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About Long Home Pickle

To obey old traditional processing, and to regain good flavors in our memory.

Long Home Pickle was established at the agricultural capital–Yun-Lin County in 1996. Because the weather is warm all the four seasons which is resulted by the warm current, and the water from the source of Zhuo-shui River contains rich minerals, we have a unique environment of pickling.

Long Home Pickle obeys old grandmas’ traditional methods and old makers’ experiences. We adopt the old manual pickling manner, ferment our sources and pickles in the most natural way, and remain the best original and traditional unique flavors.

Long Home Pickle holds the idea of following the tradition and regressing to the nature, pickles our products by the traditional procedure and with the advanced equipments, and strictly controls and supervises the quality. Long Home Pickle insists our compatriots should eat healthy, eat relieved, and eat out of the traditional good flavor in our memory.

“Natural Fermenting, Traditional Pickling” The best selling.

Long Home Bean Sauce has the best selling, which adopts soybean, rice, and fresh chili to pickle and finish. To keep the best tastes of soybean, rice and chili, we insist not to add more soybean dregs. So our sauce is natural and has the unique flavor.

“Natural Fermenting, Traditional Pickling”100% pickled with pure black soybeans.

Long Home Black Soybean Sauce and Black Soybean Sauce Paste series adopt 100% pure black soy- beans to be picked in the urn. Every black soybean is shone naturally through four seasons. The shone time is longer than other premium soybean sauces in the market. It absorbs the energy from the sunshine evenly and certainly pickles Long Home Black Soybean Sauce with a unique fragrant and sweet flavor. It will remain you a good delicious flavor after tasting.

“Natural Fermenting, Traditional Pickling”100% pickled with capsicum.

Long Home Pearl Chili Sauce series are made from the little fresh capsicum (also called little pearl of chili .) The sauce is produced through mincing, pickling, and fermenting to remain rich vitamin C of chili . We insist not to add any salad oil into it. The sauce tastes fresh and not to be oily.


 
Long Home Pickle Co., Ltd.
No. 1-60, Yong Chang Road, Wu-Ma Village, Lin-Nei Hsiang, Yun-Lin County, 643, Taiwan, R.O.C.
Tel: +886-5-5898539 Fax: +886-5-5899990 E-mail: longhome.tw@gmail.com
Web site: www.longhome.tw