The 55-year-old Yang says that with modern people's aversion to fatty and sweet foods, tastes have moved from the traditional pork filling of Taiwanese "salty marriage cakes" to the crisp, high-fibre bamboo shoot, and exquisite Western cakes have given way to more sandwich-style cakes like the salty cake.
55 歲的楊宗正說，現代人怕胖、怕甜，於是他想到以台灣鹹喜餅的豬肉餡，改以清脆高纖的竹筍，搭配西式精緻蛋糕，成為三明治狀的鹹蛋糕。