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Péng’s secret recipe uses a rich, aromatic broth made from simmered pork bones. The specialty dishes—hand‑made pork meatballs and crystal dumplings—are crafted from premium pork. The soup is delicious, flavorful, free of preservatives and borates, and is naturally healthy. Before opening a banquet house, Pang was a master of banquet catering, with extensive culinary experience. During the Japanese occupation, he received a government‑issued business license. While running his banquet house, he developed the hand‑made meatballs and crystal dumplings. Both are made entirely by hand. This stall was founded in 1931, has a long history, and is a must‑visit snack spot for locals and pilgrims visiting the Mazu temple. Source: Lukang Township Office