天天饅頭 I Tien Tien Manju
Taichung, Taiwan
Film, 2016
A small vendor hidden in the back of the bustling street of Taichung, Taiwan. They sell only one thing, Japanese red bean bun.
Film, 2016
A small vendor hidden in the back of the bustling street of Taichung, Taiwan. They sell only one thing, Japanese red bean bun.
Words from Steve Huang:
“Tien Tien Manju” tucked on the outskirt of Taichung secondary market is often the first stop when I’m back home from studying aboard. It’s not somewhere with a fancy interior or with michelin stars or even food that trigger all your senses. But rather it’s the simplicity that resonates with the kids that grew up around its flavor.
When I saw him and those helpers that he has, its like going back to my grandmothers back at country side. It felt so familiar, with the food and the energy that they put into the little fried bun. When you practice a craft day after day, for 67 years, the flour at your finger tip or the hot oil sound from the pan, smell of the red bean dough all become the elements that drove you out of the bed everyday to perfect the technique. Hence bringing the joy and the philosophy behind the food to whoever is eating it. From when it’s 1 cent a piece to now 5 dollars (NTD) It has seen the history of Taichung, witnessed the bustling Central gradually decline, and the growth of the community, and its regulars that enters different phase of life.
This tiny golden crusted fried bun has the ability to place me in a joyful state with the satisfaction of being home and my earliest childhood memories.
“Tien Tien Manju” tucked on the outskirt of Taichung secondary market is often the first stop when I’m back home from studying aboard. It’s not somewhere with a fancy interior or with michelin stars or even food that trigger all your senses. But rather it’s the simplicity that resonates with the kids that grew up around its flavor.
When I saw him and those helpers that he has, its like going back to my grandmothers back at country side. It felt so familiar, with the food and the energy that they put into the little fried bun. When you practice a craft day after day, for 67 years, the flour at your finger tip or the hot oil sound from the pan, smell of the red bean dough all become the elements that drove you out of the bed everyday to perfect the technique. Hence bringing the joy and the philosophy behind the food to whoever is eating it. From when it’s 1 cent a piece to now 5 dollars (NTD) It has seen the history of Taichung, witnessed the bustling Central gradually decline, and the growth of the community, and its regulars that enters different phase of life.
This tiny golden crusted fried bun has the ability to place me in a joyful state with the satisfaction of being home and my earliest childhood memories.
Made with the help of Steve Huang
Music by SineRider & CΛY
Music by SineRider & CΛY