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. When he first arrived in Taiwan, life was tough, so he learned how to make buns and steamed buns from relatives and started the business of a bun shop. What sets this shop apart from others is its unique filling. Instead of the traditional combinations of meat, green onions, and cabbage, the filling is made of vermicelli, meat, and green onions. Moreover, the dough is also notably chewy. It is completely hand-kneaded, giving it a strong texture. The current owner, Ren Yi-Cheng, says: "Most bun shops use low-gluten flour to make buns and steamed buns, which makes them softer." However, Datong Bun Shop uses medium-gluten flour to maintain a firm and fragrant chewy texture. Biting into it feels like the bun is dancing in your mouth!
