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Passionate about cooking, Cai Tsai-i's mother originally ran a lunchbox business. After joining the workshop, they established Rongyi Health Workshop together. Cai Tsai-i from Rongyi Health Workshop states, "Our food first requires product perfection, then adds passion. We emphasize freshness and handmade techniques, hoping to help more youths recognize local ingredients and promote healthy lifestyle concepts." Since childhood, Grandma would cook Leonurus japonicus juice for Cai Tsai-i to drink for health. According to the Compendium of Materia Medica from the Ming Dynasty, "Leonurus japonicus has bitter and astringent properties, beneficial for gynecological diseases and beauty wellness." Intending to spread the Grandma's recipes and techniques, Cai Tsai-i's mother innovated with Leonurus japonicus, sun-drying it and炖 it into a sauce. After over a month of flavor adjustment, they created Leonurus japonicus tofu eggs and bean curdy braised dishes, becoming delicious and healthy food products. Enzyme kimchi also went through multiple trials, finally using apple as the main ingredient for enzymes, since its low water content makes kimchi less prone to failure. Shandong Napa cabbage is the best ingredient for making kimchi because it's crisp and fiber-rich, with visible vegetable textures that remain fresh and don't rot easily. Naturally sweet onions are added, and carrots are ground into a paste to replace chili's red color, while scallions enhance kimchi's aroma and luster. This results in the healthiest and most locally appealing enzyme kimchi! Leonurus japonicus tofu eggs, Leonurus japonicus bean curdy, enzyme kimchi, and Hakka-style salted pork belly——these are must-buy souvenirs at the workshop. Don't forget to bring them home to share with family and friends. Rongyi Health Workshop has always upheld the concept of "Health, Innovation, Delicacy," dedicated to researching rural flavors, hoping to nourish lives with humble sincerity and cultivate minds with rustic tastes at dining tables.
Leonurus Japonicus Tofu Eggs
Enzyme Kimchi
Enzyme Kimchi: Using cold fermentation with fruits and vegetables, crisp and slightly spicy-sweet, suitable for cooking such as main dishes (Korean bibimbap, kimchi cold noodles, spicy stir-fried udon), soups (seafood glass noodles, variety hot pot), grilling, and cold dishes.
Homemade Salt-Baked Pork Belly
Finely ground premium pepper and low-sodium salt marinated pork belly, with non-salty tender texture, suitable for pan-frying, boiling, roasting, or steaming.