下一鍋水煎包

A pan-fried-bun (shui-jian-bao) stall of over forty years on Dali Street in Kaohsiung's Yancheng District. The name (“The Next Batch”) tells you plainly — if you can't get one, wait for the next batch. In practice they often sell out before afternoon, and on site you'll often hear “there really is only the next batch left,” so it's best to call and reserve a pickup time.

Fifteen NT each; the skin is so thin it's almost imperceptible, and one bite takes you straight to the full cabbage and minced pork. The cabbage's own sweetness comes through clearly, the seasoning is light, and the base is fried crisp but not scorched hard.

Kaohsiung representative in Niang Niang's First All-Taiwan Pan-Fried Bun Contest.