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Red yeast rice, a health food hailed as a “vascular scavenger,” is prized for lowering blood lipids and cholesterol. Lately it has been widely added to everyday foods. In Shulin District—Taiwan’s self-proclaimed “hometown of red yeast rice”—local culture is being actively preserved and promoted. Among the standouts is Jujia Food, which uses red yeast rice to reinvent a range of meat products. Drawing on ancestral know-how, the company exploits the mold’s flavor-enhancing properties by blending it into traditional kaoliang sausage. The result, honored as one of New Taipei City’s top ten souvenirs, is so memorable that even visitors from mainland China buy it in bulk and take it home. Half a century old, Jujia Food began as a conventional jerky shop in Shulin. Owner Li, combining food-science expertise with creativity, refines the red-yeast-kaoliang sausage by selecting premium fresh pork leg, removing membranes and tendons, and applying a proprietary recipe in golden proportions. The natural pigment of red yeast rice replaces conventional curing agents, making the sausage healthier, less greasy, and even more delicious.