Lao Dan A-Zhang Ba-Wan
Changhua City · Taiwanese
Bei Men Kou Ba-Wan (Zhongzheng Rd Main Shop)
Long-standingLocal favoriteWorth the queue
VerdictCrackly skin and a scallop-rich filling: the benchmark for fried ba-wan
A 60-plus-year Changhua institution for crispy ba-wan: steamed then fried until golden, topped with a slightly sweet house sauce. The large version holds scallop, mushroom and egg yolk. It closes when sold out on weekends; there are also branches by the station and on Minsheng Road.
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Review
The Zhongzheng Road Section 1 main shop of Bei Men Kou is one of the names that comes up first when people talk about Changhua's fried ba-wan. It has been running for more than 60 years, is now in its third generation, and has two more branches, one in front of the station and one on Minsheng Road. Changhua ba-wan was once sold by vendors carrying shoulder poles through the streets, and Bei Men Kou grew out of that kind of stall. Reports also note that its owners are related to those of A-San Ba-Wan, and the two use similar fillings.
The dumplings are steamed first and then deep-fried until golden. The skin crackles when cut with a fork and eats almost like a cracker, very different from the soft, chewy style. The signature large ba-wan holds dried scallop, big chunks of marinated pork, shiitake and egg yolk under a sweetish house rice sauce, and one is already filling; the small one has no scallop. Soups include bone marrow soup, day lily and pork soup and pork stomach soup. The bone marrow soup is clear and lightly sweet, with marrow as soft as steamed egg, and a blogger calls it a signature.
Most reviews praise the crisp skin and lavish filling, and some single out the sweet-salty balance of the sauce. The main disagreement is price: earlier reports gave NT$100 for the large ba-wan, while a 2026 blog post lists NT$120 for large, NT$60 for small and NT$60 for soups, which some find steep for a snack. Others find the fried skin too hard and prefer the smoother steamed kind.
Sources list slightly different hours, roughly 11am to 6:30 or 7pm, so check before going. It is busy on weekdays and weekends, and on weekends it often closes once sold out, so arrive early. The shop is semi-open with no air conditioning and gets hot in summer; seats are limited but turnover is fast. Street parking on Zhongzheng Road is hard to find, so use a paid lot near Changhua Station and walk 5 to 10 minutes.
It suits anyone who loves a crisp texture and wants scallop and other rich fillings in one bite. On a first visit, order one large ba-wan with the bone marrow soup; with two people, add a small one to compare the sizes.
Why go
- Steamed then fried, so the skin is cracker-crisp
- The large one has scallop and egg yolk, about NT$120 in 2026
- Order the clear, lightly sweet bone marrow soup
- Weekends often sell out, so come before noon
- No air conditioning, so takeaway is easier in summer
- Drivers should park near the station and walk
What people say
Liked
- The skin is fried golden and crisp, with a clear crunch
- The large one is packed, with scallop, mushroom and yolk in one go
- The sweet-salty sauce is balanced and pairs well with the soups
Complaints
- Recent price rises make the large one feel pricey
- The fried skin is hard, which fans of soft, chewy ba-wan may not like
- No air conditioning, so summer meals are stuffy
Summarized from the common views of bloggers, media and diners; not direct quotes.
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Location
彰化縣彰化市中正路一段494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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