Hsin Sheng Fa Pastry Shop Introduction
The founder of Shin 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 to gather enough funds to open their own shop. Du Fa conceived the "Dou Rong Meat Flaky Pastry," which has become Shin Sheng Fa's signature product to this day. Evolving from the egg yolk pastry, the Dou Rong Meat Flaky Pastry was initially created due to the significant price fluctuations of egg yolks before the Mid-Autumn Festival, while modern consumers increasingly prioritize health. After numerous trials, they successfully replaced the egg yolk with pieces of pork marinated in a unique recipe, paired with a mix of white bean paste and mung bean paste, making it a best-selling item at Shin Sheng Fa. They adhere to the principle of no preservatives, resulting in a shelf life of only six days. After the second generation took over, Shin Sheng Fa's operations became faster and more proactive, expanding into Japanese department stores, opening a branch in Tamsui, and even exploring opportunities in Xiamen. The exquisite Dou Rong Meat Flaky Pastry, derived from the egg yolk pastry, was created considering the high price volatility of salted egg yolks before the Mid-Autumn Festival and modern health trends. It uses warm body black pork instead of salted egg yolk, combined with their exclusive marinate, as well as white phoenix bean paste and mung bean paste, resulting in a unique texture. Despite having a short shelf life of just six days, it continues to attract food lovers.
