Ying Ming Lin Family Meatballs Introduction
With nearly a century of history, this old establishment can be considered a representative of Hsinchu meatballs. Located next to the entrance of the Chenghuang Temple, the white wall beside the seating area is adorned with large red letters spelling "Lin Family Meatballs" and features many signatures and messages from well-known celebrities. Having been operating food stalls at the Chenghuang Temple in Hsinchu for decades, Lin Family Meatballs is currently run by the fourth generation. Although the brothers each have their own stalls and operate independently, they all use the family recipe passed down through generations. Their specialty features lean meat marinated in red yeast rice for one to half a day, used as filling, while the outer skin is made from sweet potato flour and a type of rice flour called “nailai” flour. The finished product is steamed and then deep-fried, resulting in a fragrant and chewy texture! The red appearance distinguishes it from meatballs found in places like Changhua. In addition to the traditional scallion and pork flavor, they now also offer options like bamboo shoots and chestnuts, providing a diverse selection that has become a hallmark of the Chenghuang Temple food stalls. Besides meatballs, they also serve accompanying soups including Four Herb Soup and Hsinchu's famous Keng-wan soup. The Four Herb Soup is simmered to perfection, making it an ideal match for the meatballs. On busy days, a single stall can sell two or three thousand meatballs; even during regular days, many people come to them for wholesale meatball sales. The authentic flavors of Lin Family Meatballs have attracted numerous food programs and magazine features. Their ability to adhere to tradition while innovating at the right times has undoubtedly contributed to their enduring prominence among the many food stalls in Chenghuang Temple.
