Lin Yuan Da Li Meatballs Introduction
Lin Yuan Big Meatball, now handed over to the second generation, is a renowned food spot that worshippers at the Mazu Temple "Ci Hui Gong" in Banqiao and discerning foodies won't miss. The small shop is often packed with customers, all drawn by the particularly large and delicious meatballs. Lin Yuan is named after the first-generation proprietress, who made the meatballs extra large so that patrons could feel satisfied with just one. The filling is made from chilled pork hind leg meat, marinated and mixed with bird eggs, mushrooms, and bamboo shoots, wrapped in the meatball skin. The key feature of the meatball is its skin, made by mixing non-glutinous rice flour and sweet potato starch, molded into shape. Each morning, the meatballs are first steamed and then deep-fried upon ordering, topped with a flavorful garlic sauce that enhances the taste. In addition to meatballs, there is also a traditional milkfish ball soup here, with a southern-style broth that pairs perfectly with the meatballs. Lin Yuan's big meatballs are made from non-glutinous rice and sweet potato flour, first steamed and then fried, with a rich filling that many Taipei foodies specifically take the MRT to enjoy.
