✨ AI Quick Take
川業肉圓 sits on Guangzhou Street in Wanhua, Taipei, about a four-to-five-minute walk from Longshan Temple. The old shop began beside Hsinchu City God Temple before settling in Monga, and is now run by the fourth generation. Its signature red-fermented-rice ba-wan comes steamed or fried, with noodles and thick soups alongside, making it an easy Taiwanese snack stop while exploring Longshan Temple and Bopiliao.
Dry Yi-mian
Wide, flat yi-mian noodles are tossed with braised pork sauce, fried shallot, bean sprouts, and scallions. The braised pork adds savory richness and oiliness while bean sprouts keep a crisp contrast instead of leaving the bowl uniformly soft. Mix thoroughly so the sauce coats the noodles evenly. It is a useful extra staple if ba-wan alone will not be enough.
Steamed Ba-wan
The steamed wrapper is evenly thick, soft yet elastic rather than slack or sticky. Inside are generous pieces of red-fermented pork, bamboo shoots, and shiitake, layering meat aroma, bamboo, and a gentle fermented note. Without the crisp edge of frying, the soft-chewy wrapper and filling ratio come through especially clearly.
Fried Ba-wan
The fried version is steamed first, then slowly fried in cool oil so the outside becomes lightly crisp and chewy while the inner layer remains springy. The vivid red sauce is savory-sweet with a faint wine aroma. Pork leg pieces stay substantial, shiitake adds fragrance, and dried bamboo keeps a crisp bite. The flavor is richer without collapsing into simple greasiness.
Mixed Thick Soup with Glass Noodles
The thickened broth holds glass noodles together with pork paste, shrimp paste, squid, and fish crisp. The toppings move from meaty and marine flavors to springy textures and the softness of fish crisp after it absorbs soup. Garlic and cilantro add fragrance. The clear noodles soak up the soup yet remain easy to lift, making this a convenient bowl for trying several kinds of thick-soup toppings at once.
To understand the signature, order one Steamed Ba-wan and one Fried Ba-wan. The former is soft and springy; the latter adds a crisp-chewy edge. Add Dry Yi-mian if you want more staple food, or choose Mixed Thick Soup with Glass Noodles for a soup with four kinds of toppings. Both dine-in and takeout can be busy, so allow some queue time.
- Location:台北市萬華區廣州街165號1樓, about a four-to-five-minute walk from Longshan Temple.
- Type:Red-fermented-rice ba-wan, noodles, and Taiwanese thick soups.
- Features:Four generations of tradition, with both steamed and fried ba-wan textures.
- Best for:Walks around Longshan Temple, fans of old-school snacks, and red-fermented pork filling.
📌 Editor’s summary
川業肉圓 packs more than a century of migration and family continuity into a bright little shop, while giving the same red-fermented-rice ba-wan two distinct forms. The steamed version highlights an evenly soft, springy wrapper; the fried version adds a crisp-chewy surface. Both hold pork, bamboo, and shiitake. Add Dry Yi-mian for braised-pork savor or Mixed Thick Soup with Glass Noodles for varied toppings, and the meal becomes a compact taste of Wanhua with staple, soup, and the memory of an old shop.
