China News Service, Hong Kong, September 30th, title: A clever cake master's heart to promote Chinese taste-an interview with Hong Kong moon cake manufacturer Huang Yue Group chairman Yan Yunbo

　　Author Wang Jiacheng

　　"The shape is special and cold, and the name follows the food single core. The cake master's heart is clever, and the appearance is beautiful." The poet Yuan Jinglan of the Qing Dynasty said the essence of moon cake making-the cake master's heart.

"I hope to bring such delicious Chinese food to the world." During the interview, Yan Yunbo, chairman of the Hong Kong Huangyue Group, repeated his original intention to join the mooncake industry.

　　During the Mid-Autumn Festival, what Chinese people look forward to most is the reunion of the full moon.

If you can't get together with relatives and friends and feel homesick, you can only send the bright moon and the taste of hometown.

In Yan Yunbo's eyes, the authentic mooncakes are just the taste of the hometown that he thought about.

"When I was studying in Europe, I could eat a lot of exquisite western desserts, but they tasted..." He stopped talking, recalling the years of studying in Switzerland, Chinese cakes were hard to find, and he was a bit regretful.

　　In 2012, Yan Yunbo left the Peninsula Hong Kong, which had served for more than 10 years, and invested 150 million Hong Kong dollars to prepare his own brand.

In Hong Kong, where there are many time-honored brands and famous bakery shops, new brands starting from scratch can only achieve quality and taste.

Regardless of machinery, plant, food materials, etc., he treats every job seriously and attentively. It was not until 2018 that the company was really put into operation.

　　In addition to the hardware, the delicious guarantee of mooncakes is undoubtedly the master Ye Yonghua, who is known as "Ip Man in the Dim Sum World".

Master Ye is the founder of "Custard Mooncake" and has been in the business for 50 years.

In 1986, he became the head of the dim sum department of Jia Lin House of the Peninsula Hotel in Hong Kong, and he has been doing it for 30 years.

After retiring, with a heart to promote traditional Chinese pastries, he assumed the role of "Dim Sum Ambassador" in the hotel and went to Peninsula hotels to teach Chinese dim sum, especially moon cake making skills.

With Yan Yunbo, this "wishful man", it naturally hit it off.

　　"(Flowing heart) should be controlled well, because if it is too thick, it will not flow, but if it is too thin, everything will flow, only one hole is left. It must flow out slowly is the best , To achieve this effect." Master Ye started talking about the mooncake making process and started to work hard.

"If the ingredients you use are not good, the custard will not taste fragrant. In addition, the amount of filling and crust in the bake is very important, because if there is too much filling, the (crust) will be too thin and the (moon cake) will break... "

　　In this way, under the "heart" of the two, this new brand has only been established for 3 years and has accumulated many repeat customers.

"We will adjust the taste according to the customer's suggestion." Yan Yunbo said that after the mooncakes were launched on the market last year, some customers specifically reported that they wanted to reduce the amount of sugar and increase the flavor of the salted egg yolk, so the chef tried his best to adjust.

By the Mid-Autumn Festival this year, sales were four times that of last year.

"In addition to the traditional custard, we also have Liuxin sesame, ginger juice, and Musang King durian." He counted the new products he created with heart.

　　Under a series of impacts such as the "Regulations Amendment Disturbance" and the epidemic, it is not easy to maintain sales and bring the brand out of Hong Kong, but Yan Yunbo's original intention was unshakable.

He told reporters that in the face of operational difficulties before, he had two choices, either to lay off employees or give it a go, and finally chose the latter.

"I said to myself, I have to take a fight and open more stores, so this year it will expand from two stores to ten." He emphasized that for him, only one heart and one good taste and quality is the most fundamental "I hope that the food of the Chinese nation will go to the world." (End)