Datong Steamed Bun Shop Introduction
Founded in 1965, the first-generation owner, Ren Yin-chiu, was a military personnel from mainland China who came to Taiwan after the restoration. Life was tough upon arriving in Taiwan, so he learned how to make buns and steamed bread from relatives and started a bun shop business. What sets this shop apart from other bun stores is its unique fillings. The traditional combination of pork, green onions, and cabbage has been changed to a filling of vermicelli, meat, and green onions. Additionally, the dough is also quite chewy. It is entirely hand-kneaded, resulting in a strong texture. Currently, the owner, Ren Yi-cheng, stated: "Most bun shops use low-gluten flour to make buns and steamed bread, so they tend to be softer." However, Datong Buns uses medium-gluten flour to maintain a chewy and fragrant texture. Biting into them feels like the buns are dancing in your mouth!
