**Shortlisted for the top ten ceremonies in Taichung in 2017** The secret of Fengyu Shark's fin yolk crisp and high-quality texture is that the chef carefully selects the ingredients and strictly controls them! The production process is more hand-made step by step. The whole egg yolk inside is made from the three generations of duck farms in Yunlin Xiluo, which is more than three centimeters in diameter. Pickled fresh salted duck egg yolk from 35 to 40 days, then add 58A Golden Gate sorghum wine to the scent, and add 2A premium pine nuts to improve the level. Then, it is baked at a temperature of 200 degrees, and the oily skin and meringue of the egg yolk cake. The chef uses "Anjia Waterless Cream" and "French Iron Tower Cream" to replace the traditional lard, so that the milky scent of the egg yolk is more intense, refreshing and not greasy. The taste of the bar cake is also very important. The strength needs to be gentle, the oily cake should be well-proportioned, and the egg yolk cake will have a layered feeling. No matter how big the order quantity is, we still insist on pure hand-made, in order to make consumption When you eat the egg yolk cake, you can feel the heart and persistence!