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The style of Taiwanese meat balls is "southern steamed and northern fried." This stall sells fried meat balls. Although it's called fried, they are actually simmered in warm oil, keeping them soft and chewy but not hard. The outer skin is made by mixing glutinous rice flour, with an appropriate thickness, soft and elastic, and the fragrance of rice can be tasted when bitten. The filling of pork and bamboo shoot pieces is harmonious. The sauce, made by boiling rice, is well-seasoned. Drinking a bowl of fish ball soup or having some small dishes such as boiled squid or cold chicken feet will be even more enjoyable.