Changhua Meatball

A Taiwanese specialty snack. The skin is made from sweet potato starch or tapioca starch, resulting in a translucent and chewy texture. The filling typically contains marinated pork and diced bamboo shoots. After being gently fried in oil at low temperature, it is served with sweet and spicy sauce, thick soy sauce, and minced garlic.

A refreshing soup with chewy fish paste balls. The broth is usually seasoned with salt and white pepper, garnished with celery seeds or cilantro, and is a perfect accompaniment to Ba-wan.