Fu-Lai Handmade Bun Introduction
Li Tuh-Koh (born in 1935) started making handmade steamed buns and baozi in 1971 to support his family, selling them from a cart in nearby villages. He later set up a fixed point at the entrance of the Fu'an Temple in Fucai Village. In 2003, due to his old age, his son Lee Yung-Chun (born in 1970) took over the business and opened a breakfast shop at his home in Fucai Village No. 37, operating only in the morning from 5 AM to 9 AM. In 2011, Lee Yung-Chun's wife, Peng Hsiu-Ling, along with her sister-in-law, expanded their sales to Dongshi, setting up a stall at a busy location in front of the Dongshi Farmers' Association, branding it as "Fucai Handmade Steamed Buns." Their handmade buns and baozi became popular due to their authentic preparation. "Fucai Handmade Steamed Buns" uses high-gluten flour made entirely by hand without machines. The baozi fillings include cabbage, pork, carrots, and silky bean paste, which enhances the sweetness and flavor. In addition to baozi and steamed buns, "Fucai Handmade Steamed Buns" also sells twisted crullers. The baozi and steamed buns are made at the residence in Fucai, kept warm, and then reheated before being sold, while the twisted crullers are made at home and fried at the stall.
