Jianghua Mushroom Meatball Introduction
Next to the temple, there is always local delicious food, and "Rouyuan Jin," located right beside Shuangci Pavilion, is one of them! Established for sixty years, the third-generation owner Huang Zhengjin mentioned that the family originally started selling meatballs in Changhua. The restaurant's signature dish, "Mushroom Meatball," features a skin made from sweet potato starch and non-glutinous rice flour, with a filling of 80% lean meat and 20% fatty meat, complemented by mushrooms from Puli. After being deep-fried at low temperatures, they are not greasy at all! Long-time customers often refer to the Mushroom Meatball as "Small Meatball," while there is also a "Large Meatball" that includes dried scallops and egg yolk. Besides the meatballs, the large intestine and sausages are also delicious. Huang Zhengjin purchases large intestine casings from the market daily and makes the stuffing from glutinous rice, dried shrimp, and Beigang peanuts, resulting in a firm texture with no fishy smell. Pairing a piece of large intestine with a sausage is delightful and requires no dipping sauce to be enjoyable.
