Lukang Pork Buns 鹿港肉包
Lukang Pork Buns is featured among the local specialties of Taiwan.
Lukang Pork Buns (鹿港肉包) are steamed wheat buns stuffed with seasoned pork, sold in the town of Lukang (鹿港) in Changhua County (彰化縣). Chinese Wikipedia lists pork buns among Lukang's snacks and names Laolongshi (老龍師肉包) and Azhen (阿振肉包) among its well-known brands.
How it is made
Writing in the food magazine Ryori.Taiwan (料理．台灣), Lin Ming-te (林明德) sets out how Azhen makes its buns. Flour, milk powder, sugar and yeast are mixed into a dough; the dough is wrapped around the pork filling in equal weight, about 100 grams in all, pinched shut with sixteen pleats, left to rise for half an hour and then steamed. The filling uses fresh hind-leg pork and shiitake mushrooms from Xinshe (新社) in Taichung, seasoned with XO sauce. A "jade" (翡翠) version adds spring onion and garlic chives in the same process.
The Changhua County government's tourism record for Laolongshi describes a similar filling of pork thigh meat, shiitake and spring onion with the shop's own seasonings.
Flavour and texture
Azhen puts a large amount of milk into the dough. According to owner Zheng Yongfeng (鄭永豐), this keeps the steamed skin a natural ivory white and makes it springy and firm to the bite.
Where it comes from
The Zheng family of Lukang has been in the turtle rice cake (龜粿) and pastry trade since its first generation. Zheng Zhenshan (鄭振山, 1926–2014), known as "Azhen shi" (Master Azhen), renamed the family shop Zhenweizhen (振味珍), and his pork buns and plain steamed buns became so well known that "Azhen pork buns" became the shop's second name. In 1981 Zheng Yongfeng, of the eighth generation, took over and turned the pastry shop towards buns and steamed bread. Changhua County's tourism listing calls Azhen a hundred-year-old Lukang shop whose buns have become one of the specialties visitors to Lukang like to buy.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-25. Recipes and servings vary between kitchens.