Tai-cang wine-pickled oil is made with polished glutinous rice according to secret traditional recipe. The heavy perfume of the oil can ease fishy smell, adding freshness and whet the appetite. It is one of the specialities in Tai-cang and is regarded as an unparelleled spice in China. It has won its fame in Japan , southeast Aisa, Hongkong and Macow since the early 20th century. In 1915, it won the first prize in Panama international fair.

Tai-chang pickled oil is also a convenient condiment. Added a little bit when preparing, it would give special flavor to the meat or vegetarian dishes, either braised or boiled, either cool or hot. It would taste more fragrantly delicious if the noodles or dumplings are eaten immersed in the oil. Thus the oil is always a standing condiment in families and restaurants.

At present, the pickled oil from Tai-chang Pickled-oil Factory is made combining traditonal skills and modern technology. With the introduction of scientific management, both the quality and the quantity of the oil have increased much more than ever before.

Tai-chang dried meat floss has a history of about a hundred years, enjoying the same popularity with the pickled-oil. Being one of the specialities of Tai-chang, the dried meat floss also won a prize in 1915 in Panama international fair.

Tai-chang dried meat floss is also called Ni Hong-shun meat floss. It is said that there was a cook named Ni Hong-shun in the South Street in Tai-chang city. He once overdid when was preparing pork braised in brown sauce. The soup dried and the fat separated from the lean meat, which then imitated golden floss but tasted fairly good. Thus he named it meat floss and set up a restaurant after his name to specialize meat floss. He later made great efforts in improving the crafts and thus brought good business to his restaurant and also made meat floss popular.

Now Tai-chang meat floss puts more emphasis on material choosing. The best material is the boned hind pork leg, which, after prossessed, is lustrous and tastes good and contains more than 40% protein but less than 7% fat. It is easy to be digested and assimilated. Thus it is not only good nutriment for children, puerperas, patients and the aged but delicious dish in banquets and good choice as gifts.