A food fair whiffs of nostalgia—must-try local delicacy: the classic revival of Chungyuan’s famed rice flour balls

▲ The “Chungyuan Food Era” snack street at the 2016 Taiwan Culinary Exhibition features three distinct Chungyuan-style rice flour ball vendors, offering a chance to sample all in one go. (Video produced by intern reporter Xiong Pei TD)

Intern reporters Liao Xiaoqiao and Xiong Pei TD / Taipei reporting

The 2016 Taiwan Culinary Exhibition opened in grand style on the 5th. Beyond the eye-catching wagyu beef, Peking duck, and railway bento boxes, Taiwan’s humble street foods were another major highlight. This year’s specially curated“Chungyuan Food Era” snack street featured 25 stalls, including well-known shops like Lukang Squid King and Erlin Sandun Q-Rice Meat. The stalls replicated the same recipes as their flagship locations, allowing visitors to enjoy classic flavors without traveling to Chungyuan. And of course, three versions of Chungyuan’s iconic dish—the rice flour ball—were also present. Be sure to give them a try if you have the chance！

▲ The Chungyuan humble street food section at the 2016 Taiwan Culinary Exhibition lets visitors enjoy local nostalgic delights like rice flour balls, Q-rice meat, and noodle soup. (Photo by intern reporter Liao Xiaoqiao, same below)

▲ Spend 200 NT at the “Chungyuan Food Era” food fair and receive a 20 NT coupon.

Ximen Chungyuan Rice Flour Balls
Featuring an extra chewy exterior, these rice flour balls not only preserve the classic mushroom flavor but also offer three innovative vegetarian options: health-focused king oyster mushroom “meat,” black pepper pork, and black pepper steak.

▲ Ximen Chungyuan Rice Flour Balls are known for their chewy texture.

Fan’s Rice Flour Balls
Carrying on the handcrafted tradition of the older generation, these rice flour balls use sweet potato starch, pork leg meat, and bamboo shoots as key ingredients, retaining the most authentic and rustic old-time taste.

▲ Fan’s Rice Flour Balls preserve the traditional craftsmanship and rustic flavors.

Old-School Chungyuan Cold Rice Flour Balls
Breaking the notion that rice flour balls must be served hot, these chilled versions—steamed then cooled—are coated with a refreshing sauce made from white soy sauce and garlic, making them a perfect summer treat to whet the appetite.

▲ The old-school Chungyuan cold rice flour balls are best enjoyed in summer.

2016 Taiwan Culinary Exhibition (ticketed event)
Duration: August 5 to August 8
Location: Taipei World Trade Center Hall 1