A two-square-meter façade, two steaming steamers steaming iron, dozens of types of buns, such a small shop in the western suburbs has been operating for decades.
This old shop located in Xinghua North Street, the buns are not freshly made in the store, they should be prepared in the kitchen and sold. The insulation work is done very well, and the taste of the bun does not change too much.
Don't look at the price of the bun is not cheap, but at first glance, the size is really not small. Pick up one, the skin of the bun is particularly soft and fluffy, and the smell of the face smells to the nose. Pinch it, and the filling inside the bun is also stuffed. Small partners with small meals, a bun with soy milk is full, and the stomach of two buns with a large amount of rice will have the feeling of eating support.
The most recommended is the char siu bun at this place. The skin of the bun is tender and fluffy, and it will slowly rebound when gently pressed, full of flexibility. One bite down, you can feel the lean flesh inside the fiber particles, not long a trace of fat meat of the oily and plump taste and slowly come, slightly sweet and salty, honey aroma, the overall taste is very rich.
Although the filling is not much compared to the soft dough, it will not feel dry to eat, and the rich oil and juice in the char siu filling are comfortable to eat lubricated.
The fat bun dough, the fragrant sauce and honey juice flavor, and the char siu filling with just the right fat and lean ratio, this is the charming Cantonese taste.