At each Lawson store, three new Chinese steamed buns that are particular about the raw materials and fabrics used are on sale from November 26th (excluding some stores).

・ Beef sukiyaki bun
Black Angus beef sukiyaki with Japanese-style sauce with shiitake mushrooms, shiitake mushrooms, long onions, kelp soup stock, shiitake mushrooms, and rich black mirin, and thick egg yolk Chinese sukiyaki with sauce wrapped in a fluffy and fluffy dough. You can enjoy the taste and soft texture of the meat. Released on November 26th. The price is 180 yen (tax included, same below).


・ Raw caramel bun
"Sweets bun" made by wrapping butter cream and caramel sauce using Hokkaido milk and almonds cut into dice. It is finished in a fragrant and rich taste. Released on December 3rd. The price is 150 yen.


・ Vinegar pork bun supervised by Beijing Hotel
The second in a series supervised by a popular restaurant in Yokohama Chinatown. Iberian pig shoulder loin with moderate fat and sweetness and 3 kinds of vegetables (onions, red peppers, yellow peppers) are seasoned with brown rice black vinegar, scented vinegar, and black mirin, and the dough has a smooth texture. It is wrapped. Released on December 17th. The price is 240 yen.


* Added to the editorial department on December 17: The release date of "Beijing Hotel Supervised Vinegar Pork Bun" has been changed.・ Before change: December 17th ・ After change: December 24th