Qiaotoubian Ba-wan

Review

Qiaotoubian Ba-wan is at No. 51 Sanhe 3rd Road in Nantou City and is one of the town's signature ba-wan shops. A 2025 Supertaste article says it grew from a pushcart into a fixed shop over three generations and more than half a century, while an older report puts its age at about forty years, so sources differ. Some diners mention the shop has moved across the street from its old spot; the address here follows recent reports, so check before you go.

The ba-wan are deep-fried, but the shop renders its own lard and adds water to the oil to lower the temperature, keeping the skin tender and springy rather than greasy, close in texture to the steamed style. The filling uses pork leg butchered the same day, seasoned with shallot oil and spices, in generous chunks. Topped with house chilli and rice sauce, it goes well with a bowl of pig blood soup, mixed soup or simple noodles, all in a light broth.

Fans praise the elastic skin, the large pieces of meat and the smooth soups, with firm tofu too, and many Nantou natives who have moved away make a point of eating here when they return, calling it a taste of home. Critics find the ordering system a little unusual for first-timers, and some feel prices are not especially low and the setting is basic.

Hours run from about 10:30 a.m. to 9 p.m.; sources give slightly different closing times, and no fixed closing day is noted. The shop sits in the Sanhe shopping area of Nantou City and gets busy at mealtimes, so avoid noon if you can. None of the sources list prices; online reviews describe it as a budget snack, so check the price board before paying.

Good for anyone passing through Nantou City who wants an old-style local ba-wan, or snack fans comparing the Changhua and Nantou styles. First-timers can order one or two ba-wan with pig blood soup or mixed soup, adding noodles if hungry. The chilli is house-made, so try a little before adding more.