Jingmei Shanghai Pan-fried Buns

Review

Jingmei Shanghai Pan-fried Buns is on Jingwen Street right next to Jingmei Night Market, a queue-drawing stall many locals have eaten at since childhood; media coverage usually describes it as more than 30 years old. The "Shanghai" in the name comes from the first-generation owner, who learned the craft from a Shanghai cook in Matsu before bringing it to Jingmei. There have only ever been two fillings, pork and cabbage, so no menu is needed.

The dough is rolled, wrapped and fried to order, and you can watch a full pan being lined up and cooked at the stall. The pork bun uses fresh warm-slaughtered pork and releases juice when bitten, with a thin, non-greasy skin; the cabbage bun is light and slightly sweet. Bottoms are fried crisp while the tops stay fluffy, and two or three make a meal. Sources disagree on price, with some saying NT$12 per bun and others NT$15, so check on site.

Fans agree on freshness, low prices and generous fillings, and many say that although the line is common it moves fast, usually around ten minutes. Complaints are mainly about how hot the buns are straight off the pan, with juice that can scald, and some find them tasty but not amazing and not worth a very long wait. Chilli sauce is not always available, so ask first.

Sources disagree on hours: map listings show 7:30 a.m. to 12:30 p.m. and 4 p.m. to 9 p.m., while earlier media reports say it ran late into the night, so confirm before going. Mornings and the after-work rush are busiest, and people often line up before selling starts. It is takeaway only with no seating, and parking around the night market is difficult, so take the MRT to Jingmei Station and walk.

It suits anyone after a cheap breakfast or a quick bite while browsing the night market. Order one pork and one cabbage to compare, and big eaters will find three or four about right. Take a small bite first to let the steam out and wait for the juice to cool slightly before eating.