Anping Ah Shui Bo Handmade Buns Introduction
A Shui Bo Steamed Bun is dedicated to handmade production without any preservatives, using only sourdough for fermentation. The bun dough and filling are made using traditional methods from Tainan that date back 60 years. The meat is processed in the shop every day with deliveries from the market. The handmade technique of pinching the bun's outer skin reflects the delicacy of handmade buns, and the entire production process requires manual kneading. The bun dough undergoes 10 hours of sourdough fermentation to absorb gastric acid, which helps protect the stomach lining. A Shui Bo's philosophy not only focuses on genuine local management 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 attend Longgang Elementary School in Kuning. At that time, his family had no running water or electricity, and if he returned home too late, he couldn't do his homework. He recalls those years as quite challenging. To encourage students to study hard, 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 receives a free fresh meat bun, hoping that students will cherish their time studying.
