Not many people know about the origin of the mung bean convex. This was invented by Lu Shui, the founder of the old snowflake cake shop in Fengyuan City, and people often ask the origin of the name of "mung bean lime" while eating. Lü Shui's son Lu Songji recalled that when his father launched this new product, when the guest came to the store to buy, he pointed to the cake and asked his mother what the name of the cake was, and the mother was immediately asked to open her mouth, but when she saw that the mooncake was like a ping-pong ball, filled with mung beans, she had a clever move and said to the guests that it was called "mung bean lime".
The "convex" word for mung bean convex refers to its slightly bulging appearance, and some people call it mung bean "椪", and this "椪" is the Taiwanese pronunciation of the word "convex", which is more appropriate to say that it should be "puffed", which is the meaning of expansion and bulging. "Mung bean lime" Taiwanese mooncake is famous throughout Taiwan, and is the most representative of all Taiwanese mooncakes.
Mung bean lime is now called mostly mung bean convex, the surface of the finished product is bulging, and does not need to be colored, the appearance of the crust is complete, and the surface cannot see the puff pastry layer. In addition to the mung beans in the traditional Taiwanese mooncake mung bean convex, the filling will also add shallot crisp and minced meat, marinated meat and so on.
But in Nansha, Guangzhou, pearl river one pint Ofe Cantonese is a different taste of mung bean convex. It has evolved into a Chinese-style cake with meat floss in the filling and mung bean filling, handmade and freshly made, sweet and refreshing! The most special thing about a pint of Cantonese mung bean convex is that the mung bean paste is slightly sticky, the taste is good, and the skin is crispy, and the mouth is melted, as if the skin dissolves into the filling, and the skin is not felt in the mouth. Mung bean convex emphasizes real materials and does not add any preservatives.
Mung beans are produced in the world's longevity hometown - Bama, because of the moderate climate and temperature, mung bean grains are full, the taste is rich and aromatic, and the mung bean filling made by processing tastes good, not oily and not greasy, and melts in the mouth, which is a good product in mung beans. In the summer when all things grow, "green food" can make the heart bright and the appetite open, and at the same time, it can also play a role in clearing heat, detoxifying and relieving the heat. After testing, Parma mung bean is rich in a variety of human body missing trace elements, especially absorbing manganese, zinc, selenium trace elements in bama soil that are dozens of times higher than other regions, which can improve human immunity and have outstanding anti-aging effects.
Taicang meat pine has been made for more than 100 years. In 1915, he also won a prize at the Panama International Exposition. It is made of fresh pork hind leg essence, with soy sauce, rock sugar, fresh ginger, fennel, rice wine and other condiments processed, fluffy, hairy, silky, golden color, strong fragrance. The silky flesh of the loose flesh in the mouth, without the help of the teeth, gradually melted in the mouth, a salty and sweet special umami taste, which remained between the teeth and cheeks for a long time.
Mung bean convex made from high-quality raw materials, its taste is smooth and mellow. Coupled with the handmade by the famous pastry chef in Guangdong Province, the freshly baked mung bean convex, the white and transparent puff pastry layer is very tempting, gently taste it, let your tongue tip feel the snowflake softness!