Datong Baozi Shop Introduction
Founded in 1965, the first generation owner, Ren Yin-Qiu, was a military personnel from the mainland 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 a bun shop business. What sets it apart from other bun shops is its unique filling. The traditional combination of pork, green onion, and cabbage has been changed to a filling of vermicelli, meat, and green onion. In addition, the dough is quite chewy. It is completely handmade and has a strong texture. The current owner, Ren Yi-Cheng, stated, "Most bun shops use low-gluten flour to make buns and steamed buns, which makes them softer." In contrast, Datong Bun uses medium-gluten flour to maintain a firm and fragrant chewy texture. Biting into it feels like the bun is dancing in your mouth!