The soul behind the delicious taste - camellia oil

Chinese philosophy believes that the best way is to say something, and the best way is to be simple. The greater the truth, the simpler it is, and it can be explained in one sentence. However, food is different. The better the chef and the more upscale the restaurant, the more complex the taste of the dishes they produce. Complexity means layers. In the food industry, the highest praise for a dish is that it has rich taste layers. In this dimension, we can say that the best way is to be simple, and food is complex. The principle of making a dish with rich taste layers is very simple. In addition to the chef's superb cooking skills and ingenuity, you only need good ingredients, such as a spoonful of double organic certified camellia oil.


Tang Dynasty poet Li Shangyin once wrote a poem: "Aromatic and nourishing, a bowl of tea brings out the spring of Anchang", which is about the fragrant, rich and non-greasy camellia oil. China is the origin of camellia oil and the world's largest camellia oil production base. Camellia oil is one of the oldest woody edible plant oils in my country, with a history of more than 3,000 years. The earliest record of camellia oil comes from the "Classic of Mountains and Seas" in the third century BC: "Yuanmu, oil food in the south." The "Yuanmu" here refers to oil-tea camellia.