Dongshi Soup Dumplings Introduction
Located at the intersection of Roads 166 and 168, the area by the Dongshi Agricultural Association is bustling with activity. Several food stalls have recognized the business opportunities here and set up shop, one of which is the water-fried bun stall run by Lu Han-hsiung (born 1958). To make a living, Lu sets up his stall every afternoon to sell water-fried buns, making it a well-known snack spot in the Dongshi area. The dough for Dongshi water-fried buns is made from all-purpose flour, and the filling includes pork, cabbage, glass noodles, carrots, and chives. The preparation method is as follows: the pork is browned with soy oil, then set aside. The cabbage, carrots, and chives are chopped, and mixed with the cooked pork and glass noodles. When ready to sell, flour and water are kneaded into strips, small pieces are flattened and filled with the mixture, forming the buns. A little oil is placed in a flat pan, the buns are added, topped with a starch water mixture, and pan-fried until golden on both sides, taking about 10 minutes in total. When customers purchase them, they are packed for takeaway. Except for the filling, which must be pre-cooked at home, everything else is made, cooked, and sold fresh on-site, with daily sales until they run out. This freshness has earned Dongshi water-fried buns great acclaim.
