Meet the Icons of Taipei’s Renowned Street Food Scene | Eater
"A dedicated shui jian bao stall that focuses on a single pork-and-cabbage flavor sold in high volumes; the owners emphasize precise proportions of meat, cabbage, soy sauce, sugar, black pepper, and ginger and carefully balance skin thickness so each bun cooks and crisps correctly. The business dates to 1984 and remains hands-on and family-oriented, with a training regimen that takes new staff one to two weeks to master the technique required to produce consistently juicy, crispy-bottomed buns." - Chris Horton
