Just 5 bucks! Decades-old "fried steamed buns" with classic flavors that never increased in price

Text and photos by /Orange Dog Loves Candy

The once-declining Central District, due to urban development plans, seems to have gradually become livelier. Of course, it hasn’t returned to its former glory, but with the rise of tourism and the growing popularity of nostalgia, more and more people are taking an interest in this old city area where the old and new coexist. The old city district naturally boasts time-honored food with enduring flavors. The Second Market is probably one of the busiest gathering spots on holidays, but not far from the intersection of Taiwan Boulevard and Sanmin Road, at the entrance of an alley, there’s an old stall that has been in business for sixty years and is still operating. It’s called 【Everyday Steamed Buns】, and its fried steamed bun snacks cost just 5 dollars each. Every afternoon or on holidays, there’s always a line, and even though it’s a snack from decades ago, after trying it, you’ll find yourself craving its crispy yet soft texture every afternoon.

Since 1949 (around the year the Kuomintang retreated to Taiwan), this little stall has been selling fried steamed buns. It’s said that during the retrocession of Taiwan, there were over twenty stalls selling fried steamed buns just along Zhongzheng Road. Who would’ve thought such a craze existed so early? But because these snacks had to be made fresh daily and were entirely handcrafted, the hype likely died down due to the labor-intensive and costly process.

As a result, one by one, the other stalls closed down, leaving only 【Everyday Steamed Buns】. As the name suggests, it operates every day without a break. It’s been passed down through three generations of the same family, and what remains unchanged is its location at the intersection of Taiwan Boulevard and Sanmin Road. Back then, Taiwan Boulevard was still called Zhongzheng Road. Sixty years have passed, and the original address was 182 Zhongzheng Road Lane, which is now 336 Taiwan Boulevard Lane. Every afternoon, there’s almost a continuous stream of customers drawn by the aroma, and long lines on holidays are a common sight.

For the older residents of Taichung who once lived in this area, this little snack represents memories of their hometown and youth. For 【Everyday Steamed Buns】, however, it symbolizes their witness to the district’s journey through prosperity and decline. It’s said that the first-generation founder learned the pastry skills from the Japanese—egg-enriched dough wrapped around red bean paste, rolled and fried fresh on the spot. From then until now, the recipe has remained largely the same, except for the sweetness of the red bean filling, which has been adjusted slightly, as modern Taiwanese people tend to prefer less sweet foods.

Although I find the trend of asking for desserts to be less sweet rather peculiar, it has at least won over many young people. Every day at nine, the old stall cart is rolled out to start the workday. The second-generation owner, Grandpa, wearing a simple polo shirt, sits hunched on a stool, his hands continuously shaping the dough and wrapping the filling. Assisting him is the third-generation daughter-in-law (or so I think?), though sometimes someone else fills in. They toss the dough balls into the fryer, fry them, then scoop them out and pile them up by the stove to drain the oil. The aroma wafts from the alley entrance even before you get close. A few chairs are placed near the stall—I’ve never quite figured out whether they’re for people waiting in line or for those eating the buns—but on weekdays when it’s not too crowded, sitting there in the quiet alley and enjoying the buns is quite a relaxing experience.

[Signature Fried Red Bean Steamed Buns │ 5 dollars each │ Tens (no limit on quantity)]
It’s said the price hasn’t gone up in decades. Each bun is about 4.5 cm in size, a testament to sixty years of perfected craftsmanship.

Egg-enriched dough is wrapped around red bean paste, rolled and fried fresh on the spot. When it comes out of the fryer, it looks like a golden egg, piled up at the edge of the pan, giving off an enticing aroma. Perhaps because of the added egg, the crust is even more fragrant and rich. Bite gently into the slightly crispy exterior, and the inside is still hot. The not-too-sweet yet rich red bean filling, paired with the soft, fluffy texture of the fried bun itself, makes for a delightful treat. Some say they change the oil very frequently.

So there’s absolutely no greasy aftertaste, just the clean, golden, crispy aroma of the crust. I usually end up eating ten on the spot every time I buy them. Occasionally, I like to pair them with a cup of Old Lai’s Soy-Scented Black Tea from the nearby Second Market. Even though I’m not a native Taichung local, I still find them incredibly delicious.

The fame of 【Everyday Steamed Buns】 is beyond doubt. The stall is covered in clippings from major news outlets and online recommendations. I always forget to bring my camera when I come here, but this time I happened to snap a few photos to document the moment, so the deliciousness doesn’t just live in memory. Thirty-sixty-five days a year, it’s always the same—from preparation to cooking, five dollars a pop, and they’re open every day. There aren’t many shops that can operate so consistently, rain or shine. Beyond the delight to the taste buds, what you feel is the perseverance and dedication of the previous generation in Taiwan, as well as their thoughtfulness toward customers. If you’re traveling to Taichung, why not stop by to pick up a pack of these little snacks? Walking around the old alleys of the city while munching on them is quite a pleasant experience.

◎ Shop Info: [Everyday Steamed Buns – Second Market, Taiwan Boulevard │ Central District]
◎ Address:
182 Zhongzheng Road Lane Entrance, Central District, Taichung City
336 Taiwan Boulevard Lane Entrance, Central District, Taichung City
◎ Phone: 04-22250868
◎ Business Hours: 9:00 AM – 7:00 PM
◎ Consumer Tips: Open all year round; occasional lines on holidays—recommended to visit on weekdays
 

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