Raw Material Origin – Shallots
Shallots (Red Shallots / Pearl Shallots)
Taiwanese-grown shallots, primarily cultivated in the southern regions such as Tainan and Yunlin, are renowned for their superior quality, smooth texture, and plump bulbs. They are considered the finest raw material for producing crispy fried shallots.
In traditional Chinese cuisine, shallots are one of the most commonly used aromatic ingredients. In Taiwan, older generations often sauté them in pork lard to make fried shallots, a traditional and beloved method that releases a distinct, rich aroma deeply rooted in local culinary culture.
Taiwanese shallots are typically planted between September and October (by the lunar calendar) and harvested about four months later, yielding only one crop per year. The peak harvest season begins after Lunar New Year, moving gradually northward, and is usually completed before the Qingming Festival.
After harvesting, farmers traditionally hang the shallots for natural drying. However, with modern refrigeration technology, storage conditions such as temperature and humidity can now be precisely controlled to maintain freshness throughout the year. This allows us to produce fried shallots and shallot sauces using freshly harvested Taiwanese shallots almost all year round.
*Note: Cheng-Chi insists on using locally grown Taiwanese shallots as the main ingredient. In the event of supply shortages, we may use shallots from other verified and certified sources with safety inspection reports, while ensuring our product quality remains consistent. Customers can enjoy our products with complete confidence.
