分類: 隱藏

 

 

 

 

 

Feature:
Color: Varies by variety, from light green to deep red.
Texture: Crisp and tender with a juicy texture.
Storage: It can be stored for a longer period of time if stored in the refrigerator, but avoid moisture and high temperatures.

Taste and smell:
Sweetness and Sourness: Different varieties have different levels of sweetness and sourness.
Fresh: Has a unique and fresh apple aroma.

Origin:
Mainly produced in China and Türkiye.

Cooking dishes:
Salads: Can be used in fruit salads or mixed with vegetables.
Baking: Commonly used in apple pies, apple pancakes and other baked products.
Stews and stir-fries: can be used to stew chicken or pork.
Drinks: such as apple juice, apple smoothie.
Sauces or condiments: such as apple cider vinegar or applesauce.

**Apple dices are a very versatile ingredient. They are not only used in desserts or drinks, but also often appear in main dishes and side dishes. Its fresh taste and smell make it ideal for a variety of cuisines, from traditional to modern, from Eastern to Western, and the apple is found in it.

 

 

 

 

 

Feature:
Color: Bright yellow flesh.
Texture: The pulp is fibrous but juicy.
Storage: Diced pineapples are best stored in the refrigerator and can be sealed with plastic wrap to maintain freshness.
Taste and smell:
Sweetness and Sour: Pineapples have a unique sweet and sour taste, with the level of sweetness and acidity depending on ripeness and variety.
Tropical: Intense tropical fruit aroma, especially when fully ripe.

Origin:
Thailand

Cooking dishes:
Salads: Often used in fruit salads or tropical-style vegetable salads.
Grilled items: Ingredients commonly found in roasted chicken, roasted pork, and grilled fish.
Drinks: such as pineapple juice, tropical juice mixed drinks, pineapple smoothies, etc.
Desserts: such as pineapple cake, pudding, jelly, etc.
Sauce or sauce: Pineapple sauce, often used in stir-fries or as a dipping sauce.

** Diced pineapple is a versatile and unique flavor ingredient used in a variety of cooking and baking applications. Its distinctive sweet-sour taste and tropical notes are often used to balance and enhance the flavors of other ingredients. In cooking, it is used not only as a main ingredient but also as an additional element to garnish or add flavor.

 

 

 

 

 

Feature:
Salt and pepper is a simple condiment made from a combination of pepper and table salt.
It is usually a combination of black pepper, licorice, garlic powder or other types of pepper and salt.
This mixture is often used to add flavor and saltiness to dishes without the need for separate additions of pepper and salt.

Taste and smell:
The flavor is spicy and salty, combining the spiciness of pepper with the saltiness of salt.
The smell has the spicy aroma of pepper and the tasteless taste of salt.

Origin:
Taiwan

Cooking dishes:
Commonly used in a variety of dishes, including stir-fries, stews, barbecues, etc.
Perfect for sprinkling on french fries, fried chicken, or any other fast food that needs a boost of flavor.
It can also be used in seafood dishes, such as fried fish, grilled fish, etc.
In Chinese cuisine, pepper and salt are often used in stir-fried or fried foods, especially Taiwanese cuisine.

**Pepper and salt is a very practical and versatile condiment that can be used in a variety of different dishes. It’s a must-have for home and restaurant cooking because it quickly enhances the taste and flavor of food.

 

 

 

 

 

Feature:
Color: Ripe papaya pulp is orange or orange-yellow.
Texture: Soft, juicy pulp, often black in color with few seeds.

Taste and smell:
Tropical, sweet and fragrant: Papaya has a unique sweetness that varies with variety and ripeness.

Origin:
Thailand

Cooking dishes:
Salads: Papaya often appears in salads with seafood such as shrimp or crabmeat.
Desserts: papaya juice, papaya smoothie, papaya pudding, etc.
Tropical Drinks: Papaya juice is a great choice for a tropical drink.
Cooking: In some Asian cuisine, unripe papaya is used as a vegetable, such as papaya salad (Thailand).

**Papaya is loved for its juicy, sweet flavor. In cooking, it can be used as a dish on its own or combined with other ingredients to provide multiple layers of texture and flavor. Its juicy texture and sweet flavor make it ideal in tropical-style cuisine.

 

 

 

 

 

Feature:
Thirteen Xiang is a traditional Chinese spice blend that usually consists of thirteen different spices and herbs.
The seasoning is widely used in Chinese food, especially in barbecue and stew dishes.
Because it contains a variety of spices, it has an extremely complex and rich flavor and aroma.

Taste and smell:
Shisanxiang has a very unique and multi-layered flavor, covering spicy, sweet, bitter, sour and salty.
The smell is equally complex, with notes of various spices such as star anise, cinnamon, cloves and Sichuan peppercorns.

Origin:
Taiwan

Cooking dishes:
Commonly used in barbecues, stews, soups and seafood dishes.
Can be used as a marinade or sprinkled directly on food as a seasoning.
Due to its strong flavor, use should be done sparingly, as too much may overpower the flavor of the main ingredient.

Applicable dishes:
Thirteen-spice marinated chicken wings, Dongpo pork, braised pork, braised meat, pork rice bowl, Hong Kong-style fried chicken, Fuzhou drunken pork ribs, fried roast pork, steamed pork, bucket chicken, dry noodles, braised beef noodles

Thirteen spices are an important condiment in Chinese cooking, adding layers and complexity to dishes. Since it contains many different spices, it needs to be carefully balanced when used so as not to affect the overall flavor of the dish. However, when used correctly, it can greatly enhance the taste and texture of your food.

 

 

 

 

 

Feature:
Color: Peaches typically have yellow or orange flesh with pink or red spots on the skin.
Texture: The pulp is juicy and soft.

Taste and smell:
Sweet and Juicy: Peach has a naturally sweet taste and a rich, juicy texture.
Subtle tartness: Some varieties of peaches also have a hint of tartness, giving them a richer flavor.
Aroma: Has a unique sweet scent, reminiscent of summer and tropical fruits.

Origin:
China

Cooking dishes:
Eat raw: Eat as is or cut into dices as part of a salad.
Baking: Use in peach pies, cakes and muffins.
Drinks: Can be used to make peach juice or cocktails.
Cooking: Can be used for fried, grilled or desserts such as peach risotto.
Pickling and canning: Peach jam or canned peaches can also be made.

**Peach is loved for its juicy and sweet flavor and is widely used in a variety of cuisines. Whether eaten as fresh fruit or used in baking and cooking, they add rich flavor and texture to dishes. Its sweet and juicy character makes it ideal for summer and tropical cuisine.

 

 

 

 

 

Feature:
Five-spice powder is a seasoning powder made from a variety of spices. It usually contains anise, cumin, cinnamon, cloves, tangerine peel, and Sichuan peppercorns. These ingredients can vary according to region and personal preference.

Taste and smell:
Five-spice powder has a very unique and rich flavor, including sweet, salty, bitter, sour and spicy, which is where the name “five-spice” comes from.
The scent is also multi-layered, warm, woody and slightly sweet.

Origin:
Taiwan

Cooking dishes:
Grilling and stir-frying: Commonly used for grilling meats and stir-frying, especially pork and chicken.
Soups and Stews: Can be added to a variety of soups and stews to add flavor.
Seafood: Sometimes used in seafood dishes.
Vegetarian: Vegetarians also use it to flavor stir-fries or tofu.
Marinades: Allspice is also often used to marinate foods.

Applicable dishes:
Marinated grilled chicken wings, Dongpo pork, braised pork, braised pork rice bowl, fried roast pork, steamed pork, bucket chicken, dry noodles, braised beef noodles, salty crispy chicken

**Five-spice powder is an essential condiment in Chinese and other Asian cuisine because of its rich and unique flavor. It is very versatile and can be used in almost any type of cooking. However, since its flavor is quite strong, be careful when using it so as not to overpower the flavors of other ingredients.

 

 

 

 

 

Feature:
Semi-fermented tea: Oolong tea is a semi-fermented tea, somewhere between green tea (unfermented) and black tea (fully fermented).
Diverse flavors: Oolong tea powder has rich flavor levels, which may include floral, fruity, baking, etc.

Smell:
Complex and versatile: Oolong tea powder usually has a richer flavor than green tea, with a specific fruity or floral aroma, possibly with a hint of roasted or caramel notes.

Odor:
Diversity: The scent may have different aromas such as woody, floral, fruity or roasted.

Origin:
Vietnam

Cooking dishes:
Baking and Desserts: Oolong tea powder can be used as a flavor ingredient in baked goods (such as cookies and cakes).
Seasoning: Can also be used to season or add a distinctive flavor to a dish, such as stir-fries or grilled meats.

**Oolong tea powder is widely loved for its complex flavor and versatility, especially for those who like to experiment with different tea drinks and cooking. Because it is semi-fermented, oolong tea powder has characteristics that are stronger than green tea, yet fresher than black tea, making it uniquely suitable for a variety of culinary and beverage applications.

 

 

 

 

 

Feature:
Premium allspice powder is typically made from high-quality ingredients that are carefully selected and proportioned.
It is a compound seasoning that usually contains five main spices: anise, cumin, guitong, cloves, sannai, and pepper.

Taste and smell:
The flavor is extremely rich and multi-layered, with sweet, bitter, sour, pungent and numbing flavors.
The scent is rich, with a mix of woody and floral aromas that instantly enhances the flavor of dishes.

Origin:
Taiwan

Cooking dishes:
Commonly used in Chinese barbecue, braised dishes, stews and stir-fries.
Because it is a premium product, it is also often used in high-end cuisine and special occasion foods.
Five-spice powder is an essential condiment for making meat products such as sausages and duck necks.

Applicable dishes:
Marinated grilled chicken wings, Dongpo pork, braised pork, braised pork rice bowl, fried roast pork, steamed pork, bucket chicken, dry noodles, braised beef noodles, salty crispy chicken

**Special grade five-spice powder is often used in various dishes that need to increase aroma and flavor due to its high quality and multi-layered taste. Whether it’s a simple home-cooked meal or a high-end banquet dish, it can make the dish even better.

 

 

 

 

 

Taste and Smell:
Flavors can be sweet, bitter, spicy, fresh or tangy.
The smell is usually fragrant and has a complex aroma of various spices.

Origin:
Taiwan

Cooking dishes:
Stewing and Slow Cooking: This blend is perfect for soups, stews, and slow-cooked meats.
Sauces and Dressings: Can add depth and complexity.
Meat: Perfect for chicken, beef, lamb and pork, whether grilled, broiled or pan-fried.
Fish and seafood: adds flavor.
Vegetables: Sprinkle some when roasting or sautéing vegetables

Applicable dishes:
Oil rice, tube rice cakes, spicy stinky tofu, Hakka salted pork, braised chicken legs, meat soup, Shaanxi Roujiamo, salt crispy chicken, grilled sausage, beef jerky, carambola juice