Only available in Chiayi's Budai District—giant crispy pastry seafood rice balls bursting with ocean flavor!

Written and photographed by /Little White Whale

Many years ago, when I visited Budai in Chiayi, my family and I enjoyed a feast of fresh seafood at the Budai Fishing Port Tourist Fish Market (direct seafood sales center). This year, during my trip to Penghu, I revisited Budai—not only to witness the sunset and sunrise over the stiletto chapel but also to try the giant rice balls. The rice ball is a classic local street food snack. Whether it’s Changhua rice balls, Hsinchu rice balls, or Jiufen’s red yeast rice balls... I love them all. As someone who adores rice balls, how could I have foolishly missed the exclusively Budai-sold [Black-Skinned Crispy Pastry Giant Seafood Rice Balls] for so many years?

The delicious offerings of the [Black-Skin Crispy Pastry Rice Ball Headquarters] are irresistible, drawing numerous TV food shows for interviews and reports.

Established in 1983, the [Black-Skin Crispy Pastry Rice Ball Headquarters] initially focused on selling crispy pastry burger-style rice balls and various snacks. In 2001, they developed the nation’s first giant seafood rice ball, with each piece (excluding sauce) weighing over 9 Taiwanese taels (330g).

Even more impressive is the generous stuffing inside: century egg, pork, pork jelly, Puli shiitake mushrooms, Dajia taro, Chiayi shredded chicken, Budai Port shrimp, and Hokkaido scallops. These ingredients make each crispy giant seafood rice ball not only a dominant force in the rice ball world but also offer rich, multi-layered textures that melt the hearts—and fill the stomachs—of food lovers. Aside from the 100% must-try giant seafood rice ball, the shop also serves a variety of affordable yet delicious seafood dishes.

This time, regretting our small group, we ordered just: the giant seafood rice ball, fish floss pork rice, milkfish ball soup, blanched greens, and five-spice oysters.

This bowl of fish floss pork rice was piled high with Donggang skipjack tuna floss. Seemingly ordinary and reasonably priced, it surprisingly had my family and me scrambling to eat it.

Made with well-marbled pork belly, hand-sliced and stir-fried before slow braising for two hours, this savory, flavorful pork rice is a winner.

The blanched greens for 50 NT$ are a bit pricey, but the portion is decent. The cabbage, drizzled with the shop’s special sauce, is sweet, crisp, and refreshing.

Since we’re in Budai Fishing Port, Chiayi, how could we not have fresh oysters? This plate—this plate—this plate of five-spice oysters, I highly recommend!!

Plump, oversized fresh oysters, round and bulging, so tempting. Not only do they lack any unpleasant fishy smell, but they also leave a sweet aftertaste as you swallow.

During this Budai trip, after enjoying a bowl of delicious new-style milkfish ball soup, I gained an unexpected insight: Chiayi is a hub for milkfish, with Budai’s Xinxing area having the highest number of farms, making it Taiwan’s largest milkfish processing zone.

While waiting for the dishes to arrive, the staff unexpectedly served knives and forks—like those you’d see only at steak restaurants. What was that about?

When the giant seafood rice ball—hundreds of times bigger than a 50 NT$ coin—finally arrived, I finally understood why you’d need utensils to eat a rice ball.

The giant seafood rice ball, once a repeat champion at the Changhua Rice Ball Festival, is truly awe-inspiring in person.

Crafting an oversized rice ball that holds its shape and cooks through was the biggest challenge. The second-generation owner, You Zhihao, who studied food science, spent considerable time researching the solution.

First, the glutinous rice paste skin is made from a golden ratio blend of premium sweet potato starch, rice flour, and Taiwan No. 9 rice flour.

Then, the process goes: base layer forming → layered filling → outer skin forming → steaming → pre-cooling → demolding & refrigeration → pre-frying → cooling.

After these intricate steps, you can finally enjoy a crispy outer skin, tender inner skin, soft yet chewy texture, and a savory aroma that bursts with flavor.

When you visit Budai, Chiayi, you might skip the glass stiletto chapel—but you absolutely cannot miss these richly ocean-flavored giant seafood rice balls.

Black-Skin Crispy Pastry Rice Ball Headquarters
Address: No. 43, Zhongshan Road, Budai Township, Chiayi County
Phone: (05)347-0202　
Business Hours: (Weekdays) 11:30–18:00 / (Weekends) 11:30–19:00 (Closed on Mondays)
 

Little White Whale, who loves sharing, photography, and travel
Happy to learn photography, allowing me to view the world from different perspectives; happy to savor good food, letting me enjoy life through simple pleasures.