Almost the literal definition of a hole in the wall, this cosy eatery is tucked away in the corner of a construction site. Without any prominent signage, it can be hard to spot both the store and the long, ever-present queue that snakes out from its front entrance. It's also recently shifted away from its usual spot, the resilient bun slingers seemingly engaging in (and winning) a round of musical premises with authorities.
Arriving after the lunch rush still sees a queue of at least 20 minutes, followed by another ten waiting for food to arrive. Packed to the brim with locals squeezed between wooden tables and stools, everyone's here for one thing, and one thing only – Baoruimending's (in)famous roubing. These meat buns (5RMB each) are, without exaggeration, the size of baseballs. Stuffed with beef mince and spring onions then encased in dough, these roubing are pan-fried to crisp, golden brown perfection. Flavoursome and, dare we say it, moist, be careful not to get scalded by the piping hot juice that oozes out when you take a bite – dip them into vinegar (optional) to help cut through the richness of the meat. It’s no wonder locals leave the shop carrying bags full of these buns, so be prepared to wait, no matter what time of day.