Datong Bun Shop Introduction
Founded in 1965, the first generation owner Ren Yin-Qiu was a military veteran from mainland China who came to Taiwan after the restoration. When he first arrived in Taiwan, life was hard, so he learned how to make buns and steamed buns from his relatives and started a bun shop business. What sets this shop apart from other bun shops is its unique filling. Instead of the traditional combination of meat, scallions, and cabbage, the filling is made with glass noodles, meat, and scallions. Additionally, the dough is quite chewy. It is entirely handmade, with a strong texture. The current owner, Ren Yi-Cheng, says, "Most bun shops use low-gluten flour to make buns and steamed buns, resulting in a softer texture"; however, Datong Bun uses medium-gluten flour, maintaining a chewy and aromatic texture. Biting into one feels like the bun is dancing in your mouth!
