Lin Yuan Large Meatball Introduction
Lin Yuan's large meatballs, now managed by the second generation, is a famous food spot not to be missed by the worshippers at the Cihui Temple in Banqiao and by culinary enthusiasts who know the ropes. The small restaurant is often packed as customers flock for the notably large and delicious meatballs. Lin Yuan is named after the first-generation proprietress, who, to accommodate her customers, made the meatballs particularly large so that one would be enough to fill you up. The filling is made from chilled pork hind leg meat, marinated, and combined with quail eggs, mushrooms, and shredded bamboo shoots, all wrapped in a meatball dough. The signature outer layer of the meatball is crafted from a combination of traditional rice flour and sweet potato starch, shaped after being kneaded. Each morning, the meatballs are steamed until cooked, and then deep-fried to order, served with a flavorful garlic sauce that enhances the taste deliciously. In addition to the meatballs, there’s also a traditional soup made with milkfish balls, featuring a broth and fish balls from southern Taiwan, which pairs perfectly with the meatballs. Lin Yuan’s large meatballs are prepared with traditional rice and sweet potato flour, steamed first and then deep-fried, with a hearty filling that has a substantial texture. Many food enthusiasts from Taipei take the metro specifically to enjoy them.
