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In 1951, founder Lin Qing-die established Sin Jian Cheng Bakery. Nearly six decades on, the shop has created a range of signature products. Besides the best-selling sesame-yolk pastry, it produces “He-sheng” biscuits, puffed-rice crisps, Sachima squares, and traditional wedding cakes. Most customers are couples and their families preparing for betrothal ceremonies; off-the-shelf sales are comparatively small. The top-selling sesame-yolk pastry is coated with sesame seeds that leave a lingering aroma after each bite. Inside, candied winter-melon and salted yolk form a single, mellow filling; for those who avoid yolk, an egg-free version is thoughtfully offered. The pastry requires almost thirteen ingredients to achieve its flaky crust and balanced sweetness; the recipe has been revised over a hundred times to reach the present flavour. Another item popular with tourists is the “He-sheng” biscuit, imprinted with a traditional Chinese mould pattern and available in pineapple, red-bean, or curry flavours for customers to choose according to taste.