Fried chicken + steamed buns = the ultimate combo 😋😋😋

Another perfect sunny day ☀️—days like this, with sunlight stretching shadows long, feel wasted if you don’t step out. Today’s mission was clear: head west of campus to the much-talked-about ekiben, specifically for their “steamed bun with fried chicken”—a legendary combo that supposedly welds carbs and meaty flavor together. After tasting it, I just wanted to slap the table and yell: “Who invented this? They get good food!” 🥢 Steamed bun with fried chicken: a divine collision of fluff and crunch First thing that hit me when it arrived was the portion: plump white steamed buns, sliced halfway through like little puffy pockets, stuffed to the brim—golden fried chicken pieces piled high 🍗, glistening with oil, their crispy aroma hitting my nose before I even took a bite. I grabbed half a bun and bit down: wow, this bun is a star! Fluffy as a cloud ☁️, with a faint sweetness when you bite into it, its pores soaked up the fried chicken’s savory oil without tasting greasy. Then the chicken: its crust crackled “crunch” when bitten, juices oozing from the tender meat inside, not a hint of dryness. The “soul sidekicks” seal the deal: thick Thai-style curry sauce, rich with coconut 🥥 and a hint of spice 🌶️, dipped onto the chicken, exploding with sweet, salty, spicy, and savory notes in your mouth. A sprinkle of chili powder adds a bright finish, but the fresh mint leaves 🌿 and pickled cucumber slices 🥒 are the real MVPs—mint’s cool freshness cuts through the richness, pickled cucumber’s crisp sweetness balances the oil. One bite brings together the bun’s softness, chicken’s crunch, sauce’s depth, and veggies’ brightness—layers so rich I wanted to spin around on the spot! 🥣 Tofu Bowl: great start, but fizzles out Wanted to “cover all bases” and ordered a Tofu Bowl as a side. First bite was genuinely impressive: fried tofu with a golden crust 🍘, giving way to tender, bouncy insides, coated in sweet sauce, mixed with creamy peanut butter 🥜, crunchy peanut bits, and mild onion spice—fragrant with distinct layers. But it faltered as it cooled: sauce congealed at the bottom, tasting greasy 😕; the tofu’s crust was thicker than expected, turning slightly “doughy” by the last bite. In comparison, I still prefer the neighborhood chicken bun—the version with diced chicken mixed in sauce, stuffed into the bun—each bite is more substantial, with the perfect carb-to-meat ratio, no flaws at all! 🚶 Post-meal stroll: this street hides so many little joys The street where the shop sits is perfect for a post-lunch walk: sunlight filters through leaves in dappled patterns 🌳, there are stalls selling handcrafted jewelry 🛍️, vintage poster-lined secondhand shops, and corner cafes wafting coffee aroma ☕. Wandering slowly, with the aftertaste of fried chicken and steamed buns lingering, I suddenly thought: sunny days like this are meant to be wasted on good food and aimless walks～ Highly recommend to all carb lovers and fried chicken fans 👍! Next time I’m trying their other flavors—after all, a shop that nails “bun + fried chicken” this brilliantly must have more surprises waiting to be found ✨～ #ekiben #Baltimore #ekiben #FriedChicken #BaltimoreFood