Sheng Kee Bakery

My company has many many many people from Asia and they come back from their business trips and bring moon cakes and egg tarts and a few other pastries. Visitors from our Asia offices bring them as well.
They are a HUGE hit.
We now have discovered this bakery (we work near the one in Cupertino but some of us are also near the Brisbane and San Mateo locations) and are absolutely delighted to be able to get these wonderful delicacies locally!

I’ve been buying their 6 pcs greenbean (mung bean) puff every year. But this year, they just don’t taste the same as they did before. For some reason, I get this metallic after taste on some of them. Did my taste bud change or did they change the ingredients? It shows what’s made from on the back of the box: mungbean paste, enriched wheat flour, margarine, butter, shortening, water, dry red onion, sugar, corn syrup. Also in capital bold letter, it says it contains wheat and soy milk. No common or rare metal was listed as the ingredient. But what was it then?
I’ve also noticed my drowsiness after I ate just one, it stays in my stomach like a heavy rock. Today it made me feel sleepy again after eating one so i took a nap, but now i feel some dull pain on my chest, I wonder if this is how one suppose to feel when one is having a massive heart attack! Is the shortening doing that to me? I wish they can find some alternatives to replace the shortening, but for now I need to stop buying these no matter how puffy and irresistibly tasty they are to me!!!