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陳世宗 (1960 年生 )27 歲開始製作水煎包販售，最先做武市，也就是用車載著水煎包到附近村莊兜賣，早出晚歸，一粒水煎包從 5 元開始賣起，2009年起，才定點於今址販售。椬梧水煎包使用中筋麵粉，內餡有豬肉、高麗菜、香料、豆皮、紅蘿蔔、蔥頭等。其作法是：麵粉發酵，備用。豬肉切絲加蔥酥、豆皮、香料等爆香，備用。高麗菜、紅蘿蔔先燙過，再加油蔥、調味料等爆香，備用。取小塊發酵過的麵粉壓扁，放上爆香過的高麗菜、肉絲包裹起來，即為煎包，備用。下午將煎包送到賣場，熱鍋後，倒少量沙拉油，煎包下鍋，用手將煎包壓扁，倒入粉水，煎 6 分鐘左右，翻面再煎 4 分鐘，起鍋備用，客人買時，裝袋外帶。鍋中加沙拉油，

蔡新祈 (1951 年生 ) 以養殖為業，太太黃麗嬌 (1953 年生 ) 則在成衣加工廠工作，1986 年黃麗嬌辭掉成衣加工廠的工作，以便照顧就讀國小的孩子，以免孩子放學回來到處遊蕩；為貼補家用，亟思發展家庭副業，因胞妹曾參加社區烹飪活動，於是黃麗嬌便向胞妹學得包子、饅頭的製作，便在自家設攤販賣水煎包，不久又加賣蛋餅及煎餃。創業初始，水煎包是包高麗菜、肉燥和蔥酥；有一年，庄廟嘉應廟建醮，全村人都要吃素，葷的水煎包不能吃，於是改為只包菜的水煎包，一直延續到現在。由於水煎包製作費工，母親蘇雪雲 (1930 年生 )會幫忙包，父親蔡登選 (1930 年生 )則幫忙煎。袖珍型的水煎包，每天定量只做

坐落在「166」、「168」道路交叉口的東石農會前路旁，人來人往充滿活力，幾個小吃攤相中這裡的商機，紛紛設攤開賣，呂漢雄 (1958 年生 ) 的水煎包攤便是其中之一。呂漢雄為了生計，每天下午來此設攤販賣水煎包，是東石地區知名的點心攤。東石水煎包的粉是中筋麵粉，內餡有豬肉、高麗菜、冬粉、紅蘿蔔、韭菜。其作法是：豬肉加豆油下鍋滷熟，起鍋備用。高麗菜、紅蘿蔔、韭菜切好，滷好的豬肉、冬粉拌勻備用。來到賣場後，麵粉加水揉搓成條狀，捏小塊壓平包料，即為煎包。平底鍋下少許油，放進煎包，淋上粉水，煎赤後翻面再煎赤，前後約 10 分鐘，起鍋備用。客人購買時，裝袋外帶。除內餡必須在家先行炒製外，其餘都在攤上現做

"The braised meat buns in salt water" is a common childhood memory for many residents. With fresh fillings such as bamboo shoots, dried meat, dried shrimp, scallion bulbs, pork, and pepper, the buns are wrapped and pan-fried on the spot, offering a delicious and fresh taste. In addition to the origi

A wildly popular street-food stall right across from Ershui Station, open for over 25 years and selling only pan-fried buns and thin noodles. Locals keep the queue constant. The buns arrive blister-crisp outside, the cabbage-and-pork filling fragrant with pepper—savory, sweet, snappy, yet light enou

The fragrance arrives before the person does! Sweet and savory steamed dumplings that leave people grinning—the scent of the freshly stir-fried Chinese cabbage filling wafts through the street corner even before you arrive. The owner uses low heat to gently pan-fry both sides until the crust achieve

The vegetarian water-boiled bun and filling pancake are located on Beida Road. Although there is no sign, the water-boiled buns and filling pancakes are very delicious. The soy milk in the store is made from pure soybeans. When passing by, why not stop and taste the delicious food.

Craving an exclusive-flavor pan-fried bun? Don’t miss the wildly popular, crispy-skinned Lao Yang Pan-Fried Buns. On weekends you can spot the long queue of motorcycles and cars lining up from afar. Regulars know the first thing to ask the boss is: “How long for this batch?” Lao Yang insists on maki