Master Bao’s varieties include meat floss scallops, egg yolk crisps, crab roe flavored scallops, snow meiniang, and liquid cheese.

1. Pork floss and clams are the star product of Master Bao’s family. There are three types: beef floss, seaweed floss, and pork floss.

2. Egg yolk crisp. Overall, it is a variation of the lotus paste and egg yolk mooncake. The sweetness is mainly concentrated in the lotus paste. Overall, it is still moderately salty and sweet.

3. Crab roe flavored scallops. The fresh aroma of crab roe meets the chewiness of the crispy and salty cake and the refreshing taste of the salad, creating a trio for your taste buds.

4. Snow Mei Niang. The flavors include mango, chocolate, and durian. Mango is the most popular. If the weather is too hot, the taste will be affected. 5. Liquid cheese. The cheese tart is just like a cheese tart, but I think it has a richer and more delicious texture than an egg tart.

Master Bao is the earliest trademark registered by Bao Caisheng, a native of Zixi, Jiangxi. Bao Caisheng is the founder of a bakery and pastry shop. In 2004, he opened his first bakery near Communication University of China in Chaoyang District, Beijing. A bakery, he founded the Master Bao brand with his own surname.