Chia Yi Sticky Rice Dumpling - Quail Egg and Taro Sticky Rice Dumpling Introduction
Jia Yi Sticky Rice Dumplings, now taken over by the third generation, is a time-honored zongzi shop in the Shulin District. The Chen family offers nostalgic northern-style dumplings that draw food enthusiasts back to savor the wonderful flavors of various zongzi during festivals. One of Jia Yi's signature dumplings, the "Quail Egg and Taro Zongzi," is a delicacy known only to connoisseurs. Unlike typical fillings on the market, this traditional recipe passed down over decades combines quail eggs, taro, pork belly, preserved vegetables, shiitake mushrooms, potatoes, chestnuts, and dried sakura shrimp. These ingredients are stir-fried with top-quality glutinous rice from Changhua before being steamed, creating an exquisitely rich flavor that food lovers enthusiastically praise. Additionally, Jia Yi's liver sausage and bamboo shoot zongzi features a selection of glutinous rice, Chinese sausage, liver sausage, potatoes, shiitake mushrooms, dried bamboo shoots, and golden shrimp, making it another popular choice. For those who enjoy Hakka flavors, the Hakka squid zongzi, filled with shredded squid, golden shrimp, shiitake mushrooms, dried tofu, and dried bamboo shoots, is a must-try. The crispy dried fish zongzi and cured meat and bamboo shoot zongzi are also rare delicacies on the market; gourmets can pre-order them for home delivery before the Dragon Boat Festival.
