Here’s how a roasted pork bun is made. It’s one of the many treats you can find at a Chinese bakery. New York City has dozens, if not hundreds, of Chinese bakeries. But the most legendary one is this place: Fay Da Bakery. Fay Da bakery has been around since 1991. Today, one store can sell 2,000 buns per day and up to 200 birthday cakes each week. Chinese bakeries are some
of the best cheap eats in New York City. And Fay Da is no exception. This whole tray of breads
and pastries costs about $10. James Chou: Chinese bakeries,
we’re all about the soft buns rather than your typical French or Italian. As well as all the different kind of fillings, like red bean, you know,
roast-pork bun, egg custards. So, it’s just a very different kind of bakery compared to a French or Italian bakery. Narrator: One of the most popular breads Fay Da makes is the roasted pork bun. Chou: Everything’s made from scratch, from the sauce, you know, to roasting the pork itself. Once the actual char siu, roast pork, is made, it’s loaded into our hopper and then basically feeds the dough. Our machines automatically fill the buns in, kind of rolls it, and then it cuts it. Places on each sheet. And then pops it in the oven. Shirley Cheng: So, the
pork is cooked so well that it almost melts in your mouth. It’s like a meal packed inside a bun. Chou: Customers come for the fresh bread. They know that we bake it every single day. We for sure bake everything the day of. You know, they come for breakfast,
and then you have people always come later in the
afternoon to get birthday cakes, even quick snack. And not only does it taste good, but it’s very reasonably priced. Narrator: But for many customers, Fay Da isn’t just a place to
get a quick, inexpensive snack, but a daily ritual. Customer: I’ve been coming
here, like, six, seven years! Every day I really try to stop
by to get the fresh coffee. Narrator: Fay Da was so popular that the founder opened a second store just nine months after he opened the first one. Today, Fay Da has grown to 13 locations, 12 in New York City and one in Connecticut. But the recipes remain
the same as the ones used when it first opened in 1991. Narrator: And, if you’re looking
to get that quintessential Chinese bakery treat, look no further than the pineapple bun. Flour, sugar, milk, salt, eggs, and lard are mixed together to
make the bread’s topping. After the dough is
proofed to the right size, each topping is sliced and
flattened onto each bread. Then, the buns are finished with an egg wash before being put into the oven. You may have noticed there are
no pineapples in this recipe. The name pineapple bun
comes from its appearance, which resembles, you’ve
guessed it, a pineapple. Cheng: So, it’s a
really simple bread ’cause it’s flour and
sugar on top of a soft bun. And it just gives it a little
bit of a crispy, flaky flavor. And, like, definitely try
the ones with red bean or custard inside them, ’cause that’s, like, an
extra dimension of flavor. Unsurprisingly, the classics are still the most popular breads sold. But don’t let that stop you
from trying other favorites, such as the sesame ball,
pork floss bun, and the matcha cheesecake. With its large selection of
fresh, inexpensive breads, one can’t help but pop into
one of Fay Da’s many stores for a quick bite.