Special Ingredients

Taiwanese soy sauce is known for its black bean variant (蔭油), which is thick, dark, and slightly sweet. It adds depth to braises, stir-fries, and dipping sauces.

Cold-pressed from tea seeds, this oil has a delicate, nutty flavour and high smoke point. It is prized in Taiwan for dressings, light frying, and traditional tonics.

Tangy, salty-sour dried plum powder used to season fresh fruit, fries, and grilled meats. A staple on night market stalls and home tables alike.

Cabbage sun-dried for concentrated sweetness and texture. Rehydrate for soups, stir-fries, and stuffings; adds an authentic Taiwanese pantry flavour.

Preserved kumquats in a salty-sweet sauce, used as a dipping sauce for poultry, seafood, and vegetables. Bright, citrusy, and distinctly Taiwanese.

Crispy fried shallot bits and oil used as a topping and flavouring for noodles, rice, and vegetables. Essential in many Taiwanese and Minnan dishes.

Harvested in spring, these bamboo shoots are often braised or used in soups. They have a firm texture and mild, earthy flavour that soaks up sauces well.

Young, tender bamboo shoots with a sweet, crisp taste. Eaten cold with mayo, in salads, or lightly cooked to preserve their delicate texture.

Fermented pineapple with black soybeans creates a pungent, umami-rich condiment used in fish and meat braises. A key flavour in traditional Taiwanese cooking.