Fig Seeds\u003cbr\u003e\u003cbr\u003e1 pack of seeds makes 12 cups or 3 quarts of ai yu jelly, serves 9-10\u003cbr\u003e\u003cbr\u003eNote that you must use hard (mineral) water. We recommend Evian or Fiji brands.\u003cbr\u003e\u003cbr\u003eInstructions to make the jelly can be found \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/how-to-make-ai-yu-jelly-%E6%84%9B%E7%8E%89\"\u003ehere\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\u003eSpecifications and Dimensions\u003c\/h4\u003eDimensions: 5.12\" L x 3.54\" W x 0.2\" H\u003cbr\u003eWeight: 37.5 g \/ 1.3 oz","brand":"Yun Hai Selection","offers":[{"title":"Just One","offer_id":44170869506270,"sku":"YH02011L","price":10.0,"currency_code":"USD","in_stock":true},{"title":"Set Of Three","offer_id":44170869473502,"sku":"YH0201L3","price":27.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/65luJfH94s1zrB_DuincNWAj5KTDG9CSNKtZC3gZznk.jpg?v=1690492932"},{"product_id":"taiwanese-sea-salt-complete-collection","title":"Taiwanese Sea Salt Complete Collection","description":"\u003cp\u003eTry all of Zhou Nan Salt Field's solar sea salts with this bundle, featuring four different salts. \u003cbr\u003e\u003cbr\u003eFleur de Sel: a flaky, complex finishing salt\u003cbr\u003eFrost Salt: an excellent all-purpose sea salt\u003cbr\u003eDunaliella Algae Salt: a bright all-purpose sea salt\u003cbr\u003eCoarse Salt: A large-grained salt for heavy duty kitchen tasks\u003cbr\u003e\u003cbr\u003eFleur de Sel is scooped off the top of the salt pools in the spring and early summer, when fast crystallization produces a light, flaky grain. It's an excellent finishing salt that brings out the natural complexity in any ingredient.  \u003cbr\u003e\u003cbr\u003eFrost salt is harvested in the autumn and winter, when crystallization is slower. This heavy, mineral rich salt settles to the bottom of the salt pools, and has a sweet and briny flavor. \u003cbr\u003e\u003cbr\u003eRich Dunaliella Salt is harvested after the naturally occurring Pink Dunaliella Algae has enriched the salt with antioxidants and bright—almost tart—umami flavor.\u003cbr\u003e\u003cbr\u003eCoarse Kosher Salt is harvested in summer, when the high heat results in a large and heavy grain. It's excellent for salting, curing, pickling, and even cleaning.\u003cbr\u003e\u003cbr\u003eMore info: \u003cbr\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/fleur-de-sel\"\u003eFleur de Sel\u003c\/a\u003e\u003cbr\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/frost-salt\"\u003eFrost Salt\u003c\/a\u003e\u003cbr\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/rich-dunaliella-salt\"\u003eRich Dunaliella Salt\u003c\/a\u003e\u003cbr\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/kosher-salt\"\u003eCoarse Kosher Salt\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch4\u003eWhere It's Made\u003c\/h4\u003eSea salt has been produced in Taiwan for nearly 400 years, dating back to the time of freedom-fighting pirate Koxinga (bet ya 10 bucks he didn’t call Fleur de Sel by the French name). This salt comes from the Zhou Nan Salt Fields of Budai in Chiayi. They date back to 1824, when they were built to expand Taiwan's growing sea salt industry. This was one of Taiwan’s largest salt producing regions; salt villages and communities developed here, and along with fishing, made up a large part of the local economy. \u003cbr\u003e\u003cbr\u003eSadly, all of Taiwan’s traditional salt fields were closed in 2001 due to market pressures. But, in 2006, the Budai Cultural Studio applied for and was granted the right to restore and manage the Zhou Nan fields as a non-profit cultural revitalization project. \u003cbr\u003e\u003cbr\u003ePutting the fields back into use was not as simple as opening the floodgates and letting the sea flow in. The fallow land had cracked and dried up, unable to hold seawater any longer. The association recruited elderly salt workers to train a local team in salt knowledge and production. Together with the association, they resalinated the land with 300 tons of salt, relined the salt pans with clay, and relaid much of the mosaic tile lining. It took 6 years to restore the fields to a condition where salt could be produced once again.\u003cbr\u003e\u003cbr\u003eTheir perseverance paid off—these folks are now making some of the best salt in Taiwan, representing (as they put it) Taiwan's Sea, Soil, Wind, Sun and People. The salt is beloved by many fine dining establishments in Taiwan, like two Michelin star restaurant Taïrroir.\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eTaiwanese sea salt is made by the power of sea, land, wind, and sun.  In the fields, a combination of tides, gravity, retaining walls, and water-gates isolate seawater as it evaporates to higher and higher concentrations. Successive pools are situated at lower and lower elevations, so the water can flow easily to the next phase. \u003cbr\u003e\u003cbr\u003eTo increase the efficiency of production, salt pans in Taiwan were lined with pottery shards pressed into the clay. These mosaics radiate heat upwards, increasing the evaporative power of each pool. The smooth surface of the tile also prevents the salt from sticking to the bottom during harvest. When the water reaches the right concentration, salt crystallizes out and is harvested and dried. \u003cbr\u003e\u003cbr\u003eSalt making in this fashion is extremely weather dependent. Zhou Nan has turned this fact into a core feature, making and releasing salt according to the natural (though changing) cycles of the earth. Each salt highlights the  qualities of the seasons.\u003ch4\u003eAbout Zhou Nan Salt \u003c\/h4\u003e\u003cp\u003eThe Zhou Nan Salt Fields 洲南鹽場 were built in 1824 in Budai, Chiayi, using techniques that date back to the mid-1600s. After all of Taiwan's salt fields were forced to close due to market pressures, the Budai Cultural Association revived their local salt fields, preserving their craft heritage and the unique flavor of Taiwan’s sea, salt, wind, and soil.\u003c\/p\u003e","brand":"Zhou Nan Salt","offers":[{"title":"Default Title","offer_id":44221292511454,"sku":"ZNBN0300","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/nox6PuhYHalLJ-tw2Z_enLONUn04KJ_vySD5bqtcnIQ.jpg?v=1701183194"},{"product_id":"organic-dried-log-grown-shiitake-mushroom","title":"Organic Dried Shiitake Mushroom (Log-Grown)","description":"\u003cp\u003eSourced from a family-operated mushroom farm in the high mountains of Yunlin, Taiwan, our medium and large organic dried shiitake mushrooms are cultivated by hand on Formosan Sweet Gum logs. The cooler weather and wide temperature swings between day and night create optimal conditions for developing potent flavor and a sturdy texture.\u003cbr\u003e\u003cbr\u003eTo grow these mushrooms, farmers first make holes in the wood, into which they insert the shiitake spawn and cover with wax for ten months. Over those months, the farmers regularly water the spawn and roll over 100 tons of logs every few days, which stimulates the fungi and ensures even growth. After a ten-month inoculation period, shiitake mushrooms fruit in ten to twelve days. The farmers pick the mushrooms in the morning and sun-dry them until noon. Afterwards, they begin a labor-intensive drying process. The mushrooms are smoke-dried over a low-temperature longan wood fire, fueled by wood from the pruning of fruit orchards. This smoke imbues the mushrooms with the lightest touch of smoke, almost a coffee-like aroma. The layers of mushrooms must be rotated in the smoker for an even exposure, and the low, slow fire is watched for 48 hours to make sure the flame persists. Because the fire is so delicate, the farmers sleep next to the smoker, taking turns stoking it.\u003cbr\u003e\u003cbr\u003eShiitake mushrooms play a primary role in Taiwanese cuisine, adding characteristic earthy flavor to simple dishes like Braised Napa Cabbage 滷白菜 and Taiwanese Oil Rice 油飯. In their dried form, shiitake mushrooms not only retain a more concentrated earthiness, but also develop a more pronounced chew than the fresh version.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eNote for the observant: on our packaging the mushrooms are described as being grown on basswood logs. They are not grown on basswood logs; that was an initial mistranslation of cut logs 段木 that we did not initially catch. This will be amended in future runs.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eAlso consider our \u003ca href=\"https:\/\/yunhai.shop\/collections\/dried-mushroom-collection\/products\/organic-dried-mushroom-bundle\"\u003eOrganic Dried Mushroom Bundle\u003c\/a\u003e, which includes shiitake \u003cbr\u003eand lion's mane mushrooms.\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003eDeeply earthy and umami with a dense, meaty texture\u003cbr\u003e\u003cbr\u003eFor the best flavor and texture, soak in cool water for at least six hours and up to twenty-four hours. For an express soak, use warm water and soak for thirty minutes, or until thoroughly softened.\u003cbr\u003e\u003cbr\u003eUse whole in braises, soups, and stocks (see our recipe for \u003ca href=\"https:\/\/www.instagram.com\/p\/CygyxZ-uFPR\/\"\u003eShiitake Mushroom Stock 香菇高湯\u003c\/a\u003e). Or slice and toss into stir fries. Also makes a great addition to congee.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003eOrganic shiitake mushrooms (medium and large sizes)\u003cbr\u003e\u003cbr\u003e100 g \/ 3.5 oz\u003cbr\u003eNo preservatives or additives\u003cbr\u003e\u003cbr\u003eSeal tightly after use and store in a cool and dry place. For best flavor, consume shortly after opening.\u003c\/p\u003e\u003ch4\u003eAbout Ying Ying Grange\u003c\/h4\u003eLocated in the high mountains of Yunlin in Central Taiwan—1300 meters above sea level—Ying Ying Grange 盈盈農圃 is run by husband-and-wife team Wu Ru-Ying 吳如瀅 and Chen An-Chiang 陳安獎. It is also one of the last mushroom farms in the region to continue the practice of log-growing mushrooms, which came to popularity during the Japanese colonial period.  Ying Ying Grange produces both log-grown shiitake and space bag lion’s mane on their farm. Both are collected by hand the instant they are ready, then smoke-dried over a low-temperature longan wood fire, fueled by lumber from the pruning of fruit orchards.\u003cbr\u003e\u003cbr\u003e\u003ch4\u003eAbout Yun Hai Selection\u003c\/h4\u003eYun Hai Selection is the house brand of Yun Hai Taiwanese Pantry.","brand":"YingYing Grange","offers":[{"title":"Default Title","offer_id":44251723333854,"sku":"YH070100","price":28.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/OJJaCoD96FIYp_91snoOu_rrZXSfg0ULrajzrCNc9hQ.jpg?v=1746116011"},{"product_id":"organic-dried-lions-mane-mushroom","title":"Organic Dried Lion's Mane Mushroom","description":"\u003cp\u003eSourced from a family-operated mushroom farm in the high mountains of Yunlin, Taiwan, our organic lion's mane mushrooms are cultivated by hand in a cellulose medium inside an open-air bamboo-raftered shed.\u003cbr\u003e\u003cbr\u003eAlso called monkey head mushrooms 猴頭菇 in Mandarin, lion's mane mushrooms are valued by Traditional Chinese Medicine practitioners for their health benefits, including aiding digestion and nourishing and strengthening the body.\u003cbr\u003e\u003cbr\u003eBecause lion’s mane mushrooms are sensitive to heat and humidity, the cold climate of Yunlin’s high-altitude mountains provide the perfect environment for their growth. Once the mushrooms are harvested, the farmers promptly begin a labor-intensive drying process. The mushrooms are smoke-dried over a low-temperature longan wood fire, fueled by wood from the pruning of fruit orchards. This smoke imbues the mushrooms with the lightest touch of smoke, almost a coffee-like aroma. The layers of mushrooms must be rotated in the smoker for an even exposure, and the low, slow fire is watched for 48 hours to make sure the flame persists. Because the fire is so delicate, the farmers sleep next to the smoker, taking turns stoking it.\u003cbr\u003e\u003cbr\u003eLion’s mane mushrooms, which have a tender, slightly chewy texture, can be used as a meat or shellfish substitute. In Taiwan, they are most often cut or torn into soups and stocks like Sesame Oil Lion’s Mane Soup 麻油猴頭菇湯, but can also be battered and deep-fried into dishes like Salt and Pepper Lion’s Mane 鹽酥猴頭菇.\u003cbr\u003e\u003cbr\u003eAlso consider our \u003ca href=\"https:\/\/yunhai.shop\/collections\/dried-mushroom-collection\/products\/organic-dried-mushroom-bundle\"\u003eOrganic Dried Mushroom Bundle\u003c\/a\u003e, which includes lion's mane and log-grown shiitake mushrooms.\u003c\/p\u003e\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003eMildly savory taste reminiscent of seafood, with a tender, slightly chewy texture\u003cbr\u003e\u003cbr\u003eSoak in water for ten minutes, squeeze dry, and change out the water. Repeat three to four times to remove bitterness, then cook as desired.\u003cbr\u003e\u003cbr\u003eAdd them to soups and stocks for a flavorful boost (see how we made a vegetarian \u003ca href=\"https:\/\/yunhai.substack.com\/p\/dried-old-radish-soup-an-allegory\"\u003eAged Radish Soup\u003c\/a\u003e using dried lion’s mane and our \u003ca href=\"https:\/\/yunhai.shop\/products\/aged-preserved-radish\"\u003ePreserved Aged Daikon\u003c\/a\u003e). Or, batter and deep-fry them to make Salt and Pepper Lion’s Mane 鹽酥猴頭菇.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003eOrganic lion’s mane mushrooms\u003cbr\u003e\u003cbr\u003e70 g \/ 2.5 oz\u003cbr\u003eNo preservatives or additives\u003cbr\u003e\u003cbr\u003eSeal tightly after use and store in a cool and dry place. For best flavor, consume shortly after opening.\u003c\/p\u003e\u003ch4\u003eAbout Ying Ying Grange\u003c\/h4\u003eLocated in the high mountains of Yunlin in Central Taiwan—1300 meters above sea level—Ying Ying Grange 盈盈農圃 is run by husband-and-wife team Wu Ru-Ying 吳如瀅 and Chen An-Chiang 陳安獎. It is also one of the last mushroom farms in the region to continue the practice of log-growing mushrooms, which came to popularity during the Japanese colonial period.  Ying Ying Grange produces both log-grown shiitake and space bag lion’s mane on their farm. Both are collected by hand the instant they are ready, then smoke-dried over a low-temperature longan wood fire, fueled by lumber from the pruning of fruit orchards.\u003cbr\u003e\u003cbr\u003e\u003ch4\u003eAbout Yun Hai Selection\u003c\/h4\u003eYun Hai Selection is the house brand of Yun Hai Taiwanese Pantry.","brand":"YingYing Grange","offers":[{"title":"Default Title","offer_id":44251723366622,"sku":"YH070200","price":20.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/d2-u-eo5D359XlcUyZJggnIoZhikvnJM7JB64A-MC1Q.jpg?v=1741027795"},{"product_id":"alishan-ai-yu-jelly-kit","title":"Alishan Ai Yu Jelly Kit","description":"\u003cp\u003eThe golden child of Taiwanese summer desserts, Ai Yu 愛玉 is an amber-colored jelly commonly served with lemons, honey, and wild starch pearls 山粉圓 in tea shops and night markets across the Taiwan. The jelly is made from the seeds of the Ai Yu Jelly Fig (Ficus pumila var. awkeotsang), a plant native to Taiwan with deep significance to the indigenous communities in the Alishan Mountain Range.\u003cbr\u003e\u003cbr\u003eTo make Ai Yu Jelly, the tiny fig seeds are placed in a mesh bag and rinsed in spring water. This causes them to release pectin that interacts with minerals and sets the water into a jelly. To serve, chill the jelly, scoop it out, and top with honey syrup and lemon juice.\u003cbr\u003e\u003cbr\u003eThis all-in-one Ai Yu Jelly 愛玉 Kit has everything you need to get started (minus the mineral water):\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e1 pack of \u003ca href=\"https:\/\/yunhai.shop\/collections\/herbal-jellies-and-teas\/products\/ai-yu-jelly\"\u003eAlishan Ai Yu Seeds\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 \u003ca href=\"https:\/\/yunhai.shop\/collections\/herbal-jellies-and-teas\/products\/ai-yu-jelly-wash-bag\"\u003emesh rinsing bag\u003c\/a\u003e\u003ca\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 Ai Yu recipe booklet\u003c\/li\u003e\n\u003cli\u003ea beautiful silkscreened gift box\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003ch4\u003eHow It's Made\u003c\/h4\u003eScroll down to our photo essay below for more information on Ai Yu production.\u003cbr\u003e\u003cbr\u003eOur Aiyu seeds are sourced from a family-owned operation that have grown figs in the Alishan Mountain Range for over 30 years. The cultivar they grow is the original Alishan wild jelly fig, with a very high pectin yield. The fruits are harvested and dried by hand, then flipped inside out to dry, and the seeds are scraped off and packaged.\u003cbr\u003e\u003cbr\u003eThe natural history of Ai Yu is untamed and beautiful. Ficus vines creep up old growth trees in the Alishan Mountain Range, fruiting two stories high and thriving for decades. An Ai Yu fig wasp, evolved specifically to this plant, pollinates the flowers, allowing the vine to develop fruit. The ripe figs fall to the ground and seeds spill into spring fed creeks, releasing their pectin and, as the story goes, creating spring-borne Jell-O. This stuff is truly wild, and is as much a gift of the wasp as of the plant. Though the vines are grown ornamentally worldwide, they fruit only in Taiwan, because it’s the only habitat for this wasp.\u003cbr\u003e\u003cbr\u003eThe Ai Yu Jelly commonly available in North America is canned, stabilized with gelatin or carrageenan, flavored or colored with artificial agents, and shockingly cylindrical. The real thing is ephemeral, fractal, and endlessly dividing, lasting only a few days before reverting to liquid form, evading food science. We’re offering not the jelly, but the seeds, so you can make this at home and experience it as it was meant to be. Natural Ai Yu Jelly has a beautiful amber color, and often contains small fibers from the seeds. It sets at room temperature and can also be heated without losing its integrity.\u003ch4\u003eTasting Notes and Usage\u003c\/h4\u003e\u003cp\u003eA slippery, soft, Q滑 jelly \u003cbr\u003e(In Taiwan, Q means bouncy and 滑 means slide, so the real tasting note here is bouncy slide.) \u003cbr\u003e\u003cbr\u003eBecause the jelly is not sweet on its own, serve it with ice cubes, lemon, and honey for a classic Taiwanese preparation. Or experiment with textures by pairing Ai Yu with chewy tapioca pearls, taro balls, and other dessert toppings.\u003c\/p\u003e\u003ch4\u003eIngredients and Instructions\u003c\/h4\u003e\u003cp\u003e100% Ai Yu Fig Seeds\u003cbr\u003e\u003cbr\u003e1 pack of seeds makes 12 cups or 3 quarts of ai yu jelly, serves 9-10\u003cbr\u003e\u003cbr\u003eNote that you must use hard (mineral) water. We recommend Evian or Fiji brands. \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.\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: 5.31\" L x 4.13\" W x 1\" H\u003cbr\u003eNet Weight: 37.5 g \/ 1.3 oz","brand":"Yun Hai Selection","offers":[{"title":"One Kit","offer_id":44251723399390,"sku":"YH020300","price":14.0,"currency_code":"USD","in_stock":true},{"title":"Three Kits","offer_id":44268990333150,"sku":"YH0203B3","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/8leNHjmXoSrcvAfcS8yyNVDDs3IYWjoHiveDJGdIUvE.jpg?v=1701183196"},{"product_id":"qq-jelly-bundle","title":"QQ Jelly Starter Pack","description":"\u003cp\u003eGet both our Alishan Ai Yu Jelly Kit and Organic Grass Jelly Herb with this bundle.  \u003cbr\u003e\u003cbr\u003eGrass Jelly 仙草凍 is an herbal dessert consumed throughout Taiwan at all times of year. In the summer, find it cubed with fresh fruit, sweet beans and condensed milk. In the winter, have it warm with chewy tang yuan. Grass Jelly Tea 仙草茶, a cooling beverage, is served hot or cold in tea shops and from traditional tea 古早茶 trolleys year round. The flavor is something between mint and rooibos, but so much more.\u003cbr\u003e\u003cbr\u003eAi Yu 愛玉 is an amber-colored jelly commonly served with lemons, honey, and wild starch pearls 山粉圓 in tea shops and night markets across the Taiwan. The jelly is made from the seeds of the Ai Yu Jelly Fig (Ficus pumila var. awkeotsang), a plant native to Taiwan with deep significance to the indigenous communities in the Alishan Mountain Range. \u003cbr\u003e\u003cbr\u003eLearn how to make these Taiwanese desserts \u003ca href=\"https:\/\/yunhai.shop\/blogs\/recipes\/tagged\/how-to#blog-filters\"\u003ehere\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003eEach Ai Yu Jelly Kit makes 3 quarts of jelly and each pack of Mesona makes 14 cups of grass jelly.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBundle Contents\u003c\/b\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/collections\/desserts\/products\/organic-grass-jelly-herb\"\u003eOrganic Grass Jelly\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/yunhai.shop\/products\/alishan-ai-yu-jelly-kit?_pos=1\u0026amp;_sid=5b4b97170\u0026amp;_ss=r\u0026amp;variant=44251723399390\"\u003eAlishan Ai Yu Jelly Kit\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eAbout Yun Hai Selection\u003c\/h4\u003e\u003cp\u003eYun Hai Selection is the house brand of Yun Hai Taiwanese Pantry.\u003c\/p\u003e","brand":"Yun Hai Selection","offers":[{"title":"Default Title","offer_id":44285859365086,"sku":"YHBN3600","price":24.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0043\/4490\/5828\/files\/YNmZtO8K8fEHtJm0UheKPNvXgePKZVvcUOB8VeLXrwQ.jpg?v=1701183201"}],"url":"https:\/\/yunhai.shop\/collections\/taiwanese-pantry-goods.oembed","provider":"Yun Hai Taiwanese Pantry","version":"1.0","type":"link"}