Anping Ashuibo Handmade Bun Introduction
A Shui Bo's buns are made by hand without any preservatives, using only fermented old dough. The bun skin and filling are made using authentic traditional methods from Tainan that date back 60 years. The meat is processed daily from the market. The handmade technique reflects the delicacy of the buns, and the entire production process requires hand kneading. The bun skin must undergo a 10-hour fermentation with old dough, allowing it to absorb stomach acid and protect the stomach lining. A Shui Bo's philosophy not only emphasizes local and sincere business practices, but also gives 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 Kuncan. At that time, his family had no running water or electricity, and if he returned home too late, he couldn't finish 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 school and elementary school student who presents an original exam paper with a score of 100 from that academic year, hoping that students will cherish their time studying.
