Cheng's Fish Ball and Ywan Ball Introduction
Long before the restoration of Taiwan, there was an old man named Zheng who sold fish balls and oyster balls while carrying a bamboo pole near Dongmen Market. The second-generation owner, who achieved success at a young age, took over Zheng's business at the age of thirteen. Soon after, the shop was established within Chenghuang Temple, saving them from the hardships of running around. Now, in its third generation, the establishment has a history of eighty years, making it one of the most renowned brands within Chenghuang Temple. The ingredients for the fish balls and oyster balls are selected from fresh 'ocean fish'. After processes including scaling, deboning, and mixing sauces, they are shaped by hand. This is a daily 'routine', so you will never find frozen fish balls or oyster balls here. Besides the owner and his wife, the future owner and their daughters also help out, creating a relaxed and efficient shift system to serve diners visiting Chenghuang Temple.
