Dongshi Steamed Buns Introduction
Located at the intersection of Roads 166 and 168, beside the Dongshi Farmers' Association, this vibrant area attracts many people, leading several snack stalls to set up shop here. Among them is the popular water-fried bun stall run by Lu Han-hsiung (born in 1958). To make a living, Lu comes here 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 uses all-purpose flour, while the filling consists of pork, cabbage, glass noodles, carrots, and leeks. The method involves cooking the pork with oil until tender, then setting it aside. The cabbage, carrots, and leeks are chopped, and mixed with the cooked pork and glass noodles. At the stall, flour is mixed with water and kneaded into strips, then small pieces are shaped and filled to make the buns. A bit of oil is placed in a frying pan, and the buns are added, drizzled with a flour-water mixture, and fried, turning them until they are golden brown, taking about 10 minutes in total. When customers purchase them, they are packed for takeout. Except for the filling, which is pre-cooked at home, everything else is made, fried, and sold fresh on-site, ensuring that the buns are made and sold on the same day, earning Dongshi water-fried buns a great reputation for freshness and quality.
