The meatball skin can be divided into two types: hard and crispy and soft Q. Both A Zhang and the old Zheng Changhua restaurant opposite have the latter. As a rising star, Ah Zhang meatballs took two or three years of research and development in the early days of the business to make it to suit most people's tastes: the outer layer is obviously chewy, and the filling is made of shiitake mushrooms and hind leg warm pork cubes, and the seasoning is rice sauce. Dominant (therefore slightly sweet), plus a little soy sauce and garlic sauce. The store does not add coriander by default to avoid trouble for those who don't like it, but fans can add it by themselves.

Free soup is available for internal use, it is air-conditioned, and even the plates are very clean, which is really rare! This is also the innovation of this old store. It insists on a high degree of cleanliness and cleanliness. Even many department store food courts may not pay attention to this.

In an era when travel books, travel programs, and media reports are prevalent, and the movie "The Girl We Chased Together in Those Years" was filmed, almost all of them are about Ah Zhang Meat Balls. Years later, even the opposite side of the intersection was incorporated into the dining area.

It is generally believed that meatballs originate from Beidou. In an interview with the owner of Azhang Meatballs for the paper "Innovation of Traditional Changhua Meatballs" from the National Normal University, he believed that they originated from sweet potato buns. They are steamed and eaten, and they are not oiled until they are finished. fry. This is indeed a very reasonable point of view. The Changhua meatballs do look more like sweet potato buns than the triangular thick-skinned Beidou meatballs. I will try them again when I have the opportunity to compare.