Fanshushi Eight-Treasure Shaved Ice

Review

Fanshushi Eight-Treasure Shaved Ice sits at the end of Guangming Street near Yuanlin's First Market. The name means 'Sweet Potato Market', after the many sweet potato vendors who once gathered here. Supertaste's shop card says it has been open for about sixty years, while an older report says about forty, so sources differ. What is certain is that many Yuanlin locals grew up on it and bring their own children back when they return home.

The toppings for the signature eight-treasure shaved ice are made fresh every day: rice balls, red beans, mung beans, soybeans, sweet potato, peanuts, pineapple and more. The rice balls are hand-shaped from glutinous rice grown around the Zhuoshui River into small cylinders rather than rolled round, so they have a firm chew. There are also house-only 'crisp balls' made from sweet potato starch, translucent and soft yet springy. In summer the bowl comes with syrup and shaved ice; in winter it switches to warm sugarcane syrup, and both carry a light sugarcane aroma. Grilled mochi, soft outside and chewy inside and rolled in sesame or peanut powder, is the most common add-on.

Most diners find the price fair and the toppings generous. The sweetness is about right once mixed: some say the first spoonful is quite sweet but mellows after stirring, while others call it not cloying at all and pleasantly nostalgic. The main complaints are long weekend queues and an old-fashioned shop with worn tables and chairs, which may not suit those who want a polished setting.

Supertaste lists the eight-treasure ice at NT$35 with up to eight toppings, while a 2018 blog post says NT$30, so check prices on site. Hours are roughly noon to 10 p.m., with some sources saying 11 p.m. The shop closes irregularly and holiday hours vary, so call ahead. There is seating across two shopfronts, and takeaway is available. Parking around the market is difficult, so walking in is best.

It suits anyone who wants a loaded bowl of old-school dessert for pocket change. Order the iced version in summer or the warm eight-treasure soup in winter, then add a plate of grilled mochi for the hot-and-cold combination locals love. Weekday afternoons are the best way to dodge the crowds.