Hsinchu Meatballs

Hsinchu Meatballs

　　  The most famous local specialty of Hsinchu, Taiwan, is undoubtedly the meatball. There is a beautiful story behind the origin of the Hsinchu meatball. Legend has it that there was a local pork vendor who, in his old age, handed his business over to his son. Unable to chew hard foods but still fond of meat, the old man’s daughter-in-law racked her brains and came up with the idea of mincing the pork, pounding it into a paste with a wooden stick, and then cooking it. The result was a meatball that was pleasantly chewy and had an exceptionally delicious flavor. From then on, the old man would have it with every meal, and the tale of the filial daughter-in-law spread throughout the region, making meatballs a popular dish.

　　    If we consider the ingredients alone, Hsinchu meatballs could be described as smaller versions of rice-meat dumplings. In fact, before Hsinchu meatballs became well-known, locals actually referred to them as “rice-meat dumplings.” So why are they called “meatballs”? It turns out that in the local dialect, the action of pounding pork with a wooden stick is called “贡” (gòng), and thus the name “贡丸” (gòngwán), or “meatball,” came into use. Today, Hsinchu-produced meatballs are sold all over Taiwan. They are incredibly springy and make a great addition to soups or as a side dish.