Shinwha Shueijianbao Introduction
Cai Xin-qi (born in 1951) is engaged in aquaculture, while his wife, Huang Li-jiao (born in 1953), worked in a garment processing factory. In 1986, Huang Li-jiao quit her job to take care of their child attending elementary school, to prevent the child from wandering around after school. To supplement the family income and develop a side business, she learned how to make buns and steamed buns from her younger sister, who had participated in a community cooking activity. She then set up a stall at home selling water-fried buns, and soon added egg pancakes and pan-fried dumplings to the menu. Initially, the water-fried buns were filled with cabbage, minced meat, and scallions. One year, during the Zhuangmiao Jia Ying Temple’s religious festival, the entire village was required to eat vegetarian, so meat-filled water-fried buns could not be consumed, leading them to offer only vegetable-filled water-fried buns, a practice that has continued to this day. Because making water-fried buns is labor-intensive, her mother, Su Xue-yun (born in 1930), helps with the filling, while her father, Cai Deng-xuan (born in 1930), assists with frying. The petite water-fried buns are limited to 120 pieces each day, and once sold out, they do not produce more, encouraging customers to come early the next day. This is the commitment of Xinwen Water-Fried Buns. The outer skin of Xinwen Water-Fried Buns is made of flour, while the filling consists of cabbage and carrots. The preparation involves mixing the cabbage and carrots with seasonings the night before.
