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Kaohsiung restaurant serves up classic ba-wan meatballs for decades

Kaohsiung restaurant serves up classic ba-wan meatballs for decades

2022-08-08

For the foodies, Sizihwan in Kaohsiung is a paradise of Taiwanese cuisine. One little eatery that we’re checking out today specializes in the ba-wan. It’s a classic street food snack a bit like a sticky meatball. Restaurant owner Chang Ching-wen inherited the recipe from his dad, and the restaurant has been serving happy diners for more than half a century.

A spoonful of rice flour dough is filled with minced meat and covered. These rich and sticky ba-wans all cook together in a steamer.

Member of public
My husband grew up here and he’s been eating this his whole life. He loves it. It’s a very traditional flavor. We’ve come down from Taipei, so we both love eating here.

Member of public
It smells wonderful, very unusual. Actually this is my first time here, but someone told me it was delicious so we came to try it out.

This is a spot purely for traditional snacks. With more than 50 years in business, it’s a favorite local establishment. One thousand handmade ba-wans are served up every day, alongside other classic dishes like sticky rice cakes, four herb soup, and fish cake soup. Second-generation owner Chang Ching-wen learned the recipes as a young boy.

Chang Ching-wen
Ba-wan shop owner
The kid in this photo – that’s me. Next to me is my dad. He happened to be making ba-wans and I was playing nearby and watching. To make the dough with long-grain, non-glutinous rice, you have to choose old rice, rice that’s about 18 months to two years old. I just copied the way my dad did it back then, and carried on the tradition.

The shop opens at 6 a.m. Apart from the ba-wans, the sticky rice cakes are a very hot item on the menu, adorned as they are with minced meat, fish floss, sliced cucumber, and braised eggs.

Lin Li-chun
Ba-wan shop owner
Because we braise and peel these eggs ourselves every day and make them fresh, we never add preservatives, so we can’t do a massive load all at once.

These freshly handmade dishes are the real taste of old-style Taiwan, and all available at very affordable prices. If it goes on like this, we think there’s another 50 years in the tank.

西子灣最懷念香味 肉圓.米糕傳香近一甲子

2022-08-08

高雄西子灣當地人,不少民眾愛吃的早餐,不是蛋餅,不是包子,而是香噴噴的手工肉圓跟米糕,老闆第二代老闆張清文,從小就跟在爸爸身邊學習,傳承爸爸50年來的好手藝,新鮮食材,現做現賣,銅板價道地台灣味,客人絡繹不絕,帶您來看看。

一勺米漿,放入滿滿絞肉,再覆蓋一層米漿,皮薄餡多的Q彈肉圓,一顆顆擺滿整個蒸籠。

[[民眾]]
“先生以前就從小就住在這邊,從小吃到大的,然後覺得這個很好吃,是一個很古早味的味道,我們從台北下來的,所以都很喜歡吃這間”

[[民眾]]
“很香啊,很有特色,其實是第一次來,但是就是有人說很好吃,所以我們來試試看”

這家專賣傳統小吃的老店,已經有五十多年歷史,招牌手工肉圓,一天就賣出上千顆,還有手工米糕、四神湯、魚丸湯等小吃,第二代老闆張清文,從小就跟在爸爸身邊學習。

[[肉圓店老闆 張清文]]
“這個照片這個小朋友是我,旁邊是我父親,那時候剛好我父親他在做肉圓,我來這邊玩耍,在旁邊看。用在來米漿要選老米,舊的老米,差不多一年半到兩年的米。我父親那時怎麼做,就照著他怎麼做,傳承下來這樣啦”

這家肉圓店,從早上六點就開始營業,除了手工肉圓外,Q彈米糕也很熱門,米糕上鋪著肉燥、魚鬆跟小黃瓜片,還有一顆滷蛋。

[[肉圓店老闆娘 林麗君]]
“因為這個蛋我們每天都是這樣子現煮現剝,然後現做,因為我們家的東西,都是不加防腐劑的,所以沒辦法一下子就做很多”

新鮮食材,現做現賣,銅板價道地台灣味,老闆張清文堅持傳統手工製作,傳承爸爸五十年來的好口味,客人絡繹不絕。

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