50 years of local flavor from grandma’s kitchen – handmade sausages, rice blood cake, and pork intestines

Text & photos /Kaohsiung Food Map
(Photography: A-Xiong / Text: Xiao Gao)

Rooted in Kaohsiung’s Chishan area for over 50 years, the small act of licking pig intestines with their tongues to ensure they’re free of odor is just one way they make sure their traditional handmade sausages taste the best. They rarely raise prices — selling 20 NT sausages even through home delivery — not for the volume, but so that the kids of Kaohsiung who’ve grown up eating them can still enjoy a taste of home even after moving away to chase their dreams.　

They say when Taiwanese women get serious, they’re terrifying. How so? There’s a saying, “reckless hero,” and these three women before you could easily be called “reckless heroines”! It’s precisely this persistence and determination that, for forty or fifty years, has seen them sell oden, grilled sausages, Japanese hot pot skewers, and bone marrow noodle soup — becoming famous without even trying. For decades, they quietly made snacks without ever putting up a sign. No one knows what this oden stand is actually called, just that the oden stand at the corner of the alley is delicious. Eaten since childhood. It’s traditional food, alright.

And so, over time, everyone started calling it “the tricycle shop,” because the boss’s nickname is “San Lun” (Tricycle), and only in the past two years, with the third generation coming home to help, did they finally put up a sign and a wooden pole. What started as a small stall grilling oden and sausages has now expanded into the online home delivery market. They’ve designed little gift boxes, bringing grandma’s and mom’s handmade sausages out of Kaohsiung and delivering them across the province (gift box details below).

At the Tricycle Shop, this whole row of handmade oden, rice blood cake, and pork intestines is all selected from traditional markets — old, reputable shops run by master artisans with two or three decades of experience. The aunties ride their scooters early every morning to pick up the goods. The master artisans make them fresh in the morning, and she buys and grills them on the same day. No leftovers, no cutting corners — they buy just enough for the day and sell out the same day. That’s how they ensure their customers always get the freshest food.

And the item that gets the most word-of-mouth praise? The “sausage”! Look at these sausages, their color almost skin-toned — these are the “freshly handmade sausages” from the auntie’s family. Every two or three days, you’ll see grandma and the two aunties making sausages right at the front door. Starting with freshly bought pig intestines from the market, they soak, wash, and scrub them over and over again until even they feel there’s absolutely no odor left before they start stuffing the casings.

For stuffing the sausages, they use costly fresh pork loin (lean meat) and pork belly fat (fat meat) bought from the market that very day, then mix everything by hand — no machines, just traditional manual labor. This ensures an even distribution of fat and lean, while avoiding the overly fine texture of minced meat. Only with this kind of handmade sausage can you achieve that juicy, chewy, meaty flavor of traditional sausages.

This commitment hasn’t changed even after three generations — because honoring tradition is the true spirit of the Tricycle Shop. That’s precisely why, even as they enter the home delivery market, the handmade sausages aren’t about quantity. It’s about letting the kids of Kaohsiung who grew up eating sausages still be able to taste that old flavor, even when working far away in other cities.

The sausages come in 1 lb for 50 NT, 5 lbs for 1200 NT, and 10 lbs for 2400 NT. Ordering hotline: 0953-696-085 — Tricycle Shop.

The second-generation owners have been running the business for thirty years.

The first-generation owners have been making oden and sausages for over fifty years.

This place is full of persistence and grit.

Here, nothing is done halfway.

Only the best ingredients are used.

Everything is handmade using traditional methods.

That’s why the flavors are so rich.

The sausages are only 50 NT. Sweet, juicy, and odor-free, with the taste of pork loin and the sweetness of the fat.

They also make fantastic rice blood cake.

Even the pork intestines are carefully prepared.

The third-generation boss, despite being young, is fully committed to continuing the legacy. Even his grandmother, though over 70, is still healthy and full of energy.

The bone broth used for the rice blood cake is also made with dedication.

Every day, fresh pig skull bones are simmered for hours to make the soup base for lunch, then replenished in the afternoon with more fresh bones to maintain the sweetness and umami. It’s used as a “free clear broth” and also serves as the base for the pork bone noodle soup. Especially in winter, a steaming hot bowl is incredibly satisfying.

The soup is boiled fresh daily, so it’s not diluted. People keep coming back for more.

Once you try it, you’ll understand.

The bone broth is free.

People can drink as much bone broth as they want.

%It's said that these are all on the must-try lists of local foodies in Kaohsiung. The dishes here are super flavorful, with crispy textures on the inside. They're considered top-tier local delicacies!

Three-Wheeler Shop
Address: No. 7, Lane 296, Bade Road, Fongshan District, Kaohsiung City (right across the street)
Phone: 0953-696-085
Business Hours: Monday ~ Saturday 12:00 – 19:00, closed on Sundays

Kaohsiung Food Map

Author Introduction: Kaohsiung Food Map is run by Ah Hsiung and Hsiao Kao, who share southern Taiwan’s local cuisine and cultural flavors. They also frequently introduce tourist attractions from around the country, tasting all kinds of signature dishes and capturing beautiful scenery to share with everyone the flavors of Taiwan and its unique warmth.

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