Wu Ji Crispy Ba-wan

Review

Wu Ji Crispy Ba-wan is at No. 494, Section 1, Taiyuan Road in Taichung's North District, beside the Taiyuan Road greenway, with a prominent sign. It sells only fried ba-wan and a few soups, often has a queue at mealtimes, and is a familiar budget snack spot for locals. Unlike the usual soft, chewy steamed ba-wan, this one is fried to order with a golden, crackling skin; one media outlet even likened the texture to a cross between Taiwanese popcorn chicken and German pork knuckle.

The key is the owner's secret batter: the ba-wan is coated and then deep-fried, so the edges become especially crisp while the centre keeps a little chew. The filling is pork belly with diced bamboo shoots, firm yet tender, with the bamboo adding crunch. It is finished with sweet sauce, thick soy paste and scallions for a balanced savoury-sweet taste, and the house chili sauce on the table is hotter than most and adds depth when stirred into the sauce. Each ba-wan costs about NT$50 and most people order at least two. The shiitake pork soup is NT$40, made from pork and chicken bones with mushroom soaking water for a strong mushroom flavour, with strips of pork and well-stewed white radish that cut through the fried richness. There are also pork intestine soup, glass noodle soup, intestine glass noodle soup and pork ball soup.

Diners and media widely praise the crisp skin and clean-tasting soup, and almost everyone pairs their ba-wan with a bowl. Negative comments focus on the setting and menu: choice is limited and there are queues at peak times; earlier write-ups mention a small space with low tables where sharing with strangers is common; and the chili sauce is very hot, so try a little first. Fans of the traditional bouncy steamed style may not take to the crunch.

Recent information lists hours of 11:30 to 19:30, while one media outlet gives 11:00 to 20:00, with Sundays closed, so check before you go. Lunch and dinner bring plenty of dine-in and takeaway customers, while afternoons are calmer; recent articles say the shop is tidy and air-conditioned. Traffic is heavy nearby, and the shop asks people not to park in front of neighbouring shops or building entrances; a scooter is easiest, or drivers can find a nearby space and walk. Order first and pay after eating.

It suits anyone who loves a crunchy texture or wants an inexpensive snack or afternoon bite. First-timers should get two ba-wan with a shiitake pork soup and add just a little chili sauce to start; for variety, swap in the glass noodle soup, and avoid the noon and early-evening rush to save time.