Wujiadi Crispy Taro Balls

Review

Wujiadi Crispy Taro Balls is at No. 118 Jiangong Road in Dajia, on the corner of Jiangong and Yude roads, the busiest stretch of the Zhenlan Temple area and about a minute's walk from the temple. Supertaste has listed it for several years running among snacks along the Dajia Mazu pilgrimage route, noting that a line forms as soon as it opens; during one pilgrimage the shop even gave away 5,000 free taro balls in a single day.

The selling point is that the owner grows the taro. It is peeled, cut, steamed for about forty minutes, mixed with the shop's own starch blend and shaped by hand, then fried only when ordered, in oil changed daily. The fried balls have a crisp shell that is neither thick nor greasy, giving way to taro paste with a mochi-like chew and a sweetish taro aroma. A small original ball is NT$10, and large cheese, egg yolk or red bean balls are NT$35; the cheese version uses mozzarella wrapped in a double layer of taro and stretches into long strings, while the yolk version mixes sweet and salty.

Most diners praise the just-fried texture, think NT$10 is a bargain for a taste of Dajia taro, and love the cheese pull. Some feel the added starch boosts chewiness at the expense of pure taro flavor, so fans of dense, smooth taro paste may find it less satisfying. Other taro snack stalls nearby take different approaches and are worth comparing.

Sources disagree on hours, with some saying it closes at 21:00 and others at 20:00, and it often sells out early, so check before going. The filling is extremely hot straight from the fryer, so take the first bite carefully. It is mostly a walk-and-eat takeaway; scooters crowd the temple area, so drivers should use paid lots near Zhenlan Temple.

It suits anyone wanting a cheap taro snack by the temple, including families with kids. Start with a few small original balls to test the texture, then add one large cheese ball for the stretch; eat them hot, as the shell loses its crunch once cooled.