WORLD Workers make mooncakes in Kee Heong food factory in Malaysia

WORLD

Workers make mooncakes in Kee Heong food factory in Malaysia

Xinhua

20:23, September 22, 2020

A worker puts mooncakes into oven in Kee Heong food factory in Seri Kembangan, Selangor, Malaysia, Sept. 21, 2020. As the Mid-Autumn Festival draws closer, workers in uncle Khor Bee Seng's food factory are getting busier. Uncle Khor, now in his 80s, is the founder of Kee Heong Food Industries Sdn Bhd. He entered into his small confectionery at the beginning of the 1980s which he operated at home in the suburbs of Kuala Lumpur by producing "Sha Qi Ma", a Chinese traditional dessert. Over years of diligent experience and hard working, Kee Heong now has moved into a double-story building factory. Kee Heong not only produces the common Cantonese style mooncake, but also makes rare Teochew style mooncake. Uncle Khor said he learned the Teochew style recipe when he was an apprentice of a Teochew pastry master. As time goes by, he has continuously improved the recipe, keeping the traditional flavor while making the formula healthier. (Xinhua/Zhu Wei)

Workers make mooncakes in Kee Heong food factory in Seri Kembangan, Selangor, Malaysia, Sept. 21, 2020. As the Mid-Autumn Festival draws closer, workers in uncle Khor Bee Seng's food factory are getting busier. Uncle Khor, now in his 80s, is the founder of Kee Heong Food Industries Sdn Bhd. He entered into his small confectionery at the beginning of the 1980s which he operated at home in the suburbs of Kuala Lumpur by producing "Sha Qi Ma", a Chinese traditional dessert. Over years of diligent experience and hard working, Kee Heong now has moved into a double-story building factory. Kee Heong not only produces the common Cantonese style mooncake, but also makes rare Teochew style mooncake. Uncle Khor said he learned the Teochew style recipe when he was an apprentice of a Teochew pastry master. As time goes by, he has continuously improved the recipe, keeping the traditional flavor while making the formula healthier. (Xinhua/Zhu Wei)

Workers take the mooncakes out of the oven in Kee Heong food factory in Seri Kembangan, Selangor, Malaysia, Sept. 21, 2020. As the Mid-Autumn Festival draws closer, workers in uncle Khor Bee Seng's food factory are getting busier. Uncle Khor, now in his 80s, is the founder of Kee Heong Food Industries Sdn Bhd. He entered into his small confectionery at the beginning of the 1980s which he operated at home in the suburbs of Kuala Lumpur by producing "Sha Qi Ma", a Chinese traditional dessert. Over years of diligent experience and hard working, Kee Heong now has moved into a double-story building factory. Kee Heong not only produces the common Cantonese style mooncake, but also makes rare Teochew style mooncake. Uncle Khor said he learned the Teochew style recipe when he was an apprentice of a Teochew pastry master. As time goes by, he has continuously improved the recipe, keeping the traditional flavor while making the formula healthier. (Xinhua/Zhu Wei)

Workers make mooncakes in Kee Heong food factory in Seri Kembangan, Selangor, Malaysia, Sept. 21, 2020. As the Mid-Autumn Festival draws closer, workers in uncle Khor Bee Seng's food factory are getting busier. Uncle Khor, now in his 80s, is the founder of Kee Heong Food Industries Sdn Bhd. He entered into his small confectionery at the beginning of the 1980s which he operated at home in the suburbs of Kuala Lumpur by producing "Sha Qi Ma", a Chinese traditional dessert. Over years of diligent experience and hard working, Kee Heong now has moved into a double-story building factory. Kee Heong not only produces the common Cantonese style mooncake, but also makes rare Teochew style mooncake. Uncle Khor said he learned the Teochew style recipe when he was an apprentice of a Teochew pastry master. As time goes by, he has continuously improved the recipe, keeping the traditional flavor while making the formula healthier. (Xinhua/Zhu Wei)

Workers make traditional Teochew style mooncakes in Kee Heong food factory in Seri Kembangan, Selangor, Malaysia, Sept. 21, 2020. As the Mid-Autumn Festival draws closer, workers in uncle Khor Bee Seng's food factory are getting busier. Uncle Khor, now in his 80s, is the founder of Kee Heong Food Industries Sdn Bhd. He entered into his small confectionery at the beginning of the 1980s which he operated at home in the suburbs of Kuala Lumpur by producing "Sha Qi Ma", a Chinese traditional dessert. Over years of diligent experience and hard working, Kee Heong now has moved into a double-story building factory. Kee Heong not only produces the common Cantonese style mooncake, but also makes rare Teochew style mooncake. Uncle Khor said he learned the Teochew style recipe when he was an apprentice of a Teochew pastry master. As time goes by, he has continuously improved the recipe, keeping the traditional flavor while making the formula healthier. (Photo by Chong Voon Chung/Xinhua)

Khor Bee Seng (2nd R) makes traditional Teochew style mooncakes in Kee Heong food factory in Seri Kembangan, Selangor, Malaysia, Sept. 21, 2020. As the Mid-Autumn Festival draws closer, workers in uncle Khor Bee Seng's food factory are getting busier. Uncle Khor, now in his 80s, is the founder of Kee Heong Food Industries Sdn Bhd. He entered into his small confectionery at the beginning of the 1980s which he operated at home in the suburbs of Kuala Lumpur by producing "Sha Qi Ma", a Chinese traditional dessert. Over years of diligent experience and hard working, Kee Heong now has moved into a double-story building factory. Kee Heong not only produces the common Cantonese style mooncake, but also makes rare Teochew style mooncake. Uncle Khor said he learned the Teochew style recipe when he was an apprentice of a Teochew pastry master. As time goes by, he has continuously improved the recipe, keeping the traditional flavor while making the formula healthier. (Photo by Chong Voon Chung/Xi

Khor Bee Seng (L) and his daughter Khor Poh Joo make mooncakes in Kee Heong food factory in Seri Kembangan, Selangor, Malaysia, Sept. 21, 2020. As the Mid-Autumn Festival draws closer, workers in uncle Khor Bee Seng's food factory are getting busier. Uncle Khor, now in his 80s, is the founder of Kee Heong Food Industries Sdn Bhd. He entered into his small confectionery at the beginning of the 1980s which he operated at home in the suburbs of Kuala Lumpur by producing "Sha Qi Ma", a Chinese traditional dessert. Over years of diligent experience and hard working, Kee Heong now has moved into a double-story building factory. Kee Heong not only produces the common Cantonese style mooncake, but also makes rare Teochew style mooncake. Uncle Khor said he learned the Teochew style recipe when he was an apprentice of a Teochew pastry master. As time goes by, he has continuously improved the recipe, keeping the traditional flavor while making the formula healthier. (Xinhua/Zhu Wei)

Workers take the mooncakes out of the oven in Kee Heong food factory in Seri Kembangan, Selangor, Malaysia, Sept. 21, 2020. As the Mid-Autumn Festival draws closer, workers in uncle Khor Bee Seng's food factory are getting busier. Uncle Khor, now in his 80s, is the founder of Kee Heong Food Industries Sdn Bhd. He entered into his small confectionery at the beginning of the 1980s which he operated at home in the suburbs of Kuala Lumpur by producing "Sha Qi Ma", a Chinese traditional dessert. Over years of diligent experience and hard working, Kee Heong now has moved into a double-story building factory. Kee Heong not only produces the common Cantonese style mooncake, but also makes rare Teochew style mooncake. Uncle Khor said he learned the Teochew style recipe when he was an apprentice of a Teochew pastry master. As time goes by, he has continuously improved the recipe, keeping the traditional flavor while making the formula healthier. (Xinhua/Zhu Wei)

Workers make traditional Teochew style mooncakes in Kee Heong food factory in Seri Kembangan, Selangor, Malaysia, Sept. 21, 2020. As the Mid-Autumn Festival draws closer, workers in uncle Khor Bee Seng's food factory are getting busier. Uncle Khor, now in his 80s, is the founder of Kee Heong Food Industries Sdn Bhd. He entered into his small confectionery at the beginning of the 1980s which he operated at home in the suburbs of Kuala Lumpur by producing "Sha Qi Ma", a Chinese traditional dessert. Over years of diligent experience and hard working, Kee Heong now has moved into a double-story building factory. Kee Heong not only produces the common Cantonese style mooncake, but also makes rare Teochew style mooncake. Uncle Khor said he learned the Teochew style recipe when he was an apprentice of a Teochew pastry master. As time goes by, he has continuously improved the recipe, keeping the traditional flavor while making the formula healthier. (Xinhua/Zhu Wei)

Workers make traditional Teochew style mooncakes in Kee Heong food factory in Seri Kembangan, Selangor, Malaysia, Sept. 21, 2020. As the Mid-Autumn Festival draws closer, workers in uncle Khor Bee Seng's food factory are getting busier. Uncle Khor, now in his 80s, is the founder of Kee Heong Food Industries Sdn Bhd. He entered into his small confectionery at the beginning of the 1980s which he operated at home in the suburbs of Kuala Lumpur by producing "Sha Qi Ma", a Chinese traditional dessert. Over years of diligent experience and hard working, Kee Heong now has moved into a double-story building factory. Kee Heong not only produces the common Cantonese style mooncake, but also makes rare Teochew style mooncake. Uncle Khor said he learned the Teochew style recipe when he was an apprentice of a Teochew pastry master. As time goes by, he has continuously improved the recipe, keeping the traditional flavor while making the formula healthier. (Xinhua/Zhu Wei)

Workers make mooncakes in Kee Heong food factory in Seri Kembangan, Selangor, Malaysia, Sept. 21, 2020. As the Mid-Autumn Festival draws closer, workers in uncle Khor Bee Seng's food factory are getting busier. Uncle Khor, now in his 80s, is the founder of Kee Heong Food Industries Sdn Bhd. He entered into his small confectionery at the beginning of the 1980s which he operated at home in the suburbs of Kuala Lumpur by producing "Sha Qi Ma", a Chinese traditional dessert. Over years of diligent experience and hard working, Kee Heong now has moved into a double-story building factory. Kee Heong not only produces the common Cantonese style mooncake, but also makes rare Teochew style mooncake. Uncle Khor said he learned the Teochew style recipe when he was an apprentice of a Teochew pastry master. As time goes by, he has continuously improved the recipe, keeping the traditional flavor while making the formula healthier. (Xinhua/Zhu Wei)

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