Tuchengzi Zanbo Handmade Buns Introduction
Chen Ding-hui's grandfather, Chen Lao-gang (born in 1902), originally opened a grocery store at the site of today's Chengbei Road. When the uncles separated the family business, his father, Chen Zan-tong (born in 1953), took over this store and changed its inventory to rice, feed, and so on. In 1998, Chen Zan-tong began making handmade buns and steamed bread for sale. In 2003, he passed the store down to his two sons, Chen Ding-fu and Chen Ding-hui. The elder brother, Chen Ding-fu, runs a breakfast business in the morning, while the younger brother, Chen Ding-hui, operates in the afternoon, solely selling handmade buns and steamed bread. The pork buns, known as "Zan Bo's meat buns," contain only pork belly, while the vegetable buns are filled with mushrooms, vegetarian ingredients, and preserved vegetables, all made starting at 10 AM and ready by 1 PM. The steamed buns are prepared in two batches; the first batch is produced from noon to 3 PM, and the second from 3 PM to 6 PM, with buns continually coming out of the steamer. Besides regular steamed buns, there are also cranberry and whole wheat steamed buns. The cranberry steamed buns are made by mixing cranberries into the dough, giving them a unique flavor. The whole wheat steamed buns are made from whole wheat flour, mixed grains, raisins, and dough. It is noteworthy that "Zan Bo" sets aside a portion of fermented dough each day, places it in the refrigerator to continue fermenting into "old dough," and the next day mixes this "old dough" with fresh dough to make buns or steamed bread.
