 Ms. Wu Shui-Wao, who was the first person to create Chan-Hwa meat ball, and opened the first store in 1941 working with Mr. Yang and his later generations. Mr. Yang is a very honest business man who always used local yam power to make the skin of meat ball. Because of that, the meat ball will taste better and with no chemical harm. Besides, he also insisted to use traditional and healthy skill to make the sauce of meat ball.
"Zheng-Ji" is the oldest and famous store to sell Chan-Hwa meat ball. Many visitors go to Chan-Hwa only for its brand name, however, hit into wrong stores. As a result, Mr. Yang put the word "Zheng-Ji" on the skin of the meat ball to let visitors eat the correct store. The soup of the meat ball is made from several kinds of dry seafood and very delicious.
Store Recommendation:
Specialization: Meat ball, ball soup, and bamboo soup
Open hour: 11:00 to 20:00 (Sunday and Tuesday)
Address: 203 Chen-Ling Road, Chan-Hwa city.
Chan-Hwa Cold ball
The only one with long history cold ball store was established by Lin Yu-Chi. This store already existed in more than 40 years and now Lin is a seventy years old man. He started selling food on 1949 and did not expect that cold ball will be so popular.
Lin said, he learned from a friend to make cold ball. Furthermore, he add his own recipe to make the cold ball taste even better than before. It's very critical to control the steaming process while making cold ball, if you steam too long, cold balls will became liquid. When summer coming, you can put the cold ball into refrigerator and it taste better.
The souse of the cold ball is made from soy souse and garlic. When put the spicy of the garlic and the smooth of the cold ball together, it just taste excellent. Not only old customers but also people from north Taiwan go there to buy cold ball. Because it's so soft and cool, elders like to eat them especially in summer.
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