The secret ingredients of Pengshi include the aromatic, rich broth stewed with pork bones for many hours, small meat balls made with premium pork, pyramid dumplings. These combine to create aromatic broth and wonderful taste, while no preservatives or borax are added to ensure natural, healthy flavor. Pengshi was formerly a roadside banquet chef with abundant culinary experience. He was awarded a chef’s license by the government during the Japanese Occupation Period. In his spare time, he developed small meat balls and pyramid dumplings, both are made by hand. The stall was founded in 1931, making it a historic delicacy stall that is frequented by pilgrims of the Mazu Temple and local residents. Information courtesy of: Lukang Township Office