Xuwu Fried Bun Introduction
Chen Shih-Tzung (born in 1960) started making and selling pan-fried buns at the age of 27, initially selling them in nearby villages using a vehicle, going out early and returning late, with each bun starting from 5 TWD. In 2009, he established a fixed location for sales at the current site. Keelung Pan-Fried Buns use all-purpose flour, with fillings including pork, cabbage, spices, tofu skin, carrots, and scallions. The process is as follows: the flour is fermented and set aside. Pork is shredded and stir-fried with scallion oil, tofu skin, and spices, prepared for filling. Cabbage and carrots are briefly blanched, then stir-fried with scallion oil and seasonings, also set aside. A small piece of the fermented flour is flattened, the stir-fried cabbage and pork are wrapped inside, forming the buns, which are set aside. In the afternoon, the buns are sent to the market; a small amount of salad oil is added to a hot pan, the buns are placed in the pan and pressed down by hand. A mixture of flour and water is added, and they are fried for about 6 minutes, then flipped and fried for another 4 minutes before being removed and set aside, ready for customers to take away. Adding salad oil to the pan prevents the buns from sticking; the flour-water mixture is made from flour and water.
