30-Second Overview: Go back a century to Shulin, at the southwestern corner of the Taipei Basin, which was Taiwan's only winery producing red yeast rice. During the Japanese colonial period, the liquor industry called it the "Holy Land of Taiwan's Brewing Industry"1. After 1945, the red dew wine produced here was sold up to 150,000 kiloliters by 1969, becoming an indispensable drink at Taiwanese wedding banquets and celebrations1. The winery, operating for 96 years, closed in 2004, and the site became a tech park, but the red yeast rice culture did not die—it reincarnated into sausages, sauces, and an annual cultural festival. The ancestor of modern cholesterol-lowering statin drugs is monacolin K, isolated from red yeast rice in 19792.
Rice in a Song Dynasty Pharmacy, Crossing the Sea to Shulin in the Guangxu Era
Red yeast rice mold (Monascus) grows and ferments on rice grains, dyeing originally white rice a jujube red while releasing a unique ester aroma. This technology was already mature in the Song Dynasty: the Yuan Dynasty court cookbook Yinshan Zhengyao records that red yeast rice "strengthens the spleen, benefits qi, and warms the center," while Wu Duan's Ming Dynasty Riyong Bencao writes, "Brewing wine with red yeast rice breaks blood stasis and promotes the flow of medicinal properties"3. Li Shizhen included the production method of red yeast rice in Bencao Gangmu, bringing it from the kitchen into the pharmacy3. In the history of fermentation, red yeast rice served a triple role: as a brewing ingredient, a natural red pigment, and a preservative for meat3. Song Yingxing's Tiangong Kaiwu during the Ming Dynasty further highlighted red yeast rice's antibacterial abilities—later experiments confirmed that red yeast rice extracts indeed inhibit various food spoilage bacteria4.
China and Korea have long used red yeast rice to produce alcoholic beverages and fermented foods, representing a shared East Asian fermentation heritage5. This millennium-old technology crossed the sea to Shulin during the Guangxu era of the Qing Dynasty. Shulin had already gathered many private small wineries brewing rice wine and old red wine. Brewers introduced red yeast rice brewing technology from Fujian, as Fujian was the traditional stronghold of red yeast rice brewing3.
A Poetic Activist and the Winery Founded with 3,200 Yen
In 1907 (the 40th year of Meiji), the Shulin red yeast rice industry officially took shape, and the founder's identity is more complex than you might imagine. Huang Chun-ching (黃純青), born in 1875 in Shulin (formerly Haishan Bao), studied at the Shulin Yangshan Study for 13 years starting at age nine. At 18, he passed the county and prefectural civil service exams, but the path of his scholarly career was interrupted after the First Sino-Japanese War6. In 1895, as Japanese troops marched south, he put down his pen to take up arms, joining villagers in attacking Japanese troops at Pi-jiao Train Station and Taliaokeng. Thirteen Shulin residents lost their lives and were buried in the "Thirteen Martyrs' Cemetery" at Fengchudian6.
This same Shulin gentry member, who once fought Japanese soldiers with bayonets, later became the most senior public official in Shulin during the Japanese colonial period: serving as the District Chief of Shulin in Taoyuan Prefecture and the Chief of Yingge Township in Hsihan County for 33 years. He held over 100 public offices, including Director of the Credit Cooperative, Director of the Livestock Cooperative, and Member of the Governor-General's Advisory Council. In 1928, he was awarded the Sixth Rank of the Order of the Rising Sun and the Medal of the Sacred Treasure6. In 1931, he and Guo Ting-chun traveled to Tokyo on behalf of Taipei Prefecture, negotiating face-to-face and forcing Prime Minister Saito Makoto's government to rescind the order "restricting the transfer of Taiwanese rice to the mainland"6. In literature, he was a poet of the Ying Society, and in his later years, he styled himself "Old Man of the Sunny Garden," authoring Poetry Grass of the Sunny Garden6.
In 1906, Huang Chun-ching, along with seven shareholders including Xie Wang, Zhou Jushan, and Wang Wang, invested 3,200 yen to establish the "Shulin Brewing Company"—the earliest enterprise in Shulin to produce wine through a joint-stock cooperative model6. In the 40th year of Meiji (1907), Huang Chun-ching, along with Xie Daobi and Chen Yan, formed the "Shulin Brewing Company," producing red wine marketed across Taiwan3. The claim that Huang Chun-ching returned from South Africa to take over is incorrect—the one who truly returned from South Africa was another fermentation craftsman, Hsu Chao-hua (許照華). These are two figures from different eras, as discussed later7.
In 1924, the company was reorganized into the "Shulin Brewing Factory of the Taiwan Governor-General's Monopoly Bureau"3. Under the support of the monopoly system, this winery entered its golden age: it was Taiwan's only red yeast rice production center and the place where the "Amiro" rice wine production method was successfully experimented. It also developed a scientific method using red yeast rice mold for koji and Aspergillus for red wine. During the Japanese colonial period, Shulin held a nearly mythical title in the brewing industry: the "Holy Land of Taiwan's Brewing Industry"1.
📊 Data Interpretation
Shulin Winery Identity: Taiwan's "only" red yeast rice production center during the Japanese colonial period1
1906 Shulin Brewing Company Founding Capital: 3,200 yen, 7 shareholders6
Huang Chun-ching's Public Offices: Over 1006
Red Dew Wine Production (1958): 60,000 kiloliters1
Red Dew Wine Production (1969): 150,000 kiloliters, breaking the Japanese colonial record1
Winery Operating Years (1907–2004): 96 years3
2008 Giant Jia Red Yeast Rice Kaoliang Sausage: New Taipei City Top Ten Souvenirs8
Red Dew Wine: The Red Bottle on Post-War Taiwanese Wedding Tables
After 1945, the winery was taken over by the Taiwan Provincial Tobacco and Wine Monopoly Bureau and renamed the Shulin Winery Factory. The two signature red wines, "Golden Rooster" and "Yellow Rooster," were given more elegant names—Red Dew Wine1.
How popular was Red Dew Wine in post-war Taiwan? It was an indispensable celebratory wine for民间 weddings and festivities. The common people passed down the saying that it "nourishes the body and boosts qi"3. To meet market demand, the Monopoly Bureau formulated a production increase plan. Led by technical personnel, the Shulin Winery continued to improve red yeast rice and red wine craftsmanship, with production soaring: reaching 60,000 kiloliters in 1958 and breaking through 150,000 kiloliters in 1969, breaking the Japanese colonial production record1. From then on, Shulin's reputation as the "Hometown of Red Dew Wine" spread far and wide3.
📝 Curator's Note
The most ironic thing about Shulin's story is that its reputation was built on "wine," but the winery is long gone. In 2004, the 96-year-old Shulin Winery entered history, and the site became the Taiwan Datong Science Park3. A city lost its landmark, but not its scent—this is the key to understanding Shulin's red yeast rice.
How a Vat of Red Yeast Rice Is Made
To understand why Shulin people are so obsessed with red yeast rice, we must first look at how a vat of red yeast rice is made.
Red yeast rice mold is an aerobic fungus. The first key to making koji is "oxygen." Steamed rice must be spread out and kept loose, with sufficient gaps between grains for air circulation. If it becomes sticky and clumped, the red yeast rice mold will grow poorly, and the resulting wine will not be sweet and fragrant4. The second key is "rice." Glutinous rice is almost entirely amylopectin, with many molecular ends. This provides more attachment sites for the amylase secreted by the koji mold, leading to faster decomposition. The sugar and alcohol content of the finished product will naturally be higher than using Ponlai rice or Lai Lai rice. This is the scientific explanation for "using glutinous rice for koji makes it flavorful"4.
The traditional folk method involves spreading steamed glutinous rice to cool, maintaining a fermentation temperature of 25-32°C. If it gets too cold, it is covered with a quilt for warmth. It is stirred once a day, and fermentation is complete in about 12 days9. The wife of the owner of "First Red Yeast Rice," Ho Fu-chen (何富珍), wakes up in the middle of the night to stir the fermenting red yeast rice7. This sounds romantic, but it is actually science—during fermentation, fungal hyphae reproduction generates heat. Stirring is to dissipate the heat evenly, preventing local overheating from killing the culture9.
Scientific research has turned these experiences into numbers. Regarding the production of the health component monacolin K in red yeast rice, scholars have identified the optimal parameters for solid-state fermentation: initial pH 5.5, moisture content 40%, maintaining 30°C for the first 3 days, then dropping to 24°C for 15 days of fermentation, totaling 18 days, with 10% water replenishment on the 4th day. Under these conditions, the monacolin K content in red yeast rice can reach 9.5 mg per gram, and no nephrotoxic substance citrinin was detected in any batch10. Traditional craftsmanship and the laboratory thermometer achieve the same goal in this vat of fermentation.
After the Closure: The Winery Is Gone, but the Culture Lives On in Sausages
The winery closed, but the red yeast rice culture continued to live in the vats of the people. After losing the state-owned winery, Shulin people successively established the private Shulin Winery and Taipei Winery, with red yeast rice production techniques spreading among the neighborhoods3. The current New Shulin Winery still calls itself "one of the oldest wineries in Taiwan," continuing to produce Red Dew Wine and aiming to build a "Red Yeast Rice Culture Museum"11.
A more grounded continuation occurred in the kitchens of two local shops.
Giant Jia Food Shop (巨佳食品行) launched a series of red yeast rice processed products starting in 2004. When the first generation tried incorporating red yeast rice into meat products, they struggled with the meat fibers becoming loose due to the red yeast rice, resulting in poor texture. After repeatedly adjusting the formula, they mass-produced the signature Red Yeast Rice Kaoliang Sausage in 20053. This sausage won the New Taipei City Top Ten Souvenirs award in 20088 and is now a must-buy red yeast rice specialty for Shulin visitors—the deep red cross-section and faint wine aroma are memories of the winery era left on the tip of the tongue. Giant Jia Chairman Li Xiong-yang (李雄陽) continues to develop diverse red yeast rice products, from Red Yeast Rice Lemon Spicy Jerky to Red Yeast Rice Kyoho Grape Pork Jerky, bringing red yeast rice from sausages into the snack cabinet12.
Another First Red Yeast Rice (第一紅麴) is the only local producer of red yeast rice raw materials in Shulin. Owner Hsu Chao-hua (許照華) originally ran a family business of soy sauce and vinegar fermentation. After returning from South Africa to take over, he eventually settled in Shulin, switching to red yeast rice based on his fermentation background7. This couple is almost pious about red yeast rice: they drive weekly to Sanxia Foshan to fetch mountain spring water for washing and soaking rice. They are willing to use organic rice from Fuli, Hualien, which costs twice as much. The owner's wife, Ho Fu-chen, even wakes up in the middle of the night to stir the fermenting red yeast rice to dissipate heat, saying, "Treat the red yeast rice mold like a life"7. In 2005, they won the Golden Tripod Award for Food, and their red yeast rice sauce later became the raw material for the beverage giant Boli's Red Yeast Rice Drink7.
| Shop | Location | Role of Red Yeast Rice | Representative Product |
|---|---|---|---|
| Giant Jia Food Shop | No. 64, Boai Street, Shulin District | Red Yeast Rice Processed Products (Sausages, Jerky) | Red Yeast Rice Kaoliang Sausage (2008 Top Ten Souvenirs) |
| First Red Yeast Rice | Shulin District | Red Yeast Rice Raw Materials and Sauces | Organic Red Yeast Rice Sauce, Red Yeast Rice Vinegar |
| Shulin Winery (Private) | Shulin District | Brewing Red Dew Wine | Red Dew Wine |
Red糟 on the Table: Another Face of Red Yeast Rice in Cuisine
The residue left after brewing red yeast rice wine is called "Red糟" (Hongzao). This fermentation byproduct is another face of Shulin's red yeast rice culture. The famous Fuzhou dish "Lychee Pork" involves cutting pork finely and marinating it in red糟 to achieve a red appearance resembling lychee4. Red糟 pork on the Taiwanese table is even more common: the recipe from the Yilan Winery of Taiwan Tobacco and Wine Company calls for cutting pork belly into six to eight slices, marinating in red糟, soy sauce, sugar, and sesame oil, stir-frying to color, then simmering for 15 minutes. The result is bright red, oily, and fragrant, a perfect match for white rice13.
There are also specific requirements for the rice used in koji making. Scientific analysis by FoodNEXT points out that due to the amylopectin structure, glutinous rice is decomposed faster by koji amylase than Ponlai or Lai Lai rice, resulting in higher sugar and alcohol content in the finished product4. The longer the marination time and the larger the surface area of the meat, the more the flavor of red糟 penetrates the muscle fibers4. The presence of red yeast rice has now entered desserts: local Shulin bakers use Shulin Winery's red yeast rice powder and red糟 in osmanthus pound cake. The faint rice aroma and steady natural red color allow red yeast rice to appear in a new form on the cake's cross-section.
| Red Yeast Rice Dish | Type | Feature |
|---|---|---|
| Red糟 Pork | Main Course | Pork belly marinated in red糟, bright red, oily, savory |
| Lychee Pork | Main Course (Famous Fuzhou Dish) | Pork marinated in red糟, cut into pieces resembling lychee |
| Red Yeast Rice Cake | Snack | Steamed paste of red yeast rice and Ponlai rice, natural red color |
| Red Yeast Rice Kaoliang Sausage | Meat Product | Shulin specialty, deep red cross-section with wine aroma |
| Osmanthus Red Yeast Rice Pound Cake | Dessert | Red yeast rice powder and red糟 in cake, faint rice aroma, natural red |
1979: Japanese Scholars Unearth the Blueprint for Statin Drugs from the Vat
Outside the kitchen, red yeast rice has another story that changed the history of world medicine. In 1979, Professor Akira Endo from the Tokyo University of Agriculture and Technology isolated monacolin K from red yeast rice—a substance that inhibits cholesterol synthesis. This discovery ignited a global research craze, becoming the chemical blueprint for the first "statin" cholesterol-lowering drug, lovastatin. Thus, the history of cholesterol-lowering drugs gained a statin family2. The US Mayo Clinic still explains in its drug supplement database that the monacolin K contained in red yeast rice has the same chemical structure as the drug lovastatin2. International literature generally believes that for patients with mild to moderate hypercholesterolemia, red yeast rice is a relatively safe and effective auxiliary choice2.
Scientifically, the molecular structure of monacolin K is similar to HMG-CoA in the cholesterol synthesis pathway, blocking HMG-CoA reductase—the rate-limiting enzyme of cholesterol synthesis—through competitive inhibition10. Other secondary metabolites of red yeast rice, including the yellow pigment monascin and ankaflavin, GABA, dimerumic acid, etc., have been experimentally proven to have potential for lowering blood pressure, blood sugar, and antioxidant effects4.
But in 2024, red yeast rice faced its most severe test globally. Red yeast rice health products from Kobayashi Pharmaceutical in Japan caused kidney damage to multiple consumers, resulting in at least 5 deaths and over a hundred hospitalizations. The problematic raw material was found to contain the nephrotoxic substance "citrinin" (also known as citrinin)14. Citrinin is one of the metabolic products of the red yeast rice mold itself, primarily damaging the kidneys, and has also been associated with Balkan endemic nephropathy4. The storm spread to Taiwan, and after the FDA investigated, it preemptively pulled 226 related products from the market14.
✦ "Fermentation is alive; living things need someone to take care of them."
However, science has also provided an answer. Animal trials by Taiwanese scholars show that citrinin concentration in red yeast rice within 200ppm does not affect liver and kidney function. Based on this, the Taiwan FDA established health food specification standards in 2007—the citrinin content in red yeast rice products should be less than 2ppm4. Japan stipulated in the 1999 Standards for Japanese Food Additives that the upper limit for citrinin in red yeast rice pigment is 200ppb4. Researchers in fermentation technology have also proven that by controlling pH, moisture, and temperature curves, it is entirely possible to produce red yeast rice with high monacolin K and zero citrinin10. For Shulin, the 2024 storm was an unexpected identity reminder: the fermentation technology that has come all the way from the small wineries of the Guangxu era is both the city's calling card and a food requiring rigorous quality control. Fermentation is alive; living things need someone to take care of them—just like the red yeast rice stirred by Ho Fu-chen of First Red Yeast Rice in the middle of the night7.
Picnic in Longevity Park, Proof that the Winery Did Not Disappear
In 2007, Shulin Mayor Chen Shih-jung (陳世榮) held the first Shulin City Red Yeast Rice Cultural Festival under the name "One Township, One Specialty"3. The official recognition of red yeast rice as an asset for Shulin people authorized local shops to use the four characters "Shulin Specialty" on their products7. The cultural festival continues to this day: in 2014, it combined historical and cultural tours with a red yeast rice food competition, connecting the train station, Ji'an Temple, and Shengji Pavilion into a "Red Yeast Rice Time Tunnel"15; in 2025, it moved to Longevity Park, the "Lung of Shulin," hosting a Red Yeast Rice Picnic and Starlight Children's Fun16.
The people also took the baton. The "Shulin City Red Yeast Rice Cultural Promotion Association," established in 2009, had key positions held by local Shulin Winery Chairman Liu Jing-ci (劉靜賜) and others, continuing to run the "Hometown of Red Yeast Rice"17. The community was not absent: the Shan-jia Community Development Association's "Red Yeast Rice Foodie" series filmed videos of making red yeast rice cake and red yeast rice dumplings for community classes15. In 2025, when the New Taipei Museum of Art opened, the New Shulin Winery collaborated with the International Youth Cultural Exchange Program, using the "Fishing Bottle" game to introduce the brewing process of red dew wine to the younger generation—some participants said, "So the Shulin Winery did not disappear"11.
Key Years of Shulin Red Yeast Rice
Guangxu Era of the Qing Dynasty: Fujian brewers brought red yeast rice brewing technology to Shulin, and local small wineries began brewing red wine3.
1906: Huang Chun-ching and seven shareholders including Xie Wang and Zhou Jushan invested 3,200 yen to establish the "Shulin Brewing Company"6.
1907: Huang Chun-ching, along with Xie Daobi and Chen Yan, formed the "Shulin Brewing Company," and the Shulin red yeast rice industry took shape3.
1924: Reorganized into the "Shulin Brewing Factory of the Taiwan Governor-General's Monopoly Bureau," becoming Taiwan's only red yeast rice production center3.
1945: Post-war renaming to Shulin Winery Factory, signature red wine renamed "Red Dew Wine"1.
1969: Red Dew Wine production broke through 150,000 kiloliters, breaking the Japanese colonial record1.
2004: The 96-year-old Shulin Winery closed, and the site became the Taiwan Datong Science Park3.
2007: The first Shulin City Red Yeast Rice Cultural Festival debuted, officially recognizing red yeast rice as an asset for Shulin people3.
Suggestions for Travelers
If you want to take a piece of red yeast rice home, Giant Jia Food Shop on Boai Street is the first stop: sliced Red Yeast Rice Kaoliang Sausage with scallion segments is the most classic Shulin way to eat it. If you want to see the original appearance of red yeast rice, look for the organic red yeast rice sauce of First Red Yeast Rice, or visit the free tasting booths at the cultural festival. If you want to taste another face of red yeast rice on the table, try some red糟 pork at a Taiwanese restaurant, or visit the Shulin Winery for a tasting. Visit in September to catch the annual Red Yeast Rice Cultural Festival16. Get off at Shulin Station or Shan-jia Station by train, and it is a short walk—just like the red yeast rice mold that crossed the sea from Fujian over a hundred years ago, this journey has never been far.
Further Reading
Shulin District Office, New Taipei City — Red Yeast Rice Cultural Festival and district government information
Shulin Winery Official Website — Red Dew Wine and cultural promotion of the private Shulin Winery
References
Related topics for this entry: Fermentation, Taiwanese Rice Food, New Taipei City Food Culture.
Footnotes
Taiwan History Museum Literature Quarterly: The Reception and Operation of the Shulin Winery by the Taiwan Provincial Tobacco and Wine Monopoly Bureau (1945-1969) — Academic literature abstract published by the Taiwan History Museum, recording that the Shulin Winery was Taiwan's only red yeast rice production center during the Japanese colonial period, the site of successful Amiro method experiments, and official data on the growth of post-war Red Dew Wine production from 60,000 kiloliters in 1958 to 150,000 kiloliters in 1969 (primary source). ↩ ↩2 ↩3 ↩4 ↩5 ↩6 ↩7 ↩8 ↩9 ↩10
Mayo Clinic: Red yeast rice — Drugs & Supplements — US Mayo Clinic drug and supplement database, explaining the chemical structure relationship between monacolin K in red yeast rice and the cholesterol-lowering drug lovastatin and its pharmacological significance (English source). ↩ ↩2 ↩3 ↩4
Giant Jia Food Shop: Red Yeast Rice Shulin — Millennium Chinese Origin — Local historical and cultural page written by the local red yeast rice processing shop "Giant Jia Food Shop," detailing the complete context of red yeast rice being introduced to Shulin via Fujian technology during the Guangxu era, the establishment of the Shulin Brewing Company in 1907, Huang Chun-ching being honored as the "Father of Shulin Red Yeast Rice," the closure of the winery in 2004, and the first Red Yeast Rice Cultural Festival in 2007. ↩ ↩2 ↩3 ↩4 ↩5 ↩6 ↩7 ↩8 ↩9 ↩10 ↩11 ↩12 ↩13 ↩14 ↩15 ↩16 ↩17 ↩18
FoodNEXT: Is the Citrinin in the Hot Red Yeast Rice Health Food Safe? (Written by Prof. Tzu-Ming Pan) — Popular science article written by Emeritus Professor Tzu-Ming Pan of the Department of Biochemical Science and Technology at National Taiwan University, explaining the health benefits of red yeast rice secondary metabolites, the hepatorenal toxicity mechanism of citrinin, the 2ppm citrinin limit standard established by Taiwan in 2007, and the experimental basis for red yeast rice pigment replacing artificial pigments. ↩ ↩2 ↩3 ↩4 ↩5 ↩6 ↩7 ↩8 ↩9 ↩10
Fukami, H. et al. (2021). A Review of Red Yeast Rice, a Traditional Fermented Food in China and Korea. NIH PMC. — Peer-reviewed international literature, summarizing the historical application and bioactivity research of red yeast rice as a traditional East Asian fermented food in the production of alcoholic beverages and fermented foods (English source, academic primary source). ↩
Wikipedia: Huang Chun-ching — Huang Chun-ching biographical entry, recording his 1895 anti-Japanese experience, the establishment of the Shulin Brewing Company in 1906 (7 shareholders, 3,200 yen capital), holding over 100 public offices, receiving the Sixth Rank of the Order of the Rising Sun in 1928, and the 1931 Tokyo negotiation, corroborated by the National Cultural Memory Bank character description. ↩ ↩2 ↩3 ↩4 ↩5 ↩6 ↩7 ↩8 ↩9
The Epoch Times: Insisting on Sincere Brewing for Health — Shulin First Red Yeast Rice — 2009 in-depth profile, detailing the insistence of First Red Yeast Rice founders Hsu Chao-hua and his wife on using mountain spring water and organic rice for koji making, the fermentation process details of red yeast rice and red yeast rice sauce, and the process of their products winning the Golden Tripod Award and the mayor authorizing the "Shulin Specialty" label. ↩ ↩2 ↩3 ↩4 ↩5 ↩6 ↩7
New Taipei Tourism Network: Red Yeast Rice Kaoliang Sausage — Giant Jia Food Shop — Official shop introduction by the New Taipei City Tourism Bureau, recording that Giant Jia Food Shop's Red Yeast Rice Kaoliang Sausage won the 2008 New Taipei City Top Ten Souvenirs honor (official tourism resource, primary source). ↩ ↩2
Hakka Red Yeast Rice Home: Hakka Red糟 Production Method — Traditional koji production method explanation by a local Taiwanese red yeast rice practitioner, recording folk craft parameters of fermentation temperature 25-32°C, stirring once a day, and completion in about 12 days. ↩ ↩2
Yuan, X. et al. (2023). Production of red yeast rice rich in monacolin K by variable temperature solid fermentation of Monascus purpureus. RSC Advances, NIH PMC. — Peer-reviewed international journal paper, systematically studying the impact of solid-state fermentation conditions on red yeast rice monacolin K content, proposing optimal temperature curves and pH parameters, and validating that citrinin was not detected throughout the process (English source, academic primary source). ↩ ↩2 ↩3
New Taipei Tree Report: "Shulin Winery" Joins Hands with "New Taipei City International Youth Cultural Exchange Program" to Create Red Yeast Rice Cultural Experience — May 2025 local news report, recording the collaboration between the private Shulin Winery and the New Taipei Museum of Art opening event to promote red yeast rice culture, and the winery's vision of building a Red Yeast Rice Culture Museum. ↩ ↩2
Giant Jia Food Shop Official Website — Official website of the local Shulin shop "Giant Jia Food Shop," recording product lines such as Red Yeast Rice Kaoliang Sausage, Red Yeast Rice Lemon Spicy Jerky, Red Yeast Rice Kyoho Grape Pork Jerky, and the location of the Boai Street main store. ↩
Taiwan Tobacco and Wine Company Yilan Winery: Red糟 Cuisine Recipe — Official webpage of the Taiwan Tobacco and Wine Company Yilan Winery's red糟 pork recipe, recording the traditional marination and simmering method of pork belly with red糟, soy sauce, sugar, and sesame oil (official primary source). ↩
Health 2.0: Japan Kobayashi Pharmaceutical Red Yeast Rice Taiwan Cumulative 6 Reports, Preemptive Pull of 226 Items — April 2024 health news report, recording the kidney disease storm caused by the detection of citrinin in Japan Kobayashi Pharmaceutical's red yeast rice raw material, resulting in at least 5 deaths and 114 hospitalizations in Japan, and the Taiwan FDA's investigation result of preemptively pulling 226 products from the market. ↩ ↩2
Shulin Community University: 2014 New Taipei City Shulin Red Yeast Rice Cultural Festival — Shulin Community University event announcement, recording the status of red yeast rice as the most important traditional cultural asset of Shulin District, and cultural festival content such as red yeast rice food competitions and historical and cultural tour routes. ↩ ↩2
New Taipei Tourism Network: 2025 New Taipei City Shulin Red Yeast Rice Cultural Festival — Official event information from the New Taipei City Tourism Bureau, recording the time, location, and event content of the Red Yeast Rice Cultural Festival held on September 13, 2025, at Longevity Park (official tourism resource, primary source). ↩ ↩2
Shulin District Office Facebook Fan Page: Red Person Report — Shulin Winery Chairman Liu Jing-ci Talks about "Hometown of Red Yeast Rice" — Local report transcribed by the Shulin District Office official social media account, recording that the Shulin City Red Yeast Rice Cultural Promotion Association has the Shulin Winery Chairman as its president, continuing the spirit of Huang Chun-ching introducing red yeast rice. ↩