Datong Bun Store Introduction
Founded in 1965, the first generation owner, Ren Yin-Qiu, was a military veteran from mainland China who arrived in Taiwan after World War II. Upon arriving in Taiwan, life was difficult, so he learned the methods of making buns and steamed buns from relatives, and began his own bun shop business. What sets this shop apart from others is its unique fillings. Instead of the traditional combination of meat, scallions, and cabbage, the filling has been changed to a mix of glass noodles, meat, and scallions. Additionally, the dough itself has a considerable chewy texture. It is completely hand-kneaded for optimal elasticity. The current owner, Ren Yi-Cheng, stated: "Generally, bun shops use low-gluten flour to make buns and steamed buns, which makes them softer to eat"; however, Daitong Bun Shop uses medium-gluten flour to maintain a stronger and more flavorful texture. It's like the buns are dancing in your mouth!
