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The responsibility has been passed on to the second-generation owner, Lin Yuan Da Li Mei, a popular food establishment frequented by pilgrims visiting the Banqiao Mazu Temple "Ci Hui Gong" and connoisseurs familiar with the area. The small storefront is often packed with customers, all drawn by the exceptionally large and delicious meatballs. The name "Lin Yuan" comes from the first-generation owner, who, considering the customers' appetite, made the meatballs particularly large so that one piece could be satisfying. The filling uses pork hind leg meat from warm-bodied pigs, marinated and mixed with quail eggs, mushrooms, and bamboo shoots, all wrapped in a dough skin. The outer layer of the meatballs is crafted from a mixture of glutinous rice flour and tapioca starch dough. Every morning, the meatballs are steamed to cook them, and when ordered, they are deep-fried in oil and topped with garlic sauce to enhance the flavor. Besides the meatballs, there's also a traditional mullet roe ball soup, with a southern-style broth and fish balls that pair perfectly with the meatballs. Lin Yuan's large meatballs are made from glutinous rice flour and tapioca starch, first steamed and then deep-fried, with abundant filling and a hearty texture, attracting many gourmands from Taipei to travel by MRT just to taste them.