Xiangzhuan Pepper Buns

Review

Xiangzhuan Pepper Buns is a mostly takeaway shop on Section 1 of Erxi Road in Xihu. Supertaste has featured it both in a roundup of food around the Xihu Sugar Factory and on a Changhua day-trip show, whose title noted the buns are snapped up as soon as they leave the oven; popular hours mean queuing, and reports warn that late arrivals may miss out. By putting Xihu's famous mutton inside a pepper bun, it has become a rare local specialty snack.

The buns are baked in a traditional clay urn oven fired with charcoal at around 300 to 400°C and made by hand every day, so the crust is layered and crisp, nothing like soft bread, and biting in releases a strong pepper aroma and plenty of juice. The signature mutton filling uses milk and cumin to remove gaminess, and reports say there is no muttony smell. Pork is the classic, chicken and cheese is noticeably milky, and pineapple taro combines the freshness of pineapple with the creaminess of taro. The shop admits the charcoal oven takes a different time with each batch, so baking times cannot be fixed.

A 2023 report listed pork at NT$45 and mutton at NT$60, but recent diner posts show higher prices; sources disagree, so check on site. Most diners recommend the mutton for its crisp crust and juicy filling, while some find the pepper heavy enough to mask the mutton's own flavor or dislike waiting for a fresh batch.

It opens roughly 11 am to 10 pm and may open earlier on weekends. Because batches come out at irregular times, call ahead if you want a particular flavor. They are best fresh from the oven; eat them while hot to enjoy the crust at its crispest.

It suits anyone who has just had mutton hot pot in Xihu and wants a distinctive snack to go. First time, buy at least one mutton and one pork to compare, try pineapple taro if you like sweet-savory mixes, and add chicken cheese if you love cheese.