Zheng Changhua Ba-Wan

Review

Zheng Changhua Ba-Wan sits on Chenleng Road in Changhua City. Founded in 1940, it is now run by the fourth generation, and the shop has since been renovated. It shares the block with A-Zhang Ba-Wan and Mao Shu Noodles, which makes it easy to compare several old shops in one trip. Compared with its famous neighbors, its standout trait is the sheer range of flavors.

The skin is made from pure sweet potato starch, so it has a natural pale gray tone. It is fried in two stages, leaving the outside springy and the filling juicy. The filling uses large chunks of pork and keeps both shiitake and bamboo shoot. The sauce is an old-style sweet sauce made with glutinous rice flour and peanut powder that does not overpower the dumpling. A 2026 report lists the traditional shiitake ba-wan at NT$55, the special egg yolk at NT$60 and the scallop and shiitake at NT$100. There is also a shiitake chicken thigh version and a spicy mala version topped with fried pork rind, crushed fried dough and small meatballs. Soups are slow-stewed in individual pots: pickled mustard greens with pork tripe, king oyster mushroom with pork ribs, and a bone marrow soup described as sweet without any bitter herbal note.

A veteran food writer praises the shop for keeping bamboo shoot in the filling and for honest ingredients. Some especially recommend the chicken thigh version, saying chicken works surprisingly well, and over a hundred people queued on its launch day. On the other side, some feel the mala version is a gimmick and the traditional shiitake is good enough, while others prefer the thicker skin at A-Zhang across the street.

Crowds are usually smaller than at the nearby queue-famous shops, so waits are shorter. Sources disagree on hours and closing day: some say closed Wednesdays and open 10:45am to 6pm, while a 2026 report says closed Thursdays and open 10am to 7:30pm. Check the official website or fan page before going.

It suits anyone who wants to compare ba-wan styles along Chenleng Road or try unusual flavors. First-timers can order the traditional shiitake or the egg yolk ba-wan with a pot of bone marrow soup; go for scallop and shiitake for the deluxe version, and add the mala one if you want something new.