1. Handmade Pure Pork Lard

To ensure both safety and flavor, Cheng-Chi developed its own production standards for rendering pork lard. Using traditional low-heat slow-cooking methods, we extract the essence of the fat while maintaining its natural aroma and clarity. The resulting lard is snow-white, clean, and fragrant—free from chemical additives, ensuring pure, natural, and safe quality oil for every dish.

2. Premium Pork Lard

Our pork lard is sourced from certified Taiwanese slaughterhouses that meet national standards. Every batch is verified with safety inspection reports to ensure cleanliness and quality.

As a natural animal fat, pork lard provides rich aroma and excellent stability. It’s ideal for frying and less prone to oxidation compared to refined hydrogenated vegetable oils, which contain trans fats—one of the main causes of cardiovascular disease.

Modern research has rediscovered pork lard as a beneficial traditional cooking fat when consumed in moderation with a balanced diet. In contrast, artificial trans fats found in refined hydrogenated oils (such as margarine and shortening) have been banned in many developed countries due to their harmful health effects.

*Note: Natural animal fats may still contain trace amounts of naturally occurring trans fatty acids.

3. Vegetable Oil – Non-GMO Canola Oil

While many producers commonly use palm oil for fried shallots due to its low cost and high melting point, Cheng-Chi chooses high-quality non-GMO canola oil from Australia. This oil offers superior stability, safety, and a light, refreshing aroma that complements the shallots perfectly.

Canola oil remains clear and fluid even at low temperatures, giving our fried shallots a glossy appearance. It’s normal to see a slight oil sheen or small amounts of oil at the bottom of the package—this is a natural characteristic of canola oil.

For customers who prefer a lighter fragrance or wish to avoid animal-based ingredients, our plant-based fried shallots made with canola oil are the perfect choice.