Datong Bun Shop Introduction
Founded in 1965, the first generation owner, Ren Yin-Qiu, was a veteran from mainland China who came to Taiwan after the restoration. Upon arriving in Taiwan, life was difficult, so he learned to make buns and steamed bread from relatives and started a bun shop. What sets this shop apart from other bun stores is its unique filling. The traditional combination of meat, green onions, and cabbage has been transformed into a filling of vermicelli, meat, and green onions. In addition, the dough is notably chewy, made entirely by hand kneading. The current owner, Ren Yi-Cheng, states, "Generally, bun shops use low-gluten flour to make buns and steamed bread, which makes them softer." However, Datong Bun Shop uses medium-gluten flour to maintain a firm and fragrant texture. Biting into them feels like the buns are dancing in your mouth!
