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大埔振興肉丸

           創立於1967

Tai Po Chun Hing Meatball

                    Since 1967



最新消息

2016年6月4日

 將軍澳尚德街市分店正式投入服務!

2016年5月1日

www.Fat-B.com 選購大埔振興產品,買滿$300,指定地區即享免費送貨服務!

香港人的健康肉丸

「振興肉丸」於一九六七年創立,創辦人陳南奎先生,原籍潮陽,五十年代初到香港,於九龍城寨以鐵棒錘打牛肉的傳統手法打造肉丸,開展家庭形式、單一經營肉丸製造及批發事業。

「原味、天然、健康、盡心服務」是創辦人堅持的原則及承諾;早於創業之初,對原材料素質已有嚴謹要求,只選用上乘原肉材料,如原隻牛後腿肉、牛腱、墨魚肉、豬腿肉等,絕不會加入雜肉、碎肉、動物內臟等材料;時至今日,市面上的肉丸,為追求爽口彈牙及降低成本,盲目地使用不同類型添加劑及化學材料;而「振興肉丸」創辨人卻憑藉經驗及傳統手藝技術,堅持“原味、天然、健康”理念下,利用溫度掌控方法,保持肉質的天然彈性、原肉味道及肉汁,百分百把“原汁原味”的食物理念淋漓盡致地發揮,堪稱肉類製品的良心傑作。

七十年代,「振興肉丸」遷址到大埔經營,生產規模、產能、批發範疇亦逐漸擴展,而「盡心服務」的承諾亦開始優化;「振興肉丸」批發送貨服務是行內先驅,除區內用自行車送貨外,更提供區外送貨服務,踏入70年代,「振興肉丸」開展了肉丸生產、批發光輝的一頁,成為廣為人知的肉丸製造及批發商。創辦人家族營商理念從不固步自封,對食品潮流及客戶口味追求不斷保持前瞻性,早於90年代已率先引進台灣丸類製品,最為人熟悉的包括:芝士包心丸、仿龍蝦丸、魚籽包心丸等。

2007年可以用翻天覆地來形容「振興肉丸」的蛻變;面對市場競爭、食品安全、生產成本及技術日趨嚴峻情況下,第二代接班人要秉承“原味、天然、健康、盡心服務”的原則下繼續發展,把生產線再度擴充,由大埔地舖遷至火炭廠廈,建立全自動化廠房,令技術、產能進一步提升;近年更於台灣發展生產線,製造自家配方的潮流台式丸類產品,現時大受歡迎的炙燒芝心丸、仿干貝燒已為「大埔振興」奠定了台式丸供應商的發展基礎。

而老店「振興肉丸」隨著工場搬遷而進行全面裝修,並改名為「大埔振興高級肉丸專門店」,以經營零售業務為主,除提供香港及台灣丸類產品外,更提供時令急凍海產、高級扒類、肉類、火鍋及燒烤食品,務求給予客戶多元化的食品選擇;配合網上購物的興起及秉承“盡心服務”宗旨,「肥B美食速遞」網上零售業務應運而生,為客戶提供網上訂購及送貨服務。

新一代掌舵人深明「大埔振興」品牌肩負著創辦人對食品製造的理想及信念,品牌發展成為公司發展核心,除把       進行商標註冊;更進行品牌推廣,於2009-2010年間參予全港最受歡迎的食品展覽,並推出「1元100粒肉丸」及「1元1隻龍蝦」震撼食品界的宣傳,備受全港傳媒廣泛報導及大眾市民入場參與。

「大埔振興」創業至今接近半世紀,仍屹立不倒,贏盡業界與客戶的推崇及信賴。大埔振興將繼續堅持製造“原味·天然·健康”的食品,以“盡心服務”的專業態度為全港服務。

 

Tai Po Chun Hing was founded in 1967 by Mr Chan Nam-fui of Chaoyang, Shantou. Upon arriving in Hong Kong in the 1950s, Chan set sail for his own manufacturing and wholesale business, beginning with traditional pounded beef in a cottage within the Kowloon Walled City.

Authentic, natural, and healthy produce with a generous helping of service: these were the promises that Chan held to himself, and strict demands on food standards have been in place since day one.  The only ingredients were whole shins and legs of beef, gutted cuttlefish, ham hock and other premium cuts, without a trace of fillers such as mince or offal. Whereas other brands blithely take to additives and chemicals for that extra bite or profit, Chun Hing's founder relied on experience and traditional handicraft in his insistence on real flavour and all-natural healthiness. Precision temperature-controlled techniques seal in the natural bite, flavour and juices, and meat produce doesn't get any more honest than this genuine article.

In 1970s, Chun HIng was related to Tai Po as it expanded its production and wholesale selections, and the service promise was gradually fulfilled as city-wide orders were now delivered by minivan on top of bike runs in the neighbourhood. Chun Hing's reputation as a meatball manufacturer and wholesaler grew in strides throughout the glorious decade, but the family business did not rest on its laurels. Ever a step ahead of industry trends and changing customer tastes, the company pioneered Taiwanese recipes in the city, such as Cheese Fish Ball, Imitation Lobster Ball, and Fish Roe Fish Ball.

2007 was a transformative year for Chun Hing. With cutthroat competition, food safety standards, food costs and production sophistication at an all-time high, the new generation who succeeded the business from Chan stayed true to his founding principles, and the assembly line was fully automated in a new Fo Tan factory with improved manufacturing techniques and capacities. A second production line was recently set up in Taiwan which focused on in-house recipes of popular Taiwanese meatballs. Bestsellers such as seared cheddar-filled fish balls and grilled faux dried scallops are now the bedrock of Chun Hing's Taiwanese series.

The Tai Po Chun Hing Premium Meatball Specialists now stands at the original work site, fully renovated into a retail outlet for local and Taiwanese meatballs along with seasonal frozen seafood, premium cuts, and assorted hotpot and barbecue produce. Riding on growing demands for online shopping and in keeping with its motto for heartfelt service, online ordering with delivery is now available at the "Fat B" web portal.

Knowing full well the ideas and beliefs carried by the company name, the young proprietors have pushed their brand and reputation to the forefront in business development. With the Tai Po Chun Hing logo now trademarked, the company took the HK Food EXPO 2009 by storm with its "dollar lobster" and "dollar pack of 100 meatballs" campaign which attracted droves of visitors and media attention.

As the half-century mark nears, Tai Po Chun Hing stands firm as a trusted and recommended supplier amongst its customers and partners, with its three cast-iron pledges of authentic, natural, and healthy produce. The company continues to cater to Hong Kongers with unwavering service from the heart.