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Bawan, or Taiwanese meatballs, can be prepared in different ways. Some are steamed, some are fried. Now there is a bawan shop with a long history in Qishan, Kaohsiung, where the traditional snack is first steamed and then fried. The result is a texture that is crispy on the outside and soft on the inside. Every weekend, the shop is packed. Now the family business is run by the third generation as it approaches its 60th year in operation.

The steamed bawan sizzle on the griddle and the translucent skin gradually turns golden and crispy.

When the surface is slightly charred, you can remove it from the griddle, pour two special homemade sauces over it, add some mashed garlic, and voila, it’s ready to serve.

Wu Sheng-hua
Owner
My impression is that my grandfather started selling it around 1968 or 1969, and then my mother and my aunt took over. They worked together for about 20 some years. Now we have been doing it for about 20 years.

This traditional bawan shop is located in Qishan District of Kaohsiung. The outer skin of the bawan is made of tapioca starch, and the filling is made of fresh pork. It’s first steamed and then slowly fried with lard over low heat.

Customer
Because I spend most of my time in the north now, whenever I come back to Qishan, I will come here to get some. I like the skin, which is very chewy but not too hard.

Customer
It’s quite famous and rated highly on the web. It is different from what I have had elsewhere. The skin tastes like it has been fried, and it’s just yummy.

Wu Sheng-hua
owner
The recipe has been passed down from 60 years ago, and we keep the tradition going and see if the next generation wants to take over. If they do, then it can continue to be passed down.

In addition to bawan, the pork broth and stir fried vermicelli are also crowd pleasers. The owner Mr. Wu says when his grandfather started the business, it was just a push cart from which he peddled the snack. Now customers descend on their store in droves every weekend. They have certainly come a long way.

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