"We soak the lime in a mixture of kaoliang wine, water, salt and MSG. The longer it soaks the better, and the minimum is two months," Wu Chien-hui says. Ground plums, honey, Chinese herbal medicine and ground tea leaves are also added to white lime, producing the varieties known as red and black lime.
「我們買回來的酸灰，要加高粱酒、水、鹽及味素浸泡，泡得愈久愈好，至少要二個月才能用」，吳劍輝表示，白灰做得不好，吃了嘴會破。