People online talk about our fried shallots as though they were magic, and the response has been remarkable. But anyone who has used them knows what they actually want: something safe to eat and safe to rely on. That is why we stay with natural ingredients and work only towards flavour that is real. That is what carrying on an old Taiwanese taste actually means.

Taiwanese green asparagus: slender, tender and very crisp.

Cooked in water, with no smoke in the kitchen at all.

Only two things go on it: thick black bean soy sauce and Cheng Chi shallot sauce.

Blanch, drain, and toss while hot. Good food really can be this simple.