Using naturally fermented dough-the lack of artificial agents prolongs its shelf life and makes the bread retain its flavor longer-and longans from Tainan's Tungshan Township that have been smoked for six days and five nights, then steeped for an evening in red wine, you get the most flavorful bread. This loaf, weighing a kilogram, has won the 2007 Asian Cup and placed second in the 2008 Mondial du Pain.
採用 10 年不斷餵養的老麵（天然發酵，不加人工發酵粉，可以延遲老化，久放不變味），及以台南東山鄉 6 天 5 夜不斷火的煙燻桂圓，泡紅酒一夜為材料，是其最大特色。這個重達一公斤的麵包，是先後拿下 2007 年亞洲盃冠軍、2008 年世界盃銀牌的代表作。