Uncle A-Shui’s Steamed Bun Store | 阿水伯包子

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Uncle A-Shui’s Steamed Bun Store stand

Cloud, the owner’s son, proudly shows Uncle A-Shui’s Steamed Pork Buns with Egg Yolk

If you head to Uncle A-Shui’s Steam, you’ll almost certainly meet Cloud, the owner’s son. He’s there without fail, seven days a week, working from 4 am to help prepare the buns, all the way ’til closing. Despite the endless long hours, he somehow manages to provide some of the most welcoming service I’ve ever encountered.


Uncle A-Shui’s Steamed Bun Store front


Pictured on the left is the owner of the store. Unbelievably, he’s been running the shop for more than sixty years


Maybe it’s the way he conveys such pure enthusiasm when talking about his father’s shop. Or the way he greets his customers like they’re old friends of his. It’s this type of service that’s been bringing people for the sixty plus years the business has been in operation.


At A-shu Bo Traditional Hand-made Steamed Bun in Tainan

One last shot with Cloud!


Oh, and obviously the buns are a big draw card too. When you’re in a country that has an undying  affection for buns, I’d imagine it’s quite a tricky operation to keep customers loyal in the face of countless competitors. Even the best service will only get you so far, so you have to have something special to hook people.


Chef at Uncle A-Shui’s Steamed Buns making a pork bun

Each bun is handmade, from making the stuffing and dough, to the pleating of the dough


One factor that gives Uncle A-shui’s buns an edge over more recently established set ups is that the bun dough and fillings honor traditional techniques and flavours of the past. The dough and fillings remain just like the buns people enjoyed sixty years ago. The buns are preservative-free, and everything is handmade in the on-sight kitchen.


The chef of Uncle A-Shui’s Steamed Buns presents a freshly handmade pork bun

Here’s a freshly assembled Pork Bun, ready for steaming


Cloud was kind enough to take me into the kitchen, where he demonstrated how to assemble a standard Pork Bun. Boy, was he fast- I actually had to ask him to slow down so I could take these photographs! He even let me have a go myself, but let’s just say my poor effort wasn’t quite worth documenting. I blame him for making bun preparation look so effortless– his fine-tuned skills and fast handiwork gave me false confidence that it would be easy!


Steamed Pork Buns with Egg Yolk | 蛋黃香菇肉包


The Steamed Pork Bun with Egg Yolk (蛋黃香菇肉包) ($NT$20) is one of A-shui’s signature products. This bun, and its standard Pork Bun sibling (鮮肉包) are both best sellers, each selling around 200 a day. The key to the mixture is the use of fresh pork and Chinese herbs. It takes ten hours for the dough to be perfectly fermented, a process which results in a distinct chewy texture.

steamed-pork-buns


Doesn’t get much fresher than this! Standard Pork Buns and Pork Buns with Egg Yolk resting together in a bamboo basket

The handmade pork stuffing is rich and juicy, and doesn’t have any grizzle like many factory-made buns. If you’re observant, you may be wondering why there are two buns in the picture above which have black sesame on them. It’s the traditional way to differentiate the Steamed Pork Bun with Egg Yolk from the regular Pork Buns.

A closeup of the inside of Uncle A-shui's famous steamed pork bun with egg yolk

All these years, I was content with just a regular Pork Bun. But adding egg yolk takes it to a whole new level.


Steamed Cheese Bun |起司包

I know there’s a lot of you who’s eyes bulged when you saw the word “cheese”. I’m a total cheese addict myself, so I’ve got to say I was especially excited to try this cheesy offering in the form of a Steamed Cheese Bun (起司包) ($NT20). It ties with the Steamed Vegetable Bun (菜包) (NT$15) as the second most popular bun.

Eating Steamed Cheese Bun by Uncle A-Shui's Traditional Bun store by a river in Tainan

A solo adventure doesn’t get more romantic than stopping by the river to eat a Steamed Cheese Bun!


According to Cloud, this bun is particularly popular with young people (what a solid testament to my youth!). Anchor cheese is used to fill the insides, and the bun itself is a much more airy and light texture than that of the Pork Bun.

A view of the inside of a Steamed Cheese Bun by Uncle A-Shui's Traditional Bun store by a river in Tainan

Cubes of cheese- need I say more?

Please learn from my mistake- this bun is best eaten fresh. I waited a while to eat it (lest I’d have self imploded from a bun OD), and by the time I did it had already cooled down. It was very tasty, but I know it’d be even better freshly out of the bamboo basket, with the cheese still fantastically gooey and melted.


Peng Pastry / Tainan Brown Sugar Bun Cake | 府城香餅 (黑糖椪餅)

Peng Pastry (府城香餅/黑糖椪餅) ($NT15) is a traditional pastry also known as Tainan Brown Sugar Bun Cake, Fragrant Pastry and Round-top Pastry. While it may look quite bulbous, the inside is hollow, with a thin layer of brown sugar. There are only three main ingredients: flour, water, and brown sugar. When these ingredients are combined and put into the oven, the top of the pastry slowly rises like a bubble.

A basket of Peng Pastry at Uncle A-Shui's Steamed Buns in Tainan

This is Peng Pastry. Each pastry is stamped with the symbol of the Anping Lion


I’d describe the Peng Pastry as similar to a thin gingerbread, with a sweet and sticky toffee coating.

You can either it Peng Pastry as is, or with an egg like the photographs below show. Interestingly, this egg version is said to be particularly good for nourishing women who have just given birth! Better save that tidbit for the future…


Photographs showing an egg added to Peng Pastry at Uncle A-Shui's Traditional Bun Stop

Yep, you can choose to add an egg to your Peng Pastry to make it even tastier


How is the Peng Pastry with egg made? Firstly, the top is scooped out, and then a whole egg with ginger slices is fried in sesame oil and placed inside. Finally, the bun is smashed so both sides of the egg and pastry can be cooked on a low heat.

Sun Cake | 太陽餅
Sun Cake (太陽餅) (NT$10) is a traditional Taiwanese snack from Taichung city. By first appearances it may not look like much, but the Sun Cake is made up of many layers of flaky pastry, and in the middle awaits a layer of malt sugar.

Sun Cake from Uncle A-Shui's Traditional Steamed bun store

In addition to buns, you can also buy Sun Cakes


The pastry of A-shui’s Sun Cake had quite a buttery taste, and a creamy and milky middle layer. Sun Cakes keep longer than buns, so you can pack some in your bag to eat later as a mid-afternoon pick up.

I also tried their soy milk (豆漿) ($NT15), which with minimal sweetness, paired well with the savoury and sweet offerings from the store. I had it cold (冰), but it also comes hot (熱).


Contact Information for Uncle A-Shui’s Steamed Bun Store
Opening hours: 6:00-18:30(Mon-Sun)
Address: No. 345, Yuping Rd, Anping District, Tainan City
708台南市安平區育平路345號
Phone: 06 298 9586
Website: Uncle A-Shui’s homepage


新聞出處:http://cdns.com.tw/news.php?n_id=22&nc_id=128844

安平區阿水伯包子店近來店內商品內容介紹、品牌故事都做成中英對照,提供外國遊客更清楚解說,獲得外國朋友青睞,有位澳洲部落客寫出阿水伯包子的故事,和世界各地朋友分享,受到外國遊客喜愛,打出阿水伯世界知名度。

阿水伯包子店李雲郁表示,安平近來遊客增加,之前因語言不通,遇到外國觀光客時對話總是結結巴巴,為了避免窘事再發生,除了努力加強英文能力外,還把店內的產品以中英文對照方式呈現,日前取得經發局的友善英語標章。

日前一位部落客來至店內找她聊天,才知原來她的父親是澳洲人,母親是日本人,在澳洲長大,喜愛台南美食,有時會來台南,並將心得寫在部落格和外國朋友分享,沒想到該名部落客聊天後,把經驗寫在部落格上和網友分享,讓李雲郁大感意外。