Anping Ah Shui Bo Handmade Buns Introduction
A Shui Bo Steamed Bun's operation is based on handmade production without any preservatives, using only naturally fermented old dough. The bun skin and filling are crafted entirely using traditional methods from Tainan that are 60 years old. The meat is processed daily, delivered from the market directly to the shop. The handmade technique of pinching the bun skin reflects the delicacy of artisanal steamed buns. The production process requires manual kneading, and the bun skin undergoes 10 hours of fermentation with old dough, allowing it to absorb gastric acid and protect the stomach lining. A Shui Bo Steamed Bun's philosophy emphasizes local and genuine business operations while contributing back to the community. Master Li Hai Shui, born in 1940, lived on Fuguang Island and had to walk barefoot for more than an hour to get to Longgang Elementary School in Kuanhsi after school. At that time, his family had no running water or electricity, and if he returned home too late, he could not complete his homework, recalling those years as quite difficult. To encourage students to study hard, he offers a fresh pork bun to any public or private elementary and junior high school student across Taiwan who presents an original exam paper with a score of 100 from that academic year, hoping that students cherish their study time.
