Anping Ah Shui Po Handmade Buns Introduction
Ah Shui Bo Bun's operation focuses on handmade production, without any preservatives. The buns are completely fermented using old dough, and both the bun skin and filling are made using traditional techniques from Tainan that date back 60 years. The meat is processed in-store daily, delivered fresh from the market. The handmade method of shaping the buns reflects the delicacy of handmade buns. The entire production process requires manual kneading, and the bun skin undergoes 10 hours of fermentation with old dough, as it can absorb gastric acid and help protect the stomach lining. Ah Shui Bo Bun's philosophy is not only about local and authentic business practices but also giving back to the community. Master Li Hai-Shui, born in 1940, lived on Fisherman's Light Island and had to walk over an hour barefoot to reach Longgang Elementary School in Kunsan. At that time, his family had no water or electricity, and if he returned home late, he couldn't do his homework. He recalls those years as quite tough. To encourage students to study hard, he offers a fresh meat bun to any public or private school student in Taiwan who presents an original exam paper with a score of 100 for that academic year, hoping they cherish their time studying.
