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The founder of Xin Sheng Fa, Du Fa, began working at the age of 13 and became an apprentice in a pastry shop at 15. Around the 1960s, his wife Du Yang Yue-yuan sold her wedding jewelry and pooled money from a rotating credit association to gather enough capital, finally opening their own shop. Du Fa’s creation, the “Minced-Bean Pork-Chunk Pastry,” has remained Xin Sheng Fa’s best-selling signature product to this day. Evolved from the traditional egg-yolk pastry, the Minced-Bean Pork-Chunk Pastry was originally conceived to avoid the volatile egg-yolk prices before the Mid-Autumn Festival and to cater to modern health concerns. After countless trials, Du Fa succeeded in replacing the yolk with pork chunks braised in a proprietary recipe, paired with a bean filling blended from white and mung-bean pastes. Because the pastry is made without preservatives, its shelf life is only six days. Under the second generation, Xin Sheng Fa accelerated and expanded: entering Japanese department stores, opening a branch in Tamsui, and even testing the waters in Xiamen. This refined Minced-Bean Pork-Chunk Pastry—born from the egg-yolk pastry—replaces salted yolk with fresh black-pork chunks, slow-braised in a secret sauce, and enveloped in a white-and-mung-bean filling. Its unique texture, coupled with the insistence on no preservatives, keeps gourmets coming back despite a mere six-day shelf life…