Dongshi Pan-fried Buns Introduction
Located at the intersection of Road 166 and Road 168, next to the Dongshi Farmers' Association, this bustling spot is filled with energy, attracting several snack stalls that seize the business opportunity. One of them is the water-fried bun stall run by Lu Han-hsiung (born in 1958). To support his livelihood, Lu sets up his stall every afternoon to sell water-fried buns, making it a well-known snack spot in the Dongshi area. Dongshi water-fried buns are made with all-purpose flour, and the fillings include pork, cabbage, glass noodles, carrots, and leeks. The preparation method is as follows: pork is cooked in oil until tender and set aside. Cabbage, carrots, and leeks are chopped, and the cooked pork is mixed with glass noodles. At the selling site, the flour is mixed with water and kneaded into strips, then small pieces are molded flat to hold the filling, creating the buns. A small amount of oil is added to a skillet, and the buns are placed in, with some water starch poured on top. They are fried until golden brown on one side before flipping and frying the other side, taking about 10 minutes in total. Customers can take them to go in bags. Except for the filling, which must be pre-cooked at home, everything else is made, fried, and sold fresh on-site, ensuring that they are sold the same day they are made, earning Dongshi water-fried buns great acclaim for their freshness and visibility.
