Dongshi Soup Dumplings Introduction
Located at the intersection of Road 166 and Road 168, beside the Dongshi Farmers' Association, this vibrant area attracts many visitors and small food stalls capitalizing on the commercial opportunities. One such stall is run by Lu Han-hsiung (born in 1958), who sells pan-fried buns. To make a living, he sets up his stall every afternoon to sell these buns, making it a well-known snack stall in the Dongshi area. The dough for Dongshi pan-fried buns is made from all-purpose flour, and the filling contains pork, cabbage, glass noodles, carrots, and leeks. The preparation involves cooking the pork with oil until tender and preparing it for use. Cabbage, carrots, and leeks are chopped and mixed with the braised pork and glass noodles. When ready to sell, flour is mixed with water to form a dough, then small pieces are flattened and filled to make the pan-fried buns. A small amount of oil is heated in a frying pan, the buns are added, and then water starch is poured over them. They are cooked on one side, flipped, and cooked on the other side, taking about 10 minutes in total, before being set aside. When customers purchase, the buns are bagged for takeaway. Except for the filling, which must be pre-cooked at home, everything is made, fried, and sold fresh on-site the same day, ensuring that the Dongshi pan-fried buns are praised for their freshness.
