CangJiu Brewery founded 14 years ago. The brewery owner uses
golden jujube on the mountains and uses fermentation to create a
series of specialty wines, giving all visitors a chance to taste the flavor of time.
After 14 years the philosophy remains unchanged: to establish a micro-fermentation kitchen, and offer this hand-made piece of wonderment to any who come visit.
Fermenting a Smile~
The magic of fermentation, the delicacy of time!
Learn Local Dishes in Rural Village, Recognize the Taste of Taiwan！
Fermentation is a part of life in Taiwan. Vinegar, Soy sauce, bean sauce, tea, coffee, wine, bread … they all come from fermentation.
CangJiu Brewery now has a micro-fermentation kitchen to show
everyone the wonders of fermentation. Ingredients, Territory, and
Cooking style are the three key elements of flavor, while the
fermentation process of microorganisms make food even more
delicious, healthy, and easier to store. That process of ‘bubblification’
really elevates food to the next level! Fermented food have long been
ingrained in our diet, if we understand the basis, we can eat healthier
and more flavorful! CangJiu Brewery’s micro-fermentation kitchen andcellar has pulled the veil on the use of sweet wine, rice liquor, and salt
koji, along with herbs and fruits from the orchard to make kombucha
and wine products, which when paired with the herbs found in the
palatable landscape, create a taste of fermentation splendor and
Schedule of Experience
10：00 Traditional fermented greeting wine
10：30 Picking herbs and distilling in the cellar
11：00 Culinary Kitchen on fermented wine
12：30 Tasting Session
14：20 Brewery Wine Tasting
Fermentation is an especially miraculous microbial process. When
done to perfection it creates fermentation, when done poorly it leads to
moldiness. The types, and processes of these microbes (yeast) have
been partially discovered, but many still remain unknown or are in
unfamiliar territory. Variables that affect fermentation include
temperature, humidity, proportion, time, container, material, seasonality
and many others. Any slight variation is sufficient to cause huge
disparity in the end-result of fermentation.
#Making of Breaded Fish
Due to the proximity of DaXi Fishing Port and FengGang Fishing Port, the chef will introduce the seasonal fish types right at the start of the course, and lead pupils to learn how to prepare the fish, and use golden jujube and other fruits to create yeast in the simplest ways. These ingredients will be used to make dough and bread, then mix the bread and the cut fish steaks to create the eye-catching and unique breaded fish.
#Sakura Shrimp Fried Rice
While many only think of DongGang when thinking of sakura shrimps,
in reality YiLan is another important locality of Sakura shrimp. The taste and aroma of Yilan sakura shrimp is distinct from those of Donggang, and is a favorite of foodies. The Main Chef will demonstrate how to use
white rice and sakura shrimp to make a plate of unforgettable sakura shrimp fried rice.
Different varieties of wine are meant to be paired with different food, as they influence and affect each other. Seafood is meant to be with red wine, as red wine is rich in iron which heightens the fishiness of seafood. However, when paired with white wine, the acidic lemon-y aroma gives the seafood a sweet and sour aftertaste. The pairing of wine and food requires a wealth of knowledge and technique, and the main chef will introduce pupils to the intricacies involved in the micro-fermentation kitchen.
#GuiShan ZhaoRi Golden Jujube wine
Product info: Made from local golden jujube in YiLan. Awarded the Best Souvenir in YiLan 2014, Silver National Rural Wine Award 2019, Top Ten Food of YiLan 2020. Suitable for drinking, bartending, or paired with food. Specified Price: NT$ 480 per bottle. Stored at room temperature.
#CangXian Red Yeast Rice
Made from No. 196 glutinuous rice from TaiChung and hand-mixed with one-year-old red yeast, the sweetness of glutinous rice brings out the aroma of red yeast. Red yeast wine soaked in Taiwanese figs has a milky taste and cocoa flavor, suitable to use in cooking to elevate its flavor to the next level. Specified Price: NT$ 280 per bottle, stored at room temperature
#Micro-fermented Original Koji
Koji is made from rice, fermented with koji bacteria and mixed with salt. This method has been used since long ago in Japan, and the majority of Koji in the market is a wet paste. CangJiu understands the need for convenience in the modern age and has cultivated dry koji, which makes cooking much easier, as well as use as a sauce and condiment. Koji powder is healthy and nutritious, adds flavor, and is a boon to delicious dishes.
Specified Price: NT$ 180 per bottle, stored at room temperature.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.