Rizhan Rice Ball

Review

Rizhan Rice Ball is at No. 31 Zizhi Street in West District, next to the Fifth Market. It began as Tong Q Rice Ball, which ran for over thirty years, and under the new name it has now been selling for more than forty years, always offering a single flavor of traditional Taiwanese rice ball. Locals know it by word of mouth, and alumni of the nearby primary school still come back as adults.

The rice ball is made with glutinous rice; every report describes distinct, chewy grains that do not stick to your teeth and stay soft even after cooling. Inside are pork floss, peanut powder, pickled mustard greens, preserved radish and crisp fried dough, plus a braised egg and a salted egg that is fragrant without being too salty, all in good balance; you can ask for chili. In 2023 prices were NT$35 small, NT$40 medium and NT$45 large, and a large one will keep you going until lunch. One diner noted that only the medium and large sizes include salted egg; sources differ, so ask when ordering.

Most reviews call it tasty, solid and generously filled, with each one wrapped to order by a quick-handed owner. A few find the rice a bit sweet or feel a single flavor is limiting, and on weekends it often sells out before noon.

Sales start at 6 a.m. and end when it sells out, around 11 a.m. according to diners. There is a line almost every day, but service is fast and it moves quickly. Closing days differ between sources: older articles say Sundays, while recent posts and data say both Sundays and Mondays, so check before going. It is a takeaway stall only.

It suits early risers exploring the Fifth Market who want a filling Taiwanese breakfast. A medium is right for an average appetite, and pairing it with soy milk is how locals do it; ask for chili if you like heat, and get there early on weekends.