蛋黃肉包Steamed Pork Bun with Egg Yolk, NT$25/each

本店熱銷招牌包子,食材採用當日活體豬肉,醃漬中藥配方,老麵揉出皮Q鬆軟,經10小時老麵發酵,遵古手工製作,加上蛋黃氣味有別一番,為便於區分,在中央部份灑上黑芝麻。
This hot-selling steamed bun is one of our store’s trademark products. It is filled with a mixture of fresh pork and Chinese herbs. The dough is fermented for ten hours to give it a chewy texture.. Egg yolk is added to enhance the flavor, according to old hand-making method, and black sesame is sprinkled on its top center to distinguish it from other buns.


注意事項:Points of Attention:

包子饅頭保存期限冷藏:2天,冷凍:7天

Steamed buns and bread buns should be good for two days when keeping in a freezer and 7 days when keeping frozen.
包子饅頭加熱方法:
Instruction to Heat Steamed Buns and Bread Buns
(1)電鍋70cc水, 冷藏要15分, 冷凍20分
Add 70cc water to rice cooker and heat freezing ones for 15 minutes and frozen ones for 20 minutes.
(2)微波爐:要1分20秒 (表皮要灑水)
Microwave for one minute and twenty seconds (spray water on the surface).