Datong Steamed Bun Shop Introduction
Founded in 1965, the first generation owner Ren Yin-Qiu was a military personnel from the mainland who came to Taiwan after World War II. When he first arrived in Taiwan, life was difficult, so he learned how to make buns and steamed bread from relatives and started a bun shop business. What sets this shop apart from others is its unique filling. Instead of the traditional combination of meat, green onion, and cabbage, the filling is made of glass noodles, meat, and green onion. In addition, the dough is very chewy. It is completely hand-kneaded to achieve a strong texture. The current owner Ren Yi-Cheng says, "Most bun shops use low-gluten flour to make buns and steamed bread, which makes them softer," whereas Datong buns use medium-gluten flour to maintain a firm and chewy texture. Biting into them feels like the buns are dancing in your mouth!
