Da’an District, Taipei City｜不一樣饅頭店

The dough is very solid and does not ferment too much. After eating this fermented steamed bun, I started to think about whether other steamed buns with strong aroma have too many spices or seasonings added to increase the taste? Is this the original taste of steamed buns without any additives? Waiting for more professional netizens to comment. (give 5 stars first)

About forty years ago, I was studying at the Normal University. It’s another rainy evening in Taipei today. By chance, I walked into Jinshan Street, which is today’s Jinshan Road. I saw many people shopping outside a store in the first alley on the right after entering Heping East Road. The lively scene is indeed unusual for this quiet alley. Driven by curiosity, I walked up to see what my friends were doing. . At first glance, it turned out to be a northern stuffed bun shop selling steamed buns. I feel strange in my heart, what is so strange about the Baozi store? How can this store get such skill? There are so many people buying it! As an overseas Chinese whose ancestors moved from Kamata, Fujian to the east bank of the Pearl River in Guangdong, and from Hong Kong, Influenced by seven hundred years of Cantonese cuisine, I was born with a mouth in my mouth. I don’t have the slightest fondness for steamed buns, which are tasteless, white and colorless, and have no charm at all in appearance. It was just the days when I was forced to go to Chenggong Ridge. I had no choice but to choke for some days without having anything to eat. However, the vicissitudes of life have not changed my curiosity, which drove me to dig out my pockets and vowed to discover the truth. . Taking the hot steamed buns, without further ado, Immediately explore the truth while walking in the drizzle with a scientific spirit. Wow! It’s not a cover, the steamed buns can’t be based on their appearance, this thing is really popular for a reason! It is not sticky to the teeth, has a chewy texture, and is layered layer by layer. The aroma of flour overflows into the nasal cavity with the steam. Like! . More than thirty years later, things have changed. Taipei was turned upside down, Heping East Road was lined with buildings, and the overcoming-the-faith buildings not only disappeared into ashes, but also became an old term in the history books. Jinshan Street, which used to have two lanes for traffic, has been upgraded and widened into Jinshan Avenue. However, the fragrance brought by the steamed buns of that day has not disappeared after almost half a century. This trip to Taipei again, I was in a hurry, but I didn’t forget to go out in the rain to find steamed buns and relive the old taste. I didn’t search online beforehand, and in fact I didn’t care what the store’s name was back then. I only rely on an intuition: ups and downs, everything will remain true to its roots, and it's probably just around the corner. Sure enough, we didn't go far, and we found a steamed bun shop on the side of the road not far from the original store. Is it this one? have no idea! Judging from the store advertisements, the likelihood of yes is very high. Then use the experimental spirit of the year to verify it. So good, it’s really him! Has anything changed in fifty years? Wow Mo Zaiya! But it hasn’t changed in forty years, and this steamed bun is absolutely authentic.

hands down best mantou in taipei. cheap, large, dense, and tasty for sure. it's usually sold out from all the locals buying it, so timing is one aspect to take into consideration. i usually get the original and the brown sugar.