肉圆 (Steamed Meat Balls)
The version from "福記肉圓".
"Meat Balls" are very popular in Taiwan, although there are many varieties. The version in Zhanghua, further up north, uses glutinous rice flour to encase the minced meat (usually pork). Once steamed, the casing becomes translucent.
Here, further south in Tainan, seemingly, I think rice flour is used instead as the casing remains opaque. The outer skin is less "elastic" compared to the Zhanghua version and more starchy. The Zhanghua version goes through a second step of frying; this version is served with a splash of soysauce gravy.
As taste goes, it was fairly good. Both the skin and the minced meat were smooth. Savoury, meaty and umami. I wouldn't call it spectacular; but it makes a good simple but hearty breakfast for me to start my day.
肉圆 (Steamed Meat Balls)
The version from "福記肉圓".
"Meat Balls" are very popular in Taiwan, although there are many varieties. The version in Zhanghua, further up north, uses glutinous rice flour to encase the minced meat (usually pork). Once steamed, the casing becomes translucent.
Here, further south in Tainan, seemingly, I think rice flour is used instead as the casing remains opaque. The outer skin is less "elastic" compared to the Zhanghua version and more starchy. The Zhanghua version goes through a second step of frying; this version is served with a splash of soysauce gravy.
As taste goes, it was fairly good. Both the skin and the minced meat were smooth. Savoury, meaty and umami. I wouldn't call it spectacular; but it makes a good simple but hearty breakfast for me to start my day.