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李土葛 (1935 年生 ) 為養家活口，於 1971 年開始製作手工饅頭、包子，推著攤車到附近村莊兜售，後來才在副瀨庄廟富安宮廟口定點販售；2003 年因年紀大，而由兒子李永春 (1970 年生 ) 接手經營，並回到住家副瀨村 37 號開設早餐店，只賣早上，從上午 5 點賣到上午 9 點就打烊。2011 年，李永春的太太彭小玲與小姑兩人，將販賣的觸鬚伸至東石，她們選擇人潮、車潮較多的東石鄉農會前空地，擺攤掛牌「副瀨手工饅頭」販賣手工饅頭與包子，由於做工道地，生意不錯，而成為東石知名的點心攤。「副瀨手工饅頭」採用高筋麵粉製作，完全人工，不假機器。包子餡料為：高麗菜、豬肉、紅蘿蔔、豆薯，加豆薯，

蔡崇明 (1951 年生 ) 原是臺鹽嘉義鹽場職員，太太是個裁縫師，替庄民縫製衣服來貼補家用。1970 年代起，成衣廠大量出現，裁縫生意大受影響，收入頓減，為讓太太在照顧孩子之餘有個副業，以增加家庭收入，蔡崇明去到高雄烏樹林鹽場向二哥、二嫂學習包子、饅頭的製作方法。蔡崇明的兄嫂是烏樹林鹽場福利社的員工，為增加收入而向一位做包子、饅頭的外省老伯伯學習的。蔡崇明習得包子、饅頭製作方法回到新塭，開始包子、饅頭的販賣，剛開始技法還不熟練，會去向布袋場務所鹽工，人呼「海空仔」的外省老伯伯請教，不斷改進、研發而成就今日令譽。兒子蔡承恩 (1979年生 ) 於 2010 年回來幫忙並學習，2014 年結婚後

陳丁暉的祖父陳老港 (1902 年生 ) 原本在城北路今址開雜貨店，伯叔父分家時，父親陳贊同 (1953 年生 ) 分到此爿店，改賣米、飼料等；1998 年陳贊同開始製作手工包子、饅頭販售，2003 年將店面傳給陳丁福、陳丁暉兄弟；哥哥陳丁福早上經營早餐，弟弟陳丁暉下午營業純賣手工包子、饅頭。讚伯的肉包只包五花肉，菜包則包香菇、素料、菜脯，都是上午 10 時開始做，下午 1 時出爐。饅頭分 2 次出爐，第 1 次是中午 12 時到下午 3 時，第2 次出爐時間是下午 3 時至 6 時，都是陸續出爐。饅頭除白饅頭外，另有蔓越莓饅頭與穀麥饅頭。蔓越莓饅頭是將蔓越莓與麵糰攪拌製作而成，口味較特殊；穀

Mega-sized buns with healthful brown sugar as the highlight, a bun shop.

A variety of creative steamed buns—take your pick. The “Chocolate Steamed Bun” is made with reputable cocoa powder and a specialty flour blend, yielding a rich aroma and a soft, dense bite. The cheese roll is prepared with New Zealand-imported cheese slices and milk; one bite releases a full, pu

"Master Wu's Steamed Cakes and Buns" emphasizes health and wellness, with products free from artificial colors and preservatives. The steamed brown-sugar longan and savory cakes are especially renowned, offering both delicious flavor and health benefits at very reasonable prices.

The Douliu Deep-Fried Mantou Shop is truly a food trend that hasn't faded for a century, hailed as the pioneer in the deep-fried mantou world. For over a hundred years, food connoisseurs know you must arrive right at the store’s opening at 9:30 PM to grab these crispy-on-the-outside-tender-on-the-in

The aroma of the baozi drifting over the sea draws people in, and it’s hard to imagine such an authentic, delicious taste. The shop has no extra space for customers to dine in and no flashy name. Every day at 12:30 p.m., the owner and a crew of six or seven start preparing the dough; by 1:30 p.m., t

The shop’s traditional noodle-making process takes over 10 hours from fermentation to completion for each bun. Made entirely by hand, they insist on using no preservatives, artificial sweeteners, or bleaching agents, resulting in a hearty and delicious taste. Each day’s supply is limited. Recommende

A dough that is tender yet firm, paired with a selection of pine nuts, cashews, walnuts, almonds, and other nuts, offers a naturally fresh flavor that makes this steamed bun a popular culinary hit. Recommended product: Nut Steamed Bun