關於劉姥姥花椒油

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“Liu Lao Lao has encapsulated the essence of peppercorns perfectly in this tiny dropper bottle.” — Gourmet Food Influencer, Liz Qinwen Kao

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

“The essence of the kitchen.” — Founder of Gourmet Dining Tour Company "Ai Fan Tuan", Cindy Xinyi Hsu

Liu Lao Lao carries on her husband’s Shichuan family recipe, using premium Sichuan Dahongpao red peppercorns and Jinyang green peppercorns, along with various special spices, to create a private blend of Sichuan 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, pasta, 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 Lao Lao’s pepper oil, making it an essential part of your daily meals and a ritualistic touch to your dining experience.

The Story of Liu Lao Lao’s Legacy

The Beginning of Our Bond with Peppercorns

Liu Lao Lao was originally unfamiliar with peppercorns until she married Liu Lao Ye, who was born in Chongqing, Sichuan. This marked the beginning of her lifelong connection with this unique flavor.

The history of Liu Lao Ye'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 Lao Lao's generation.

In Taiwan, Liu Lao Lao met and fell in love with Liu Lao Ye, and they vowed to spend their lives together. Liu Lao Lao 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, the Liu Family settled in the Trade Village No. 10 in Gangshan, Kaohsiung, Taiwan. 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 Liu Lao Ye passed away unexpectedly, my grandmother Liu Lao Lao 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 Lao Ye's hometown in Chongqing, transcending time to infuse the present day. The century-old oil-making craft not only represents my grandmother Liu Lao Lao'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.

Traditional Complex Oil Refining Production Process To Extract The Most Rich Flavor

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

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 the dark dropper glass 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