民星食品廠 - Sanchong District

In addition to making drunk chicken, you can also mix dumpling stuffing and eat with dumplings. The seasoning of mutton-shabu should also add this flavor.

Over the past few months, I have purchased nearly two dozen top-quality fish sauces, which are really great for fresh ingredients. The hard-working bosses and employees have worked hard to inherit traditional delicacies. I hope you all know more about it.

The ancestral secret fish sauce and shrimp sauce, as well as a very special taro kuih, are waiting for everyone to discover and innovate the sauces. ???????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????

Fish sauce is really an amazing condiment But most in Southeast Asia are plastic bottles In order to preserve the amount of corrosion protection agent I found fish sauce without preservatives for a long time Finally found it, the biggest surprise is Taiwanese Minxing's hidden version of soy sauce cream is also great The maltose made in Taiwan is not sucrose or saccharin Simple ingredients The only thing is that the refrigerator should be big, Because it’s not preservative

The moving old fish sauce factory insists on inheriting the old taste. The proprietress is very kind and taught me how to use fish sauce to make drunken chicken. It is really great, the taste is fragrant and not smelly, since I started using Minxing fish sauce, no matter what Whether it is cold or hot, it has become a good partner! I hope this good taste can be passed on forever!

Fish sauce that won't smell I was exposed to fish sauce for the first time because of making ramen salt sauce. However, the fish sauce in Thailand and Vietnam is made of small fish and has a distinct smell, and it is difficult to use it in other dishes except Thai dishes. Fortunately, someone recommended this one at the time. Probably because the mackerel with more meat is used, and the natural colony bacteria are different here, neither the fish sauce itself nor the smell of the on-site environment can be linked to the smell of fish sauce in the impression. Although the stench from the water ditch is often reported and inspected, many things have to be seen at the brewing site, and the truth will become clear after opening the lid and smelling it. The third-generation boss is very talkative and revealed that many well-known stores or brands are their users. But compared to the third to fifth grade fish sauce commonly used for business use, this time I directly tried the top and second grades, which many people said they could not distinguish. In fact, the difference between the top grade and the second grade is the difference between the first original juice and the second original juice. Although the top-tier price (200 yuan/500 mL) is twice as high as the second-tier (100 yuan/500 mL), the top-tier models are fuller and sweeter after the entrance, which is slightly bitter than the second-tier salty I think the C/P value is even better for the top models.

As long as the form is filled out, the store will inform and ship the goods via email, which is really convenient. I really like this packaging and label design, very Taiwanese

There are only a few Taiwanese fish sauce (shrimp oil) manufacturers. The top fish sauces are either without preservatives or with added ones. You can choose according to your preference (the price is the same). As for the difference between different levels of fish sauce, like soy sauce, it is graded by the ratio of the original liquid to the brine.