Yan Ji Meat Buns

Review

Yan Ji sits on Sanmin Road on the edge of Taichung's Second Market. Founded more than half a century ago and now run by the third generation, it has never opened a branch and still wraps and steams everything by hand on site. The walls are covered with awards and celebrity photos, and for many locals it is a childhood market breakfast; tourists exploring the market often stop by too.

The signature bun is filled with pork leg and scallion, plus a seasonal vegetable: bamboo shoots in summer and kohlrabi-like turnip in winter, which adds a little crunch. A bowl of wonton soup holds about ten pieces with thin, silky wrappers, sweet pork filling and a light broth. There are also chili-oil wontons and noodles, and in summer mung bean and lotus seed soups. The buns are small, so big eaters will want two.

Media and bloggers praise the clean wonton soup and the flavorful chili-oil wontons, and respect the family's commitment to making everything fresh. Complaints focus on buns that feel pricey for their size, fillings some find ordinary, and a self-service pickup system after your number is called, so opinions are clearly split.

Hours are roughly 8 am to 5 pm, though sources differ slightly; it is closed on Tuesdays, so check before you go. The semi-open shop has fans but no air conditioning, so summer lunchtimes get hot. Paid parking and street parking are nearby, and buses and YouBike are easy options; afterwards you can wander to other old stalls in the market.

It suits anyone who wants a classic old-Taichung market breakfast or prefers light soups. Order a bowl of wonton soup with one or two buns, add chili-oil wontons if you like bold flavors, and in summer cool down with mung bean or lotus seed soup. Takeaway is easy when it is crowded.