Black Cat Buns

Last updated 2026-11-16 — Black Cat Buns are actually Fuzhou-style steamed buns. They got their name because the previous owner was nicknamed “Sister Black Cat,” and the buns she sold came to be known as “Black Cat Buns.” What makes these buns special is that instead of using fresh yeast for proofing, they use old dough saved from the previous day. This generational sourdough starter gives the dough a richer aroma and chewier texture. The filling is made with fresh lean meat and de-fatted cooked pork fat, mixed with a broth simmered for 10 hours. After seasoning and blending, the mixture is chilled before being wrapped into the buns. The result is juicy, aromatic buns bursting with flavor.