Apricot Blossom House mooncake characteristics: the use of sophisticated materials, fine production techniques, with the times.

1, Apricot House's most famous bean paste must be used in Haimen's special Dahongpao, even to go all the way to Hunan Tongxin Xianglian, coconut from the sea 1 of the special coconut, five kernels in the elephants come from the hundred Guangdong West Asia, the fragrance of the kernels come from the Xinjiang North Hickory with the Yunnan head of the walnuts, the materials used in the dry points of the examination.

2, fine production process, is the biggest secret of the success of the Apricot Tower moon cakes. After nearly a century of accumulation by several generations, the unique recipe of Wan Hua Lou mooncakes has become a classic brand asset.

3, Apricot Flower House mooncake at the same time in both the ancient inheritance of the Mid-Autumn Festival, according to the needs of the public's life, and continue to innovate on the heights. The only senior mooncake technician in China, Chen Mingxin, is hired to craft the fins and abalone mooncake, which is flavored with Moutai wine and has a clear, layered texture that meets the needs of the high class.

Brand Introduction

The brand rose to prominence in the early 20th century, with unique recipes and superb craftsmanship, the brand went viral. Shanghai Xinghualou (Group) Co., Ltd, is a large enterprise group focusing on catering, hotel and food processing industry, which brings together the essence of Chinese cuisine.

Specialty hotels and long-established restaurants include South Xinya Ramada Hotel, Apricot Blossom House, Xinya Cantonese Restaurant, Yangzhou Restaurant, Shen Dacheng, Xiangmanlou, Dexing Noodle House, Yan Yunlou, Hong Changxing, Lao Zhengxing, Gongde Lin, Lao Half Zhai, De Da Xi Cuisine Society and more than 20 others.

The Apricot Flower House mooncake has been in Shanghai for nearly 100 years, and its traditional bean paste, lotus seed paste, coconut paste, and five kernels have become the "Four Kings".