This is Yun Hai Taiwan Stories, a newsletter about Taiwanese food and culture by Lisa Cheng Smith 鄭衍莉, founder of Yun Hai. If you aren’t yet a subscriber, sign up here.
This is a rare moment where all I have to tell you is that we’re running a sale. A cute little anniversary sale to celebrate the cute little anniversary of our cooking show, which has been running for three years. We’ve poured so many hours (thousands) and dreams (thousands) into this series. Thank you so much for helping us make it a success.
Fom September 4th through September 7th, online and in-store (except we’re closed on Labor Day), save on select ingredients, kitchenware, and home goods featured on Cooking With Steam—including Tatung electric steamers, bamboo steamer baskets, Taiwanese penglai rice, and Yu Ding Xing soy sauces.
It’s almost Mid-Autumn Festival, my favorite holiday of the year. Yun Hai x The Foundry Bakery mooncakes will make a return very soon. We’ve completely retooled the packaging and introduced a new look and more protective cartoning. Here’s the protoype, so cuuuute. Quantities are limited, so sign up for the pre-order release!
On September 12th, from 10am-2pm, Yun Hai will be tabling at Taste Taiwan, Learn Mandarin: A Cultural Celebration, taking place at the Tzu Chi Long Island Education Center. Come learn how to cook from Taiwanese master chefs Chang Ko-chin and Lu Kai-yuan, watch a musical performance by the Grammy-nominated Tendrum Art Percussion Group, and shop goods from Taiwanese vendors.
Finally, this Sunday, September 6th, join me at Our Little Bake Sale, a fundraising event for Make the Road, a nonprofit supporting immigrant communities across New York City. I’ll be serving up experimental shaobing 燒餅, making the most of late summer produce (like the bushel of corn we won at a raffle) and trying out some hair-brained ideas I got while not sleeping (shaobing au chocolat?). The event is free, but you can pre-purchase pastry tokens here.
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Written with editorial support by Amalissa Uytingco, Jasmine Huang, Lillian Lin, and Natya Regensburger. If you enjoyed this newsletter, please share it with friends and subscribe if you haven’t already. I email once a month, sometimes more, sometimes less. For more Taiwanese food, head to yunhai.shop, follow us on instagram and twitter, or view the newsletter archives.
