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ALCWEEAT

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Yonghe KitchenNatural Wine
🇬🇧 Slow-Braised Pork Ribs with Ume & Arugula Taiwanese pork ribs braised for 6 hours in a sauce made with soy, sugar, tomato paste, and spices, featuring pickled ume used after plum wine. Served with arugula and flowering kale.
🇬🇧 Spicy Botan Shrimp Rice with Aromatic Oil Botan shrimp (sashimi grade) from Yilan, quickly stir-fried with scallions, smoked paprika, and two types of pepper. A fragrant rice dish with a gentle numbing heat.
🇬🇧 Dill & Basil Tomato Salsa with Squid Summer squid from Taiwan’s northeast coast, served with a refreshing tomato salsa, infused with shiso, dill, basil oil, and yellow lemon zest.
🇬🇧 Slow-Braised Pork Ribs with Ume & Arugula Taiwanese pork ribs braised for 6 hours in a sauce made with soy, sugar, tomato paste, and spices, featuring pickled ume used after plum wine. Served with arugula and flowering kale.
🇬🇧 Spicy Botan Shrimp Rice with Aromatic Oil Botan shrimp (sashimi grade) from Yilan, quickly stir-fried with scallions, smoked paprika, and two types of pepper. A fragrant rice dish with a gentle numbing heat.
🇬🇧 Dill & Basil Tomato Salsa with Squid Summer squid from Taiwan’s northeast coast, served with a refreshing tomato salsa, infused with shiso, dill, basil oil, and yellow lemon zest.
🇬🇧 Slow-Braised Pork Ribs with Ume & Arugula Taiwanese pork ribs braised for 6 hours in a sauce made with soy, sugar, tomato paste, and spices, featuring pickled ume used after plum wine. Served with arugula and flowering kale.
ALCWEEAT Vacuum Packs now available!Bring our flavors home—just heat and enjoy.Tap the photo to purchase!
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