隱藏版南屯黃昏市場肉包子，肉餡現絞現蒸一個只要20元哦-呂記包子Hidden version of Nantun Evening Market meat buns, freshly minced and steamed meat filling only 20 yuan each - Lu Ji Buns ~ 408 台中南屯

要不是自己經過的時候親耳聽到，還真沒機會去發現這麼一家肉餡竟然是

跟隔壁肉攤要包多少包子、跟隔壁豬肉攤現絞多少絞肉做餡的店。新鮮現

絞的溫體豬肉餡，馬上現蒸出來的口感，真的改變了我對包子餡的三觀。

一家讓我連續衝了好幾天的包子店，在哪裡我們繼續看下去!!!!

If I hadn't overheard it myself, I wouldn't have had the chance to discover a meat bun shop where the filling is made by getting the ingredients from the butcher and pork stall next door. The warm, freshly minced pork filling, steamed right away, truly changed my perception of what a bun filling should be. It's a bun shop that I went back to for several days in a row. Let's find out where it is!

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位於南屯的大隆黃昏市場是我比較常去臨時補貨的地方，雖然說行政區

劃在南屯，其實這地方反而離西區比較近，附近不遠就是精明一街商圈。

這個黃昏市場雖然規模不大，但是麻雀雖小五臟俱全，一般上班族家庭

主婦下班後順道帶回家開伙或當晚餐桌面、甚至隔天早餐的食材，基本

上想得到的差不多都有。

Talung  Evening Market in Nantun is a place where I often go to replenish goods. Although it is administratively zoned in Nantun, this place is actually closer to the West District, not far from the Jingming 1st Street business district. Although this evening market is not large in scale, it is small but complete. It has almost everything you can think of for office workers, housewives to take home after work to cook or use as dinner tables, or even breakfast ingredients for the next day.

好啦，我知道大家等著吃包子，那就跟大家說包子店怎麼走?

Okay, I know everyone is waiting to eat buns, so let me tell you how to get to the bun shop.

從大隆路右側入口住進入，然後直走到底會看到一個大菜攤，一般來說

再大一點的黃昏市場這種大菜攤會有兩個以上，所以很好認。抵達菜攤

後往左邊看會有一個豬肉攤，那就是包子店的豬肉來源囉~

Enter from the right entrance of Dalong Road, then go straight to the end and you will see a large vegetable stall. Generally, larger evening markets will have two or more of these large vegetable stalls, so it is easy to recognize. After reaching the vegetable stall, look to the left and you will see a pork stall. That is the source of the pork for the buns.

再走到最裡面，今天的主角呂記包子就出現了，其實很好找啦，只是東

西要吃過才知道葫蘆裡賣啥藥?

Walk further inside, and the main character of today, Lü Ji Buns, will appear. Actually, it's easy to find, but you won't know what's inside until you've tried it.



當天供應的品項請參考攤頭上的吊牌，還有掛出來的就是有現貨，像我

第二次去哪們家的芋頭饅頭就賣光了，我第一次有看到本人，看起來有

新鮮芋頭絲在裡面的樣子，感覺厲害!

For the items available on the day, please refer to the signs on the stall. The ones that are hung out are the ones that are in stock. For example, the taro buns I went for the second time were sold out. I saw them for the first time, and they looked like they had fresh taro shreds in them, which looked amazing!

接下來讓我們歡迎本文主角-呂記肉包本人登場，一個20元請掌聲鼓勵鼓

勵!熱騰騰剛蒸好的包子，在最近這種10幾度的環境冒著陣陣白煙，一看

就讓人覺得暖呼呼的。包子皮目測是老面發酵的麵皮，不是一般台式包

子胖嘟嘟的發酵皮，還沒吃就覺得很帶勁。

Next, let us welcome the main character of this article - Lü Ji Meat Bun himself, one for 20 yuan, please give a round of applause! The steaming hot buns, emitting bursts of white smoke in this recent environment of 10 degrees or so, make people feel warm. The bun skin is visually inspected to be a fermented dough with an old-fashioned flavor, not the plump fermented skin of ordinary Taiwanese buns, and it feels very energetic before you even eat it.

一顆包子20元說真的現在在市面上差不多也都是這價位，但重點來了，

這家的包子塊頭比人家大。至於大多少?一般一個蒸籠類似天津湯包這

類的都是一次蒸五顆，但是呂記包子一個蒸籠只塞得下四顆。如果說

一籠五顆人家賣一顆18~20元，那一籠四顆豈不是無敵佛心價呀!!

A bun for NT$20 is about the same price as what's on the market now, but here's the point, the size of this bun is bigger than others. As for how big? Generally, a steamer like the kind for Tianjin soup dumplings steams five at a time, but Lü Ji buns only fit four in one steamer. If you say five in a steamer sells one for NT$18 to NT$20, then four in a steamer is really a great deal!



光看包子個頭當然吸引不了我連續跑好多天，內在美如何還是最重要的!

沒錯，就是這讓我經過時，因為聽到包子店直接用喊的跟隔壁豬肉攤下

訂單，然後我就被吸引過去，然後就一試成主顧，連我家隔壁自助餐老

板娘都中了，一天到晚問我何時還要去買??哈哈~

Looking at the bun's size alone, of course, wouldn't attract me to run for so many days in a row. How about the inside? That's the most important thing!

That's right, this is what made me pass by, because I heard the bun shop directly shouting orders to the pork stall next door, and then I was attracted, and then I tried it and became a loyal customer, even the owner of the self-service restaurant next door to my house was captured, and asked me when I would go buy it again?? Haha~

一般而言我們吃到的肉包子內餡，因為打餡過程通常會把肉餡的筋度打

出來，所以基本上在包子蒸完熟成之後，會跟肉圓內餡一樣都是一整塊

的肉餡。不過這種現絞現包的內餡哪有閒工夫去甩筋，肉絞後調味和上

大量的蔥花後就直接包下去蒸了。老麵發酵的包子皮口感美味與否大家

知道我就不贅述，但是這個包子餡一口咬開時真的讓人超感動。雖然他

沒有正天津湯包那樣噴汁出來，不過新鮮溫體豬熟成後的肉汁的滋味，

真的是從吃包子以來沒有過的感受。然後這肉餡的口感吃起來不是那種

紮實的口感，而是鬆鬆脆脆沒腥味，要夠新鮮豬肉才做得到唷。

In general, the meat filling of the meat buns we eat, because the process of hitting the filling usually brings out the gluten of the meat filling, so basically after the buns are steamed and matured, they will be a whole piece of meat filling like the meat filling of meat dumplings. However, this kind of freshly minced and wrapped filling does not have the time to remove the gluten. After the meat is minced, it is seasoned and topped with a large amount of green onion, and then it is directly wrapped and steamed. Everyone knows whether the taste of the old-fashioned fermented bun skin is delicious or not, so I won’t repeat it, but this bun filling is really super moving when you bite into it. Although it does not squirt out like a real Tianjin soup dumpling, the taste of the meat juice after the fresh warm pork is cooked is really an experience that I have never had since eating buns. And the taste of this meat filling is not the kind of solid taste, but it is loose, crispy and not fishy. Only fresh pork can do it.

這是他們家的蔥花捲，感覺粗曠好大一個也才賣15元。

This is their scallion pancake roll, it looks big and burly and only sells for NT$15.

當然還有這些一個12元的大饅頭，買回家做早餐也很方便喔~

Of course, there are also these large steamed buns for NT$12 each, which are also very convenient to buy home for breakfast~

菜單品項價格如因物價波動等因素有做調整，以店家公布為主，僅供參考! 

更多冰箱累積的牛肉麵印象，盡在美味牛肉麵懶人包...........
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店家資訊:

呂記包子
408台中市大隆路52號(大隆黃昏市場最後一排中間)
0423108307
營業時間:16:00~19:00(訂購請於15:00~16:00間來電以利製作)
公休日:無


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