Ba Wan appears as a signature dish in 1 Taiwan cities. See each city's local variant and where to eat it.
Ba wan · Taipei
Ba wan is the Changhua-origin glutinous rice-flour 'meatball', a translucent dumpling skin around pork, bamboo and mushroom, steamed then deep-fried, served with sweet sauce.
Ba wan was invented in 1898 in Beidou, Changhua, by Fan Wan-Chu, after a flood washed away the family's other ingredients and left only sweet-potato flour and pork. The dumpling spread north to Taipei, where it became a Bib Gourmand-recognised dish at Shilin Night Market and Tonghua. Sometimes called 'big circle' for its shape, the skin is intentionally chewy and translucent, distinct from regular jiaozi.
Where to eat in Taipei:
- Shilin Night Market
- Tonghua Linjiang Night Market