Master Bao, as soon as this popular pastry shop in Beijing, Tianjin and Shanghai opened in Nanjing, it immediately triggered a queue boom.
It is said that the craziest time to eat a seaweed meat pine shell takes two hours to queue.
Although Nanjing also opened many shops under the banner of Master Bao before, the authentic one is still the Dahua Grand Theater.
We had the pleasure of visiting the back yard of Chef Bao's pastries, where the staff methodically produced a variety of pastries, all handmade.
All kinds of raw materials are also placed in an orderly manner, Anjia butter, Mengniu milk, even the most ordinary eggs are also large, each egg is numbered.
Good raw materials can make good products
We are convinced of this
Chef Bao is best known for his popular meat skewer, which consists of three parts: cake preform, salad dressing and pork floss.
The cake embryos are made according to Master Bao's own recipe.
Master Bao's hometown is in Zixi, Jiangxi, a famous bread town in the country, and his ancestors have been making pastries for a living for generations, and he himself has been making pastries for thirty years.
This cake embryo is soft but tough, the taste is delicate, and it is not an ordinary cake.
The cake embryo determines the taste of the scallop, and the salad dressing directly determines the taste of the scallop.
This is a product accumulated by Master Bao for more than 20 years of experience, and it has been improving, it is sweet but sweet, milky and egg flavor, smooth and delicate, comfortable to eat.
Each cake is evenly coated with a special salad dressing
Master Bao's meat floss has a common characteristic, it is not dry or wet, the taste is crisp, and the meat is full of flavor. There is also a crab flavored meat pine that is even more delicious.
The cake embryo is wrapped in thick pork floss
With these three combined, it is no wonder that Master Bao's meat pine shellfish has been selling well from Beijing to Nanjing.
Egg yolk puff pastry is also Master Bao's signature and Editor's favorite. In Nanjing, he has not yet eaten more than his family.
The salted duck eggs of Dongting Lake, the red lotus paste of Guangzhou Guangzhou Restaurant, close to the skin of the same taste as the thousand-layer puff pastry, the crispy glutinous and salted egg yolk quicksand in one bite, how can people not be partial to this egg yolk crisp.
Jujube cake, red bean q fruit, royal emperor crisp, these are all best-selling for many years, the current Master Bao Nanjing store on the new seven or eight varieties, and so after stability, Master Bao's full range of twenty varieties will be successively launched.
Date cake
Red bean q fruit