Fu Lai Handmade Bun Introduction
Li Tu-ge (born in 1935) started making handmade steamed buns and buns in 1971 to support his family, selling them in nearby villages with a pushcart. Later, he set up a fixed stall at the entrance of the Fuan Temple in Fukui Village. In 2003, due to his old age, his son Lee Yong-chun (born in 1970) took over the business and opened a breakfast shop at their home on No. 37 Fukui Village, operating only in the morning from 5 AM to 9 AM. In 2011, Lee Yong-chun's wife, Peng Hsiao-ling, and her sister-in-law expanded their sales to Dongshi, choosing a spot in front of the Dongshi Township Farmers' Association where there was a lot of foot and vehicle traffic. They set up a stall named "Fukui Handmade Steamed Buns" selling handmade steamed buns and buns. Thanks to their authentic craftsmanship, the business thrived and became a well-known snack stall in Dongshi. "Fukui Handmade Steamed Buns" uses high-gluten flour, made entirely by hand without machines. The filling for the buns includes cabbage, pork, carrots, and taro, with taro added to enhance the sweetness and taste. In addition to buns and steamed buns, "Fukui Handmade Steamed Buns" also sells twisted crullers. The buns and steamed buns are prepared at their home in Fukui and kept warm before being heated at the sales location; the crullers are made at home and then deep-fried at the sales location.
