If you're not a fan of fried meatballs, you must try Changhua's cool balls.

Although it's said that Changhua's fried meatballs originated from Beidou's meatballs, some also claim they came from sweet potato balls. I think they are quite similar to crystal dumplings. In a way, Changhua's cool balls seem to have absorbed experiences from various sources, developing into a unique snack. However, their popularity is far lower than that of fried meatballs, and to this day, it seems there are only two shops selling them, and they are only available for takeout.

This shop is probably one of the oldest meatball places in Changhua, located on Nangguo Road at the foot of Bagua Mountain. The cool balls are covered in broth skin, half liquid and half chewy, paired with the accompanying garlic sauce, which combines exceptionally well—it really brings it to life. The filling's meat seems to be coated with tapioca starch, giving it a tender outside and a firm inside.

It seems this shop is run by a family, making cool balls outdoors in a semi-open household. The young cashier often appears impatient. The tradition of Taiwanese snacks is not easy to pass on; perhaps they should consider expanding to make them in an air-conditioned space? Or maybe they should seek funding to promote cool balls like they do with cold noodles?