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Shinong Rice Dumplings is a specialty shop for zongzi guided by the Shimen District Farmers’ Association. For ingredients, it selects CAS-labeled electrically-slaughtered pork, Taitung Chihshang round-grain glutinous rice, and thick-capped, aromatic Taiwanese button mushrooms. The bamboo leaves are handled with equal care: under running water each leaf is scrubbed one by one. The shallots used for seasoning are topped and tailed, outer skins peeled, and every clove washed clean before being sautéed. Even the salted egg yolk inside the leaf is treated—sprinkled with rice wine, oven-roasted, then added to the filling for extra fragrance. In recent years Shinong has kept developing new flavors: scallop-and-abalone “Satisfaction” dumplings, fashionable chilled zongzi, high-fiber vegetarian versions for the health-conscious, and red-yeast rice health dumplings. The newest creation, “Taro & Sakura Shrimp Zongzi,” offers customers even more choice.