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The 60‑year‑old Beimen Kuo Meat Balls are made with a special flaky pastry shell, and the filling is a delicious blend of flavors, including scallops, Puli king oyster mushrooms, pork, and duck egg yolk.

The best dish at Ximen Meat Ball Soup is, of course, the signature “Meat Ball Soup” (savory soup balls). The outer skin is similar to crystal dumpling wrappers, giving a chewy, springy texture. Paired with a bowl of squid and pork consommé, it’s an absolutely indulgent experience!

Championship winner of the 2008 Meat Ball Festival, the meat ball fried to a crisp exterior differs not only in appearance from traditional meat balls but also in texture—crunchy on the outside, tender on the inside, offering the best of both worlds.

The Bao-shaped Beidou meat balls are small and cute. The outer skin is made from a mix of glutinous rice and potato starch. In addition to pork, the filling also contains fresh bamboo shoots. The thick, chewy skin has a pleasantly soft texture, while the marinated pork sauce is infused with a strong

All-natural, healthy, and irresistibly delicious vegetarian meatballs. Master Chen’s Vegetarian Meatballs from Daxi is the only old shop in the Taoyuan area that sells vegetarian meatballs. Owner Chen Ying-long inherited the traditional meatball-making technique; the wrappers are entirely hand-craf

Ordering a meat ball, the owner also provides a clear broth, which contains bamboo shoots, radish, etc. The sauce on the meat ball is made from ground peanut and sesame, giving a fragrant and sweet taste.

Azhang Meatballs, founded in the 37th year of the Republic of China.