位於苗栗卓蘭的永安餅行，創辦人江老闆15 歲時即出外學作糕餅，苦作實幹打下扎實技術。1975 年回鄉創立永安餅行，30 餘年留存傳統的老味道、老手藝。特嚴選土鳳梨為內餡，製成桐花外形的桐花餅，口味香、不油膩，而手作土鳳梨酥則是結合臺農2 號鳳梨及金鑽鳳梨，以慢火熬煮4 至5 小時，鳳梨內餡香氣濃郁，嘗起來彷彿在舌間蔓延出酸甜的戀愛滋味。
Jiang Ji Yung An is located in Zhuolan, Miaoli. The founder Mr. Jiang left home and started as a pastry apprentice at the young age of 15. Because of his hard-work and solid work attitude, he brought with him substantial skills when he returned to his hometown in 1975 and founded Yongan Bakery. The traditional flavor and ancient cooking methods have been kept for more than 30 years. With its stuffing featuring select native pineapples, the tung flower cake (named after its shape), releases an aromatic and welcome scent. Their handmade pineapple cakes combine Tainung No. 2 pineapples and diamond pineapples for the filling. The pineapples are simmered for four to five hours to make the thickly aromatic pineapple paste filling. The sweet and sour taste might even remind you of falling in love.
45 ±5g × 12 入 / 盒，共兩盒