Dongshi Steamed Pork Bun Introduction
Located at the intersection of Road 166 and Road 168, next to the Dongshi Farmers' Association, this vibrant area is bustling with people. Several snack stalls have set up shop here to seize the business opportunity, and one of them is the water-fried bun stall run by Lu Han-hsiung (born in 1958). To support his living, Lu sets up his stall every afternoon to sell water-fried buns, making it a well-known snack stall 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: Pork is cooked with soy oil until tender and then set aside. Cabbage, carrots, and chives are chopped, then mixed with the cooked pork and glass noodles. At the stall, flour is mixed with water to form a dough, which is then divided into small pieces, flattened, and filled, creating the fried buns. A little oil is added to a flat pan, where the buns are placed. Water mixture is poured over them, and they are fried until golden brown, flipped to fry the other side, taking about 10 minutes total, and then set aside. Customers can take them away in bags. Except for the filling, which must be pre-cooked at home, everything else is made, fried, and sold fresh at the stall on the same day until sold out, allowing for a fresh and visible dining experience that has earned high praise for Dongshi water-fried buns.
