Cheng Chi fried shallots smell more than ten times stronger than what is usually on the market, so you need far less. If you want more aroma, use more — otherwise, what is the point of using fried shallots at all?



At a tenth of the quantity, the maths works out in your favour however you run it.



What matters is how good the food smells. Take radish cake: go round a supermarket and find one packed with fried shallots that you can actually smell.



Then make it with a premium fried shallot and compare. What you made at home will beat what is on sale.

I am not just talking up my own product. People treat this as a secret weapon and guard it closely.



I keep saying the same thing: Cheng Chi fried shallots solve a problem, save you money and save you time. All of that is true.