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Uncle Fish-Ball has been running his fish-ball stand since 1946; today the second generation is at the helm. The tiny shop offers just four dishes: dry winter-vermicelli, fish-ball soup, fish-ball winter-vermicelli, and stuffed tofu puffs. The house favorite—what most regulars order—is a plate of dry winter-vermicelli paired with a bowl of fish-ball soup. The fish-ball winter-vermicelli is also popular with visitors: silky noodles and springy, bouncy fish balls in a light, sweet broth; a dash of white pepper lifts the whole thing. Uncle Fish-Ball sits near the front section of Jishan Old Street, only a short walk from the old entrance (Jiukou). Surrounding landmarks—Yang Jiancheng Store, Ru Yuan, Old-Friend Taro-Ball and other Jiufen classics—keep the lane crowded; the aroma of simmering broth drifting from the stall reels passers-by in. At mealtimes the place is packed, and on weekends it’s bursting; come outside the lunch rush if you want to savor the retro atmosphere and old-time snacks in peace. Recommended: dry winter-vermicelli, fish-ball winter-vermicelli, stuffed tofu puffs