Southwest Coast National Scenic Area

“Xinwen Fried Buns” are tiny and made in only a small quantity of 120 every day. The stand has stood by the principle that once the buns are sold out, they do not make anymore.
The stuffing consists of cabbage and carrot, and is made by mixing the vegetables well with seasoning the night prior; adding an appropriate amount of water and yeast into the dough, mixing well, and setting it aside. The owner wakes up at 4 a.m. to take the fermented dough and knead it into amounts of one bag each, then rub it into slices, cut the slices into cubes before rolling them out and put the stuffing in. Put 30 buns into a pan, pan fry with some flour water until the water evaporates, and then flip the buns and fry them some more until they are crispy. Now they are ready to be served or bagged for take-out.