Lao Dan A-Zhang Ba-Wan
Changhua City · Taiwanese
A-San Ba-Wan
Worth the queueLong-standingLocal favorite
VerdictChanghua's crispy ba-wan benchmark; the scallop one is the most loaded
A famous fried ba-wan shop on Sanmin Road: crispy skin, hand-cut fresh pork, mushroom and egg inside, with a whole scallop in the large version. It topped the first Changhua 500 Bowls vote and draws weekend queues.
Photos on Instagram
Review
A-San Ba-Wan is at No. 242 Sanmin Road in Changhua City, not far from Changhua Station or the fan-shaped roundhouse, and is one of the leading names in Changhua's deep-fried ba-wan style. Reports say it won the most votes in the first edition of the 500 Bowls ranking and has also received a Changhua county gift award; its owners are said to be related to those of Bei Men Kou Ba-Wan, which explains their similar methods and seasoning. Sources differ on its age, with some saying over 30 years and others describing it as a three-generation shop, and it has gathered more than ten thousand online reviews.
Reports say the shop does everything itself, from grinding the flour to steaming, then fries each ba-wan in two woks at different temperatures: one cooks the filling through, the other crisps the skin. The result is a thick skin crunchy enough to make a sound when you bite, still chewy underneath. The filling is hand-cut fresh pork hind leg prepared daily, with shiitake, bamboo shoots and egg (one report says quail egg), and the large scallop version adds a whole dried scallop. The sauce is sweetish with a garlic note, and one blogger added chili to balance it. The most recommended soup is pork spinal marrow soup, with a steamed-egg texture and a clean, meaty sweetness; there is also bitter melon soup.
Fans of crispy skin love it and find the filling generous. However, from 1 October 2025 the regular ba-wan rose from NT$55 to NT$60 and the scallop ba-wan from NT$110 to NT$120. Some online commenters grumbled that one now costs more than a lunch box and that only tourists would queue, while locals said they understood, given ingredient costs up by more than 30 percent. The owner said wholesale prices for shiitake, scallops and pork had risen three times in a year and quality could not be kept without the increase.
Hours are roughly 10:30 to 19:00. Sources disagree on closing days, with most saying Monday and one saying both Sunday and Monday, so check before you go. Weekend queues are long, with separate lines for takeaway and dine-in, and the shop even provides sunshades for people waiting. Even at 2pm on a weekday you may wait, so arrive at opening or avoid weekend lunchtime. Home delivery is also available.
It suits anyone who loves a crunchy skin and wants a well-filled ba-wan. On a first visit, order a scallop ba-wan with pork marrow soup; on a tighter budget, the regular one still delivers the signature crisp skin.
Why go
- Fried in two woks at different temperatures for an audibly crisp skin
- Regular NT$60, scallop version NT$120
- The scallop version holds a whole scallop, the richest filling
- Add pork marrow soup, smooth like steamed egg
- Separate weekend lines for takeaway and dine-in; arrive at opening
- Closing days vary by source, so check first
What people say
Liked
- Crisp outside, still chewy inside, with real contrast
- Hand-cut hind leg pork and scallop make a generous filling
- Pork marrow soup is clean and sweet, a perfect partner
Complaints
- At NT$60 after the price rise, some find it expensive
- Long weekend queues, and waits even on weekdays
- The sauce is sweetish; add chili if you prefer less sweet
Summarized from the common views of bloggers, media and diners; not direct quotes.
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Location
彰化縣彰化市三民路242號Directions ↗
Sources
This page is compiled from the articles below and rewritten in our own words. Hours and prices change, so check before you go.
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