Foods Shin Yu Pai Has Tried

This sweet treat has been cool for more than 1,000 years.

It takes patience and skill to harvest these delicious bivalves.

In Tibetan temples, yak butter burns day and night.

Devoted fans pay thousands for bricks of this fermented tea.

This savory seafood condiment is named after the finest cognacs.

Orchardists use sticky stencils and the power of the sun to turn apples into art.

To make the perfect matcha, start with the perfect whisk.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

Pressed from frozen grapes, this prized wine was a sweet accident.

This hot-pink sweet treat that bears only a notional resemblance to poultry is a Canadian Christmastime staple.

A pharmaceutical company developed this beverage as drinkable IV solution.

At 8,000 feet above sea level, glacial irrigation produces a unique heirloom grain.

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

A ritual that showcases the beauty of the present moment.