From homeless to a restaurant owner in Taiwan
Once an influential businessman, he was then in the depths of homelessness and illness, and one single steamed bun rekindled his hope for life. With a heart full of gratitude and a desire to give back, Sun Xiangtai devoted himself to this humble trade: grateful to the flour, grateful to his customers, grateful to his employees.
Renowned across Taiwan and widely imitated within the industry, the famous “Ming Jiang Steamed Buns” had no advertising. Led by Sun Xiangtai’s unwavering gratitude, a handful of employees work together with kind intentions. Their buns not only fill countless stomachs but also touch people’s hearts.
Gratitude created steamed buns that warm the heart
It was already past midnight when we arrived at Ming Jiang Steamed Buns in Taoyuan. The lights inside were bright, and two employees were already hard at work. The air was filled with the gentle fragrance of bread dough in proofing, and the faint, tangy aroma of fermentation — distinct and vital. Over the years, Ming Jiang’s reputation had spread. Media outlets vied for interviews, and competitors rushed to imitate its unique sales model.
Sun Xiangtai is broad-shouldered, with an honest face perpetually lit by a warm smile. He explained: “We insist on using traditional starter dough, which takes many times longer to ferment. Most buns on the market rise quickly but lack chewiness. For our fillings, we use freshly butchered pork hind leg and scallions from Yilan, plus special seasonings — so the flavor is naturally rich and fragrant.”
His eyes shone with confidence — not arrogance, but the quiet glow of responsibility toward both product and customer. “I hope that when our buns reach customers’ hands, they feel warmth,” he said. “So even when ingredient costs rose, I refused to raise prices, yet our business flourished instead.”
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