Pao Da Sunflower Seeds Introduction
Insisting on Sun-Drying with a Taste of Sunshine: Along the Zengwen River, once the largest production area for sunflower seeds in Taiwan, Madou is the main manufacturing and wholesale hub. Baodaxiang is the founding shop of sweet soy sauce sunflower seeds. This family-run business has maintained the traditional method of sun-drying the seeds for three generations, giving the seeds the smell of sunshine. First, the sunflower seeds are soaked for a whole day, occasionally stirred as if they were having a spa. The next morning, they are gently warmed with licorice and soy sauce. Once cooked, they undergo sunbathing, and finally, are mixed with coconut oil for a finishing touch, with the entire production process taking one to two days. Low Sugar and Low Salt, Emphasizing Ingredients: While sunflower seeds can also be made using salad oil and machine drying, this method often results in a rancid oil taste that can be unpleasant. Baodaxiang insists on spa treatments, sun-drying, low sugar, and low salt, using higher-cost soy sauce and coconut oil.
