Datong Bun Shop Introduction
Founded in 1965, the first generation leader Ren Yinqiu was a military veteran from mainland China who came to Taiwan after the Kuomintang's retreat. Upon arriving in Taiwan and facing hardships, he learned how to make buns and steamed buns from relatives and started a bun business. What sets this shop apart from others is its unique filling. Instead of the traditional pork, scallions, and cabbage, the filling consists of mung bean noodles, meat, and scallions. Additionally, the dough has a delightful chewiness. The current leader, Ren Yicheng, explains: "Most bun shops use low-gluten flour to make buns and steamed buns, resulting in a softer texture," while Datong Bun uses medium-gluten flour to retain a firm and fragrant chewy texture. Biting into it feels like the bun is dancing in your mouth!
