Donggang Zhengzong Meatball

Review

Donggang Zhengzong Meatball sits in a lane off Xinji Street in Donggang's Second Market, an old stall where locals sit down to eat on their way through the market. Supertaste's Donggang guide and its Pingtung ba-wan roundup both describe it as a third-generation shop, while Yam Travel puts its history at about 80 years, making it one of the go-to names for Donggang meatballs.

There are two styles. The steamed version is filled with shrimp and diced bamboo shoots, with a soft, chewy skin and a sweet, fresh filling; the plain fried version has a crisp shell around a savoury filling that diners say is very juicy. Both come dressed in garlic soy sauce, with chili sauce on the side. The stall also sells intestines, handmade sausage and four-herb soup, which together make a satisfying brunch. The articles give no per-piece prices, but diners generally call it budget-friendly.

Fans praise having two distinctive styles and the fragrant garlic sauce, with some calling it among the best meatballs in Donggang, and the sausage and four-herb soup also get recommendations. Complaints say portions have shrunk in recent years, with three fairly small pieces per serving, and that the market setting is crowded with waits at peak times.

Sources differ on hours: Supertaste lists 09:00 to 17:00 and closed Wednesdays, while Google shows 07:00 to 17:00 daily, so check before you go. It is in a market lane where driving is awkward; park at a nearby lot and walk, or combine it with the Overseas Chinese Market and Donggang's old streets. Late morning to noon is busiest, and afternoons are easier for seats.

It suits visitors wanting a local snack before or after a seafood meal in Donggang, or anyone who enjoys the feel of a traditional market. On a first visit, order one steamed and one fried to compare, plus a bowl of four-herb soup and some sausage, which is about right for two; for something lighter, focus on the steamed meatballs.