Hua Pin Meatballs Introduction
In 1979, Lin Qinghui's handmade Fuzhou fish balls, known as "Ah Hwei," gained a good reputation at the Hsinchu City God Temple. By chance, in 1989, he began apprenticing to learn how to make Hsinchu meatballs and started working in this field. The second-generation heir, Lin Minhong, mastered the techniques from the "Ah Hwei" master and carefully researched traditional methods for Hsinchu meatballs while incorporating modern equipment. This combination resulted in an excellent taste and flavor for the meatballs. In 2001, he officially established the "Hua Pin Meatball" brand in Hsinchu. Hua Pin Meatball insists on using only fresh, natural ingredients and top-quality seasonings, along with a low-temperature production environment throughout the process, to consistently provide consumers with stable and high quality. Each meatball has a firm texture, delicious meat juice, and lasting flavor. In addition to self-use, they also offer a variety of gift box packaging, making for a generous souvenir.
