Wo Wo Dian (窝窝店·百年包子), a steamed bun and rice noodle concept whose history dates to as early as 1889! Together with a family of fifth-generation culinary experts, Wo Wo Dian still follows the traditional recipes that have been handed down for over 130 years. From steamed buns and rice noodles, its repertoire of dishes has since expanded to include Mapo Tofu, Boiled Pork Belly with Spicy Saucejust g, and Firecracker Chicken. The recipes for these value-for-money dishes originated from Mianyang, China.
Founder Fang Hong Xing, who hailed from Guangdong, was a part of the Huguang Tian Sichuan migration, which saw a mass influx of Huguang people settling in Sichuan. This movement was key in the rejuvenation and prosperity of Sichuan. In 1889, Fang moved to Mianyang and opened a restaurant on old Jing Zhong Street. As the store was located on a low-lying area at the junction of two streets, the local began calling it "ao ao dian" (凹凹店), and over time the store name became "Wo Wo Dian" as it shared a pronunciation.
What makes Wo Wo Dian’s handmade steamed buns so special is the technique. The brand insists on using laomian 老面 (traditional sourdough), which calls for blending organic flour with starter that has fermented. This gives the exterior an incredible depth of flavour and a unique texture. The dough also makes the perfect house for different fillings. This time-honoured bun-making technique has been included in the Mianyang City catalogue for the protection of intangible cultural heritage.
