✨ AI visit notes
露店 蘇來傳 (Roten Su Lai Chuan) began as 蘇家肉圓油粿, founded in 1946. First-generation proprietor 蘇方文 ran an open-air stall in front of 龍山寺 (Longshan Temple), making the idea of an outdoor stall—露店—part of the brand's memory. After a spell at 龍山商場 and several moves, the shop returned to the ancestral home on 和平西路 in late 2022. The third-generation brothers now carry on the craft of Ba-wan and Taro cakes. This is no new shop dreamed up to look arty: it is nearly eighty years of familiar flavors continuing in a clean new space.
● Ba-wan
Ba-wan has a pale, tender, springy wrapper that doesn't overwhelm the filling. Bite through it for layers of pork, shiitake mushrooms and shredded bamboo shoots; the pork shoulder I remember is still tender. Sweet-savory dark sauce, garlic paste and cilantro bring everything together. The sauce's sweetness builds as you eat, so if you enjoy heat, add a little chili to give the second half a different twist.
● Taro cakes
Taro cakes can easily steal the show. Cut one open and you'll see taro chunks; the bite is fluffy with a little spring, not just taro flavoring and a pasty mass. The seasoning isn't harshly salty. Sauce makes the sweet-savory contrast clearer, and each bite invites another. People who intended to try just a piece often want more. Uncle's reminder: delicious and having room for more are separate matters.
● Mixed offal soup
The small intestine and pork stomach in Mixed offal soup are cleanly prepared, with no obvious off smell. They are springy without being hard to chew. The light broth clears the palate after the dark sauce on Ba-wan and the Taro cakes. Expect a boldly flavored star on its own, though, and it may seem mild. Its job is to keep the other dishes tasting good, not to deliver a thunderbolt.
● Pork rice dumpling
The pork rice dumpling offers traditional savory fragrance and filling sticky rice. It tastes fine, but is noticeably quieter beside Ba-wan and Taro cakes. Order it to sample the full range of old-style rice snacks; sharing makes it easier to manage. With just one stomach, I'd still put it after Ba-wan and Taro cakes. Don't tie yourself in knots trying to conquer the whole menu.
For two people, start with Ba-wan, Taro cakes and Mixed offal soup, adding a pork rice dumpling if you're still hungry. Taro cakes are more filling than they look. Finish the first round before adding more so every dish stays enjoyable.
- Location:臺北市萬華區和平西路三段176巷4號, around a 4 to 5 minute walk from exit 2 of Longshan Temple (龍山寺站).
- Type:Ba-wan, Taro cakes, pork rice dumplings and offal soup.
- What stands out:An open-air stall founded in the courtyard of 龍山寺 (Longshan Temple) in 1946, now continuing its craft in the ancestral home under the third generation after several moves.
- Good for:Traditional rice-snack lovers, taro fans, or anyone wanting old Wanhua flavors in a clean setting.
📌 Editor's wrap-up
露店 蘇來傳 puts nearly eighty years of moves and family history into its Ba-wan and Taro cakes. Ba-wan wraps a substantial filling in a springy skin; Taro cakes leave an impression with visible taro chunks, while Mixed offal soup rounds off the sauces. The new sign doesn't break with the past—it gives the Su family's old flavors a clearer way forward.
