[Taiwan Food] Eagle King Meatballs | Hsinchu Meatballs | Grilled Sausage

Meatballs (English: Bahwan; Taiwanese: Bah-oân) are a specialty street snack in Taiwan. It is said that Beidou Town, Changhua County is the birthplace of meatballs and was born around the end of the 19th century. Its name comes from its appearance, which is generally a translucent oblate shape with a diameter of about six to eight centimeters. In addition to the most common round shape, there are also triangular Beidou meatballs, but they are currently not as popular as round meatballs. . The outer skin of the meatballs is a translucent skin made of sweet potato flour, starch flour, rice flour, cassava flour and other materials. The filling is mainly pork and pork mince. Other ingredients include bamboo shoots, shiitake mushrooms, etc. depending on the store. Ingredients such as eggs, scallops or chestnuts. The cooking methods are roughly divided by Changhua. To the north of Changhua, fried oil is mostly used, while to the south of Changhua, cooking and steaming are mostly used.
Sausage (English: Sausage), also known as sausage, is a very ancient food production and meat preservation technology. It refers to mincing animal blood, meat or solidified offal into a puree, and then filling it into casings. In some areas of China, "sausage" specifically refers to sausages. In southern Fujian, Guangdong and Hakka living circles, it is also called smoke sausage; due to the process of filling the filling into casings (such as "sheep intestine" and other animal intestinal membranes), glutinous rice sausage or sausage-like foods may be called enema. In many places in southern China, sausages are made during the twelfth lunar month before the Lunar New Year, and are called sausages.