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to New Milford, CT

look good

These mangoes were of poor quality; they looked normal on the outside when shipped, but when cut open, they were rotten inside.

Exceptional we love Weee.

I love sardines, only had them from the cans. This is the first time that I’ve purchased fresh sardines. They arrived frozen, packed in ice. The sardines are large and fresh; it has to be gutted and cleaned. After washing with vinegar and salt, it’s seasoned with lemon juice and spices of my choice, then made into a stew. It tasted nothing like the sardines in the can, but it was quite tasty. There is a little bit of work to remove the bones when consuming. There is quite a bit of bones, but not in the meat of the fish. I really enjoyed this fish. Despite the bones, I will be repurchasing this fish.

super tender, delicious

I made broth and it’s was great. The feet were clean and good quality.

I really like this duck breast, so I bought two.

Right size and weight, made delicious duck and bought several times.

My husband said it was the best duck he had ever eaten, tender and juicy. Here's how to make it: Dry-fry 4-5g of Sichuan peppercorns in a hot pan until fragrant. Then add 50g of salt and fry until slightly yellow. Turn off the heat and add 2g of white pepper powder. Let it cool. Clean the duck and massage it all over, then rub the freshly fried marinade all over it. Rub the remaining third of the marinade evenly inside the cavity. Wrap it in a plastic bag and refrigerate for 1-1.5 days. Rinse the duck briefly to remove the marinade salt and peppercorns. Bring water to a boil, then add 2 scallions, 8 slices of ginger, salt (slightly saltier than usual for soup), a small spoonful of sugar, cooking wine, and one star anise (I only added one, not one, as I plan to reuse the broth). Finally, add the duck. Once the water boils again, reduce heat to a simmer, cover, and cook for 20 minutes. Then, uncover and bring to a boil again. Lift the duck out of its cavity, drain the water, and return it to the broth, filling the cavity with hot broth. Repeat this process three times, turning the duck over. Cover and simmer for another 20-25 minutes, for a total of 40-50 minutes, or until a prick of the thigh yields no blood. Remove the duck and coat it with broth to prevent it from drying out. If the whole duck is submerged in broth, shorten the cooking time; because some parts of my pot didn't get submerged, I had to turn it over.