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In 1979, Lin Qinghui started selling "A Hui Zi" handmade Fuzhou fish balls in the Hsinchu City God Temple, which gained a good reputation. Later, in 1989, he began to learn how to make Hsinchu braised meatballs under the guidance of a master. This marked the beginning of his career in this industry. The second-generation successor, Lin Minhong, inherited the techniques from "A Hui Zi" master and rigorously studied the traditional methods of making Hsinchu braised meatballs. By combining traditional techniques with modern equipment, he created an exceptional taste and texture for the braised meatballs. In 2001, he officially established the "Hua Pin Braised Meatballs" brand in Hsinchu. Hua Pin Braised Meatballs insists on using only fresh and natural ingredients, as well as top-grade seasonings, and a low-temperature production environment throughout the manufacturing process. This ensures that consumers receive stable and high-quality products, with each meatball offering a solid texture, fresh flavor, and a lasting aftertaste. In addition to personal consumption, Hua Pin Braised Meatballs also offers a variety of gift box packaging options, making it a generous and suitable gift for others.