關於劉姥姥花椒油

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“Liu Laolao has encapsulated the essence of peppercorns perfectly in this tiny dropper bottle.” — Gourmet Liz Gao Qinyun

“One drop takes you to Chengdu, two drops to Chongqing. After trying Liu Laolao’s pepper oil once, there’s nothing else you’d want.” — Gourmet Wu Enwen

“The essence of the kitchen.” — Founder of Aifan Tuan, Gourmet Xu Xinyi

Liu Laolao carries on her late husband’s Chongqing family recipe, using premium Sichuan Daqinghao and Jinyang green peppercorns to create a private blend of pepper oil that is flavorful, aromatic, and numbing without being overly spicy. This pepper oil is a favorite among chefs and food enthusiasts. A few drops added to dishes after cooking can elevate the flavor significantly!

This versatile oil can be used to enhance the taste of noodles, dumplings, braised dishes, soups, porridge, salads, and even Western, Japanese, Italian dishes, and cocktails—providing unexpected and creative flavor combinations.

The rich peppery aroma and numbing aftertaste add a finishing touch to dishes, enhancing the flavor profile in an irresistible way. Experience the unforgettable authentic Sichuan flavor with Liu Laolao’s pepper oil, making it an essential part of your daily meals and a ritualistic touch to your dining experience.

The Story of Liu Laolao’s Legacy

#The Beginning of Our Bond with Peppercorns

The Beginning of Our Bond with Peppercorns
Liu Laolao was originally unfamiliar with peppercorns until she married Liu Laoye, who was born in Sichuan, Chongqing. This marked the beginning of her lifelong connection with this unique flavor.

The history of Liu Laoye's family's pepper oil production is not well documented, but it is known that this ancestral recipe has been passed down for over a hundred years, preserving the authentic classic Sichuan taste. This rich heritage was faithfully handed down to Liu Laolao's generation.

In Taiwan, Liu Laolao met and fell in love with Liu Laoye, and they vowed to spend their lives together. Liu Laolao learned the family’s oil-making techniques, thereby forging a lifelong bond with peppercorns.

Liu Family Sichuan Pepper Oil: A Fragrant Legacy from the Veteran Village for Sixty Years

After getting married, my grandparents settled in the Trade Village No. 10 in Gangshan, Kaohsiung. At that time, resources were scarce, and although their daily meals were simple and modest, adding their secret Sichuan pepper oil could elevate each dish with exceptional flavor. Neighbors and locals often came by just to taste the unique Liu Family flavor.

Later, when my grandfather passed away unexpectedly, my grandmother inherited the recipe and continued to make the pepper oil with her granddaughter. She hoped to share this wonderful taste with everyone who loves Sichuan pepper.

The wafting aroma of Sichuan pepper seems to have traveled across the ocean from Liu Grandpa's hometown in Chongqing, transcending time to infuse the present day. The century-old oil-making craft not only represents my grandmother's deep longing for her loved ones but also her unwavering mission and dedication to preserving tradition.

Grandma Liu's Three Principles

1. Insisting on using premium Sichuan pepper to achieve the ultimate flavor experience.

Sichuan pepper is graded into four levels: Special Grade, Grade 1, Grade 2, and Grade 3. We exclusively use Special Grade, the highest quality Sichuan pepper. We select the West Route Da Hong Pao pepper with its enchanting woody and citrusy grapefruit aroma, as well as the Jin Yang Qing pepper with its unique lime-like fragrance. By using these top-quality peppers, we extract the ultimate numbing spiciness. Additionally, we use a proprietary blend of spices tailored to enhance the unique flavors of each type of pepper, adding richer layers to the aroma.

2. Committing to handcrafted selection and production to refine high-quality, authentic flavors.

To maintain the purity of the flavor and the quality of the ingredients, we first remove any small branches, seeds, and other impurities mixed in with the Sichuan peppercorns before production. We also discard any peppercorns that do not meet our standards and meticulously remove the tiny pepper stems to reduce bitterness and off-flavors.

Although this process is time-consuming and labor-intensive, it is the only way to ensure that every batch of pepper oil has a cleaner, purer aroma.

3. Committing to making fresh batches to preserve the vibrant aroma and rich numbing flavor.

Sichuan pepper is a volatile product, and its aroma and spiciness gradually diminish over time. Therefore, we insist on making it fresh, ensuring that every customer receives Sichuan pepper oil with the most vibrant aroma and the richest flavor.

Production Process - Complex Oil Refining Procedure, Extracting Rich Numbing Aroma

From Hand-Picking Sichuan Peppercorns to Heat-Infused Oil Refining

Grandma Liu uses a traditional 9-step handmade process to extract the fresh, aromatic essence of Sichuan pepper. The pepper oil is then carefully packaged in containers that best preserve its flavor and delivered to each customer.

Officially Certified for Your Assurance

花椒農藥殘留檢測合格