Shi Jia Fresh Meat Tangyuan

Review

Shi Jia Fresh Meat Tangyuan is at No. 58, Section 3, Yanping North Road in Datong, in the Yansan Night Market area. A NOWnews round-up of famous tangyuan shops says it began as a roadside stall in the 1960s, specialises in Hakka savoury tangyuan, and has built up many loyal customers over the decades, ranking with Shuanglian Sweet Rice Ball Soup and Taiyi Milk King among Taipei's representative tangyuan shops.

The signature tangyuan are filled with black pork hind leg, with a soft, springy skin that holds the juices, in a clear yet flavourful broth lifted by celery and fried shallots; diners mention the soup can be topped up. Beyond the rice balls, the house noodles, chili-oil wontons, rice-wine chicken drumstick and Buddha Jumps Over the Wall are often recommended, and the stir-fried greens are fresh and not oily, so it suits groups ordering several dishes to share.

Fans praise the springy skin and juicy filling, the light broth and the rich house noodles, calling it an old taste worth a special trip. Critics find the braised pig ear and trotters tough and under-seasoned and the wontons ordinary; peak times bring long queues, ordering is by written slip, sharing tables is common and the room feels cramped.

Hours differ by source, so check before you go: NOWnews lists 11:30 a.m. to 3 p.m. and 5 to 10:30 p.m. with no closing day, while Google shows lunch until 2:30 p.m., dinner until 10 p.m. and Tuesdays closed. A queue often forms before the 5 p.m. opening, and diners suggest arriving around 4:45 p.m. Parking nearby is hard; it is about a ten-minute walk from MRT Daqiaotou Station.

Good for anyone wanting Taiwanese savoury tangyuan, or a proper meal while visiting Yansan Night Market. First-timers can order a bowl of meat tangyuan with the house noodles, and two people can add chili-oil wontons and blanched greens. Expect about NT$100 to NT$300 per person; a hot bowl is especially comforting in winter.