王西勢

"Wang Hsi-Shih" combines the surname of our bakery, Wang, with "Hsi-Shih," the birthplace of our fruit cakes in Yongkang, Tainan. We intentionally chose a brand name that sounds like a person's name to create a sense of neighborly warmth and familiarity, bringing this local flavor closer to people.

The "Danbing Festival" (Cake-Carrying Festival) is a tradition in the Xishi area of Yongkang, Tainan, that has persisted for over a century. Every year on the 20th day of the first lunar month, families who have welcomed a newborn bring cakes and pastries to fulfill their vows, expressing gratitude to the deities for protecting their child's safe growth. They then carry these offerings on shoulder poles to share the blessings with neighbors, which is the origin of the name "Danbing" (carrying cakes).

This custom has transcended gender over time; today, whether a boy or a girl is born, families share cakes and pastries to pass on the joy of welcoming new life. Wang Xishi not only cherishes this local culture but also incorporates the core philosophy of "sharing blessings" into every gift box, allowing this warmth to extend into your daily gift-giving.

In the past, the pastries used for the Pancake Festival had no filling; they relied solely on the simple aroma of the dough, resulting in a rather plain flavor. Around the 1950s, the first-generation master baker Wang Chi-sheng, feeling that the festival pastries were too monotonous, had a flash of inspiration. He incorporated "citrus peel," which symbolizes the bountiful harvests of the Lunar New Year and good fortune, and locally abundant "sweet potatoes" into the filling, uniquely creating the refreshing and fruity "fruit cake."

This fresh and elegant flavor has since become a shared memory passed down through generations of Xishi people, as well as the most distinctive specialty of Yongkang.

The biggest difference lies in the "filling." Unlike traditional Chinese pastries, which often use bean paste, winter melon, or braised meat that can taste oily and heavy, Wang Xishi fruit cakes use local "sweet potato" as a base, blended with fruit ingredients for flavor. Because the filling is very low in oil, it tastes refreshing and light, with a hint of fresh fruit aroma.

We carefully preserve the unique craftsmanship passed down by our grandfather, Wang Chi-sheng. In response to modern healthy eating trends, we have adjusted the flavors to be lighter, richer in texture, and free from greasiness.

Wang Xi-Shi's Kumquat Fruit Cake features a soft and dense crust with a filling that combines the mild warmth of sweet potato and the refreshing fragrance of citrus. You may even encounter bits of kumquat and pineapple, creating a distinct layering of flavors and an overflow of fruity aroma.

In addition to the classic kumquat flavor, we have expanded our selection to include "Roselle" (Daughter's Cake), as well as seasonal "Mango" and "Strawberry", allowing this traditional delicacy to showcase different profiles with the changing seasons.

Serving Suggestions:

• At room temperature: Best for experiencing the fresh, delicate flavor and soft texture.
• After baking: The crust becomes slightly crispy and the filling's aroma becomes even more rich and enticing—this is our highly recommended secret way to enjoy them.

To share this local blessing with more friends, we are especially attentive in our selection of ingredients.

Our signature fruit cakes contain no animal-derived ingredients and are a healthy, vegan-friendly snack. For our other handmade pastries and desserts, we offer varying vegetarian options based on their ingredients. You may refer to the table below for your selection:

• Vegan: Signature fruit cakes (Kumquat, Roselle, Mango, Strawberry, Shikuwasa, Pineapple Oolong)
• Ovo-vegetarian: Plum pastry
• Lacto-vegetarian: Pong biscuit
• Ovo-lacto vegetarian: Pineapple cake, Egg yolk pastry, Traditional sponge cake, Dacquoise, Meringue

If you have more specific dietary needs or questions, please feel free to ask our store staff, and we will be happy to assist you.