Cai Shi Zai Ma Zuoying Fenyang Wonton (Original)

Review

Several wonton shops cluster along Zuoying Avenue, a stretch known as Zuoying's wonton street, and Cai Shi Zai Ma is the old name mentioned most often. According to food media, founder Kuo Hsieh-shen learned to make wontons from a Fuzhou native and first sold them at Zuoying's No. 2 public market, naming the stall Fenyang Wonton after the Kuo family's ancestral hall name. The third generation now runs it, with branches in Qianzhen and Xiaogang; this is the original shop.

The signature pork wontons use a filling of roughly seven parts lean to three parts fat. The wrappers are rolled very thin and sealed tightly so the juices stay in, giving a smooth, springy bite. The signature combo bowl holds wontons and savory rice balls, and regulars add a poached egg whose runny yolk sweetens the broth. There are also spicy dry wontons, mushroom rice balls, noodles, and raw wontons to cook at home.

Diners praise the thin skins, fragrant filling and clear, sweet broth; savory rice balls are unusual and nostalgic, and local bloggers call it the top pick on the street. Complaints mention the small space, stuffiness on hot days, and a few who find it merely decent. Olympic weightlifting champion Kuo Hsing-chun has called it a favorite, which also adds to weekend crowds.

Current hours are about 09:30 to 14:00 and 17:00 to 20:00, closed Wednesdays; an earlier report listed 06:30 to 23:00, so sources differ and it is worth checking before you go. The shop is simple with limited seating; dine-in and takeaway are both available, and there are children's chairs. Expect around NT$100 per person.

It suits anyone exploring Zuoying Old City or Zuoying Market, or travelers curious about the local habit of pairing wontons with savory rice balls. First-timers should order the signature combo with a poached egg; fans of bold flavors can add spicy dry wontons, and a box of raw wontons makes a good take-home.