Hua Pin Meatballs Introduction
Established in 1979, Lin Qinghui's handmade Fuzhou fish balls, known as "Ah Hwei's," gained a great reputation at the Hsinchu City God Temple. By chance, in 1989, he began to learn how to make Hsinchu meatballs (Kang Wan) and started working as an OEM. The second-generation heir, Lin Minhong, inherited the skills from the "Ah Hwei" master and meticulously researched the traditional methods of making Hsinchu meatballs, combining them perfectly with modern equipment. This innovation led to the creation of outstanding textures and flavors for the meatballs, and in 2001, he officially established the "Hua Pin Kang Wan" brand in Hsinchu. Hua Pin Kang Wan insists on using only fresh, natural ingredients and top-quality seasonings, along with a low-temperature production environment throughout the process, to provide consumers with consistent and excellent quality. Each meatball boasts a firm texture, rich meat juice, and lingering aroma. In addition to personal consumption, they also offer a variety of gift box packaging, making for a generous gift.
