A Battle of Must-Try Snacks in Lukang, Changhua – Top Local Delicacies

Changhua County isn’t very large, but it’s home to nationally renowned snacks such as rice meatballs (肉圆) and pork rice (肉饭), as well as local specialties like milk tea (面茶) and preserved fruits (蜜饯). To sample the best of Changhua’s street food, start in Lukang, then head to Changhua City, followed by Yuanlin — forming a perfect foodie road trip.

Rice meatballs are a signature dish of Changhua. These deep-fried delights feature a semi-transparent skin wrapped around fillings such as pork and bamboo shoots, then drizzled with various sauces. The oldest and most iconicChanghua Rice Meatballshave been a beloved taste for generations of locals. Newer vendors not only serve the traditional mushroom-filled version but have also innovated with egg yolk rice meatballs and scallop rice meatballs, which include several whole dried scallops — a testament to their dedication. Changhua rice meatballs insist on using premium sweet potato starch for the wrapper, with no added chemicals. Each filling ingredient is carefully selected by the owner, then marinated, stir-fried, and prepared through time-consuming traditional methods. The result? Soft, chewy, refreshing meatballs that burst with flavor.

Ah Zhang’s Rice MeatballsThe secret to their deliciousness lies in using sweet potato starch from Shanhua, with fillings made primarily from minced fresh hind leg pork, complemented by “willow mushrooms” from Xinshe and bamboo shoots from Gukeng, all handcrafted and steamed before being lightly fried to create the outer layer. They’re then coated in a specially blended sauce — refreshing and not greasy, no wonder they’ve stayed popular for so many years. The disciple of Beimenkou, Ah San’s Rice Meatballs, features wrappers that are first steamed, coated in sweet potato starch, and then deep-fried for a crispy, chewy bite. The filling includes mushrooms as well as fried duck eggs, thickened meat chunks reminiscent of meatball soup, and flavorful dried shrimp. The larger version even adds dried scallops, delivering a uniquely rich, crispy, and savory flavor — no surprise it consistently wins the popularity contest during the Rice Meatball Festival.

Earthworm Longshan Rice Vermicelli Soupfeatures meatballs as its star ingredient. The owner uses black pork hind leg meat marinated with Chinese herbs and spices until incredibly flavorful and tender — perfect for whetting the appetite. The rice vermicelli is traditional handmade, showcasing the care put into the ingredients. The soup is thinner but seasoned to perfection, with a starchy texture enhanced by Lukang’s unique black vinegar, resulting in a long-lasting, memorable taste.

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