The over 50-year-old Dakang Rice Ball in Kaohsiung splits up — the original store relocates to Zhengxing Road

Text and photos byShadow

It turns out that the familiar Dakang Rice Ball, once a popular breakfast spot near Kaohsiung Medical University, has moved. After hearing the news from fellow food enthusiasts, we had been looking for a chance to visit, and finally, we made it. The Dakang Rice Ball on Zhengxing Road is said to have been relocated here by the original team from the old location near the university, which is now being run by relatives. It's no surprise when long-standing shops undergo splits — we've come to expect it. We'll just head wherever the food is good, and we're sure many loyal customers feel the same way.

Even after moving to the new address, the place remains as popular as ever, with long queues being the norm. Waiting around ten minutes or more is commonplace — but it's totally worth it for those classic rice balls.

The new shop is more spacious and brighter, making it more inviting. Most people line up to buy rice balls, while other breakfast items must be ordered directly from the uncle inside. It’s recommended that one person wait in line for the rice balls while another orders drinks or other breakfast options.

The auntie seen here in the photo is the one wrapping the rice balls — quick and efficient, she’s a real pro. The person helping her is likely her child; one assists by restocking ingredients while the other handles the checkout. The whole family seems harmonious and welcoming.

The auntie’s hands never stop — she can wrap a rice ball in just a few seconds, which helps keep the queue moving quickly so customers don’t have to wait too long.

The secret to these classic rice balls is this salty egg yolk. Rows of them are neatly arranged, and the auntie cracks each shell, quickly scooping out the yolk and tossing the whites into a big bucket for collection.

The pots contain all the fillings needed for the rice balls — such as meat floss, pickled radish, pickled vegetables, and pork floss. Though the shop offers many flavor choices, most customers tend to pick similar ones. It seems these visible ingredients are enough to satisfy most orders.

An essential ingredient in rice ball making — the old-style fried dough sticks — are pre-cut into small pieces for easy wrapping. These crispy sticks are what make the rice balls extra delicious.

The uncle is in charge of other breakfast items. While my husband waited in line for the rice balls, I went to order egg pancakes and drinks. The uncle was very friendly. At the time, not knowing how the payment process worked, he patiently explained it to me.

The somewhat yellowed price list — perhaps it has been used since the old shop days — is full of the marks of time, as well as traces of the shop’s fifty years of memories.

Years ago, when TV show host Sasa and the “Food Safari” team visited the original location near Kaohsiung Medical University, a screenshot of that interview was posted on the indoor counter. Does that prove this is the authentic Dakang Rice Ball? The reasons for the move are unclear, but maybe this is just one of the unavoidable challenges faced by long-popular eateries. As customers, we can’t really question those decisions — all we ask is that the quality of the food stays as good as ever.

Black tea soy milk – NT$15 / small cup

In the end, we ordered a black tea soy milk, a basil egg pancake, and a salty egg rice ball. The soy milk isn't overly sweet — it has a stronger soy taste with a slightly milder black tea flavor.

Basil vegetable egg pancake – NT$27

Highly recommended by netizens — you must try the basil vegetable egg pancake here. The handmade batter gives the pancake a nice thickness and soft, chewy texture. Topped with the aroma of basil and eggs, and finished with the shop’s special sweet dipping sauce, it’s a perfect match. I remember trying the basil egg pancake back in 2010 — the wrapper was thinner, packed with veggies and basil, quite different from the version we see today.

Salty egg rice ball – NT$35

The size of the rice ball is quite generous — using an 18–55mm lens cap as a scale, this rice ball is even thicker than my arm. In the past, the rice in Dakang Rice Balls used to be more sticky and wet, but this batch seems improved.

Going with the simplest yet most classic salty egg yolk flavor was enough to satisfy us. The crumbly yolk, rich in flavor, pairs perfectly with pickled radish, meat floss, and fried dough sticks. It’s truly nostalgic. The glutinous rice is softer but not soggy, making this version better than the ones from the old shop.

Dakang Rice Ball has been operating in Kaohsiung for about fifty years. Despite relocating from its original spot and moving into a new environment, the shop’s popularity hasn’t faded. Thanks to word-of-mouth among loyal customers, long queues form daily — even busier than what we remember at the old location. This proves that as long as the food tastes great and the prices are fair, more customers will naturally come. A definite recommendation for this local Kaohsiung classic.

Address: No. 158, Zhengxing Road, Sanmin District, Kaohsiung City

Phone: 07-3808501, 0926-667826

Business hours: 05:30–11:30

Kaohsiung Food Adventure Blog　Kaohsiung Foodies FB Fan Page