Datong Baozi Shop. Founded in 1965, the first-generation owner, Ren Yinqiu, was a mainland Chinese soldier who came to Taiwan after World War II. Founded in 1965, the first-generation owner, Ren Yinqiu, was a mainland Chinese soldier who came to Taiwan after World War II. When he first arrived in Taiwan, life was difficult, so he learned how to make steamed buns and mantou from relatives and started a steamed bun shop business. What mainly sets it apart from other steamed bun shops is its unique filling. The traditional combination of meat, scallions, and cabbage has been changed to a filling of vermicelli, meat, and scallions. In addition, the dough is also quite chewy. It is completely kneaded by hand, giving it a full, springy texture. The current owner, Ren Yicheng, says, "Most steamed bun shops use low-gluten flour to make steamed buns and mantou, so they are softer to eat." Datong Baozi, on the other hand, uses medium-gluten flour to maintain a chewy and springy texture. It's like the steamed bun is dancing in your mouth when you bite into it! Address: 臺南市中西區府連路14號 Hours: 00:00–23:59 Tainan