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The fragrant and delicious taro balls and taro cakes are fluffy and moist, with the key being that the Jiasian taro is first steamed until fully cooked, then mashed into a smooth and slightly sticky paste, wrapped as filling and deep-fried. To experience a rich and non-greasy taste, you can try the egg yolk taro cakes with duck egg yolk and black pork jerky. The simple and crispy taro balls, on the other hand, offer a delicate taro fragrance and a soft, sweet and sticky taro paste flavor. Each small ball is full of flavor, so there is always a long line during business hours. Mrs. Liu Meixiu, the owner, said, "We insist on using fresh ingredients, changing the oil every day, and making them fresh upon order. We also don't add any preservatives, so that the original taste of the food can be fully expressed."