Hsin Sheng Fa Pastry Shop Introduction
The founder of Hsin Sheng Fa, Du Fa, started working at the age of 13 and became an apprentice at a bakery at 15. In the 1960s, his wife, Du Yang-Yue-Yuan, sold her wedding jewelry and a special family item to raise enough capital to finally open their own shop. The "Bean Paste Meat Flake Puff," conceived by Du Fa, has become the signature product of Hsin Sheng Fa and continues to be sold today. Derived from the egg yolk pastry, the Bean Paste Meat Flake Puff was initially conceived due to the fluctuating prices of egg yolks before the Mid-Autumn Festival. As modern people began to pay more attention to health, after continuous experimentation, they successfully replaced the egg yolk with pork cubes braised in a unique recipe, along with a mixture of white and green bean paste, making it a best-selling item for Hsin Sheng Fa. They insist on not using preservatives, which gives it a shelf life of only six days. After the second generation took over, Hsin Sheng Fa has expanded its operations more rapidly and aggressively, entering Japanese department stores, opening branches in Tamsui, and even exploring business opportunities in Xiamen. The exquisite Bean Paste Meat Flake Puff, derived from the egg yolk pastry, was created with the considerations of price fluctuation of salted egg yolks before the Mid-Autumn Festival and the increasing health consciousness among modern people. The use of warm black pork cubes instead of salted egg yolk, paired with their exclusive braising sauce along with the white and green bean paste creates a unique texture. Their commitment to avoiding preservatives, despite a shelf life of only six days, continues to attract food enthusiasts.
