Highly recommended by netizens: Banqiao’s “Tongzi Rice Cake” – sweet, fragrant glutinous rice at its finest!

Text & Photos /Xiao Hu’s Dream Food Blog

Not long ago on a return flight, I came across an article about “Tongzi Rice Cake” written by food critic Chiao Tung in the China Airlines in-flight magazine. It instantly made me miss this Taiwanese snack, which I quite enjoy. Once home, I immediately pulled up the list of Banqiao food recommendations from netizens and found one not too far from my place. Grabbing my camera, I dashed out to satisfy the cravings I’d been missing during my time away.

Following the directions to the intersection of County Citizen Boulevard and Fushan Street, I arrived at the alley entrance only to find it was next to “Xia Gang Wei,” a spot I had been meaning to visit for a while. But upon closer inspection, I couldn’t find “Xia Gang Wei” — had the original red tin shack stopped operating?

The sign was still there, featuring some intriguing dishes like minced pork noodles, steamed meatball soup, and crystal dumpling soup — all quite rare. Does anyone know where this place has moved to?

Alright, this is clearly another humble little eatery where you wouldn’t particularly want to sit down even after visiting 100 times. But according to the recommending netizen, it’s been at this alley entrance for many years. These days, it’s not easy for any restaurant or food stall to stay open for decades.

The items on the wall didn’t seem particularly special, so on the first visit, I ordered Tongzi Rice Cake, minced pork dry noodles, and spare ribs soup. On the second visit, I switched to braised pork rice, mushroom meatball soup, and — of course — the Tongzi Rice Cake I couldn’t forget.

Let’s start with the Tongzi Rice Cake — I have to mention 【Random Eating Spree】【Daqiaotou Station】Dataocheng Tongzi Rice Cake (No. 1 Tongzi Rice Cake in Xiao Hu’s heart), which has remained my top choice since 2011. Though lately, I’ve started to wonder if it’s truly the rice cake I love, or just that layer of pork belly (laughs). Anyway, back to the topic — let’s talk about this Banqiao Tongzi Rice Cake highly recommended by netizens. Its texture might be related to its placement in the steamer — the top part was slightly soft and mushy both times I tried it, while the bottom became delightfully chewy (that is, after flipping it over). But whether soft or chewy, the sweet fragrance of the glutinous rice was perfectly executed, and even when mixed with the semi-fatty pork belly seasoned with a hint of dried shrimp, the flavors were outstanding.

The sweet chili sauce on the table had an old-school vibe but carried a level of spiciness I’m not too fond of. Perhaps I just prefer sweeter-style sweet chili sauces, especially when paired with Tongzi Rice Cake. I used it both times and always felt it somewhat dulled the rice cake’s sweetness and the fatty richness of the pork. It was like a third wheel disrupting the long-standing romance between the rice cake and the pork (laughs). Still, I imagine plenty of people enjoy this love triangle.

Since the minced pork on the dry noodles during the first visit was quite fragrant, I ordered my favorite Taiwanese snack — braised pork rice — on the second trip. When it arrived, I noticed a slight difference: the pork cubes were neatly cubed, just the handmade style I like. The fat-to-lean ratio was good, and it didn’t feel greasy in the mouth. My biggest concern — the oiliness — was also handled decently. The flavor was moderately sweet, not too salty or greasy, making it a smooth bowl of braised pork rice. But after devouring it quickly, it didn’t leave much of an impression. Had it not been for the exceptional Tongzi Rice Cake here, I probably would’ve ordered it again next time.

Well, the minced pork was probably the same as what was on the dry noodles, but it seemed to suit the noodles a bit better — maybe because the savory juice added more flavor? The noodles had a slightly slick texture like oil noodles, yet also a fluffy feel akin to stir-fried thick noodles. Though I personally prefer thin straight dry noodles, these minced pork dry noodles were still pretty tasty.

The spare ribs soup is also a signature dish here, but I wasn’t particularly fond of either the broth or the ribs. I’ll grudgingly admit the winter melon, soaked in the flavorful broth, was quite delicious. That said, those who prefer less greasy options might enjoy this relatively light and refreshing spare ribs soup. The ribs, flavored with a hint of five-spice powder, were on the dry and crumbly side that day — I didn’t care for the texture or taste.

Before the second visit, I had intended to try the clear-braised mushroom and spare rib chicken soup, but somehow ended up ordering the mushroom meatball soup... I’ve never been a fan of thick, starchy meatball soups, but this one managed not to annoy me. Though the seasoning seemed rich, it wasn’t overly salty. With a flavor reminiscent of squid ball soup, plus hints of bamboo shoot sweetness and satay aroma, I ended up finishing the bowl. The meatballs — made with ground pork and coated lightly in starch — along with sliced mushrooms, were simple yet delicious. Pretty good overall.

Nameless Spare Ribs Soup, Signature Tongzi Rice Cake
Address: No. 97 Lane, Section 3, County Citizen Boulevard, New Taipei City (Fushan Street Intersection)
Business Hours: 11:30 AM – 8:30 PM (Closed on Sundays)

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