Dongshi Soup Dumplings Introduction
Located at the intersection of Roads 166 and 168, beside the Dongshi Farmers' Association, this area is bustling with energy and has attracted several food stalls taking advantage of the business opportunities here, one of which is the water-fried bun stall run by Lu Han-hsiung (born in 1958). Lu Han-hsiung 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 in oil until tender and set aside. Cabbage, carrots, and chives are chopped, and then mixed with the cooked pork and glass noodles. At the market, flour is mixed with water and kneaded into strips, then small pieces are pressed flat to wrap the filling, making the buns. A small amount of oil is placed in a frying pan, and the buns are added, topped with water starch, and fried until golden brown, then flipped to fry the other side, taking about 10 minutes altogether. Customers can take them away in bags when purchased. Except for the fillings, which must be stir-fried at home beforehand, everything else is made, fried, and sold fresh at the stall, ensuring that they sell the same day they are made until they run out. This freshness has earned Dongshi water-fried buns a great reputation.
