Having traveled across France and Hong Kong, his handmade meatballs are all the rage

“When I was a kid, I helped my family run a business at the market, and through that exposure, I started making handmade meatballs myself.” Luo Shaoheng, who has just turned 30, can’t stop talking about his entrepreneurial journey.

Growing up helping his father make handmade pork balls, Luo Shaoheng was no stranger to crafting delicious ones. Inheriting his father’s excellent skills, Luo believes pork balls should have more variety.

“That’s why my handmade meatballs now come in a wide range of flavors.” Over a decade ago, Luo decided to blend tradition with innovation. He not only went to Hong Kong to learn how to make authentic Hong Kong-style turnip cake but also spent a year in Paris, France, mastering the art of French sauces. All of these experiences now contribute to the diverse flavors of his handmade meatballs. A fusion of East and West has become the hallmark of Xing Shu Zhi handmade meatballs.

East-meets-West cuttlefish balls. (Photo provided by Luo Shaoheng)

Luo Shaoheng’s homemade New Year dishes. (Photo provided by Luo Shaoheng)

In addition to traditional original-flavor pork balls, there are also health-focused red bean balls, Italian-style cuttlefish balls, Korean-style kimchi balls, as well as mushroom balls and taro balls. The most important feature is the use of pork hind leg meat, with no unnecessary additives, all handmade and delightfully bouncy. Ingredients are sourced directly from local small farms. Freshness is Luo Shaoheng’s commitment.

“My father always told me when I was young, if you’re in the food business, you have to be serious and put your heart into it.” Emphasizing health and safe eating, in Taiwan where food safety issues frequently arise, Luo places great importance on his customers. In addition to his traditional storefront at the market, Luo has also ventured into e-commerce to meet the needs of various customer groups. “My handmade meatballs go really well with anything — whether it’s sesame oil chicken, mutton hot pot, or even ginger duck,” says Luo.

Now, in addition to handmade meatballs, Luo has also started making New Year dishes this year to diversify his offerings. These include Jadeite Double Delight, Ginseng Chicken, Turnip Cake, and French Red Wine Lamb Chops, among others. His East-West fusion expertise is also applied to these festive dishes. Building on his father’s traditional craftsmanship, Luo is also carving out his own innovative path.