Xinzhuan Buns and Steamed Breads Introduction
Cai Chongming (born in 1951) was originally an employee at the Taiwan Salt Corporation's Chiayi Salt Field. His wife was a seamstress who sewed clothes for the villagers to supplement their household income. Starting in the 1970s, the emergence of ready-to-wear factories greatly impacted the sewing business, leading to a significant decrease in income. To enable his wife to have a side business while taking care of the children and to increase the family income, Cai Chongming went to the Wushulin Salt Field in Kaohsiung to learn how to make buns and steamed buns from his brother and sister-in-law. His brother and sister-in-law were employees of the welfare association at the Wushulin Salt Field and learned from an elderly man from other provinces who made buns and steamed buns to increase their income. After mastering the methods of making buns and steamed buns, Cai Chongming returned to Xinwan and started selling them. Initially, his skills were not proficient, so he would seek advice from an elderly man known as "Haikongzi" at the Budai Works, continuously improving and developing until he achieved today's reputation. His son Cai Cheng'en (born in 1979) returned to help and learn in 2010, and officially took over the business after getting married in 2014. The production of buns and steamed buns starts the day before. In the afternoon of the previous day, the dough is kneaded and allowed to ferment, and he wakes up at 12:30 AM...
