Sinsing Pastry Shop Introduction
The founder of Shin Sheng Fa, Du Fa, started working at the age of 13 and became an apprentice at a pastry shop when he was 15. In the 1960s, his wife, Du Yang Yue Yuan, sold her wedding jewelry to raise enough capital to finally open their own shop. The "Dou Rong Rou Kuai Su," conceived by Du Fa, has become a signature product of Shin Sheng Fa, still popular today. This cake, evolved from the traditional salted egg yolk pastry, was initially created in response to the fluctuating prices of egg yolks before the Mid-Autumn Festival and modern people's growing focus on health. After continuous experimentation, they successfully replaced the egg yolk with pork cubes braised in an exclusive recipe, combined with a filling made from a mix of white and green bean pastes. Shin Sheng Fa insists on not using preservatives, giving their products a shelf life of only six days. After the second generation took over, Shin Sheng Fa operated more rapidly and vigorously, moving into Japanese department stores, opening branches in Tamsui, and even exploring opportunities in Xiamen. The delicate Dou Rong Rou Kuai Su, derived from the salted egg yolk pastry, replaced the salted egg yolk with warm black pork cubes due to the major fluctuations in the price of salted egg yolks before the Mid-Autumn Festival, alongside modern health considerations. With the addition of their exclusive braised sauce and a unique texture from the combination of white and green bean pastes, it remains a popular choice among food lovers, despite its short six-day shelf life.
