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This is the country’s first museum dedicated to fish balls. In addition to its rich collection, the museum offers thoughtfully designed educational programs, making it a popular destination for schools and families to explore local industry. Early on, Dengfeng Food used the traditional fish‑ball shop sales model, selling freshly made fish balls beside the Mazu Temple in Tamsui. Because they prepared the fish paste and ingredients fresh each day, they gradually built the reputation of Tamsui fish balls, turning them into a culinary icon of the area. This humble street food stands alongside Kaohsiung’s kingfish balls, Tainan’s whitebait fish balls, and Nanshou’s ghost‑head mackerel fish balls as one of Taiwan’s four top fish‑ball specialties. Visiting the museum is completely free, and you can also discover photos and equipment from the early days of fishermen and factory fish‑ball production. From fish capture, processing, shaping, cooking, to selling, a tour of the museum feels like an immersive, dazzling show of fish‑ball craftsmanship. Besides fish balls, in 1963 (the 52nd year of the Republic of China), Dengfeng transformed Tamsui’s fish products into “Tamsui fish crisp.” The product was marketed to ordinary consumers as a side dish or as an ingredient in dishes such as squid soup. Over time, the fish crisp’s rich flavor made it a popular snack in Tamsui. After adding various seasonings and flavors, it pairs wonderfully with drinks and beer.