Changhua Rice Balls

Last updated 2026-11-10 — Changhua Rice Balls The main ingredients of Changhua Rice Balls are specially selected sweet potato starch (produced after the Qingming Festival), premium pork, shiitake mushrooms, egg yolks, winter shrimp, bamboo shoots, along with scallions and aromatic spices like cinnamon. After being prepared, steamed, and cooked, they become semi-finished products with round, glossy, and elastic skins. These are then fried in oil that is neither too hot nor too cool for several minutes, removed, and topped with a special sauce made from glutinous rice, peanuts, sesame seeds, sugar, and mixed into a sweet sauce, along with premium pot-bottom soy sauce. The result is a crispy skin with fragrant filling, delivering a delicious taste. After eating, you’re also served a bowl of light yet flavorful bone broth (slow-simmered for two hours with shiitake mushroom stems and large bones).