Ying Ming Lin Meatballs Introduction
With nearly a hundred years of history, this old shop can be considered the representative of Hsinchu Meatballs. Located next to the entrance of the Cheng Huang Temple, the wall beside the seating area is painted with large red characters saying "Lin Family Meatballs," adorned with many signatures and messages from well-known artists. Operating food stalls in Hsinchu's Cheng Huang Temple for decades, Lin Family Meatballs is currently managed by the fourth generation. Though the brothers each have their own stalls and operate independently, they all use traditional family recipes. Their specialty is using red fermented rice to marinate lean meat for half a day to a full day, while the outer skin is made from sweet potato flour and rice flour. The final product is steamed and then deep-fried, resulting in a fragrant and chewy texture! The red appearance differs from meatballs found in Changhua and other places. In addition to the traditional scallion and meat flavor, they now offer bamboo shoots and chestnut flavors, providing a variety of options and becoming a highlight of the Cheng Huang Temple food stalls. In addition to meatballs, their accompanying soups include Four Gods Soup and the famous Hsinchu Kuanwan Soup. The Four Gods Soup is cooked to the point of melting in your mouth, making it a perfect match for the meatballs. Just one stall can sell two to three thousand meatballs on holidays, and many people also purchase meatballs in bulk from them during regular days. Because of their authentic flavor, Lin Family Meatballs has attracted numerous interviews from well-known food programs and magazines. Adhering to traditions while innovating appropriately seems to be their secret to standing strong among the many food stalls in Cheng Huang Temple.
