Anping Ah Shui Bo Handmade Buns Introduction
Ah Shui Bo Baozi operates with a focus on handmade production, without the addition of any preservatives, using only sourdough fermentation. The dumpling skin and filling are made entirely using traditional techniques from Tainan that date back 60 years. The meat is delivered from the market to the store for processing daily. The handmade method of shaping the dumpling wrappers reflects the meticulousness of handmade baozi. The entire production process requires manual kneading, and the dumpling skin undergoes a 10-hour sourdough fermentation to better absorb gastric acid and protect the stomach lining. The philosophy of Ah Shui Bo Baozi is not only about locally rooted business practices but also about giving back to the community. Master Li Hai Shui, born in 1940, lived on Fisherman's Island and had to walk barefoot for over an hour to reach Longgang Elementary School in Kending. 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 difficult. To encourage students to study hard, he offers a fresh meat bun to any public or private middle or elementary school student who presents an original test paper with a score of 100 from that academic year, hoping they can cherish their time studying.
