Pan-fried buns
Like the fluffiness of cake and the crunchiness of potato chips? This pan-fried bun gives you the best of both worlds.
The buns are made with spongy white Chinese bread that's pan-fried on the bottom. Break one open and you reveal a moist, porky filling. A Shanghainese staple, the Taiwanese version differs in two ways: it's slightly bigger and it hits the pan upside-down.
Hsu Ji, Shida Night Market, Taan District, Taipei City; +886 9 3085 9646
The buns are made with spongy white Chinese bread that's pan-fried on the bottom. Break one open and you reveal a moist, porky filling. A Shanghainese staple, the Taiwanese version differs in two ways: it's slightly bigger and it hits the pan upside-down.
Hsu Ji, Shida Night Market, Taan District, Taipei City; +886 9 3085 9646
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