Dongshi Steamed Bun Introduction
Located at the intersection of “Road 166” and “Road 168” next to the Dongshi Farmers' Association, this bustling area is filled with activity, attracting several snack stalls to set up shop. One of them is the water-fried bun stall run by Lu Han-hsiung (born in 1958). To make a living, Lu comes here every afternoon to sell water-fried buns, making it a well-known snack stall in the Dongshi area. Dongshi water-fried buns are made with all-purpose flour and filled with pork, cabbage, glass noodles, carrots, and chives. The preparation method involves cooking the pork with oil until it's tender, then set aside. The cabbage, carrots, and chives are chopped, and the cooked pork and glass noodles are mixed together. At the stall, flour is mixed with water and kneaded into strips, then small pieces are flattened and filled, forming the fried buns. A little oil is added to a flat pan, the buns are placed inside, water-dough is poured over them, and they are fried until golden brown on both sides, which takes about 10 minutes. When customers purchase, they are packed for take-out. Apart from the filling, which must be pre-cooked at home, everything else is made fresh on-site, ensuring that they are sold on the same day they are made, until sold out. This freshness earns Dongshi water-fried buns high praise.
