PRODUCTS

Li Xiang was established since 1990. It was the period when the economy was taking off. Among all traditional pastries brands, Li Xiang developed its own brand with the belief in :authentic ingredients andtaste”,and perfectly presents the taste of the taro from Dajis region.That’s why when serving the pastries from Li Xiang on the dining table or office,one is able to enjoy the simplest,but also the most heart-warming pastries.

The launch of Lava Custard Taro Pastry became an instant hit in China, Hong Kong and Taiwan, selling over ten thousand sets per month, resulting in a buying craze which often times causes shortages in supply. At its debut, the product demonstrated high popularity. Taichia Master’s exclusive salted egg yolk filling makes customers who like the experience of flavors exploding in their mouth comes back for more and more, again and again.

Strictly-selected local betel nut taro is paired up with chewy brown sugar pearl mochi, leading to smooth milk lava filling. With the aroma accentuated by Fleur de sel of France, Bubble Milk Tea Tao Pastry is the combination of gentle pastry and perfect taste.

Soft and springy mochi is wrapped inside the taro crisp, creating our famous purple taro crisp with crusty outer layer. In the shape of a purple rose, fluffy taro melts in your mouth. Along with the golden ratio of springy mochi, it is sweet but not greasy. With the sweet taro flavor radiating in the mouth, this is a product that everyone comes back for more after enjoying its sweet aftertaste for the first time.

Tachia taro pastry has importance in the pastry of Taiwan. Being one of the most well-known disserts of Taiwan, a designated souvenir for all travellers.

Salty and sweet has always been the classic combination in Taiwan, by mimicking the shape of taro, the BABY TARO satisfies both sight and taste! After an 8-month natural taro storage process, the taros are collected during its starch-saturated mature stage for its maximum fluffy taste and aromatic flavor. The duck egg wrapped in red soil is aged slowly. Through low temperature baking over time, the aroma is brought out. Paired up with the chewy mocha, it fully brings out salty-sweet wonderful taste.

Adopting traditional techniques of the past, each Sun Cake is carefully hand-crafted, just like how traditional Shortbread cookies were made. The shortbread crust is combined with springy malt. Along with the rich milk aroma, it has been an unique specialty in the Tachia area.