Pepper bun is a Taipei street food made by wrapping pork, scallion, and pepper in leavened dough and baking it against the inner wall of a charcoal barrel, tracing back to the Fuzhou scallion pork flatbread. Near the entrance of Raohe Street Night Market, a metal barrel radiates charcoal heat while the baker presses raw buns against the inner wall; about ten minutes later, tongs pull out a golden, fragrant bun that cracks first, then bursts with juice.
Fuzhou Shizu Pepper Bun at Raohe Night Market received Taipei Michelin Bib Gourmand street food recognition in 2018 and 2019, then continued with Michelin Plate recommendations in 2020 and 2021 — making it one of the most recognized names in this category. Worth clarifying: "Fuzhou Shizu" in Songshan's Raohe district is a different brand from "Fuzhou Yuanzu Pepper Bun" in Wanhua; the two should not be confused.
What is Pepper Bun
Pepper buns trace back to the Fuzhou scallion pork flatbread. Pork, scallion, and pepper are wrapped in leavened dough, brushed with sugar water and sesame seeds, then pressed against the inner wall of a high-temperature charcoal barrel. The radiant heat from inside the barrel creates the crackling crust and keeps the juices locked in. The Taipei version is defined by heavy black pepper and generous scallion; when you bite through, black pepper aroma rushes out alongside boiling hot meat juices — be careful not to burn yourself.
The Fuzhou Shizu Pepper Bun at the entrance of Raohe Night Market was included in Taipei's Michelin Bib Gourmand "street food" list in both 2018 and 2019 and is officially documented by the Taipei City Government Markets Division — the most credible version in the city. One point worth clarifying: "Fuzhou Shizu" is in Songshan's Raohe district; "Fuzhou Yuanzu Pepper Bun" in Wanhua is a different brand entirely. Do not confuse them.
How to eat it like a local
Local knowledge
Verified endorsements (filtered for sponsored content)
- Fuzhou Shizu Pepper Bun was included in Taipei's Michelin Bib Gourmand street food recommendations for 2018 and 2019, making it the most internationally recognized version of this dish.
- The Taipei City Government Markets Division has also officially listed Raohe Night Market's pepper bun as a recommended item — dual official endorsement.
- Honest note: Songshan Raohe's "Shizu" and Wanhua's "Yuanzu" are different brands. Do not mix up their histories or locations.
Visiting tips
- Raohe Night Market opens around 5:00 p.m. and crowds thin after 10:00 p.m. Peak queue time for pepper buns is roughly 7:00–9:00 p.m.
- MRT Songshan Station Exit 5 leads directly to the market entrance; the pepper bun stall is just a few steps inside.
- Combine your visit with sesame oil chicken and herb-braised pork ribs elsewhere in the market, then take a stroll to Songshan Ciyou Temple.
Information compiled from the Michelin Guide, the Taipei City Government Tourism website, and large-scale public reviews; sponsored content has been filtered out. Photos are placeholders until Dio's on-site shots replace them with exclusive channel footage.
Frequently Asked Questions
What is the origin of pepper bun's cooking method?
Pepper bun traces back to the Fuzhou scallion pork flatbread — pork, scallion, and pepper wrapped in leavened dough and baked against the inner wall of a high-temperature charcoal barrel until crisp and juicy.
What Michelin recognition has Fuzhou Shizu Pepper Bun received?
Fuzhou Shizu Pepper Bun received Taipei Michelin Bib Gourmand street food recognition in 2018 and 2019, followed by Michelin Plate recommendations in 2020 and 2021.
Are the Songshan "Shizu" and Wanhua "Yuanzu" pepper bun shops the same brand?
No — they are different brands. "Fuzhou Shizu" is in Songshan's Raohe district, while "Fuzhou Yuanzu Pepper Bun" is in Wanhua; don't confuse their names or locations.
Sources
- 必比登推介：福州世祖胡椒餅 - 米其林指南 — 福州世祖胡椒餅2018、2019必比登、2020、2021餐盤推薦