Zhengchangmao Fish Ball Soup

This historic establishment in Toucheng has been making fish balls by hand using traditional methods for over seven decades, earning recognition in the Michelin Guide. Unlike mass-produced fish balls that can be dense and rubbery, Zhengchangmao's are light, springy, and packed with actual fish flavor - testament to using quality local catch and making them fresh daily. The fish balls have that perfect bouncy texture the Taiwanese call "Q," achieved through hours of hand-pounding the fish paste. They serve them in a clear broth that's deceptively simple but deeply flavorful, allowing the quality of the fish balls to shine. The soup also includes fish cake slices and other handmade items, all showcasing traditional Taiwanese fish paste craftsmanship. The shop itself is unpretentious - basic tables, no fancy decor - because the focus is entirely on the food. Locals have been coming here for generations, and it's not uncommon to see three generations of a family sharing bowls together. For visitors exploring Yilan's northeast coast, it's worth the detour to taste fish balls made the traditional way, with care and skill that's increasingly rare in Taiwan's modernizing food scene.