A-Zhen Meat Buns

Review

A-Zhen Meat Buns is at No. 71 Zhongshan Road in Lukang, just a few steps from Lao Long Shi, and many locals have eaten its buns since childhood. Supertaste says it was once named by the Wall Street Journal among Taiwan's century-old shops, while Smile Taiwan describes it as having operated for over thirty years, so sources differ on its age. Its head, Zheng Yongfeng, was received by the president after repeatedly raising staff wages, and novelist Li Ang has called the buns her taste of home, making the shop a local talking point.

A 2026 Liberty Times round-up of online opinion says A-Zhen's filling is made of neat square chunks of pork with a well-judged fat-to-lean ratio, tasting light and clean. Another article describes the filling as plump and juicy, releasing broth when opened, mildly seasoned, with a chewy skin. Besides the classic pork bun, there are jade (green vegetable) pork buns, honey char siu buns, taro steamed buns and cheese steamed buns; one local says the jade bun still ranks first after trying many shops.

People who like a lighter taste and firm chunks of meat are A-Zhen loyalists, some even saying Lukang's bun fame comes from here. Those who prefer fluffy, sweetish dough, shiitake flavour and richer juices may prefer Lao Long Shi next door. Others alternate between the two or simply pick whichever has no queue. On price, the classic pork bun went from NT$20 to NT$22 in February 2022 and plain steamed buns from NT$8 to NT$10; recent articles list it at NT$25. Check on site.

Many locals come early in the morning for buns fresh from the steamer. Weekday afternoons can bring a queue and weekends are busier, and the lines persisted even after the price rise. Listed hours are about 09:00–19:20, so confirm before you go. The buns travel well by the box, and a quick re-steam at home brings them back.

It suits anyone taking a box of buns home or comparing Lukang's two big bun shops on a first visit. Buy one classic and one jade bun to eat on the spot, then a box if you like them; if you have time, walk over to Lao Long Shi for one to compare and the differences become clear.