Shelf life: Clear - Yam oil clearance three years / mash - pot of Yin oil three years
The old cylinder of the daily shade
Seriously selected freshly collected pesticide residues of Taiwan black beans, coupled with centuries soy sauce people adhere to the system of ancient fermentation, wait 4 to 6 months of natural fermentation, do not add preservatives, caramel, MSG and other substances, shade Clear amber oil clear, restore the unblemished shade of natural oil, a balanced salty, fragrant, sweet, without a trace of impure smelling, is the taste of people know the beauty of beauty.
[Drying pot bottom oil]
Strictly selected from Chiayi New Port, the Japanese occupation so far inherited Yijiazi soy sauce factory, stick to the ancient method of fermentation, with a drop of water, "dry brewing", waiting 6-7 months exposure to fermentation. Source of ingredients are SGS safety inspection confirmed that no pesticides were detected, insist on not adding any preservatives, caramel, MSG, saccharin and other substances, a bit not economical approach, only the essence of oil.
As undiluted, this pot has a deep, deep-rooted soy bean oil salty rhyme, high concentration of deep color with the achievements of the natural thick texture, no caramel can still achieve pure natural color, To meet the needs of braising stew cooking needs.
Due to the high concentration, exceptionally resistant to cooking and halogen, can be used as appropriate, but do not be greedy more control and the right amount, is the premise of taste, but also reflect.
Origin / manufacturing methods
Origin of ancient production in Taiwan