Southwest Coast National Scenic Area

“Yiwu Fried Buns” uses medium-gluten flour, and the stuffing includes pork, cabbage, spices, tofu skin, carrots, and shallots. To make the buns: ferment the dough, and set it aside; sauté sliced pork with fried shallot, tofu skin, and spices, and set it aside. Blanch the cabbage and carrots, before sautéing with scallion and seasoning, and set them aside. Press the pieces of dough flat, and put in the sautéed cabbage and pork slices to make the buns.
The buns are taken to the market in the afternoon. Oil the pan after it’s heated, put the buns into the pan, press the buns flat by hand, pour the flour water in, fry for about 6 minutes and flip it for another 4 minutes. When the customers buy the buns, bag the buns to go. The soybean oil is to prevent the buns from sticking to the pan; the flour water is made by mixing water and flour.