China News Service, January 8th. According to Singapore’s Lianhe Zaobao, hawker culture Singaporeans have a long history in life, but the problem of succession is very urgent.

The hawker craftsmanship that can be passed down for generations is especially commendable.

The old-fashioned Xinsheng Five Spice Shrimp Cake is one of them.

　　The Xinsheng Five Spice Shrimp Cake is now taken over by the second generation, continuing the old-fashioned taste that began at the stage.

The successor Liu Fuji also promoted the family business and opened two spiced shrimp cake stalls.

There is a big show on stage, there is a five-spice enema under the stage

　　The history of the local time-honored new-spice shrimp cakes can be traced back to the 1950s and 1960s.

Liu Fan, the father of the second-generation successor Liu Fuji, came from the south of Fujian, China in his early years and became a mobile hawker selling dried tofu and five-spice shrimp cakes.

　　Whenever there is a big show, Liu Fan sets up a stall next to the stage.

Perhaps it is because his homemade tofu is delicious, and the neighborhood calls him "Dried Tofu".

Liu Fuji said: "Dad would set up tents on mobile booths. Every time there was a strong wind and heavy rain, the tent flew away and had to run after the tent. It was really not easy."

　　The Xinsheng Five Spice Shrimp Cake has been preserved since the completion of the Wenlifang Cooked Food Center in 1976. It is now managed by Liu Fuji, assisted by his brother, sister and sister-in-law.

In addition to the Boon Lai Fong Cooked Food Centre, Xinsheng Five Spice Shrimp Cakes have stalls at the Taman Jurong Cooked Food Centre and the recently reopened Chinatown Food Street.

　　Liu Fu Ji is the chairman of the Hawker Association and the hawker group leader of the Singapore Chamber of Commerce.

The Xinsheng Five-Spice Shrimp Cake at Wenlifang Cooked Food Center was founded by Liu Fuji’s mother. It was not until the 1990s that brothers and sisters took over the stall.

Before the completion of the cooked food center, my mother used to sell five-spice shrimp cakes at the canteen of Jurong Shajichang.

　　Liu Fuji, the youngest in the family, has 11 siblings.

They worked together since childhood, helping their parents prepare spiced, bean curd, shrimp cakes, etc. at home in advance.

His parents sold five-spice shrimp cakes, and Liu Fuji did not eat less in his childhood.

　　After graduating from Liu Fu Ji Polytechnic Institute, he signed a contract to become a regular soldier.

The stall business has fluctuated over the past few years. The brothers and sisters felt tired and couldn't manage it anymore, so my brother asked him to take over the management.

At that time, he was enjoying life in the military, and he told himself that if he took over the burden, he had to make good use of it. Not only would he become a stall hawker, but he would promote the family business.

　　In 1997, Liu Fu Ji officially took over the new-scented five-spice shrimp cake stall.

He said: "I am responsible for the management and planning of the business model. In terms of food, I will continue my father's flavor of five-spice shrimp cakes. I hope that customers can enjoy the previous flavor." Spring rolls, taro, horseshoe eggs, fried prawns, etc. have been handmade for many years.

　　The taste in memories is always the most delicious.

He laughed and said: "In the early days, Singapore was not as convenient as it is now. You could only eat five-spice shrimp cakes when there was a big show. Because it was so rare, it tasted especially delicious."

　　The hawker worked long hours. He was young when he took over the business at the age of 29. He had a goal in mind. It didn't matter how tired he was.

If this year's season is getting longer, I feel more and more powerless.

Business is naturally very happy, but more customers also means faster hands and feet.

To sell five-spice shrimp cakes, you need to be able to withstand the heat and use a good knife.

　　Liu Fuji believes that the current cooked food center does not just provide people with food and clothing. The hawker industry drives the economy and nurtures the next generation of hawkers. The next generations of many old stall owners are excellent.

To pass on the hawker spirit, the key is to keep up with the times, keep up with current affairs and policies, and constantly improve self-improvement, whether it is technology, food or service.

　　He said: "In the past, young people felt that it was shameful to be a hawker. Now everyone treats hawkers as businessmen, and some even open branches. It depends on how the stall owners perform." He hopes that he can have health and courage to develop his business.

(Ye Xiaohong)