Strong Crown inferior lard involves 187 items; Kaohsiung and Pingtung bureaus call for suspension of Cheng I animal fat

Text by Huang Fu-hui, special correspondent for NewsMarket, and Wang Wen-hao, reporter for NewsMarket

The Food and Drug Administration today announced the list of end products affected by inferior lard from Chang Guann Company, reaching 187 items. The newly added list includes Kuo Yuan Ye (mushroom braised pork wedding cakes, 12 and 16 taels), I-Chih-Hsiang (braised pork sun cakes, 450g), Taichung Cheng Chi Agricultural Products Store (scallion sauce), Yu Jan Shin (meat-filled mung bean cakes, flaky pastry braised pork cakes, curry braised cakes), and Kaohsiung City Jin Hsin Fresh Food Factory (classic pork floss sandwiches using Guang Da Hsiang pork floss).

The Taichung City Health Bureau received a report from Chun Shui Tang at noon today, stating that the "fried shallots" the company purchased had been processed from "Fang Fu fragrant lard" into fine meat sauce (used for rice noodles), fried sauce (used for zhajiang noodles), bowl rice cake sauce, oily rice, taro cake and other 5 products.

The Taichung City Health Bureau dispatched personnel for an on-site inspection and found that Chun Shui Tang, between March 1 and September 4, purchased 2,274 tai jin of "fried shallots" produced by Cheng Chi Agricultural Products Store, processed them into 3 kinds of sauces and 2 products including oily rice and taro cake, and supplied them to its stores. At present, 154.5 tai jin of "fried shallots" remain, which have been sealed on the spot; Chun Shui Tang also stated that today it had notified its 41 stores to immediately stop selling the 5 products that use fried shallots.

Health bureaus of Kaohsiung and Pingtung suspect Cheng I imported feed-grade beef tallow mixed in as food-grade